Abstract

This study evaluated the effect of added defatted moringa seed on the quality of acha based biscuits. The Defatted Moringa Seed Flour was substituted into acha flour at 5, 10, 15, 20, and 25 % to produce acha and Defatted Moringa Seed Flour blends with 100% acha and wheat as controls. Chemical (proximate, minerals, vitamins) composition was determined (AOAC, 2016), physical and sensory properties of the biscuits were evaluated (Chinma et al., 2022). Moisture, fat, and protein contents increased from 8.57-8.87, 19.91-20.38, and 14.45-26.79%, fibre, ash and carbohydrates contents decreased from 3.12-2.99, 2.33-2.04, and 51.63-38.94% with increase of the flour. Vitamin A, B1 and B6 contents increased from 1.24-1.83, 0.42-0.94, and 0.82-1.48mg/100g with increase of the flour. Calcium, phosphorus and potassium contents increased from 37.54-47.54, 8.90-9.26, and 39.54-51.28mg/100g with increase of the flour. Water absorption, swelling, and foaming capacity increased from 1.70-1.95ml/g, 5.92-17.00%, and 5.27-5.82g/g while the emulsifying capacity, oil absorption capacity, and bulk density decreased from 43.99-37.79%, 0.90-0.50%, and 0.87-0.66g/ml with increase of the flour. Sensory studies revealed a poor acceptance of the biscuits, while the sample containing 5% Defatted Moringa Seed Flour was the most preferred. Conclusively, this study showed that the use of defatted moringa seed and acha flour blends improved the protein, minerals, vitamins, and phytochemicals content of the biscuits.