SUITABILITY OF BISCUIT PRODUCTION FROM MILLET AND CASHEW NUT FLOUR
Abstract
This study investigated the physical, chemical and sensory properties of biscuits produced from millet and cashew nut flour. The millet grain and cashew nut were processed into flour separately. The flour obtained were blends in the ratio 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50 millet to cashew nut flour respectively and used for the production of biscuit. Physical properties, proximate composition and sensory evaluation of the produced biscuits were carried out using standard methods. The results showed that weight (5.02-5.33 g), diameter (4.28 – 4.50 cm) and spread ratio (3.54 – 3.75). The moisture, crude ash, crude fibre, crude fat, crude protein and carbohydrates increased from 3.13 to 6.26%, 1.20 to 1.50%, 0.85 to 1.19%, 9.20 to 16.01%, 13.91 to 21.35% and 56.80 to 68.58% respectively. The rating for appearance, flavor and overall acceptability were between 5.50 to 7.40, 5.30 to 7.50 and 6.10 to 7.70 respectively. The results obtained in this study have indicates that biscuits can be produced by substituting millet flour with cashew nut flour up to 50%.
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