Eighth International Conference on Food Studies

Abstract

This study was aimed at producing quality biscuit using composite flour blends from cheap and underutilized crops like sorghum, soybean and finger millet. Biscuits prepared from different treatments of composite flour. Finger millet were subjected to analysis of nutritional, organoleptic and microbial qualities with physical properties to evaluate the suitability of this biscuits for consumption after formulation. The nutritional analysis of the freshly prepared biscuits revealed that protein, ash, fiber and fat were increased from 10.53-14.35, 1.41-2.16, 1.27-3.93 and 17.90-24.77 respectively while moisture content was decreased from 3.78-3.27 when increasing the soybean flour 10%-50% in the biscuits mixtures. The physical properties of biscuits revealed that there were significant differences between the treatments of biscuits (at 5% level of significance ) when the level of soybean increased. According to Turkey`s test, the mean scores for all assessed organoleptic characters varied significantly (p < 0.05) in freshly made biscuits. Based on the nutritional, organoleptic and microbial qualities, the biscuit sample prepared from composite flour with 60% Sprouted Sorghum flour, 30% Soybean flour and 10% Finger millet was the best treatment compared to other combinations at the end of storage period.