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Plantains tend to be firmer and lower in sugar content. Plantain provides more than 25% of the carbohydrate requirements for over 70 million people. Plantains are classified formally as Musa acuminate and Musa balbisiana depending on their genomic constitution. Plantain is the common name for herbaceous plants of the genus Musa. The seed cake is a good source of protein supplement in the animal food industry. Beniseed oil is a natural salad oil requiring little or no winterization and is one of the few vegetable oils that can be used directly without refining (Sudhir et al. Beniseed is an excellent source of high-quality oil (very stable and free-flavor component and having natural anti-oxidant which prevent aging) and vital for the production of liver cells (Weiss 2000). It is precisely these amino acids that distinguished it from other oil seeds. The beniseed flour can be used in food products as a protein, tryptophan, and methionine supplement (Escamilla-Silva et al. The principal parts of wheat flour are gluten and starch (International Starch Institute 2008).īeniseed commonly known as sesame seed and botanically Sesamum indicum is one of the cultivated oil seed crops grown all over the world. Wheat starch is an important commercial product of wheat, but second in economic value to wheat gluten. Much of the carbohydrate fraction of wheat is starch. In terms of total production tonnages used for food, it is currently second to rice as the main human food crop (Curtis et al. According to Okaka ( 2005), only wheat contains substantial amount of gliadin and glutenin (special protein) which when kneaded with water give gluten, the elastic material important in yeast or aerated baked goods. It is one of the top three most produced crops in the world, along with corn and rice. Wheat (Triticum aestivum) is a cereal grain grown all over the world for its highly nutritious and useful gain.
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The recent shortage of wheat and the Federal government ban on its importation calls for research into alternative local sources of flour baking, for example, unripe plantain, beniseed, millet, and so on. The dependence on the use of wheat flour is a major constraint in biscuit production. It may be regarded as a form of confectionery dried to very low moisture content (Okaka 1997). Biscuits have been suggested as a better use of composite flour than bread due to their ready to eat form, wide consumption, relatively long shelf life, and good eating quality (Okpala and Chinyelu 2011). This study forms a basis for new product development for the biscuit food industry.īiscuit is a small thin crispy cake made from unleavened dough. The microbial count of the best biscuit after 20 days of storage was 4.0 × 10 3 cfu/g for bacteria and mould contained 5.0 × 10 4 cfu/g. There was no significant difference ( P < 0.05) in taste, crispness, flavor and texture of the biscuits while significant differences ( P < 0.05) existed in color and overall acceptability.
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The physical properties ranged from 6.80 g to 8.30 g for weight, spread ratio 6.93–7.38, and break strength 500–690 g.
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The physical, sensory, chemical, and microbial properties of the biscuits were determined. The composite flour was mixed in the proportion of 100:0:0, 80:10:10, 70:20:10, 60:30:10, and 50:40:10% of wheat, beniseed, and unripe plantain, respectively. Wheat composite biscuit was produced from wheat, beniseed, and unripe plantain flours. Partial replacement of wheat flour with beniseed and unripe plantain flours rich in protein, vitamins, and minerals will increase nutrient, diversify utilization of beniseed and unripe plantain, and increase biscuit variety. The consumption of cereal foods such as biscuit has become very popular globally.