acta satech Journal of the Life & Physical Sciences Babcock

Nutritional quality attributes of biscuit produced from wheat supplemented with sprouted finger millet flour
1 *Adewole, S. A., 2Ologunde, M. O., 3Oyesiji, O. O., 4Adewole, O. A., 5Adaramola, F. B., 6Ola, O. I., 7Adetayo, M. O. and 8Ukangwa, N. A.
1 Department of Agriculture and Industrial Technology, Babcock University, Ilishan Remo, Nigeria. 2, 3 Department of Food Science, Faculty of Food and Consumer Sciences, Ladoke Akintola University of Technology, Ogbomosho, Nigeria 4,7, 8 Department of Biochemistry, Babcock University, Ilishan-Remo, Nigeria. 5 Department of Basic Sciences, Chemistry Unit, Babcock University, Ilishan-Remo, Nigeria. 6 Department of Food Technology, Gateway (ICT) Polytechnic, Sapade, Nigeria.
September, 2021

This study investigated the effect of sprouting on nutritional parameters of finger millet flour and biscuits made from its blends (at different ratios) with wheat flour. Finger millets were sprouted between 24 and 96 hr. Unsprouted and 96 hr - Sprouted finger millet flours were evaluated for proximate, mineral and anti-nutrients compositions. Results of the proximate composition of finger millet flours showed that sprouting caused decreased in contents of fat (1.31- 0.93 %), fibre (3.62 – 3.50 %), carbohydrate (74.00 – 70.80 %), and increase in the contents of moisture (10.00 – 11.87 %), protein (8.60–9.51 %), ash (2.47–3.39 %) . The proximate composition of the biscuit ranged from 7.48- 8.93, 10.81-11.92, 2.47-3.60, 3.98-4.36, 1.78-3.54, and 7.89-7.36 % for moisture, crude protein, crude fat, crude fibre, ash and carbohydrate respectively. The mineral contents increased from 326.40–332.80, 133.00–135.00 and 237.50–240.20 mg/100 g for Calcium, Manganese and Phosphorus respectively. Oxalate, phytate, saponin and tannin contents decreased from 14.98 – 12.13, 16.17 – 13.10, 61.65 – 38.31 and 12.17- 10.02 mg/100 g respectively. This study showed that supplementation of wheat flour with sprouted finger millet improved the nutritional qualities of the flour and the biscuits made from it.
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