Proximate Composition of Biscuits Produced from Wheat Flour and Maize Bran Composite Flour Fortified with Carrot ExtractUsman GO*, Ameh UE, Alifa ON and Babatunde RM
Departments of Food Nutrition and Home Sciences, Faculty of Agriculture, Kogi State University, P.M.B 1008 Anyigba, Nigeria
- *Corresponding Author:
- Usman GO
Departments of Food Nutrition and Home Sciences
Faculty of Agriculture, Kogi State University
P.M.B 1008 Anyigba, Nigeria
E-mail: [email protected]
Received Date: June 05, 2015; Accepted Date: July 27, 2015; Published Date: August 03, 2015
Citation: Usman GO, Ameh UE, Alifa ON, Babatunde RM (2015) Proximate Composition of Biscuits Produced from Wheat Flour and Maize Bran Composite Flour Fortified with Carrot Extract. J Nutr Food Sci 5:395. doi: 10.4172/2155-9600.1000395
Copyright: © 2015 Usman GO, 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.
The formulated Biscuit produce in which maize bran was incorporated into wheat flour and carrot extract in the ratios 90:10, 80:20, 70:30, 60:40, 50:50 and 100% wheat as control. Carrot puree was used to fortify the formulation. The butter and sugar mixture was thorough after which wheat flour and maize bran mixed with baking powder and milk powder were rubbed in uniformly. The dough formed was shaped and baked on a greased tray at 160°C for 10 to 15 minutes. The biscuit produced was analyzed for proximate composition using standard method. The carbohydrate ranged from 62.5-48.4%, protein 23.1-8.81%, fat 21.4-19.1%, ash 1.42-05%, crude fiber 1.15- 0.84% and moisture 6.10-5.45% the fortification of biscuit with carrot puree and maize bran improved the nutritional composition of the product.