Physico-chemical and sensory properties of biscuit produced from composite flour of wheat and pigeon pea

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Abstract

This research work is on Physico-chemical and sensory properties of biscuit produced from composite flour of wheat and pigeon pea. The physico-chemical and sensory properties of biscuit produced from composite flour of wheat and pigeon pea were carried out in the proportions of 100:00, 70:30, 60:40, and 50:50 respectively. The proximate compositions of the samples were determined and they were labeled A-D. The value ranges:%Moisture content 5.50-7.50,%Crude protein 10.68-12.93,%FAT 22.50-20.51,%ASH 4.50-1.00,%Crude fibre 0/90-1.00 and Nitrogen free extract (CHO) 55.92-50.43%. The functional properties of the composite flour were bulk density, water absorption capacity, oil absorption capacity, viscosity, and pH. Their values are 0.46, 0.52, 0.40 And 0.46 g/mL, 2.76-2.98 g/ml, 1.98-2.56 g/mL, viscosity 2.54,2.47,2.56 and 2.48 S-2, the pH ranges 6.01-7.58.The sensory evaluations for the samples show that there was no significant difference at p0.05 for general acceptability, color, taste, and crispness.
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Physico-chemical and sensory properties of biscuit produced from composite flour of wheat and pigeon pea

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