EAS Publisher | Nutritional Composition and Acceptability of Biscuits Produced From a Blend of Wheat, Cinnamon and Desiccated Coconut Flour

Nutritional Composition and Acceptability of Biscuits Produced From a Blend of Wheat, Cinnamon and Desiccated Coconut Flour

DOI : https://doi.org/10.36349/easjals.2020.v03i02.008

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The purpose of this paper was to produce composite biscuits from a blend of wheat, desiccated coconut and cinnamon flour. The coconut and cinnamon were used as composite with wheat flour at 30%, and 50%. The biscuits were analyzed for proximate and sensory attributes. The result of the proximate analysis of the biscuits showed increased percentage content of fat (25.81-46.16%), moisture (0.99 -6.41%) and ash (1.86 -2.46%). However, carbohydrate and proteins content decreased from (66.86 -49.98%) and (1.09-0.35%) respectively. The control sample was significantly (p<0.05) different from the other samples produced. The biscuit sample B comprising 80% wheat flour, 5% cinnamon powder and 15% coconut flour was highly accepted by consumers.

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