Biscuit-making potential of millet/pigeon pea flour blends.
Biscuits were produced from millet flour (MF) and pigeon pea flour (PPF) blends. The various ratios of MF to PPF used were 100:0, 75:25, 65:35, and 50:50. The biscuits were analyzed for their nutritional composition. They all contained high proportions of protein (7.5-15.2%), fat (17.1-18.1%) and digestible carbohydrate (60.2-66.5%). The moisture content was in the range 5.0 to 6.6%, ash 1.5-2.3% and crude fiber 0-0.1%. Sensory evaluation results indicated that all the biscuits had high sensory ratings for all the selected attributes evaluated. The recipe with the 65% MF/35% PPF blend resulted in the highest scores for flavor, texture and general acceptability. There was no significant difference (p > 0.05) between all the biscuits and the familiar Nasco short cake biscuit (reference) in flavor, color, texture and general acceptability.
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Department of Food Science & Technology, Federal Polytechnic, Idah Kogi State, Nigeria.
D000704:Analysis of Variance; D001939:Bread / Q000032:analysis*; D003258:Consumer Behavior; D005433:Flour; D005511:Food Handling; D006801:Humans; D009549:Nigeria; D008897:Panicum; D018532:Pisum sativum; D013649:Taste