Original Research Article
Nutrients and sensory properties of biscuits produced from sorghum (Sorghum bicolor) and watermelon seed (Citrullus lanatus) flour blends
Okudu1*, H. O. |
Ojinnaka2, M. C. |
Article Number: DRJA79556488
DOI: https://doi.org/10.26765/DRJAFS.2018.6488
ISSN: 2354-4147
Vol.6 (12), pp. 355-359, December 2018
Copyright © 2018
Author(s) retain the copyright of this article
Abstract
Biscuits were produced from 100% sorghum and a composite of sorghum and watermelon seed flours as describe by Oyewole et al. Results showed that biscuit produced with composite flour had higher moisture (6.34%), protein (8.47%), Ca (119 mg), Mg (69 mg), K (128 mg), and Fe (3.75 mg). While biscuit produced from 100% sorghum had higher fat (23.42%), fibre (1.30%), and Zn (1.85mg). Sensory evaluation showed that biscuit produced from sorghum and watermelon seeds flour was more accepted in compared with one produced with 100% sorghum in terms of taste, texture and crispiness compared to biscuit produced from 100% sorghum flour.
Keywords: Biscuit, Nutrients, Sorghum, Watermelon seed, Composite flourReceived: November 2, 2018 Accepted: December 4, 2018 Published: December 10, 2018