Production and Evaluation of Peanut Biscuits with or Without the Addition of Wheat Flour

Abstract

In other to prevent wastage of the peanut cake after the oil have been extracted, peanut flour can be made from it. Peanut flour is a protein-dense plant based flour derivative. It can be used to improve the protein content of convenient foods such as biscuit. The aim of this study was to produce 100% peanut biscuits from defatted peanut flour. The flour was defatted using n-hexane at a concentration of 1:2g/ml. The flour was then used in the production of biscuits with or without the addition of wheat flour. Different proportions of flours used were: 100% peanut, 100% wheat, peanut 90% wheat 10%, peanut 70% wheat 30%, wheat 90% peanut 10%, and wheat 70% peanut 30%. The biscuits were analysed to determine their nutritional composition, mineral composition, microbial content and physical characteristics. The sensory components of the biscuits were also evaluated with 15 panellists using a 9-point hedonic scale to determine their degree of likeness and acceptability. The results obtained showed a decrease in moisture and carbohydrate content and an increase in protein and fat content with greater proportions of peanut flour in the biscuit. According to the results obtained from sensory analysis, the most acceptable samples in terms of taste and overall acceptability was the sample made from 90% peanut 10% wheat flour. There was no significant difference in the physical characteristics of all the biscuit samples.