Proximate, Mineral and Sensory Analysis of Maize-Soybeans Composite Flour Biscuit Enriched With Edible Insect “Kanni”

Abstract

Maize was fortified with soybeans flour and was enriched with edible insect “kanni”. Maize, soybeans and “kanni” were extracted and processed into raw dried flour. Appropriate quantities of maize, soybeans flour and “kanni” (on dry weight basis) were measured and mixed at different concentrations while 100% maize flour as control. Proximate, mineral and sensory analysis of biscuits made from the flour was determined. The proximate, mineral and sensory properties of maize-soybeans composite flour biscuit samples (A, B and C) were evaluated. The biscuits contained moisture (10.42-11.02%), protein (11.85-15.95%), ash (1.75-2.11%), fat (16.18-17.26%), fibre (2.52-4.36%) and carbohydrate content (49.95-56.00%), respectively. Major mineral contents in the biscuits were sodium, iron, zinc, potassium, magnesium and calcium of 40.95-73.25, 1.75-2.45, 1.22-1.53, 50.76-87.45, 8.15- 11.22 and 78.75-108.56mg/100ml, respectively. However, sample C (15% SB and 15% K) had the highest value of fibre, protein and carbohydrate content as well as highest mineral value of sodium, magnesium and iron. However, overall acceptability of sample C was significantly higher than others. This study reveals that the flour blend can be use for production of biscuits and can be a substitute for wheat flour in pastries.