Chemical and Mineral Analysis of Biscuits and Cakes Produced from Acha, Soybean and Groundnut Flour Blends

Composite flour blends (acha, defatted soybean and groundnut flour) in the ratio of 100:0, 90:10, 90:5:5, 80:10:10, 70:15:15, 60:20:20 and 50:25:25 respectively were produced and analyzed for chemical properties. Biscuits and cakes were produced from the flour blends and the mineral contents investigated using standard methods. The chemical properties of the blends showed that sugar ranged from 1.53% to 3.66%, starch from 51.78-74.31%, amylose from 18.59 to 38.47%, while amylopectin by difference ranged from 30.52 to 45.43%. Moisture content ranged from 9.69 to 12.92%, ash from 0.40 to 1.79%, fat from 0.60 to 9.79%, crude protein ranged from 7.48 to 29.38%, crude fiber from 3.76 to 8.55%, while total carbohydrate ranged from 41.26 to 74.44%. Sugar, amylopectin, ash, fat, protein and fiber contents increased while starch, amylase, moisture, and total available carbohydrate decreased with an increase in substitution of acha flour, indicating a significant (p˂0.05) difference. The mineral analysis result of the biscuit produced ranged from 20.55 to 65.53 mg/kg, 16.17 to 46.20 mg/kg, 7.49 to 13.23 mg/kg, 5.43 to 11.12 mg/kg and 19.59 to 68.59 mg/kg respectively for iron, calcium, potassium, zinc and magnesium. While the mineral content of the cake produced ranged from 13.15 to 44.52 mg/kg, 12.51 to 24.90 mg/kg, 7.42 to 15-21 mg/kg, 6.70 to 14.92 mg/kg and 6.77 to 56.99 mg/kg for iron, calcium, potassium, zinc and magnesium respectively.