Evaluation of Minerals, Vitamins and Phytochemicals in High Fiber Biscuits Produced from Blends of African Breadfruit, Maize and Coconut Flours

Abstract

Composite flours from blends of African Breadfruit flour, Maize flour and Coconut grits were used in the production of High fiber biscuits.The samples obtained from blend ratio of Whole breadfruit flour: Maize flour: Coconut grits of 70:20:10, 60:30:10, 45:45:10, 30: 60:10 and 20: 70: 10 were coded A, B, C, D and E respectively. A sample obtained from blend ratio of Hulled breadfruit flour: Maize flour: Coconut grits of 45:45:10 was coded F, while proprietary flour obtained from100% Wheat which was coded C served as a control. The samples were evaluated for vitamins, minerals and phytochemicals content. The products obtained from flour blends were significantly (p<0.05) higher in potassium, phosphorus, calcium and magnesium, while the product from wheat flour was significantly (p<0.05) higher in sodium. There was significant (p<0.05) difference in vitamin composition of samples, with the samples containing high proportion of whole breadfruit flour significantly (p<0.05) higher in Vitamins A, B2, and B3, while the wheat flour sample was significantly (p<0.05) higher in Vitamin B1. There was no significant (p>0.05) difference in Vitamin C content of Samples A, B and G, which were significantly (p<0.05) higher than Samples C, D, E and F.
The samples obtained from blended flours were significantly (p<0.05) higher in saponins, tannin, alkaloid, flavanoid and phytate, which were the phytochemicals considered. Generally, the blended flour biscuits compared favorably with the wheat flour biscuit, thus suggesting that high fiber biscuits from local agricultural materials can be exploited for industrial purposes.