Production and Assessment of Biscuit from Wheat and Bambara Nut as Fat Substitute

Biscuits were produced and evaluated for maximum acceptance using different ratios of wheat to Bambara nut flour 90:10 (X1), 80:20 (X2), 70:30 (X3), 60:40 (X4), and 50:50 (X5) respectively. The control was 100% wheat flour (X0).  Each combination made using the rubbing techniques (i.e. coating flour grains with fat by gently rubbing between the fingertips and thumbs). The functional and proximate composition of flours, physical properties of the biscuit, sensory evaluation, and proximate compositions of biscuit identified. Fifteen panelists assessed the biscuits' on sensory attributes. The composite biscuit samples examined for proximate composition after six weeks of storage.  ANOVA statistically used to evaluate the data (P≤0.05). The functional characteristics' results revealed variances among products. The pH, titratable acidity, bulk density, water absorption capacity, oil absorption capacity, swelling index, and gelation temperature of the flour blends varied significantly (P<0.05). Protein content, fat, crude fiber, ash, and carbohydrates varied significantly (P<0.05) among the flour blends and biscuit products. The amount of protein increased noticeably. Higher substitution levels of Bambara nut in wheat flour resulted in a drop in carbohydrate content with increase in protein, fat, crude fiber, and ash content.  Protein content increased due to decrease in moisture content for all products. The moisture level of the biscuit varied significantly (p<0.05), X5 had the highest percentage (7.03%), while Xo had the lowest (6.22%) moisture content. As more Bambara nuts substituted for biscuits, the color quality improved. The addition of Bambara nut affected the biscuit's texture. Treatment X2 (4.60) had the best texture, followed by X4 (4.47), X1 (4.41), X5 (4.35), and X3 (4.31). Treatment Xo (4.20) had the lowest texture. It was evident that Bambara nut added to wheat at 50% substitution could improve quality, acceptance, increase nutritive value and shelf stability of product.