Proximate Composition, Physical and Sensory Quality of Acha-moringa Seed Flour Blend Biscuits

Moringa (M. oleifera) seed flour was substituted into acha (Digitaria exillis) at 5, 10, 15, 20 and 25 %, thoroughly mixed to produce acha-moringa seed flour blends. Principal ingredients (baking fats, salt, yeast, water) were added to the blends, mixed, rolled, cut and baked at 180°C to produce biscuits. The proximate composition, physical (spread ratio and break strength) and sensory quality of the biscuits were determined. The values of moisture, ash, fats, protein, fibre and carbohydrate content of the acha-moringa seed flour blend biscuits range from;- 8.79 - 8.60, 4.85 - 5.96, 18.46 - 20.31, 12.25 -14.19, 2.56 - 4.15 and 52.86 - 46.80%, respectively. The spread ratio and break strength of the acha moringa flour blend biscuits decreased from 4.81 to 3.46 and 1572.50 to 1125.00g, respectively, with an increase in the added moringa seed flour. The average means scores for colour, aroma, texture, taste, mouthfeel and general acceptability ranges from 6.52-5.48, 6.52- 5.44, 5.8- 5.18, 5.44-4.52, 5.24- 4.44, 6- 5.24, respectively, with added moringa seed flour. The flour blend biscuits were most acceptable at 10% and below of added moringa seed flour.