keywords: Evaluation,Acha,Melon seed,Biscuits,Defatted
The chemical, physical and sensory properties of acha-based biscuit incorporated with defatted melon seed flour were studied. Defatted melon seed flour was substituted into acha flour at 5, 10, 15, 20 and 25% to produce acha-defatted melon flour blend with 100% acha and 100% wheat flour as the control. The blended flour with other ingredients (fat 50%, sugar 50%, baking powder 15% and salt 1%) fermented and baked at 180oC to produce the flour blends biscuitsfor the biscuit.The phytochemical content: flavonoid and carotenoid increased from 0.289 to 0.432 and 0.326 to 0.461mg/100g, respectively, with increase in added defatted melon seed flour. The vitamin A and vitamin B1 content of the acha-defatted melon seed flour blend biscuits increased slightly from 0.051 to 0.066, and decrease from 0.929 to 0.791mg/100g, respectively, with increase in the added defatted melon seed flour. The potassium, iron and magnesium contents of the acha-defatted melon biscuit increased from 372.087 to 455.050, 4.406 to 4.563 and 16.95to 40.5325mg/100g respectively, with increase in added defatted melon seed flour. The average mean scores of odor, color, texture decreased from 7.55-6.15, 6.5-6.15, and 6.35-6.30 respectively, with increase in the added defatted melon seed. The incorporated defatted melon seed cotyledon had a significant effect, p=0.05 on the nutrien compostion and sensory quality of the acha-defatted melon flour blend biscuits. The most acceptable and preferred flour blends biscuits contain 10% defatted melon seed flour.