Egwujeh Simeon Iko-Ojo Dignity*, Onuh Oloche John, Yusufu Peter Awodi and Yakubu Aminat

Department of Food, Nutrition and Home Sciences, Kogi State University, Anyigba, Nigeria

*Corresponding Author: Egwujeh Simeon Iko-Ojo Dignity, Department of Food, Nutrition and Home Sciences, Kogi State University, Anyigba, Nigeria.

Received: September 28, 2017; Published: December 07, 2017

Citation: Egwujeh Simeon Iko-Ojo Dignity., et al. “Production and Evaluation of the Physico-Chemical and Sensory Properties of Biscuit from Wheat and Cricket Flours”. Acta Scientific Nutritional Health 2.1 (2018).

Abstract

  Cricket was processed into flour and used to supplement wheat flour, at levels of 0g, 5g, 10g, 15g, 20g and 25g, for biscuit production. The proximate composition, physical, properties, and sensory attributes, were evaluated. Results obtained for proximate composition ranged from 9.89 - 15.70% protein, 3.25 - 4.73% moisture content, 1.07 - 1.42% Ash, 0.54 - 0.86% crude fibre, 10.31 - 24.96% fat, 55.09 - 74.11% carbohydrate. Physical properties of the biscuits ranged from 6.60 - 7.70 cm diameter, 5.70 - 6.90 cm height, 11.50 - 15.00 cm break strength, 0.25 - 0.35 cm thickness, 11.00 - 12.00 yields, 18.90 - 27.70 cm spread factor, 30.00 - 53.00 ml volume, 24.05 - 48.07 g/cm³ density. Sensory results obtain from the analysis of biscuits using 10 untrained panelists on a 9 point hedonic scale showed that no significant difference (p ≤ 0.05) existed in aroma and texture of the biscuits. Sample 502 with 0g of cricket flour was mostly accepted in terms of appearance, taste, texture. However, sample 511 containing 15g of cricket was most generally preferred in terms of acceptability.

Keywords: Biscuit; Cricket; Wheat; Flours; Proximate Composition; Sensory Properties; Physical Properties

Copyright: © 2018 gwujeh Simeon Iko-Ojo Dignity., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.