Abstract

The aim of the study was to determine the effect of supplementation of malted Bambara nut on the quality of millet-based biscuits. The brambara nut seeds were sorted, washed, malted (48 hours), dried for 2-3 days, milled (attrition mill) and sieved for bambara nut. The millet grains were sorted, washed, dried, milled (attrition mill) and sieved. The bambara nut flour was substituted (5, 10, 15, 20, 25 and 50%) into millet flour to produce malted bambara nut-millet flour blend biscuit. Wheat (100%) flour was used as control. The proximate, minerals, vitamins, physical and sensory properties of the millet based biscuits were analyzed. The moisture, ash, protein, fat content increased from 2.07 to 3.61, 5.17 to 6.33, 1.30 to 5.87 and 21.40 to 23.38%, respectively, with increase in added malted bambara nut flour. The functional properties values range from 1.55 to 2.10g/ml, 11.05g/ml to 2.65g/ml, 20.50 to 26.50, 0.45 to 0.28 and 1.20 to 3.80 for oil absorption capacity (OAC), water absorption capacity (WAC), swelling Index (SI), bulk density (BD) and foaming capacity respectively. The average mean scores for appearance, taste, colour and aroma increased from 6.53 to 6.97, 5.00 to 6.20, 6.30 to 6.73 and 5.80 to 6.13, respectively, with increase in the added malted bambaranut flour from 0 -20%, and further increased (above 20%) cause decrease This study showed that malted Bambara nut-millet can be used to produce biscuits preferably at 20% added malted Bambara nut.