Proximate composition of biscuits produced from wheat, yellow maize and sesame flours

Abstract

Background: Food-based nutrition intervention offers potentially sustainable approach to reducing multiple micronutrient deficiencies. Objectives: This study was designed to evaluate the nutritional composition and sensory properties of biscuits produced from wheat, sesame and yellow-maize composite flour. Materials and methods: Maize and sesame were processed into flour and mixed with wheat flour at different proportion (100:0:0, 90:5:5, 80:15:5, 70:25:5 and 60:35:5) in baking using standardized recipe. Proximate and mineral evaluation was carried out using standard laboratory methods. Multiple comparison test system was adopted during sensory evaluation. Results: Protein, fats, crude fibre and ash contents in biscuits ranged from 5.02 to 6.49 g/100g, 13.17 to 19.75 g/100g, 1.17 to 1.88 g/100g and 2.14 to 2.66 g/100g respectively. There was significant difference (p ≤ 0.05) in the quantity of protein, fats, moisture and carbohydrate contents in biscuits produced from 100 % wheat flour and biscuits produced from composite flours. Zinc was higher in biscuits produced from 100 % wheat flour compared to biscuits produced from composite flours. Iron, calcium, magnesium, and manganese contents were higher in biscuits produced from composite flour than biscuit produced from 100 % wheat flour. Sensory evaluation showed that there was no significant difference (p ≥ 0.05) in taste, aroma, crunchiness and overall acceptability between 100% wheat biscuit and biscuits produced from composite flours. Conclusion: Biscuits with acceptable nutritional value that can combat dietary deficiency were produced from wheat, beniseed and yellow maize composite flour.