Physico-Chemical Composition and Sensory Characteristics of Biscuit from Wheat-Fluted Pumpkin Seed and Juice
Ochulor, D.O, Duru, F.C Oparaku, O, Okpulor, S.U, Emurigho, T.A, Nwariem, S.M Nnaji, K.C &Ejelonu, N.C
Department of food Technology,
Federal Polytechnic, Nekede, Owerri, Imo State
Email- ejelonunelson@gmail.com
ABSTRACT
Biscuits were produced from flour of wheat fluted pumpkin seed and juice at different ratios of 100:0, 90:5:5, 80:10:10, 70:15:15 and 50:25:25 of wheat, fluted pumpkin juice and fluted pumpkin seeds respectively. The biscuits were analyzed for the physicochemical and organoleptic characteristics and the result of the proximate composition; moisture ranged from (6.02 to 6.10%), ash ranged from (1.95 to 2.03%), fat ranged from (2.79 to 3.21%), crude protein ranged from (8.01 to 11.11%), crude fibre ranged from (1.48 to 1.60%) and CHO (75.95 to 79.75). The physical properties revealed that for thickness ranged from (0.19 to 0.25)mm, diameter ranged from (5.02 to 5.21)mm, weight ranged from (7.58 to 8.57)mm spread ratio ranged from (20.87 – 2686)mm. The physical analysis showed slight difference among samples. The sensory result also showed very slight difference among samples. The study recommends that wheat flour with pumpkin seed flour and from seed and juice be used in baking applications to increase cheap products to yield better enriched product.
Keywords: Proximate composition, biscuit, wheat, pumpkin seed and juice.
