Quality characteristics of Biscuits Produced from wheat-African-Locust Beans Pulp Flour Blends

In search for plant protein and vitamins substitute, the African locust beans (Parkia biolobosa) have found very popular used for condiment, baby’s formulation diets and animal meals. The aim of this study was to produce biscuits from African locust beans pulps flour and wheat flour. The matured and ripped African locust beans pods purchased from Bauchi market. The pods were manually cleaned and milled. The wheat/locust bean pulp flour were mixed in the ratio; 100:0%, 90:10%, 80:20%, 70:30% and 60:40% respectively. The proximate composition of the biscuit samples were analyzed with standard methods. There was decrease in protein contents of the biscuits as African locust bean flour is added and increase in moisture content. This result revealed that African locust beans flour can be added up to 30% substitution level without altering quality characteristics and organloletic properties of the biscuits. Keywords: Biscuits, Wheat Flour, African Locust Bean Flour, Blends, Quality.