World Journal of
Pharmaceutical and Life Sciences

MICROBIAL AND NUTRITIONAL EVALUATION OF BISCUITS PRODUCED FROM BLENDS OF WHEAT, ORANGE PEEL, PLANTAIN PEEL AND PINEAPPLE PEEL FLOURS

I. C. Oladipo*, A. O. Oladipo and E. O. Oguntoye

ABSTRACT

This study utilized composite flour from Orange peel, Pineapple peel, Plantain peel and Wheat for the production of biscuit with the bid to increase the protein quality, lipid and crude fibre content of biscuit and promote the utilization of composite flour. Different blends of composite flour and wheat with appropriate quantity of other ingredients were mixed to produce biscuits. The flour and biscuits produced were subjected to microbial, sensory and nutritional evaluations. The total viable counts of the samples ranged from 1.5 x 107 CFU/g to 3.6x107 CFU/g. Isolated organism from the biscuit samples were characterized and identified to be Aeromonas hyrophylia, Pseudomonas fluorescens, Bacillus subtilis, Bacillus licheniformis and Bacillus megaterium. The nutritional evaluation of the biscuit samples showed that the different blends of wheat and composite flour biscuit had the highest content of protein, crude lipid, crude fibre and carbohydrate when compared to 100% wheat biscuit. Wheat flour could be fortified with composite flour (at different ratio) to produce acceptable biscuits with improved nutritional composition at reduced cost.

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