Composite biscuits were produced from blends of wheat flour and African locust bean fruit pulp flour. The wheat/locust bean fruit pulp flours were mixed in the ratio of 100:0, 90:10, 85:15, 80:20 and 70:30%, respectively. The physical characteristics of the biscuits ranged in value, with diameter from 6.10 to 6.35cm, height from 1.08 to 1.20 cm, weight from 15.20 to 16.40 g, spread ratio from 4.90 to 5.88 and break strength from 530 to 820 g. Protein content ranged from 8.25 to 9.61%, fat from 0.62 to 1.19%, ash from 3.25 to 3.50%, crude fiber from 1.70 to 3.70% and carbohydrate from 69.93 to 71.75%. The vitamin C ranged from 400 to 460 mg/100 g. Protein content, fat and carbohydrate content decreased, while vitamin C, ash and crude fiber contents augmented with increased addition of locust bean fruit pulp flour. Sensory panelists rated the products highly for all the parameters investigated (P < 0.05). The biscuit with 10% substitution was rated next to the control (100% wheat biscuits) in the parameters tested. Acceptable biscuits can therefore be produced from blends of wheat/locust bean fruit pulp flour up to 20% substitution level.
Key words: Biscuit, flour, locust bean, wheat.
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