Production and quality evaluation of biscuit produced from water yam and rice bran flour blends

Abstract

This research work was performed to investigate the possibility of producing biscuit from water yam fortified with rice bran flour (40, 30, 20 and 10 %). The proximate composition, physical properties, and sensory evaluation of biscuit produced from water yam and rice bran were determined. Biscuit produced from 60 % water yam flour (WYF) and 40% rice bran (RB) had the highest protein (21.70%), ash (7.25%), total dietary fibre (5.27%) and lowest carbohydrate (30.25%), while100% water yam biscuit had the lowest fat (25.00%), moisture (4.49%) and energy (463.9 kcal). There was a significant difference (p<0.05) among the samples. There was also significant difference (p<0.05) in the physical properties of biscuit made from water yam and rice bran blends compared to that of control (wheat flour biscuit). The sensory evaluation result showed that biscuit produced from 100% water yam enjoyed higher rating in terms of colour, aroma, crispiness, taste, texture, and overall acceptability. Furthermore, it is worthy to note that as level of substitution of water yam with rice bran increased, there was a decrease in the acceptability of biscuit produced from composite flour. However, the nutritional quality of biscuit was improved with incorporation of rice bran into water yam flour with 60WFY:40RB% having the highest value.