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Chemical and Nutritional Evaluation of Biscuit Processed from Cassava and Pigeon Pea Flour
Authors(3) :-Ashaye O. A, Olanipekun O.T, Ojo S.O
Cassava is an important crop in the tropics. The use of cassava flour and pigeon pea flour in the manufacture of biscuit is uncommon. The chemical and nutritional evaluation of biscuit processed from cassava and pigeon pea flour was investigated.
Commercial and cassava based biscuit were evaluated for chemical and nutritive properties. Sensory evaluation was done by a ten member panel randomly selected from male and female adults. One hundred percent cassava biscuit was significantly higher than other biscuit samples in Hydrocyanide (HCN) at P<0.05. The crude protein and ash content of 30% cassava pigeon pea biscuit was significantly higher than other biscuit samples. Commercial biscuit was higher in crude fat (13.54%), crude fibre (0.85%) and moisture content (4.8%).
Sensory evaluation showed that commercial biscuit, 30% cassava-pigeon pea biscuit and 100% cassava biscuit were not significantly different from each other in colour. Higher scores was given to 30% cassava-pigeon biscuit. The taste, texture, flavour and general acceptability of 100% cassava biscuit and commercial biscuit were not significantly different from each other. Generally, acceptable biscuit was processed from 100% cassava flour and 30% cassava pigeon flour. Thirty percent cassava pigeon biscuit gave better nutrient attributes and sensory scores than commercial biscuit.
Ashaye O. A, Olanipekun O.T, Ojo S.O
Biscuit, Cassava Pigeon Pea, Chemical, Nutritional, Sensory
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Published in : Volume 1 | Issue 4 | September-October 2015
Date of Publication : 2015-10-25
License: This work is licensed under a Creative Commons Attribution 4.0 International License.
Page(s) : 84-89
Manuscript Number : IJSRST151422
Publisher : Technoscience Academy
PRINT ISSN : 2395-6011
ONLINE ISSN : 2395-602X
Cite This Article :
Ashaye O. A, Olanipekun O.T, Ojo S.O, "Chemical and Nutritional Evaluation of Biscuit Processed from Cassava and Pigeon Pea Flour", International Journal of Scientific Research in Science and Technology(IJSRST), Print ISSN : 2395-6011, Online ISSN : 2395-602X, Volume 1, Issue 4, pp.84-89, September-October-2015
URL : http://ijsrst.com/IJSRST151422