Physiochemical, In-Vitro Digestibility and Organoleptic Evaluation of “Acha” Wheat Biscuit Supplemented with

Quality assessment of acha-based biscuit improved with bambara nut and unripe plantain

“…The weight of the biscuits decreased with increase in bambara nut flour with sample ACH801 (80:10:10% acha, bambara nut and unripe plantain flour biscuit) having the highest weight and sample ACH504 (50:40:10% acha, bambara nut and unripe plantain flour biscuit) having the lowest. The decrease in weight could be due to the increase in the fat content of the blended bambara nut flour, as fat is lighter in weight (Ayo et al, 2007). These results were similar to those for bambara groundnut-maize flour (Akpapunam and Darbe, 1994), millet-sesame flour (Alobo, 2001) and amaranth-wheat flour (Ayo, 2001).…”

“…Wheat flour blended with acha flour up to 30% has shown no significant difference in terms of sensory qualities (Ayo and Nkama, 2003). Acha-wheat flour has been fortified with soybean flour to improve the nutritional value when used for production of biscuit (Ayo et al, 2007). Acha-malted soybean has been used for the production of bread and biscuits (Ayo et al, 2014).…”

“…Most of these cereal foods are poor in protein content and protein quality (Alobo, 2001). Enrichment of cereal-based foods with other protein sources such as oil seeds and has received considerable attention (Ayo et al, 2007;Dhingra and Jood, 2002;Elkhalifa and El-Tinay, 2002;Ayo and Gaffa, 2002;Ayo and Olawale, 2003). Legumes are high in lysine, an essential limiting amino acid in most cereals (Alobo, 2001).…”

Incorporation of dietary fibre-rich oyster mushroom (Pleurotus sajor-caju) powder improves postprandial glycaemic response by interfering with starch granule structure and starch digestibility of biscuit

“…It is because the DF contents in PSC powder may absorb a large amount of water, eventually resulting in a decrease in the moisture content. The findings were in consistent with Ayo, Ayo, Nkama, and Adewori (2007), who incorporated soybean flour to partially replace wheat flour in biscuits.…”

Some Quality Attributes of Locally Produced Wheat Flour in Storage

“…The cultivation of wheat in Nigeria dates back to the 16 th century though it was grown on small scale mainly in the Sahel and Sudan savanna zones. The varieties of the wheat grown in Nigeria include Siete ceros, Florence Aurore 8193, pavon 76 and Seri 82 and these were among the varieties release by the institute of Agricultural research, Zaria [2]. The local wheat grown in Nigeria was originally process in households into various local dishes especially in the northern part on the country.…”