Physicochemical and sensory evaluation of biscuits from blends of wheat, sprouted mung bean and tiger nut residue flours

Abstract

The physicochemical and sensory quality of biscuits from blends of wheat, sprouted mung bean and tiger nut residue flours were evaluated. Mung bean seed was sprouted for 48 h, oven dried at 105°C, dehulled, winnowed, milled, and sieved to obtain sprouted mung bean flour. Tiger nut was washed, wet milled, sieved, and the residue was ovendried at 105°C and then sieved to obtain the flour. Biscuits were produced at 100, 70:15:15, 85:15:00, 85:7.5:7.5 and 85:00:15 wheat, mung bean and tiger nut ratios, respectively, and were assessed for the physicochemical and sensory qualities using standard methods. The incorporation of mung bean and tiger nut residue flours significantly (p<0.05) increased the moisture (2.53-4.50%), fibre (1.00-4.70%), ash (2.10-4.50%), protein (14.89-17.96%) and fat (9.97-10.99%) contents whereas the carbohydrate components of the biscuits significantly (p<0.05) decreased (68.66-60.99%). Significant (p<0.05) differences existed in weight, height and thickness of the samples, except for break strength. The incorporation of composite flours from mung bean and tiger nut residue significantly (p<0.05) improved the sensory properties of the biscuit as all the samples scored above average in the overall acceptability. This study has shown that incorporation of mung bean (15%) and tiger nut residue (15%) flours in wheat flour improved the nutritional quality of biscuits.