alexa Chemical and Nutritional Evaluation of Biscuit Processed from Cassava and Pigeon Pea Flour
ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

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Research Article

Chemical and Nutritional Evaluation of Biscuit Processed from Cassava and Pigeon Pea Flour

Ashaye OA1*, Olanipekun OT1 and Ojo SO2

1Institute of Agricultural Research and Training P.M.B 5029, Moor-Plantation Ibadan, Nigeria

2Federal College of Agriculture, Ibadan, Nigeria

*Corresponding Author:
Ashaye OA
Institute of Agricultural Research and Training P.M.B 5029
Moor-Plantation Ibadan, Nigeria
Tel: +2348023253829
Email: [email protected]

Received date: October 15, 2015 Accepted date: October 15, 2015 Published date: November 15, 2015

Citation: Ashaye OA, Olanipekun OT, Ojo SO (2015) Chemical and Nutritional Evaluation of Biscuit Processed from Cassava and Pigeon Pea Flour. J Food Process Technol 6:521. doi:10.4172/2157-7110.1000521

Copyright: © 2015 Ashaye OA, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

 

Abstract

Cassava is an important crop in the tropics. The use of cassava flour and pigeon pea flour in the manufacture of biscuit is uncommon. The chemical and nutritional evaluation of biscuit processed from cassava and pigeon pea flour was investigated. Commercial and cassava based biscuit were evaluated for chemical and nutritive properties. Sensory evaluation was done by a ten member panel randomly selected from male and female adults. One hundred percent cassava biscuit was significantly higher than other biscuit samples in Hydro-cyanide (HCN) at P<0.05. The crude protein and ash content of 30% cassava pigeon pea biscuit was significantly higher than other biscuit samples. Commercial biscuit was higher in crude fat (13.54%), crude fibre (0.85%) and moisture content (4.8%). Sensory evaluation showed that commercial biscuit, 30% cassava-pigeon pea biscuit and 100% cassava biscuit were not significantly different from each other in colour. Higher scores were given to 30% cassava-pigeon biscuit. The taste, texture, flavour and general acceptability of 100% cassava biscuit and commercial biscuit were not significantly different from each other. Generally, acceptable biscuit was processed from 100% cassava flour and 30% cassava pigeon flour. Thirty percent cassava pigeon biscuit gave better nutrient attributes and sensory scores than commercial biscuit.

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