Techno-Functional and Sensorial Properties of Biscuits Produced with Toasted African Bush Pear (Dacryodes edulis) Seed, Acha (Digitaria exilis) and Grasshopper (Zonocerus variegatus)

Abstract

This study investigated the potential of incorporating toasted African bush pear, acha, and grasshopper as nutritious and sustainable ingredients in biscuit production. The acha, African Bush Pear flour and grass hopper were mixed in the ratio of 100:0:0, 91:5:4, 86:10:4, 81:15:4, 87:5:8, 83:5:8, 83:5:12, 79:5:16, respectively, to produce blend biscuits. The blend biscuits were analysed for nutrient composition, functional and sensory properties using standard methods. The swelling and water absorption capacity increased from 3.11 to 4.02 and 2.05 to 2.52mg/100g with increase in African bush pear flour and decreased from 3.49 to 3.38 and 2.27 to 2.12mg/100g with increase in added grass hopper powder. The physical properties: spread ratio and break strength increased from 10.60 to 11.70 and 4600 to 5200g with increase in the added African bush pear flour. However the break decreased from 4700 to 4500g with increase in the added grass hopper.  Sample D (containing 86% acha, 10% African bush pear and 4% grasshopper) demonstrating the highest break strength (5200.00g). The proximate composition: crude protein, fat and crude fiber increased from 28.67 to 32.74, 25.10 to 25.550 and 18.24 to 18.62%, respectively, with increase in added ube seed flour. Mineral content of the blend biscuit: iron and sodium, decreased 4.371 to 3.821, 9.909 to 9.694mg/100g, while zinc znd magnesium increased 3.165 to 5.282 and 0.324 to 3.337mg/100g with increase in added African bush pear flour. These findings underscore the viability of toasted African bush pear, acha, and grasshopper as innovative ingredients in biscuit formulations. They enhance nutritional value, sensory appeal, and dietary diversity while offering a sustainable approach to diversifying baked products, supporting the development of healthier, eco-friendly options.