Production of biscuits from bambara, cassava and wheat flour blends

Abstract

The effect of fortifying cassava and wheat flour with Bambara flour on the sensory quality of biscuit was investigated. Bambara is a legume of high protein content (18-32%). Blends of 10% Bambara flour and 90% cassava flour; 20% bambara and 80% cassava; and 10:45%: 30:35:35% of bambara, cassava and wheat flour respectively were prepared. The blends were analyzed for proximate compositions, water absorption capacity, pasting property and bulk density. The proximate composition revealed whole-wheat flour to be the richest in crude protein content of 5.99%, followed by blend of 30% bambara; 35% cassava, 35% wheat and 5.28% crude protein. Organoletic test however indicated that the blend (30:35:35) produced the most acceptable biscuit using 9 point hedonic scale of 5.2;6:0;5:0 for overall acceptability; colour and crispiness respectively. This indicates that there will be high acceptability of snacks produced from wheat and cassava flour fortified with bambara flour.