PROXIMATE AND SENSORY PROPERTIES OF BISCUIT MADE FROM COMPOSITE FLOUR OF WHOLE WHEAT, UNRIPE PLANTAIN AND DATE PALM.
Abstract
Proximate and sensory properties of biscuit made from composite flour of whole wheat, unripe plantain and date palm. The whole wheat, unripe plantain and date palm were processed into flour following standard methods. Whole wheat, unripe plantain and date palm flours were prepared and blended in the following ratios; 80:10:10 , 70:20:10, 60:30:10, 50:40:10 and 100:0:0 Wheat-Unripe plantain –Date flour respectively. They were used to produce biscuit following standard method. The proximate contents of the samples were determined in the lab and sensory properties were determined using a nine-point hedonic scale questionnaire and data were analyzed using Analysis of Variance (ANOVA) with the aid of SPSS version 22.The result of the proximate composition showed that there was significant increase (P
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