Development And Quality Evaluation Of Biscuit And Cookies Made From Wheat Flour Supplemented With Kocho Powder

Biscuit and cookies are ready-to-eat inexpensive food products that are consumed among all agerngroups. This thesis work was performed to develop and quality evaluation of biscuits andrncookies made from wheat flour supplemented with kocho powder. The wheat flour and kochornpowder were used to develop biscuits (80:20, 70:30, 60:40, and 50:50% of substitution ) andrn100% wheat flour as a control.The data generated were statistically analyzed by ANOVA usingrnSPSS. Proximate analysis were carried out on the flour,biscuits and cookies samples.And alsornwater and oil absorption capacities were carried out on the flour and texture and color analysisrnwere carrried out on the biscuits samples.The results of proximate composition, energy contentrnand water activity shows that the wheat flour(control flour) contained 14.8% of moisture content,rn0.45% 0f ash content, 10.237% of protein value, 1.5% of fat value, 0.5% of fiber, 72.52% ofrncarbohydrate value, 344.5kcal/100g and 0.528% of water activity. The results indicated that therncontrol flour showed higher level of moisture content, protein content, fat content, energy valuernand lower level of ash content, carbohydrate content, fiber content, water activity content whilerncomposite flours showed higher level of ash content, carbohydrate content, fiber content waterrnactivity content and lower level of moisture content, , protein content, fat content and energyrnvalue. Improvements were also noted in mineral contents such as magnesium, iron and calciumrnin biscuit produced from the composite flour of wheat supplemented with different levels ofrnkocho powder. Physical (weight, thickness) and sensory (taste, colour, texture, appearance,rnflavor, overall acceptability) attributes of biscuits made from kocho powder and wheat flourrnwere analyzed. The sensory acceptability was evaluated by a seven point’s hedonic scale. As thernkocho powder addition decreased from 50 % to 20 %, the thickness, and the sensory attributesrn(taste, flavor, appreance,color,texture preference and overall acceptability) of the biscuits gotrnincreased. From the result, texture, taste, Colour, flavor,appearance and overall acceptabilityrndid not show any significant difference(P≥0.05) among different samples. As a result, the highrnnutritive and flavor rich biscuits and cookies generated in this study are to provide healthrnbenefits.

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