ArticleBMC chemistry2025
Production and quality evaluation of biscuit made from African yam beans, sweet potato composite flour enriched with African star apple.
Article in BMC chemistry, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
The present study investigated the production of biscuit from African yam beans/sweet potato composite flour fortified with African star apple. Biscuits, produced from African yam beans (AYB), sweet potato (STP) and African star apple (ASA) flour blends in the ratios (AYB: STP: ASA): 50:45:5; 45:45:10; and 40:40:20, were subjected to analysis of proximate composition, and physical and sensory properties; while the blends were analysed for functional properties. Biscuits made from AYB: STP (50:50) blend served as control. Moisture, ash, fat, fiber, protein and carbohydrate contents ranged from 5.90 to 7.30%; 2.17-2.26%; 8.30-9.10%; 6.75-7.47%; 12.50-12.95%, and 61.85-63.25% respectively. Fiber and fat contents increased with increasing levels of ASA. Spread ratio ranged from 19.39 to 19.86; thickness from 2.52 to 2.56 mm; diameter, 50.21 to 50.97 mm; and weight, 13.26 to 15.77 g. Thickness and diameter of biscuits also increased as the percentage of ASA increased. Based on sensory scores, biscuits made from AYB: STP: ASA blend in the ratio of 50:45:5 were preferred to the control and samples made from other blend ratios. The above findings suggest that, AYB: STP: ASA blend containing less that 10% ASA can be considered the ideal ratio for the production of nutritious and organoleptically acceptable biscuits.
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