PROXIMATE ANALYSIS OF BISCUITS PRODUCED FROM WHOLE WHEAT AND SHEA FRUIT (RAW AND OVEN DRIED) PULP

Authors

  • Ogundele K. Department of Food Technology, Federal College of Freshwater Fisheries Technology, New Bussa, Niger State
  • Ovwie, P. O. Department of Agricultural Extension and Management, Federal College of Freshwater Fisheries Technology, New Bussa, Niger State
  • Ajibade, M. Department of Home and Rural Economics, Federal College of Freshwater Fisheries Technology, New Bussa, Niger State
  • Aliyu, M. Department of Food Technology, Federal College of Freshwater Fisheries Technology, New Bussa, Niger State
  • Abdullahi, B. I. Department of Hospitality Management, Federal College of Freshwater Fisheries Technology, New Bussa, Niger State

Keywords:

Proximate, Quality, Biscuits, Whole Wheat, Raw, Oven-dried, Shea fruit, Pulp

Abstract

Proximate quality of biscuits produced from the blends of whole wheat (Triticum vulgare), raw and oven–dried shea fruit (Vitellaria paradoxa) pulp was investigated. Biscuits were produced from raw and oven-dried shea fruit powder (RSFP) and (ODSFP) at 0g, 50g, 100g, 150g, 200g with whole wheat flour. From the results of proximate analysis of RSFP and ODSFP, it was observed that the moisture content% (MC) was (74.48 + 0.90) and (7. 91 + 0.9) respectively. The crude fibre % (CF) content of RSFP (2.58 + 0.08) was low compared to ODSFP (4. 72 + 0.34), the crude protein % (CP) content of the ODSFP (15.03+ 0.36) was higher compared to the RSFP (4.53 + 0.36). Crude fat (CF) % (8.24 + 0.08) in the RSFP is higher than the ODSFP (7.81), the % NFE (7.22 + 0.07) and (60.59+ 0.9), the energy (KCal/g) of ODSFP was 327.77 and that of RSFP was 121.08. The proximate composition of the biscuits produced from ODSFP and RSFP ranged from % MC (8.36±0.02 - 10.64±0.00), ASH (1.49±0.00 – 2.00±0.00), CP (10.50±0.01 – 12.25±0.00), FATS (17.51±0.02 – 21.11±0.00), CF (1.61±0.01 – 1.90±0.00), NFE (53.67±0.00 – 57.93±0.01) respectively. There was significant variation (P< 0.05) in the % MC, ASH, CP, Fats, CF and NFE, respectively. Shea fruit pulp contain wide arrays of nutritional qualities and of great energy given food, therefore there is need to be used in various culinary practices in order to enhance the health of the users.

Downloads

Published

2024-04-28