Influence of Blending Ratios and Baking Temperature on the Nutritional and Sensory Properties of Biscuits Made from Wheat, Peanut and Banana Flour

Background: Biscuit is a small thin crisp cake made from unleavened dough. Aim: The objective of the study is nutrient composition and sensory evaluation of biscuits made from wheat, peanut and banana fruit. Materials and Methods: The study adopted an experimental study design. The study compared proximate composition (moisture, carbohydrate, fat, protein, crude fiber, and ash); micronutrients (zinc, iron, potassium, vitamin B1, B3 and C) and sensory attributes (taste, color, appearance, flavor, and texture) of biscuits made from different ratios of flour blends baked at 180⁰C and 200⁰C. Flours made from wheat, pigeon pea and moringa leaves were used to produce blends for biscuit production in the following ratios in percentage: 100:0:0 (Control), 60:30:10, and 70:25:5. Proximate, micronutrient, and sensory characteristics were determined using standard methods. Data were analyzed with means, standard deviations and analysis of variance. Results: The proximate analysis of the six best accepted biscuit revealed that the samples had moisture highest in 60:30:10 baked at 180oC. Biscuit made from 60:30:10 baked at 200 ⁰C had the highest fat content. Biscuit produced from 70:25:5 baked at 180oC and sample produced from 60:30:10 baked at 180oC have the highest crude fiber content. The protein content of the biscuits was highest (38.89%) in sample made from 60:30:10 baked at 180oC. The sample produced from 60:30:10 baked at 180oC has the highest content of vitamin B3. Sample prepared from 60:30:10 baked at 180oC exhibited the highest potassium content. The sensory evaluation revealed the Biscuit produced from 70:25:5 baked at 180oC and 660:30:10 baked at 180oC was generally accepted as it had ratings above average mark and can serve as a good snack. Conclusion: Despite being a snack, biscuit can help the nutrient needs of adults and children.