Effect of Blending Ratios and Baking Temperatures on Nutritional and Sensory Properties of Biscuit Made from Wheat, Pigeon Pea, and Moringa Leaf Flour Blends

Abstract

The study assessed the effect of blending ratios and baking temperatures on
nutrient composition and sensory acceptability of biscuits made from wheat,
pigeon, and moringa leaf flour blends. The study compared proximate
composition (moisture, carbohydrate, fat, protein, crude fiber, and ash);
micronutrients (zinc, iron, vitamin C, and pro-vitamin A) 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), 80:15:5, and 70:20:10. Proximate,
micronutrient, and sensory characteristics were determined using standard
methods. Data were analyzed with means, standard deviations and analysis of
variance. Control biscuits baked at 200⁰C recorded the lowest protein (9.90%), ash
(2.00%), crude fiber (0.50%) and fat (6.00%) content and highest carbohydrate
content (66.79%). However, highest ash (4.50%), protein (17.86%), moisture
(21.5%), crude fiber (9.8%) and fat (9.50%) content and lowest carbohydrate
(42.23%) content were recorded in blending ratio of 70:20:10 baked at 1800C. Zinc
increased from 0.30mg in control to 4.58mg in 70:20:10 baked at 1800C. Iron
increased from 0.77mg in control baked at 2000C to 1.82mg in 70:20:10 baked at
1800C. Vitamin C (mg) increased from 13.76 in 80:15:5 baked at 2000Cto 30.96 in
control baked at 1800C. Pro-vitamin A (iu) increased from 164.54 in 80:15:5 at
2000Cto 434.04 in control at 1800C. Biscuits made from 80:15:5 baked at 200°C,
emerged as the most favored and well-received sample, exhibiting the highest
mean scores in all sensory attributes. Control biscuits baked at 200°C, received the
lowest scores in most attributes. The study has shown that biscuits rich in
nutrients, especially protein, zinc, and iron, and acceptable biscuits could be
produced from the partial substitution of wheat with pigeon pea flour and
moringa leaf flour. Enriching biscuits with pigeon pea and moringa leaf flour can
improve their sensory and nutrient attributes.