EVALUATION OF BISCUITS PRODUCED FROM WHEAT (Triticum aestivum), TIGER NUT (Cyperus esculentus) AND ORANGE FLESHED SWEET POTATO (Ipomea batatas) FLOURS

Biscuits are ready-to-eat nutritious baked snacks that available in different shapes and sizes. One of the problems militate against food security developing countries such as Nigeria is postharvest loss underutilization locally cultivated crops. This study aimed at evaluating quality biscuits produced from wheat, tiger nut orange fleshed sweet potato flours. Wheat flour was substituted with (OFSP) flours for production biscuits. While constant 10% used each six formulations, OFSP portions were increased 5 to 30%. A 100% wheat served control. The functional properties flours, proximate composition, energy value, vitamin contents, physical sensory determined using standard methods. result showed no significant differences (p>0.05) bulk densities gelatinization temperatures blends. There (p<0.05) reduction moisture content biscuit samples made composite compared control sample. Inclusion led increase fat, fibre, carbohydrate values samples. pro-vitamin C proportion all containing flour. thickness, spread ratio volume results