January 1995
·
2,768 Reads
·
20 Citations
Mothbean flour at levels of 10, 15, 20 and 25% was used in whole wheat flour for the production of biscuits to improve the quantity and quality of protein, mineral content and fiber. The biscuits were subjected to physical, chemical and biological evaluations. The protein content in biscuits increased from 6.97% (100% white flour) to 9.48% in composite flour containing 25% mothbean flour. Similarly, crude fiber and mineral contents increased from 0.28 to 1.36% and 0.46 to 0.91 % respectively. Physical studies exhibited a decrease in the width and spread factor and an increase in the thickness of the biscuits with rising levels of supplementation. The sensory evaluation showed that the quality score decreased with increasing levels of supplementation. However, in case of 10% and 15% supplemented biscuits, the score remained at fairly good level for all the parameters. Net protein utilization, protein efficiency ratio, biological value and feed efficiency value increased with higher levels of supplementation. A decrease in digestibility was observed as a result of various treatments. Storage of biscuits for 4 weeks did not remarkably affect the quality of the product.
