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Physico-chemical characteristics of biscuit produced from wheat-breadfruit composite flour
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This research work is on Physico-chemical characteristics of biscuit produced from wheat-breadfruit composite flour. Biscuit was produced from wheat-breadfruit composite flour in the ratio 100:0, 90:10, 80:20, 70:30 and 60:40 wheat-breadfruit flour respectively. Proximate, functional, physical and sensory properties were determined. The proximate composition result showed that moisture ranged from 4.00-6.70%, Protein 10.50-13.50%, fat 9.00-13.02 fibre 2.34-5.21% ash 3.87-7.10 and Carbohydrate 54.47-70.20%. The values for all the parameters increased with increase in the proportion of breadfruit flour to wheat except for carbohydrate which was the opposite. The functional properties ranged from 0.36-0.81 g/ml for bulk density, 8.85-11.06ml for foaming capacity, 13.50-15.00ml for swelling index, 25.66-27.01% for oil absorption capacity and 30.00-32.40% for water absorption capacity