Abstract

The physical, chemical and sensory properties of biscuit produced from yellow ripe banana peel and acha flour blends. The yellow ripe banana peel flour was substituted (5, 10, 15, 20, 25%) into acha flour to produce flour blends using 100% wheat and acha flour as control. The flour blends were used to prepare biscuit which were analyzed for physical (break strength, diameter/thickness, spread ratio, volume and weight), sensory properties, minerals (zinc, magnesium and potassium), proximate (ash, moisture, fat, protein, fiber protein and carbohydrate) and phytochemicals (carotenoid, phenolic and flavonoids) The biscuit containing 25% yellow ripe banana peel flour had the ash, fat and fiber content of 2.19, 17.78, 2.86%, respectively. The magnesium content was 17.47, and zinc 1.28% of the biscuit containing 25% of yellow ripe banana peel. Break strength, weight, thickness, spread ratio and volume of the biscuit increased with the level of yellow ripe banana peel flour in the biscuit. The biscuit containing 25% yellow ripe banana peel flour was nor significantly different from 100% wheat flour. The average mean scores for all the sensory attributes decreased with the level of yellow ripe banana peel flour in the biscuit.