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October 11, 2025International journal of research and scientific innovation

Physiochemical and Consumer Acceptability of Biscuit Produced from Wheat and African Oil Bean Flour Blends

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Authors

DOD. A. OloyeTOT. N. OluwafemiOFOlabisi Christiana Famojuro-Olusegun

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Overview

Assessment of physicochemical properties and consumer acceptability of biscuits using wheat and african oil bean flour blends.

Key Points

  • Biscuit produced with up to 40% african oil bean flour was as acceptable as 100% wheat flour biscuits.
  • Nutrient levels such as protein and fat in the blends increased with higher substitutions of african oil bean flour.
  • The physicochemical properties, such as water absorption, varied significantly with the level of african oil bean flour.
  • Taste, aroma, and texture showed no significant differences between composite and wheat biscuits, but color did.

Cite This Study

Oloye et al. (2025) studied this question.

synapsesocial.com/papers/68e9b1d9ba7d64b6fc132df5https://doi.org/10.51244/ijrsi.2025.120800318
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