MINERAL, ANTIOXIDANTS PROPERTIES AND SENSORY EVALUATION OF BISCUITS PRODUCED FROM WHEAT (TRITICUM) AND SORGHUM (SORGHUM BICOLOR) SHEATH FLOUR

This study evaluates the mineral, antioxidant, and sensory properties of biscuits produced from composite flour blends containing wheat flour and sorghum sheath flour in varying proportions. Three formulations were analyzed: BOA (100% wheat flour), BOB (90% wheat flour + 10% sorghum sheath flour), and BOC (85% wheat flour + 15% sorghum sheath flour). The results showed significant differences (p > 0.05) in mineral composition, with BOC having the highest sodium (136.50 ppm) and selenium (1.13 ppm) contents, while BOB had the highest calcium (191.85 ppm) and magnesium (13.62 ppm) contents. BOA recorded the highest potassium (328.25 ppm) and phosphorus (92.35 ppm) levels, indicating that wheat flour contributes more to these minerals.Antioxidant composition analysis revealed variations among the samples, with BOA having the highest beta-carotene (221.36 mcg/100g) and flavonoid (12.58 mg/100g) contents, while BOC had the highest tocopherol (3.97 mg/100g) and steroid (1.39 mg/100g) contents. Phenol content was highest in BOA (38.16 µg/100g), followed by BOB (32.48 µg/100g) and BOC (24.94 µg/100g), indicating that wheat flour contributes more to antioxidant activity.Sensory evaluation indicated significant variations in taste, texture, colour, flavour, and overall acceptability among the samples. BOA was rated highest in taste (3.87) and texture (3.70), while BOC had the highest overall acceptability score (4.23), suggesting that moderate inclusion of sorghum sheath flour improved consumer preference.The findings highlight the potential of sorghum sheath flour as a functional ingredient in composite flour biscuits, enhancing certain mineral and antioxidant properties while maintaining sensory acceptability. Further research should explore optimization strategies to improve the balance of essential nutrients and bioactive compounds in composite flour products.