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Journal of Applied Sciences
Year: 2019  |  Volume: 19  |  Issue: 8  |  Page No.: 756 - 762

Chemical Evaluation of Biscuit Produced from Wheat, Yellow Maize and Beniseed Flour Blends

Ighere Dickson Arienkoko, Onabanjo Oluseyi Olusegun, Olayiwola Ibiyemi Olasunbo and Adegunwa Mojisola Olanike    

Abstract: Background and Objective: Vitamin A is important for fighting infections, yet vitamin A deficiency is a widespread health challenge in sub-saharan Africa. This study was designed to investigate the beta-carotene and vitamins composition of biscuit produced from wheat, beniseed and yellow-maize composite flour. Materials and Methods: Maize and beniseed were processed into flour and used in substituting wheat flour at different proportion (100:0:0, 90:5:5, 80:15:5, 70:25:5 and 60:35:5) in baking biscuits using standardized recipe. Vitamins analysis of composite flour and biscuits were determined by standard laboratory methods. Sensory evaluation was carried out on biscuits using the multiple comparison test system. Results: The result showed that, there was significant difference (p<0.05) in beta-carotene content in biscuits produced from 100% wheat flour biscuits produced from the composite flour. Beta-carotene (0.28±0.05 to 19.57±0.19 μ g1) content increased as the quantity of yellow maize flour increased. Results on Thiamin, riboflavin and vitamin E results also showed that there was significant difference between biscuits produced from 100% wheat flour and biscuits produced from composite flour. Sensory evaluation revealed that there was no significant difference (p> 0.05) in taste, texture and overall acceptability between biscuits produced from 100% wheat flour and biscuits produced from composite flour. Conclusion: The research findings suggested that the biscuits produced from composite flour can contribute about 50.33% RDA of vitamin A to preschool aged children due to its high level of beta-carotene. Hence, it can significantly reduce vitamin A deficiency and malnutrition.

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