Abstract:
ABSTRACT
This study evaluated the quality characteristics of the raw, cooked and toasted conophor nut flours and their application in biscuit and beverage production. Standard method was used in the production of the flour, biscuits and beverage. The proximate chemical composition, mineral element, anti nutritional factors, functional and pasting properties of the flours and their blends as well as the physical, sensoryattributes and microbiologica l
quality of the biscuits were determined. The result obtained showed that the conophor nut flour had higher fat, ash, protein and fiber content than 100% wheat flour and these reflects in thier blends and biscuits. while the carbohydrate and moisture content was lowest in the conophor nutflour and highest in WF. The protein, fat, and fiber content of the conophor nut beverage were higher than the soymilk beverage (SMB). pH value of the beverage ranged from 6.1 to 6.7 and TCB had the highest total titrableacidity (TTA) value of 4.37%. The ⁰Brixswere adjusted in relation to the TA to obtain desirable sweetness. The mineral content of the samples increased significantly exception (Fe) content which decreased significantly ranged from 1.45 to 2.58mg/100g. The anti nutritional properties of the samples slightly reduced significantly. Water absorption and oil absorption increased significantly at substitution level, WF exhibited the highest foaming capacity and stability, the bulk density value of the sample flours ranged from 0.73 to0.83g/cm3while the highest gelation value was recorded in WF. Protein solubility value of WCCNF(85.5%) was recorded highest, while WF(40.75%) had the lowest value. The WRCNF had the highest value at the final viscocity and setback which ranged from 0.50 to 182.08 and 0.20 to 126.33RVUrespectively.There were no observable microbial growth on the biscuit and beverage produced. The WFB were more acceptable, while BC and SMB had more acceptable quality than BT.
