Physiochemical and sensorial characteristics of biscuits from flour blends of germinated wheat and pigeon pea

Abstract

The physiochemical and sensory characteristics of biscuits made from flour blends of germinated wheat and germinated pigeon pea were studied. The wheat and pigeon pea grains were germinated and processed into flours. Six blends were obtained with different proportions of germinated wheat and germinated pigeon pea flours designated as GWGP1 (90% germinated wheat flour and 10% germinated pigeon pea flour), GWGP2 (80% germinated wheat flour and 20% germinated pigeon pea flour), GWGP3 (70% germinated wheat flour and 30% germinated pigeon pea flour), GWGP4 (60% germinated wheat flour and 40% germinated pigeon pea flour), GWGP4 (50% germinated wheat flour and 50% germinated pigeon pea flour) and GWGP0 (100% germinated wheat flour which served as control). Functional properties of the processed flour samples were analyzed. The biscuits produced were analyzed for proximate, physical and sensory properties. The functional properties of the flour blends showed significant (p<0.05) differences. The proximate composition mean values portrayed increased moisture, fat, ash, fibre, protein and decrease in carbohydrate contents as the supplementation of the flours of wheat with pigeon pea increased. The physical attributes mean values showed significant differences (p<0.05) in weight, thickness, diameter, spread ratio and breaking strength. The sensory evaluation mean score ranged from 5.45 to 6.75 appearance, 5.15 to 7.15 taste, 5.00 to 6.30 texture, 5.35 to 6.85 aroma and 5.16 to 7.30 general acceptability. Acceptable biscuits with improved nutritive values can be produced from flour blends of germinated wheat and germinated pigeon pea, hence should be encouraged in the food industry.