EVALUATION OF CHEMICAL AND SENSORY PROPERTIES OF BISCUITS MADE FROM AFRICAN YAM BEAN (SPHENOSTYLIS STENOCARPA) SOYBEANS (GLYCINE MAX) AND CORN (ZEA MAYS) FLOUR BLENDS

Abstract

Objective: Evaluation of the chemical, and sensory properties of biscuits made from corn, African yam beans, and soybeans. Methodology: The experimental study used standard methods to process flour from corn, African yam beans, and soybeans. The flour was formulated into six blends (70:20:10, 70:15:15, 70:10:20, 60:30:10, 60:20:20, 60:10:30), made into biscuits, and evaluated for chemical composition and sensory attributes with standard procedure. IBM Statistical Product for Service Solution (SPSS) software version 21 was used to analyze data and presented as mean +/-SD. Means were compared with Analysis of variance. Result: The proximate composition ranged from 7.37% to 8.66% moisture, 8.74% to 12.05% crude protein, 18.96% to 20.23% fat, 1.16% to 19.4% fiber, 1.24% to 1.93% ash, 57.81% to 60.27% carbohydrates, 450.74 to 458.09 energy. The vitamin contents ranged from 12.58µg to 14.871µg beta-carotene, 0.56mg to 0.92mg thiamin, 25.52mg to 26.09mg riboflavin, 0.78mg to 1.38mg niacin, 0.27µg/g to 0.84µg/g folate, 15.67mg to 0.84mg Vitamin C. The mineral composition range was 34.74mg to 45.66mg calcium, 15.82mg to 23.47mg magnesium, 19.77mg to 37.62mg sodium, 54.75mg to 65.34mg potassium, 0.57mg to 0.91mg iron, 0.48mg to 0.65mg zinc. The phytochemical content range was 0.26mg to 0.68mg tannin, 0.35mg to 0.92mg flavonoids, 0.16mg to 0.39mg saponin, 0.23mg to 0.78mg phytate, 0.12mg to 0.45mg oxalate, and 0.11mg to 0.66mg phenols. The sensory property range was 6.0 to 7.8 appearance, 6.0 to 7.0 taste, 5.6 to 7.0 flavor, 5.0 to 6.8 texture, 5.7 to 6.95 general acceptability. Conclusion: The varied biscuits will contribute to nutrient, fiber, and phytochemical intake.