Utilisation of broken rice and cocoyam flour blends in the production of biscuits

Abstract

AbstractBiscuits were produced from five broken rice and cocoyam flour blends which were: (1) 100% cocoyam flour, (2) 25% cocoyam flour:75% broken rice flour, (3) 50% cocoyam flour: 50% broken rice flour, (4) 75% cocoyam flour: 25% broken rice flour and (5) 100% broken rice flour. Biscuits made with 100% wheat served as the control. Functional properties of the flour blends were analysed while proximate composition, physical properties and sensory quality of the biscuits produced were also determined. Significant differences (p<0.05) in the functional properties existed among the flour blends. Proximate content ranged as follows: protein: 7.18–10.54%; ash: 1.46–1.75%; fat: 11.17–18.52%; moisture: 6.56–7.89%; fibre: 1.15–1.23% and carbohydrates: 58.71–65.97%. Biscuits made with wheat flour did not differ significantly (p>0.05) from those made with 50% cocoyam and 50% broken rice flour blend with respect to the physical properties and sensory quality