This study was designed to bridge gap in
nutritionally skewed available biscuits and the high volume of agricultural
waste generated by investigating the quality of biscuits prepared from wheat
base, supplemented with waste from watermelon rinds and orange pomace as
possible nutritious alternatives. Biscuit samples were respectively produced
from blends of wheat, watermelon rind and orange pomace in the following ratio
100:0:0; 90:5:5; 80:10:10; 70:15:15 and 60:20:20, labelled samples A, B, C, D
and E. Functional, proximate, mineral
and sensory properties of the formulated biscuit samples were carried
out using standard analytical procedures. The results showed that proximate composition of samples B - E
significantly increased (p < 0.05) except for carbohydrate content when
compared with sample A used as control. There were also significant
increases (p < 0.05) in mineral contents of supplemented samples compared to
control. The result of the sensory evaluation showed that wheat flour can be
substituted with watermelon rind and orange pomace flours up to 10% without
adversely affecting the overall quality attributes of the biscuits. These
results indicate the robustness of food value addition as an effective means of
improving nutritional quality of biscuits while contributing to waste
management in the agricultural value chain.
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