Comparative Studies on the Physicochemical Attributes of Biscuit from African Yam Bean, Brown Rice and Soyabean Flours

This paper presents a comparative study on the physical and proximate composition of biscuits made from different flour sources including wheat, African yam bean, brown rice, and soybeans. The aim of the study was to assess the nutritional value and quality attributes of biscuits derived from alternative flour sources, in comparison to the conventional wheat-based biscuits. Flours of African yam bean, brown rice and soybean were produced using conventional methods. Biscuits were further produced from the flours of African yam bean, soybean and brown rice using the creamy method. The physical characteristics such as weight, thickness, diameter and spread ratio as well as the proximate composition including moisture content, protein, fat, ash, fibre and carbohydrate content of the formulated biscuits as well as the control (wheat flour biscuit) were analyzed and compared among the different biscuit samples. The results on the biscuit samples revealed the following ranges: physical properties: weight 13.31-20.15g, thickness 0.68-0.81cm, diameter 5.03-5.90cm, and spread ratio 7.65-11.15; proximate parameters: moisture 4.70-7.70%, ash 3.50-4.90%, fibre 0.15-7.50%, protein 11.50-30.50%, fat 10.84-22.75% and carbohydrate 40.30-63.50%. The findings suggest that these alternative flour sources offer promising opportunities for the development of nutritious and sustainable biscuit products. The findings of the study further provide valuable insights into the potential of alternative flour sources in biscuit production and their implications for nutrition and food security. Keywords: Biscuits, physical properties, proximate composition, comparative analysis