Nutritional evaluation of biscuit produced from sweet potato, unripened plantain and mushroom flour blends

Abstract: Sweet potato, unripe plantain and mushroom flour blends, were produced and their potentials for biscuits production were investigated. The blends of sweet potato, unripe plantain and mushroom flour were formulated and compared with 100% wheat flour as control, coded as sample TC 107. The formulated flour blends were in the ratio 90:0:10, 0:90:10, 50:40:0 40:50:10, 100:0:0 and 0:100:0 coded as sample TC 101, TC 102, TC 103, TC 104, TC 105 and TC 106 respectively. The functional properties, chemical composition, physical and sensory properties of the biscuit produced were evaluated using standard analytical methods. The result showed that sample TC 107 (control) has the highest moisture and protein content value compared to others samples. Ash and fat values of flour blends biscuit were significantly (p < 0.05) higher than the values obtained from sample TC 107 (control). The fibre content value of sample 101, 102 and 103 were not significantly (p >0.05) different from the control and sample TC 101 has the highest carbohydrate values. The energy value range from 358.01 to 464.14kcal/100g. The loose bulk density of flour ranged from 0.24g/ml 0.54g/ml while packed bulk density ranged from 0.35g/ml 0.77g/ml. Sample C has the highest water absorption capacity and oil absorption capacity but the least dispersibility value compared to sample A, B, and D. The mineral composition values obtained from flour blends biscuit were significantly (p < 0.05) higher than the control. There were only little significant (p >0.05) difference in the length, weight, diameter and spread ratio of the biscuit, However there was no significant (p < 0.05) difference in thickness of flour blends biscuit and control. The sensory score showed that sample TC 105 was compared favourably with sample TC 107 control as this would enhance the utilization of these underutilized crops.
Key words: functional, underutilized, formulation, blends, chemical compositions