NUTRITIONAL QUALITY AND ANTIOXIDANT PROPERTIES OF SPICED BISCUIT PRODUCED FROM BLENDS OF WHEAT, ROSEMARY,CINNAMON, AND CALABASH NUTMEGS

This study aimed to investigate the nutritional quality and antioxidant properties of biscuit made from blends of wheat and spices. Three (3) different spices (cinnamon, rosemary and calabash nutmeg) were used. The spices obtained were processed into powder. Wheat flour was blends with spices prior to biscuit processing at 90: 10 respectively. Proximate properties, selected mineral analysis, antioxidant properties and sensory evaluation were carried out on the biscuit samples following standard procedures. The results of the proximate composition of the samples ranged between 8.21– 10.25% for moisture content, 12.04– 15.07% for protein content, 6.43 9.01% for fat content, 0.69– 1.62% for ash content, 1.53– 4.00% for crude fibre and 62.75 69.08% for carbohydrate content respectively. The mineral composition of the spiced– biscuit samples showed that sample D (90% wheat flour + 10% calabash nutmeg powder) had highest iron content (7.01 mg/100 g) and calcium content (9.91 mg/100 g) while sample B (90% wheat flour + 10% cinnamon powder) with highest magnesium content. The antioxidant composition of the samples showed total phenolic content and total flavonoid content with ranged between 3.52– 13.52 mg/GAE/g and 6.16– 15.52 mg/AE/g. Biscuit with cinnamon and 100% wheat flour had the best score according to the sensory panelists. The production of biscuit from these crops would motivate farmers to plant it, diversify the uses, and provide nutrient rich and nutritious foods for malnourished children, the elderly and people generally in Nigeria and Africa