Studies on the Quality Characteristics of Flour Blends from Sesame Seeds, African Yam Bean and Moringa Leaf Powder for “Biscuit- Like” Manufacture

This study was aimed at investigating the quality characteristics of flour blends produced from sesame seeds, African yam bean (AYB) and Moringa leaf powder (MLP) for “biscuit- like” production. Dehulled seeds were roasted 7-13 min 185 – 200 0C, defatted milled into tagged as DSDSF , toasted 125 0C 40 min, dehulled, flour, TDAYBF while sundried, MLP. All these samples then blended 18 ratios LMDTM1-18. The DSDSF:TDAYBF:MLP 100: 0:0(LMDTM1), 0: 0(LMDTM2), 95: 5(LMDTM3), 95:5:0(LMDTM4), 90: 5:5(LMDTM5), 90:10:0(LMDTM6), 80:15:5 (LMDTM7), 80: 20:0(LMDTM8), 70:25: 5(LMDTM9), 70:30: 0(LMDTM10), 60: 35: 0(LMDTM11), 40: 0(LMDTM12), 50: 45: 5(LMDTM13), 0(LMDTM14), 55: 5(LMDTM15), 0(LMDTM16), 30: 65: 5(LMDTM17), 70: 0(LMDTM18). studied physicochemical, functional anti-nutrients properties. After blending, formulated had proximate composition 3.37 -9.21 % moisture, 18-27.5 protein, 0.18-3.95 fat, 1.31 3.9 ash, 3.2-8.88 crude fiber 52.75-65.45 carbohydrate. Each component varied significantly (p<0.05) between samples. While LMDTM13 significantly(p<0.05) highest moisture content, fat LMDTM6 ash LMDTM2 LMDTM1 control sample bulk density (0.711), water absorption capacity (165.52 %), oil (94.5 protein solubility (13.4 foaming (8.0 but lowest swelling power (3.5 emulsion (46.2 phytate (16.29 mg/100g), tannin (4.64mg/100g) Trypsin inhibitor (1.20 mg/100g) compared to other Blended mainly plant sources high-quality value can be when processed, giving opportunity increase its nutrition, consumption, acceptability biscuit- like In this study, incorporated moringa flavor replacing wheat in biscuit