Preparation and Quality Evaluation of Biscuits from Mango Seed Kernel-Acha Flour Blends

Abstract

Production and quality evaluation of biscuits from mango seed kernel-Acha flour blend were studied. The biscuits were formulated with 0, 5, 10, 15, 20, 25 and 50% of mango seed kernel (magnifera indica) flour with acha flour. The biscuits were prepared from the flour blends with other ingredient (fat, salt, baking powder and sugar) and evaluated for chemical composition, physical and sensory properties. The moisture, ash, protein and carbohydrate content decreased from 14.79-9.03, 2.37-2.17, 16.85-15.5 and 58.08-56.70, while the fat and fibre content increased from 5.67-8.99 and 0.40-0.90 respectively with increased in the level of mango seed kernel flour addition. Minerals and vitamins content result indicated increasing level of potassium, magnesium, vitamin A and vitamin K (256.31-486.43, 11.26-12.35, 0.01-0.07 and 0.02-0.51mg/g) respectively with increased in mango seed kernel flour. While decreased level of calcium and vitamin C were 1.10-0.66 and 1.65-1.27 with increased mango seed kernel flour addition. Physical properties result indicated a decreased in the weight, height diameters, thickness and break strength 24.95-21.90, 3.15 - 2.85, 5.25 - 4.85, 1.15 - 0.75 and 1.45-0.30 respectively, spread ratio and volume 5.25-6.25 and 21.66-22.91 of the biscuit sample increased with increased in mango seed kernel flour addition. In sensory evaluation, biscuits containing 10% mango kernel flour had the highest sensory score for all sensory attribute. The biscuit blends were generally accepted up to 15% but most preferred and accepted blend biscuits is that of the 100% acha and 100% wheat flour. The mango seed kernel incorporation had significant effect and could contribute to the improvement of the flour blend biscuits.