PRODUCTION OF BISCUITS USING WHEAT FLOUR AND KIDNEY BEAN FLOUR

Abstract

Biscuit is made from mainly wheat, which is an imported commodity. Wheat is imported into Ghana using huge foreign exchange, and this makes the product made from it expensive. In this study, kidney beans' inclusion in composite biscuit production was explored. Wheat flour was replaced at percentages of 0, 25, 50, 75, and 100%% to obtain biscuit treatments T1 (Control), T2, T3, T4, and T5 respectively. Standard methods were used were used to determine the proximate composition of the composite biscuit produced. Sensory evaluation was carried out with a sensory panel of fifty-three (53) using a 9-point hedonic scale in which 1 means dislike extremely and 9, like extremely based on sensory qualities colour, appearance, taste, aroma, texture, crispiness, brittleness, and overall acceptability. In terms of the proximate composition of the biscuits, ash, fibre, and protein contents generally improved with increment in the beans flour addition, but fat and carbohydrate contents generally showed a downward trend. In addition, the sensory respondents showed an increased preference for most sensory qualities as the bean flour content of the biscuit increased. The results of the sensory evaluation indicated that the composition of the biscuits had a positive impact on various sensory attributes, including color, aroma, texture, taste, brittleness, appearance, crispiness, and overall acceptability, as well as on some proximate composition. The study therefore recommended that beans should be added to wheat in the manufacture of biscuits to give a nutritious product, sensory evaluation should be carried out using a much bigger sample size to give more reliable results on the sensory response of consumers, and education of consumers on the nutritional advantages of wheat and beans flour biscuit should be done to help increase consumer acceptability and adoption.