Evaluation of the Potential of African Pear (Dacryodes edulis) Pulp as an Ingredient in Biscuit Making

Abstract

African pear pulp (APP) was used at different levels (100%, 75%, 50%, 25% and 0% [control]) to replace margarine in biscuit. The proximate composition, thickness, diameter as well as consumer acceptability were evaluated. The samples produced with 100% pear pulp substitution had significantly higher values for protein, crude fibre, ash and moisture (14.13%, 0.99%, 3.82% and 13.77% respectively). These values decreased with decreasing levels of APP substitution. The 100% APP sample had a significantly (p <0.05) lower  thickness (0.26 cm) than the rest, but no significant difference (p >0.05) was observed in the diameter of the samples. However, no significant difference (p>0.05) was observed in the overall acceptability of the biscuit samples.