Evaluation of Biscuits Prepared From Cowpea Flour (Vigna Unguiculata)

Abstract

Biscuit is a primarily flour-based baked food product. They are prominent ready-to-eat baked snack among the people. Biscuits were prepared from 3 flour blends of cowpea, moth bean and rice flour. The nutritional composition and sensory characteristics of biscuits were evaluated using standard methods. The investigation was carried out in the Food Science and Nutrition Department, College of Home Science, CSAU&T, Kanpur. The objective of this paper is to prepare biscuits from three different combinations of cowpea flour, moth bean flour and rice flour viz. 5:25:50, 10:20:50 and 15:15:50 percent to prepare flour mix. This study was aimed to analyze the nutritional and sensory quality of biscuits. It was noticed that incorporation of cowpea flour at 5% was “liked slightly” but it is higher in content of protein and iron in it. Data revealed that protein content of biscuits ranged from (6.51-9.74%) and iron content varies from (1.50-3.05 mg/100 gm). T3 incorporated sample of biscuit sample of murukku had better quality in terms of appearance, colour, texture and overall acceptability and were “liked moderately”. Hence, the study suggests that cowpea and moth bean can be used for the development fortified food products because of its exotic flavor, high iron and protein content and high acceptability.