Effects of Different Tuber Crop Flours and Melon Seed Meal on the Physicochemical and Sensory Properties of Biscuits

Abstract

Biscuits are low moisture, flat crispy cakes usually produced from chemically leavened and baked wheat dough. Like many other wheat-based goods, biscuits are the foremost snack that drives modern civilization, a phenomenon associated with sprouting of new urban centers, heightened crave for refined cereals, convenient foods, eat-aways and city ward migration [1]. Biscuits come in different sizes, shapes, and composition and mostly produced from refined soft wheat flour. Biscuits are noted for high sugar, high fat and low dietary fibre contents [2-3], therefore contemporary biscuits in the markets are energy-dense highly flavoured foods which are consumed by all classes of people, the tendency to over consume is high and therefore the incidence of malnutrition is also high among the children, adolescents and youths who are the main biscuits consumers.