Proximate, Phytochemical Composition and Sensory Quality of Acha –Turmeric Flour Blend and Biscuits
J. A. Ayo *
Department of Food Science and Technology, Federal University, Wukari, Taraba State, Nigeria
M. O. Ojo
Department of Food Science and Technology, University of Mkar, Mkar, Benue State, Nigeria
C. A. Omelagu
Department of Food Science and Technology, University of Mkar, Mkar, Benue State, Nigeria
M. K. Najime
Department of Food Science and Technology, University of Mkar, Mkar, Benue State, Nigeria
*Author to whom correspondence should be addressed.
Abstract
Turmeric tuber and acha grain were dried, milled, sieved to produce respective flours. The turmeric flour was substituted (1, 2, 3, 4, and 5%) into acha flour to produced acha-turmeric flour blend and other ingredients (baking fat, baking powder, salt, sugar and water) was used to produce biscuits. Wheat flour (100% whole) was also used to produce biscuit as a control. The flour blends were analysed for functional property and proximate composition while the biscuits were analysed for physical and sensory properties. The moisture, ash, fat, protein and fibre increased from 16.66-17.06, 1,79 – 2.11, 15.13 – 1523, 5.29- 5.43, 1.22-1.39%, while the carbohydrate decreased from 61.13 to 60.17% with an increase in the added turmeric flour (0 - 5%). The tannin, HCN, alkaloid and saponin content increased from 243.67 to 256.78, 2.69 to 2.83, 28.73 to 37.33 and 0.54 to 0.57 mg/100 g. The spread ratio decreased from 5.86 to 5.75, while the break strength increased from 2.59 to 2.37 kg. The average mean score for colour, crispiness, flavour, taste, texture, and general acceptability increased from 7.80 to 8.80, 7.35 to 7.36, 7.60 to 8.70, 7.20 to 7.96, 8.20 to 8.22, 8.05 to 8.57. The flour blend biscuits containing 4% turmeric flour was most preferred and accepted with the corresponding increament of 9.48, 11.17 and 22.29% of protein, ash and fibre content respectively.
Keywords: Phytochemical, acha-turmeric, blend flour, biscuits