ARID ZONE JOURNAL OF ENGINEERING, TECHNOLOGY & ENVIRONMENT AZOJETE September 2023. Vol. 19(3):461-476 Published by the Faculty of Engineering, University of Maiduguri, Maiduguri, Nigeria. Print ISSN: 1596-2490, Electronic ISSN: 2545-5818 www.azojete.com.ng Corresponding author’s e-mail address: ladi.peter05@gmail.com 461 ORIGINAL RESEARCH ARTICLE PRODUCTION AND EVALUATION OF THE PHYSIOCHEMICAL AND SENSORY PROPERTY OF BISCUITS FROM WHEAT-MAIZE-CASHEW NUT FLOUR BLENDS L. P. Mshelia*, T. E. Ndahi, D. Peter, U. Danladi, A. L. Kasum and M. H. Badau Department of Food Science and Technology, Faculty of Engineering, University of Maiduguri, Borno State 600230, Nigeria. *Corresponding author’s email address: ladi.peter05@gmail.com 1.0 Introduction Biscuits are the largest category of popular processed food items among bakery products (Caleja et al., 2017). They are widely consumed due to their acceptable taste and lower moisture content allowing a long shelf life (Chauhan et al., 2015). Although they vary in shape, size and composition, they are usually produced from 3 major ingredients (flour, sugar and fat) (Caponio et al., 2006). Generally, biscuits are high-energy foods made from whole wheat flour (100%). However, studies have shown the prospect of using locally available plant products as an alternative to substitutes or supplements wheat flour as composite flour in bakery products such as bread, cookies, biscuits and crackers (Ikuomola et al., 2017; Adeyeye, 2016; Ojinnaka et al., 2016; Dankwa and Liu, 2017; Raihan and Saini, 2017; Badje et al., 2018; Bello et al., 2020; ARTICLE INFORMATION ABSTRACT This study aimed to prepare and evaluate the quality characteristics of biscuits produced from wheat, maize and cashew nut flour blends. The flours were processed and blended using different proportions of eight (8) formulations with whole wheat flour as a control. The proximate composition of the flour blends, physical properties and sensory evaluation of the biscuits produced were determined using the standard analytical techniques. The data obtained were statistically analyzed using Analysis of Variance (ANOVA). The results show that moisture, ash, fat, protein and carbohydrate of the flours used for the blends ranged from 5.43-10.12 %, 1.74- 29.51, 9.34-26.56 and 34.48-77.25% respectively. Also, the moisture, ash, protein, fat, fibre carbohydrate and energy values of the biscuit ranged from 2.90 -3.92%, 0.99 - 1.57%, 11.19 - 14.59%, 16.24 - 20.30%, 0.97 - 4.85%, 56.04 - 66.96% and 457.68 - 470.80 Kcal/100g respectively. However, with an increase in maize flour (Mf), a significant increase in fibre contents was observed while moisture content decreased drastically. Additionally, the protein, fat and energy contents of supplemented samples were found to be higher than the control but decreased with an increase in maize flour levels. The weight, length, width, thickness and spread ratio of the biscuit samples differed significantly (p<0.05) ranging from 15.25 - 17.36g, 51.70 - 53.03mm, 50.54 - 52.36mm, 9.57 - 11.27mm and 4.48 - 5.47mm respectively. The spread ratio and overall acceptability of biscuit samples decreased with the increased level of maize flour although the sensory evaluation showed that most values obtained are closer to the control. This shows that the acceptance level of the biscuits samples was higher except for sample Wmc 8 ( sample produced from wheat, maize and cashew nut flour at the ratio of 20:70:10). In conclusion, the production of biscuits supplemented with cashew nuts and maize flour increased protein, energy contents and taste, which could be used to address protein-energy malnutrition prevalence. © 2023 Faculty of Engineering, University of Maiduguri, Nigeria. All rights reserved. Submitted 5 April, 2023 Revised 14 June, 2023 Accepted 18 June, 2023 Keywords: Biscuits Cashew nut flour Maize flour Proximate composition Overall acceptability http://www.azojete.com.ng/ mailto:ladi.peter05@gmail.com mailto:ladi.peter05@gmail.com Arid Zone Journal of Engineering, Technology and Environment, Sept., 2023; Vol. 19(3):461-476. ISSN 1596-2490; e-ISSN 2545- 5818; www.azojete.com.ng Corresponding author’s e-mail address: ladi.peter05@gmail.com 462 Babiker et al., 2021). Hence, supplementing wheat flour with suitable health-promoting plant materials can improve the overall acceptability and nutritional quality of biscuits (Swieca et al., 2017; Klunklin and Savage 2018). Wheat (Triticum spp.) is the principal cereal for baked products, popular and unique among cereals due to its gluten protein (Dhanavath and Prasada, 2017). It is a common cereal grain that is widely grown and consumed in different parts of the world in different forms such as bread, biscuits, pasta and other products (Nadeem et al., 2010). Wheat flour contains 60.01 - 73.67% carbohydrate, 11.37 - 16.77% protein, 0.77 - 1.41% fat, 0.64 - 0.77% ash, 1.07 - 3.50% fibre (Ibidapo et al., 2019) with considerable proportions of vitamins (thiamine and other B- Vitamins) and minerals (Topping, 2007). With the rise in the market price of wheat, especially in regions where wheat does not thrive because of importation cost, efforts are being focused on the innovation of suitable flours from local plant sources such as cereals, legumes, roots, tubers, nuts and others that are readily available (Dotsey, 2009). Maize (Zea mays) is one of the cereal grains and a member of the Gramineae family. Maize has a multitude of uses and ranks second to wheat among the world’s cereal crops in terms of production (Abdulrahaman and Kolawole, 2006). The estimated annual production of maize is about 5.6 million tonnes (Carr et al., 2021). In Nigeria, maize has been rated the second-grown food crop with a total production of 9,180,270 tonnes (FAO, 2014). However, maize is used for food, feed and fuel. Maize grain has great nutritional value and can be used as raw material for manufacturing many industrial products (Afzal et al., 2009). Based on the nutritional value, maize flour contains 53.99 - 62.99% carbohydrate, 12.32 – 13.50% protein, 12.90 – 14.20% fat, 0.90 – 1.04% ash, 1.05 – 6.74% fibre and considerable proportions of minerals (Oladapo et al., 2017; Sule et al., 2014). Cashew (Anacardiumoccidentale Linn.) belonging to the family Anacardiaceae and is an extremely hardy tree that grows on poor soil under various climatic conditions. The nut is the most important product (Lima and Daurte, 2006). However, cashew nut is a good source of protein and oil, containing nutritionally unsaturated fatty acids and earning a huge amount of foreign exchange through its kernel and cashew nut shell liquid (CNSL) (Adepoju et al., 2019) According to Adepoju et al. (2019), cashew nut flour contains 5.73 – 5.90% moisture, 22.05 – 23.97% protein, 40.16 – 42.13% fat, 3.12 – 3.49% ash, 2.01 – 2.30% fibre and 22.39 - 26.72% carbohydrate. Despite the importance of these local agricultural products, information regarding their incorporation in many food formulations is limited. Therefore, this study was aimed at evaluating the proximate composition, physical and sensory properties of biscuits produced from cashew nut, maize and wheat flour blends. 2.0 Materials and Methods Wheat flour (Triticum spp.), Maize flour (Zea mays), roasted cashew nut (Anacardiumoccidentale Linn.), Simas margarine (PT SatimIvomas Pratama, Indonesia), salt and sugar (Dangote Nigeria Plc., Lagos), baking powder, eggs and powdered milk (Peak brand) were purchased from Maiduguri Monday market. The baking of the biscuit was carried out at food processing laboratory of the Department of Food Science and Technology University of Maiduguri. file:///C:/user/Downloads/azojete143/www.azojete.com.ng mailto:ladi.peter05@gmail.com Mshelia et al: Production and Evaluation of the Physiochemical and Sensory Property of Biscuits From Wheat-Maize-Cashewnut Flour Blends. AZOJETE, 19(3):461-476. ISSN 1596-2490; e-ISSN 2545-5818, www.azojete.com.ng Corresponding author’s e-mail address: ladi.peter05@gmail.com 463 2.1 Preparation of Wheat, Maize and Roasted Cashew Nut Flour 2.1.1 Processing of wheat into flour The whole wheat flour (WF) was processed into flour following the method described by Ndife et al. (2014) with slight modification by sun drying instead of oven drying. The grains was cleaned by sorting out contaminants such as stones, sticks, leaves and any foreign object, washed, sun-dried and was then milled using an attrition mill, sieved and packaged until further use 2.1.2 Processing of maize into flour The maize flour (MF) was processed following the method described by Obinna-Echem and Robinson (2019). The grains were sorted to remove foreign matters, winnowed and milled into flour using an attrition mill (Globe P44 Shanghai China), sieved, packaged and stored. 2.1.3 Processing of cashew nuts The preparation of cashew nut (CF) was carried out according to the method described by Ojinnaka and Ogubulom, (2013) with slight modifications where no soaking in water was involved and was roasted for 20 min (not 15 min). The nut was cleaned (dry cleaning) and sorted to remove foreign materials and unwholesome nuts. It was then roasted for 20 min using an open pan method. Shelling of the nut was done by using a wooden hammer. The nuts were dried (oven drying method). Next, the nuts were ground into flour using a blender. 2.2 Experimental Design and Flour Formulation for the Production of Biscuit Samples To produce biscuits from wheat-maize-cashew nut flour blends, a 33 factorial design was used to evaluate the physiochemical and sensory properties of the biscuits. Table I. depicts the formulation of the flour blends for the production of biscuits using wheat, maize flour and cashew nuts where the wheat flour with maize flour and cashew nuts. Table I. Formulation of Flour Blends for Biscuit Production Sample Wheat flour (%) Maize flour (%) Cashew nut flour (%) Wmc 1 100 0 0 Wmc 2 80 10 10 Wmc 3 70 20 10 Wmc 4 60 30 10 Wmc 5 50 40 10 Wmc 6 40 50 10 Wmc 7 30 60 10 Wmc 8 20 70 10 2.3 Production of Biscuits Preparation of biscuits was carried out as previously described by Srivatava et al. (2012) where 70g of Butter was creamed with sugar (30g) in a bowl until a uniform mixture was achieved. A large beaten egg (1 piece), formulated flour (300g), powdered milk (10g), baking powder (5 http://www.azojete.com.ng/ mailto:ladi.peter05@gmail.com Arid Zone Journal of Engineering, Technology and Environment, Sept., 2023; Vol. 19(3):461-476. ISSN 1596-2490; e-ISSN 2545- 5818; www.azojete.com.ng Corresponding author’s e-mail address: ladi.peter05@gmail.com 464 g), salt (a pinch) and vanilla flavour (5 g) were all added gradually to the initial mixture until a uniform dough was achieved as shown in figure 1. The resulting dough was put on a lightly floured board and flattened with a wooden rolling pin to about ¼ inch thickness. The flattened dough was cut into circular shapes using a biscuit cutter and arranged on a greased tray and baked in an oven at a temperature of about 120℃ for 15 min. The biscuits were then removed from the oven allowed to cool on a rack and then packaged in a cellophane bag for further analysis. The same method was applied to the biscuit made from all the formulated flour samples Figure 1. Preparation of biscuits. 2.4 Determination of Proximate Composition The proximate composition of the flour blends and the biscuit samples were determined following the methods described by AOAC (2005). All the samples were analyzed for moisture, crude protein, crude fats, ash and fibre contents. However, the carbohydrate content was determined by difference as calculated using equation1. % CHO=100 - (% moisture + % fat + %protein + %ash + %fibre) (1) Where; CHO = Carbohydrate 2.5 Determination of Caloric Value The caloric value (kcal) of the biscuits sample was determined according to the method described by Marero et al. (1998) applying factors 4, 9, and 4 to the percentage of protein, lipid, and carbohydrate, respectively as shown in equation II. Caloric value (kcal) = (4 x % CHO) + (4 x % Protein) + (9 x % Fat) (2) file:///C:/user/Downloads/azojete143/www.azojete.com.ng mailto:ladi.peter05@gmail.com Mshelia et al: Production and Evaluation of the Physiochemical and Sensory Property of Biscuits From Wheat-Maize-Cashewnut Flour Blends. AZOJETE, 19(3):461-476. ISSN 1596-2490; e-ISSN 2545-5818, www.azojete.com.ng Corresponding author’s e-mail address: ladi.peter05@gmail.com 465 2.6 Determination of the Physical Properties of Biscuits 2.6.1 The weight The weight of the biscuits was determined according to the method described by Ayo et al. (2007) where the biscuits were weighed using an electronic balance (precision of 0.01g) immediately after cooling. 2.6.2 The size (width and thickness) The width (W) (mm) and thickness (T) (mm) of the biscuits samples were measured using the digital vernier 150mm with an accuracy of 0.01 mm (Adeyeye, 2016). 2.6.3 The spread ratio The spread ratio was determined according to the method described by Kaur et al. (2017). The spread ratio was calculated using Equation III below. Spread ratio = width thickness (3) 2.7 Sensory Evaluation The baked biscuit was given out to ten untrained panellists for sensory evaluation. The biscuit samples produced from wheat, maize and cashew nut flour at different ratios were labelled as Wf 1, Wmc 2, Wmc 3, Wmc 4, Wmc 5, Wmc 6, Wmc 7 and Wmc 8 as shown in Table 1 Ten (10) questionnaires were distributed to the panellists. They were asked to evaluate the eight products on colour, taste, texture, aroma and overall acceptability using a 9-point Hedonic scale as follows: 9- like extremely,8- like very much, 7- like moderately, 6- like slightly,5- moderately,4- dislike slightly, 3- dislike moderately, 2- dislike much, 1- dislike extremely. 2.8 Statistical Analysis All experiments were performed in triplicate, and the data generated were analysed using Analysis of Variance (ANOVA) where the separation of means using Duncan Multiple Range Test using Statistical Package for Social Science 23 version (SPSS). 3. Results and Discussion 3.1 Proximate composition of the flour blends Table 2 shows the proximate composition of various flours used for the production of biscuits. There was a significant difference between the moisture, ash, protein, fat and carbohydrate content of the flours. The moisture content of the flour samples ranged from 5.43 - 10.12%. Sample Wf had a higher moisture content as compared to other samples while sample CF had the least. Ash content ranged from 0.79 - 3.02%, CF had the highest ash content however, the total amount of minerals in food is represented by the ash content (Bilge et al., 2016). The fat content of the flour significantly varied ranging from 1.74 - 29.51% where CF had the highest fat content. The ratio of saturated, monosaturated and polysaturated is 1:2:1 in cashew nut fat and is good which promotes the absorption of fat-soluble vitamins hence, it is very important in diets and therefore a good source of edible oil (Akinhanmi et al., 2008). Subsequently, protein is very important in a diet however, the protein content of cashew nuts was http://www.azojete.com.ng/ mailto:ladi.peter05@gmail.com Arid Zone Journal of Engineering, Technology and Environment, Sept., 2023; Vol. 19(3):461-476. ISSN 1596-2490; e-ISSN 2545- 5818; www.azojete.com.ng Corresponding author’s e-mail address: ladi.peter05@gmail.com 466 significantly higher which could be compared to that of soybeans, cowpeas and melon seeds as previously reported by Hussain et al. (2008). Subsequently, the energy value of the flour ranged from 365.06-509.75. Among all the flour samples used for biscuit production, the protein, fat and ash content of CF was significantly higher than all the samples. This is in agreement with a previous study reported by Aremu et al. (2006) on the proximate composition of cashew nut flour. According to Emelike et al. (2015), the high protein content of cashew nut flour makes it suitable to be incorporated in the formulation of composite flour for snack production. This shows that the daily dietary needs of the individual could be reached by consuming a moderate amount of cashew nuts. Table 2. Proximate Composition of the Flour Used for the Blends Data are Mean±SD (n=3). Mean values bearing similar superscripts are not significantly different (p< 0.05). 3.2 Proximate composition of biscuits. The proximate compositions of the biscuits produced from cashew nut, wheat and maize flour are shown in Table 3. Supplementing wheat flour with 10% cashew nut and varying levels of maize flour significantly (p<0.05) affected the moisture, protein, fat, ash, fibre, carbohydrate contents and energy value of the biscuits. Moisture content played a vital role on the shelf life of biscuits. In this study, the moisture content of the biscuit samples ranged from 2.90 - 3.92% and varied significantly (p<0.05) from each other. Sample Wf 1 (3.92%) which is the control sample had the highest value while sample Wmc 8 (2.90%) had the least moisture content. However, the increased supplementation of wheat flour with maize flour caused a significant (p < 0.05) decrease in the moisture content of the biscuits. This is similar to a previous study reported by Raihan and Sanni (2017) which shows that the supplementation of wheat flour with other flour (maize and cashew nut flour) decreased the moisture content of the biscuits. Furthermore, elevated moisture content of about 14% may lead to microbial deterioration, loss of nutritional quality and a decrease in the shelf life of food products (Dabel et al., 2016). In this study, the moisture content of the biscuits obtained is within the acceptable range (˂10%) which will improve the shelf life of the biscuits (Ayo et al., 2007). The ash content of the biscuit samples varies significantly (p < 0.05) and ranged from 0.99 – 1.57%. The ash content of sample Wmc 8 was significantly higher (1.57%) as compared to all the samples produced. However, the control sample (Wf 1) had the lowest ash content. Hence, it has been observed that an increase in maize flour has led to a significant increase in the ash content of the biscuit samples. This could be due to the higher ash content in maize as compared to wheat. Flour Moisture (%) Ash (%) Protein (%) Fat (%) Carbohydrate (%) Energy (Kcal/100 g) WF 10.12± 0.03a 0.79± 0.01c 11.72± 0.04b 1.74± 0.04c 75.63± 0.12a 365.06 MF 9.35 ± 0.23b 0.85± 0.12b 9.34± 0.07c 3.21± 0.34b 77.25± 0.05a 375.28 CF 5.43 ± 0.06c 4.02± 0.03a 26.56± 0.05a 29.51± 0.03a 34.48± 0.03b 509.75 file:///C:/user/Downloads/azojete143/www.azojete.com.ng mailto:ladi.peter05@gmail.com Mshelia et al: Production and Evaluation of the Physiochemical and Sensory Property of Biscuits From Wheat-Maize-Cashewnut Flour Blends. AZOJETE, 19(3):461-476. ISSN 1596-2490; e-ISSN 2545-5818, www.azojete.com.ng Corresponding author’s e-mail address: ladi.peter05@gmail.com 467 According to Ikuomola et al. (2017), the content of non-organic compounds containing mineral constituents indicates the amount of ash content in food. Nevertheless, the crude protein of the biscuits ranged from 11.19 – 14.59% whereas the crude protein content of sample Wmc 2 (14.59%) was significantly higher than all the samples. However, sample Wf 1 which is the control sample had the lowest crude protein content (11.19%). It has been observed that the addition of various flour blends (varying level of maize and cashew nut flour) lead to an increase in the crude protein content of the biscuits. This is expected because cashew nut paste has appreciable crude protein compared to wheat and maize flour. Therefore, the addition of cashew nut paste to any cereal-based snacks could balance the overall amino acid and help to overcome protein malnutrition in developing countries. Nevertheless, the fat content of the biscuit samples ranged from 16.24 – 20.30% and differed significantly (p<0.05) from each other. The fat content of sample Wmc 3 (20.30%) was significantly higher as compared to all the samples produced. However, sample Wf 1 (control sample) had the lowest fat content. This finding is similar to a previous study on biscuits produced from wheat, maize, almond and coconut flour, which shows that the control sample (wheat only) had the lowest fat content (Makinde et al., 2018). Also, Bello et al. (2020) reported a similar trend of fat content although the biscuits were produced from wheat, unripe plantain and fluted pumpkin seed. According to Ojinnaka et al. (2013), the fat content has a significant effect on the keeping quality of food products. Excess fat content may lead to rancidity and unpleasant odour in food (Vieira et al., 2015). The fibre content of the biscuit samples differed significantly (p < 0.05) from each other and ranged from 0.97 – 4.85%. Sample Wmc 8 (4.85%) recorded the highest value whereas sample Wmc 2 (2.87%) obtained the least fibre content. Values obtained for the fibre content in this study were above the acceptable levels (1.6 - 2.8%) in food as reported by FAO/WHO, 1971. The fibre contains insoluble materials which can reduce constipation by increasing bowel movement. The carbohydrate content of the biscuit samples ranged from 56.04 – 68.27%. http://www.azojete.com.ng/ mailto:ladi.peter05@gmail.com Arid Zone Journal of Engineering, Technology and Environment, Sept., 2023; Vol. 19(3):461-476. ISSN 1596-2490; e-ISSN 2545-5818; www.azojete.com.ng Corresponding author’s e-mail address: ladi.peter05@gmail.com 468 Table 3. Proximate Composition of Biscuit Samples Produced from Different Flour Blends Data are Mean±SD (n=3). Mean values bearing similar superscripts are not significantly different (p< 0.05). Wf 1= 100% WF (Control); Wmc 2= 80% WF: 10%MF :10% CF; Wmc 3= 70% WF : 20%MF :10% CF; Wmc 4= 60% WF: 30%MF :10% CF Wmc 5= 50% WF : 40%MF :10% CF; Wmc 6= 40% WF : 50%MF :10% CF; Wmc 7= 30% WF : 60%MF :10% CF; Wmc 8= 20% WF : 80%MF :10% CF. Where; WF= Wholewheat flour, MF = Maize flour, CF = Cashew nut flour Sample Moisture (%) Ash (%) Protein (%) Fat (%) Fibre (%) Carbohydrate (%) Energy (Kcal/100 g) Wf 1 3.92 ± 0.03a 0.99 ± 0.01c 11.19 ± 0.03c 16.24 ± 0.04c 3.97 ± 0.02d 66.96± 0.02a 458.76 ± 0.32d Wmc 2 3.65 ± 0.03a 1.05 ± 0.02bc 14.59 ± 0.02a 20.21 ± 0.04a 2.87 ± 0.03c 57.63 ± 0.03c 470.77 ± 0.29b Wmc 3 3.50 ± 0.06a 1.15 ± 0.03bc 14.56 ± 0.03a 20.30 ± 0.03a 3.45 ± 0.03b 57.04 ± 0.03c 468.68 ± 0.31c Wmc 4 3.37 ± 0.03ad 1.23 ± 0.01b 14.53 ± 0.02a 20.06 ± 0.04ab 3.89 ± 0.02b 56.92 ± 0.02d 466.25 ± 0.35c Wmc 5 3.27 ± 0.04ab 1.31 ± 0.03b 14.48 ± 0.03a 19.96 ± 0.03b 4.14 ± 0.03ab 56.84 ± 0.03d 464.92 ± 0.27c Wmc 6 3.12 ± 0.04b 1.42 ± 0.03b 13.40 ± 0.04b 19.81 ± 0.03b 4.37 ± 0.04a 57.88 ± 0.03c 483.41 ± 0.25a Wmc 7 3.05 ± 0.02b 1.54 ± 0.02a 13.33 ± 0.03b 19.55 ± 0.05b 4.62 ± 0.05a 57.91 ± 0.04c 458.03 ± 0.14d Wmc 8 2.90 ± 0.02c 1.57 ± 0.02a 13.24 ± 0.04b 19.38 ± 0.02bc 4.85 ± 0.03a 58.06 ± 0.03b 459.62 ± 0.18d file:///C:/user/Downloads/azojete143/www.azojete.com.ng mailto:ladi.peter05@gmail.com Mshelia et al: Production and Evaluation of the Physiochemical and Sensory Property of Biscuits From Wheat-Maize-Cashewnut Flour Blends. AZOJETE, 19(3):461-476. ISSN 1596-2490; e-ISSN 2545-5818, www.azojete.com.ng Corresponding author’s e-mail address: ladi.peter05@gmail.com 469 However, the carbohydrate content of Sample Wf 1 (66.69%) was significantly higher as compared to all the samples. Sample Wmc 4 (56.84%) had the least carbohydrate content. The range of carbohydrate content obtained in this study falls within the reported carbohydrate content of cookies ranges of between 54.70 – 73.02g/100g (Raihan and Saini 2017; Ashraf et al., 2018; Bello et al., 2020). In this study, it has been observed that the carbohydrate content of the biscuit samples decreased with the supplementation of 10% cashew nut and varying levels of maize flour. This corroborates with the previous studies on the production of biscuits using composite flour where a relative decrease in carbohydrate content of biscuits was observed with the addition of oat, sorghum and amaranth flour (Raihan and Saini, 2017). Again, the increment of germinated fluted pumpkin levels in cookies (Bello et al., 2020), Also, a decrease in carbohydrate content of cookies and bread samples were observed with the increment of cashew-apple residue to wheat flour (Ebere et al., 2015) and cashew flour to wheat flour (Badje et al., 2018). The energy value of the biscuit samples ranged from 457.68 – 470.80 Kcal/100g and differed significantly (p<0.05) from each other. The energy value of sample Wmc 2 (470.80 Kcal/100g) was significantly higher compared to other samples, while sample Wf 1 (457.68 Kcal/100g) had the lowest energy value. According to Protonotariou et al. (2016), biscuits contain over 400 calories per 100 g which is in agreement with the range obtained in this study. This is also in agreement with a previous study reported by Adeyeye, (2016) where the energy value falls within the range of 378 – 489Kcal/100g. Also, a similar trend of energy value was reported by Giwa and Ikujenlola, (2010). 3.3 Physical properties of biscuits. Table 4 shows the physical properties of biscuits produced from Wheat-Maize-cashew nut flour blends. The weight of the biscuits ranged from 15.25 – 17.36g. A significant difference (p<0.05) exists between the physical parameters of biscuit samples. The weight of sample Wmc 8 was significantly higher as compared to all the biscuit samples produced while Sample Wmc 2 (15.25g) had the least weight. The weight of the biscuit sample increased with the increase of maize flour. http://www.azojete.com.ng/ mailto:ladi.peter05@gmail.com Arid Zone Journal of Engineering, Technology and Environment, Sept., 2023; Vol. 19(3):461-476. ISSN 1596-2490; e-ISSN 2545-5818; www.azojete.com.ng Corresponding author’s e-mail address: ladi.peter05@gmail.com 470 Table 4. Physical Properties of Biscuit Samples Produced from Different Flour Blends Sample Weight (g) Width (mm) Thickness (mm) Spread ratio Wf 1 16.19 ± 0.03d 52.36 ± 0.04a 9.57 ± 0.02h 5.47 ± 0.02a Wmc 2 15.25 ± 0.05h 51.88 ± 0.03b 10.48 ± 0.03g 4.95 ± 0.02b Wmc 3 15.60 ± 0.06g 51.73 ± 0.05c 10.75 ± 0.04f 4.81 ± 0.01c Wmc 4 15.92 ± 0.05f 51.53 ± 0.04d 10.84 ± 0.03e 4.75 ± 0.01d Wmc 5 16.08 ± 0.04e 51.37 ± 0.03e 10.95 ± 0.02d 4.70 ± 0.01e Wmc 6 16.42 ± 0.04c 51.19 ± 0.05f 11.03 ± 0.02c 4.64 ± 0.01f Wmc 7 17.03 ± 0.03b 50.83 ± 0.05g 11.12 ± 0.01b 4.57 ± 0.01g Wmc 8 17.36 ± 0.03a 50.54 ± 0.06h 11.27 ± 0.02a 4.48 ± 0.01h Data are Mean±SD (n=3). Mean values bearing similar superscripts are not significantly different (p< 0.05). Wf 1= 100% WF (Control); Wmc 2 = 80% WF : 10%MF :10% CF; Wmc 3 = 70% WF : 20%MF :10% CF; Wmc 4 = 60% WF : 30%MF :10% CF Wmc 5 = 50% WF : 40%MF :10% CF; Wmc 6 = 40% WF : 50%MF :10% CF; Wmc 7 = 30% WF : 60%MF :10% CF; Wmc 8 = 20% WF : 80%MF :10% CF Where; WF= Wheat flour, MF = Maize flour, CF = Cashew nut flour file:///C:/user/Downloads/azojete143/www.azojete.com.ng mailto:ladi.peter05@gmail.com Mshelia et al: Production and Evaluation of the Physiochemical and Sensory Property of Biscuits From Wheat-Maize-Cashewnut Flour Blends. AZOJETE, 19(3):461-476. ISSN 1596-2490; e-ISSN 2545-5818, www.azojete.com.ng Corresponding author’s e-mail address: ladi.peter05@gmail.com 471 Furthermore, the results show a significant difference (p<0.05) in the width of the biscuit which ranged from 50.54 – 52.36mm. However, sample Wf 1 had the highest width while sample Wmc 8 had the least width. In this study, the width of the sample increased with an increase in the supplementation of wheat flour with maize flour. Spread ratio values of the biscuit samples decreased with an increase in maize flour. The spread ratio of the biscuits ranged from 4.48 – 5.47 whereas sample Wmc 8 had the least spread ratio. Gaines (1990) showed that the spread ratio determines the quality of the flour which depends on the values of the thickness and diameter/width of the product. This is in agreement with a previous study that reported the addition of cashew-apple fibre to wheat flour which increased the weight and height while a decrease in the diameter and spread ratio of cookie samples was observed (Ebere et al., 2015). Subsequently, Adeyeye, (2016) also reported that the supplementation of wheat flour with sorghum flour decreased the width and spread ratio of cookies. However, the author also reported that the thickness and weight of the cookies decreased with the addition of sorghum flour. Furthermore, Raihan and Saini (2017) also observed a decrease in diameter, spread ratio and an increase in thickness of biscuits when oat, sorghum and amaranth composite flour was added to wheat flour. This could be attributed to the water binding power, internal structure, the particle size of the flours and their capacity to compact (Belorio et al., 2019). 3.4 Sensory evaluation of the biscuit samples. The sensory properties of the biscuits are shown in Table 5. In this study, supplementation of 10% cashew nut flour and varying levels of maize flour to wheat flour significantly affected (p<0.05) the texture, taste and overall acceptability of prepared biscuit samples. There was a significant difference (p>0.05) in the aroma and colour of the prepared biscuit samples. Table 5. Sensory Evaluation of Biscuits Produced from Different Flour Blends Sample Colour Taste Aroma Texture Overall Acceptability Wf 1 7.80 ± 0.92a 7.20 ± 1.48ab 6.30 ± 1.57a 7.70 ± 1.25a 8.40 ± 0.84a Wmc 2 6.70 ± 1.70a 8.00 ± 1.05a 7.80 ± 1.23a 7.50 ± 1.43ab 7.30 ± 0.67ab Wmc 3 6.30 ± 1.49a 7.00 ± 1.15ab 6.70 ± 1.25a 7.10 ± 1.10abc 7.10 ± 0.74ab Wmc 4 6.40 ± 1.51a 6.60 ± 1.07ab 6.70 ± 0.82a 7.00 ± 1.05abc 6.90 ± 1.73ab Wmc 5 6.20 ± 1.75a 6.50 ± 1.35ab 6.40 ± 1.65a 6.70 ± 0.97abc 6.70 ± 1.34ab Wmc 6 6.00 ± 1.94a 6.40 ± 1.65ab 6.20 ± 1.48a 6.50 ± 1.08abc 6.70 ± 1.42ab Wmc 7 6.00 ± 1.70a 5.90 ± 2.08b 6.20 ± 0.90a 6.00 ± 1.15bc 6.30 ± 1.74ab Wmc 8 5.40 ± 1.78a 5.70 ± 1.70b 5.80 ± 1.62a 5.50 ± 1.35c 5.70 ± 1.16b http://www.azojete.com.ng/ mailto:ladi.peter05@gmail.com mailto:ladi.peter05@gmail.com Arid Zone Journal of Engineering, Technology and Environment, Sept, 2023; Vol. 19(3):461-476. ISSN 1596-2490; e-ISSN 2545-5818; www.azojete.com.ng Corresponding author’s e-mail address: ladi.peter05@gmail.com 472 Data are Mean±SD (n=3). Mean values bearing similar superscripts are not significantly different (p< 0.05). Wf 1= 100% WF (Control); Wmc 2= 80% WF : 10%MF :10% CF; Wmc 3= 70% WF : 20%MF :10% CF; Wmc 4= 60% WF : 30%MF :10% CF Wmc 5= 50% WF : 40%MF :10% CF; Wmc 6= 40% WF : 50%MF :10% CF; Wmc 7= 30% WF : 60%MF :10% CF; Wmc 8= 20% WF : 80%MF :10% C The colour mean scores of the biscuit samples ranged from 5.40 - 7.80. Considering the colour, sample Wf 1 had the highest score while sample Wmc 8 obtained the least score. Generally, the biscuits produced from wheat flour supplemented with cashew nut flour and various levels of maize flour had a darker colour than the control biscuits. This is in agreement with the previous study who reported an increase in dark colour with the level of supplementation which could be due to the protein content which is adequate for Maillard reaction to take place and are very common and desirable in baked products (Ikuomola et al., 2017). Regarding the texture, sample Wf 1 was significantly higher (p>0.05) than all the samples while sample Wmc 8 had the lowest score which ranged from 5.50 – 7.70. It has also been observed that the texture of the biscuit decreases with an increase in the supplementation of wheat flour with maize flour. The taste scores of the biscuit samples ranged from 5.70 – 8.00, however, sample Wmc 2 recorded the highest and differed significantly (p<0.05) from all the samples while sample Wmc 8 had the least taste score. The aroma of the biscuit samples ranged from 5.80 – 7.80. Furthermore, a significant difference (p<0.05) existed between the aroma of the biscuits where sample Wmc 2 recorded the highest while sample Wmc 8 had the least score. Among all the biscuit samples produced, the overall acceptability score of the biscuit samples ranged from 5.70 – 8.40. Sample Wf 1 was significantly higher as compared to all the samples while sample Wmc 8 had the least overall acceptability score. The lower acceptable scores of the biscuits supplemented with maize and cashew nut flour could be due to the dark colouration. In this study, although the biscuit supplemented with 10% cashew nut flour and 10% maize flour (Wmc 2) had a higher aroma and taste score compared to the control biscuits sample, however, it is not the most acceptable sample. The sensory evaluation showed that although there was a significant (p< 0.05) increase in the proximate composition of the biscuit samples, the overall acceptability of biscuit samples decreased with increasing levels of maize flour. 4. Conclusion In conclusion, the study showed that acceptable biscuits from the blends of cashew nut, wheat and maize flour with improved nutritional quality and high dietary fibre content could be produced. The results from this study showed that supplementation of 10% cashew nut and varying levels of maize (10, 20, 30, 40, 50, 60 and 70%) flour to wheat flour increased the nutritional values of biscuit samples produced. It is clear that such effort might lead to increased utilization of cashew nuts flour and the production of cashew nuts will be encouraged. Furthermore, the high protein content in cashew nut flour incorporated biscuits could be used to address the problem of prevalence of protein-energy malnutrition in many communities. file:///C:/user/Downloads/azojete143/www.azojete.com.ng mailto:ladi.peter05@gmail.com Mshelia et al: Production and Evaluation of the Physiochemical and Sensory Property of Biscuits From Wheat-Maize-Cashewnut Flour Blends. AZOJETE, 19(3):461-476. ISSN 1596-2490; e-ISSN 2545-5818, www.azojete.com.ng Corresponding author’s e-mail address: ladi.peter05@gmail.com 473 Moreover, the high level of dietary fibre of the biscuits would be beneficiary to the health of consumers. Biscuits produced from wheat supplemented with maize and cashew nut flour will help reduce the country's dependency on the importation of wheat grain. References Abdulrahaman, AA. and Kolawole, OM. 2006. Traditional preparations and uses of maize in Nigeria. Ethnobotanical Leaflets, 10: 219-227. 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