PROXIMATE, ANTI-NUTRIENTS, MINERALS AND SENSORY PROPERTIES OF BISCUITS PRODUCED FROM WHEAT FLOUR AND THREE (3) VARIETIES OF EGGPLANT (Solanuma ethiopicum, S. incanum, S. molengena)

Abstract

The proximate, anti-nutrient, mineral properties and sensory evaluation of four biscuits sample were determined. The result of the chemical analysis indicates that moisture content, crude Ash, fibre, fat, protein and carbohydrate composition of the biscuits ranged from 6.95-8.75%, 0.4-5.12%, 1.90-7.15%, 11.72-16.0%, 7.6-15.16% and 53.10-74.1% respectively. There was a significant difference in fibre, fat, protein, carbohydrate content of the biscuit samples. The anti-nutrient analysis of the biscuit shows that phytate, tannin, oxalate, saponin and total phenol content ranged from 1.32-2.60mg/100g, 9.25-11.81 mg/100g, 5.85-10.97 mg/100g, 3.02-6.10DE/g, 11.25-18.41GAE/g respectively. The mineral analysis shows that calcium, potassium, magnesium and iron content ranged from 100.50-108.50mg/kg, 58.80-92.70 mg/kg, 115.40-120.50 mg/kg, 3914-54.30 mg/kg respectively. Generally the biscuit receives high rating in color, aroma, texture, taste and overall acceptability. The inclusion of 30% eggplant (Solanum Incanum) and 70% wheat in the biscuit improved the protein content which serves as a relief of malnutrition as well as good source of minerals and fibre which can help to reduce the risk of heart disease, prevent constipation and aids digestion