Vol. 6 No. 1 (2023): The Reality of Women in Science

• Ayo JA
  Department of Food Science and Technology, Federal University Wukari, Wukari, Nigeria
  




• Omelagu, C.
  Department of Food Science & Technology, University of Mkar, Mkar, Gboko, Nigeria
  




• Ayo VI
  Department of Biochemistry, Federal University Wukari, Wukari, Nigeria.
  




• Ikiri CB
  Department of Food Science & Technology, University of Mkar, Mkar, Gboko, Nigeria.
  

Biscuits were produced from the blends of Acha and tangerine peel flour. The biscuits were then evaluated for their proximate composition, Phytochemicals, minerals and vitamins and sensory properties. The result of the study indicates the break strength (2.52-3.00 kg) and thickness (0.70-0.75 mm) of the biscuit increased with a decrease in spread ratio (6.70-5.57) and diameter (4.69-4.17cm) of the biscuits samples as the level of tangerine peel flour increases. The loose density, packed density, water absorption capacity and swelling capacity increased from 0.53-0.75, 0.40-1.05 and 7.05-7.95mg/100g, respectively. Pasting properties result showed a decreasing level of trough (134.49-115.35) RVU, pasting time (7.00-5.10)mins, pasting temperature (57.23-59.34oC), peak viscosity (204.00-151.64) RVU, and breakdown viscosity (69.51-36.29) RVU, while the final viscosity (344.71-352.48)RVU and set back (222.75-246.07)RVU increased with increasing level of tangerine peel flour addition. The moisture, ash, and crude fiber, and fat increased from 3.49-3.50, 0.98-1.20, and 1.72-2.0%, while the fat and protein decreased from 14.57-14.26, 5.39-5.10% with an increase in the added tangerine peel flour (5-20%). The potassium, phosphorus, magnesium, calcium, iron, vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B3, and vitamin C of the flour blend biscuits increased from 132.61-186.69, 25.70-39.71, 40.78-62.37, 78.56-93.52, 15.67- 32.42, 14.10-14.95, 0.26-0.34, 0.32-0.36, 0.07-0.08, 1.34-1.43, and 0.17-0.27mg/g, respectively with increase in the level of tangerine peel flour addition. The phenols, flavonoid, phytate, and tannins content of the flour blend biscuits increased from 0.64-1.64, 0.05-0.08, 0.19-0.22, and 0.19-0.24 mg/100 g, respectively, with an increase in added tangerine peel flour. The biscuit blends containing 5% tangerine peel flour had the highest scores for all sensory attributes except for texture. The acha-tangerine peel biscuit blend was generally accepted up to 15%, but most preferred at 5% added tangerine peel flour. The tangerine peel flour could be used to enrich the quality of food products.