PRODUCTION AND QUALITY EVALUATION OF BISCUITS FROM WHEAT BLENDED WITH MALTED SORGHUM AND TIGERNUTS

Biscuits, a popular snack globally, are typically made from wheat flour, but rising wheat import cost and gluten intolerance in Nigeria prompt exploration of alternative flours like tiger nut and malted sorghum. Production of biscuit from blends of wheat, tiger nut and malted sorghum, which was used to formulate composite flour blends in the ratio of 100:0:0 80:10:10, 70:15:15 and 60:20:20 of wheat-malted sorghum-tiger nut flour respectively. The proximate composition revealed moisture content which were between 9. 71% to 12 02%.-fat from 0. 92% to 2. 60%, ash from 1. 33% to 3 03%, fiber from 2. 06% to 3. 04%. protein from 12. 13% to 16.36% and carbohydrat content from 65. 25% to 71. 53%. Antinutritional factors comprised phytate levels from 1. 07 mg to 5. 53 mg and saponin from 6 60 mg to 16. 52 mg. Functional properties disclosed water absorption capacities from 2. 12 g/cm to 3. 10 g/cm, oil absorption from 1. 05 g/cm to 1. 090%, swelling capacity from 2. 68 g/cm to 4.45 g/cm, bulk density ranging from 0. 59 g/cm to 0.69 g/cm and pH ranging between 6.07 g/cm to 6. 89 g/cm. The vitamin analysis was also determined where Vitamin Br ranged 0. 08 mg to 0. 28 mg. Vitamin B; ranged 1. 15 mg to 1. 51 mg, Vitamin Bg ranged 0. 22 mg to 0. 36 mg Vitamin Bg ranged 1. 22 mg to 5. 65 mg and Vitamin C ranged 14. 28 mg to 22. 25 mg. The mineral analysis determined the amount of iron which ranged from 57.65 mg to 68 74 mg, phosphorus which ranged from 81. 57 mg to 94. 25 mg, calcium which ranged from 25. 48 mg to 36. 17 mg, potassium which ranged from 149. 48 mg to 233. 76 mg and magnesium which ranged from 2,06 mg to 3.43 mg. Sensory tests on the biscuit scored appearance (7. 17 to 7. 77),flavour (6. 70 to 7. 90), crispness (6, 63 to 8, 00), taste (6.43 to 8.13), after taste (6.40 to 8.03 and overall acceptability 7.07 to 8.23 The results extend knowledge on a number of aspects that are concerning the nutritional value of biscuits and their sensory properties. These nutritional values of Sample D are especially important today wyhen healthy products themselves re becoming rather scarce, particularly for people with delicate health conditions of food intolerance. On the other hand Sample A sensory analysis indicates hat taste and texture should be retained when supplementing consumer products with other flours. This will help the formula flour improve on nutritional value of biscuits as well as include current trends within biscuit manufacturing and consumer preferences.