Nutritional and sensory properties of biscuits based on wheat (Triticum aestivum), beniseed seed (Sesamum indicum) and sweet potato (Ipomoea batatas) composite flour

Abstract

This study evaluated the nutritional and sensory characteristics of biscuits produced from wheat/beniseed seed/sweet potato composite flour. Four flour samples from wheat, defatted beniseed and sweet potato flours in the ratios of 100:0:0; 80:10:10; 70:20:10; and 60:30:10, respectively with other ingredients were used to produce biscuits. Samples were analyzed for proximate content, vitamins and minerals, antinutrients, sensory and microbial properties using standard procedures. Data were analysed using descriptive statistics and ANOVA. Crude protein, crude fat, crude fibre, ash, carbohydrate and energy composition of samples ranged from 8.39-12.07 g 100-g^–1, 17.52-22.59 mg 100-g^–1, 0.60-4.20 g 100-g^–1, 1.18-2.29 g 100-g^–1, 67.11-60.53 g 100-g^–1 and 460.34-491.11 kCal 100-g^–1, respectively. Calcium, potassium, magnesium, sodium, phosphorus, iron and zinc contents ranged from 474.50-843.75, 498.75-845.00, 267.50-568.50, 92.50-105.75, 82.25- 288.25, 3.88-5.99, and 0.07-0.32 mg 100-g^–1, respectively. Beta-carotene, thiamin, niacin and tocopherol contents were 429.20-441.93 μg 100-g^–1, 4.03-4.83, 17.87-19.57 and 54.87-62.77 mg 100-g^–1, respectively. Most nutrients increasedwith increasing beniseed substitution levels. Phytate andoxalate contents of samples  here within permissible levels. Sensory properties decreased from 7.78-5.60, 7.90-5.00, 7.00-6.53, 6.80-5.83, 7.87-5.23 for colour, taste, crispiness, texture and general acceptability, respectively. Number of colonies were negligible after storage for 21days. Beniseed (20%) and sweet potato (10%) flours substitution for wheat flour produced acceptable biscuits with higher protein and micronutrient composition and acceptable sensory properties than wholly wheat flour and other composite flour biscuits.