PAPER TITLE :QUALITY EVALUATION BISCUITS PRODUCED FROM WHEAT AND PINEAPPLE PEEL FLOUR

APPLIED TROPICAL AGRICULTURE | VOLUME 22 NUMBER 2 2017

Paper Details

  • Author(s) : Adeoye, B.K., Alao, A.I. and Famurewa, J.A.V.
  • Abstract:

Biscuits are consumed extensively all over the world as snack foods and on a large scale in developing countries where
protein and caloric malnutrition are prevalent. There is increase in the advocacy on the consumption of functional foods by
world nutrition bodies due to different health problems related to food consumption. This study therefore aimed at
investigating the nutritional quality of pineapple peel flour (PPF) and wheat flour blends containing functional ingredients,
such as high dietary fibre, proteins, minerals and vitamin. Dried pineapple peel was incorporated into wheat flour at different
blend ratios (90:10, 80:20, 70:30, 60:40 and 50:50) and used to prepare biscuits, while buscuits prepared with flour without
pineapple peel flour served as the control. The samples were subjected to chemical, functional, microbiological and mineral
analyses using standard methods. There was an increase in oil and water absorption properties as the ratio of pineapple peel
flour increased in the blends. Except for carbohydrate content which decreased with increase in pineapple peel flour,
proximate composition increased on pineapple flour addition. Similarly, calcium, potassium, sodium, iron and copper
contents increased in the biscuits. Sensory evaluation indicated that the mean scores for taste, colour, crispness, aroma and
overall acceptability were generally high for all the cookies. However, biscuits made from 90:10 wheat-PPF flour had the
highest mean scores for all parameters evaluated and were close to 100% wheat cookies. This indicates the feasibility of
producing nutritious biscuits with desirable organoleptic qualities from wheat flour and PPF.
Key words: biscuits, dietary fibre, wheat flour, pineapple peel flour, nutritional quality, minerals