Sensory Evaluation and Nutrient Composition of Biscuits Produced from Composite Flour of Yellow Maize (Zea mays) and Coconut (Cocos nucifera)

Abstract

Background: The utilisation of non-conventional flours in biscuit production can provide an alternative means of supporting food diversification and security in Nigeria. Objective: To formulate composite flour from yellow maize and coconut flour, produce biscuits from the composite blends, and determine the nutrient composition and sensory properties of the biscuits produced. Methods: This study employed an experimental design. The raw materials were purchased, identified, and processed into flour. Yellow maize flour and coconut flour were blended in ratios of 50:50, 60:40, 80:20, and 20:80, while biscuits made from 100% all-purpose wheat flour served as the control. The nutrient composition of the biscuits was determined using standard AOAC-approved methods, whereas mineral and vitamin contents were analysed by ICP-MS and HPLC, respectively. Sensory properties were evaluated by 20 semi-trained panellists using a nine-point hedonic scale. The data generated were analysed using SPSS version 26. Results: The composite-flour biscuits had significantly (p < 0.05) higher ranges of moisture (5.83 ± 0.01–6.57 ± 0.02 g/100 g), ash (1.62 ± 0.01–1.75 ± 0.00 g/100 g), crude protein (8.94 ± 0.01–9.85 ± 0.03 g/100 g), total fat (14.67 ± 0.02–17.71 ± 0.01 g/100 g), and dietary fibre (1.31 ± 0.01–1.47 ± 0.01 g/100 g) than the 100% wheat flour biscuit. Among the blends, sample 103 (60% yellow maize flour and 40% coconut flour) recorded the highest overall mineral content, particularly for sodium, potassium, phosphorus, magnesium, and calcium. Sensory evaluation showed no significant differences (p > 0.05) among the biscuit samples in aroma, colour, taste, texture, or general acceptability. All formulations received high mean scores ranging from 7.47 to 8.33 on the nine-point hedonic scale. Conclusion: The findings demonstrate the acceptability of biscuits produced from yellow maize–coconut composite flour and indicate their potential to increase the intake of selected nutrients while supporting the use of locally available flour alternatives for biscuit production in Nigeria.