Effect of added Bambara groundnut on the quality of acha-date palm based biscuit
J. A. Ayo1*
and E. Andrew2
Research Article | Published April 2016
International Journal of Biotechnology and Food Science, Vol. 4(3), pp. 34-38
1Department of Food Science and Technology, Federal University Wukari, PMB 1020, Wukari. Taraba State, Nigeria.
2Department of Food Science and Technology, Federal Polytechnic, PMB 0231, Bauchi, Nigeria.
*Corresponding author. E-mail: jeromeayo@gmail.com.
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Biscuits samples were prepared from varying compositions of acha and Bambara groundnut flour. Date palm fruit flour was used in place of sucrose (sugar). The proximate (protein, ash, fat, moisture, fibre and carbohydrate), physical (weight, spread ratio and break strength) and sensory (taste, odour, colour, texture, general acceptability) properties of the acha– Bambara composite biscuits were analyzed. The average proximate composition for protein, fat, crude fibre, ash and moisture increased (5.70 to 7.90, 10.8 to 12.6, 2.6 to 3.7, 1.9 to 3.3, 0.75 to 0.95%, respectively) while carbohydrate decreased from 78 to 72% with increase in the added Bambara groundnut. The break strength and spread ratio of the biscuits increased from 700 to 1000 g and 7.33 to 8.90, respectively with increase in added Bambara groundnut.
Keywords: Quality, Bambara groundnut, acha, biscuit.
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Citation: Ayo JA, Andrew E (2016). Effect of added Bambara groundnut on the quality of acha-date palm based biscuit. Int. J. Biotechnol. Food Sci. 4(3): 34-38.
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