This research examines how substituting wheat with bambara nut flour affects biscuit composition and sensory properties, suggesting enhanced nutritional value.
Key Points
Biscuit quality improved significantly with bambara nut flour substitutions, particularly at 50% inclusion.
Notable increases in protein content were observed alongside decreases in carbohydrate levels for higher bambara nut ratios.
Sensory evaluation indicated that treatment X2 delivered the best texture, enhancing overall acceptance among consumers.
Analysis revealed significant differences in functional properties, including moisture content and absorption capacities among flour blends.