Original scientific paper DOI: 10.17508/CJFST.2020.12.1.08
The effect of processing variables on the biscuit-making potential of cocoyam-brewer’s spent grain flour blends
ABDULHAMEED ADEWALE ODESEYE1, SAMUEL OLUSEGUN AWONORIN2, 
RUKAYAT OLUWADAMILOLA ABDUSSALAAM3*, LATEEF OLADIMEJI SANNI2, TAJUDEEN MURAINA ADENIYI OLAYANJU4
1Agricultural and Rural Management Training Institute, Ilorin, P.M.B. 1343, Ilorin, Nigeria
2Federal University of Agriculture, Department of Food Science and Technology, P.M.B. 2240, Abeokuta, Nigeria
3Federal University Wukari, Department of Hospitality and Tourism Management, P.M.B. 1020, Wukari, Nigeria
4Federal University of Agriculture, Department of Agricultural Engineering, P.M.B. 2240, Abeokuta, Nigeria
| ARTICLE INFO | ABSTRACT |
| Article history: Received:June 26, 2019 Accepted: December 6, 2019 |
In developing nations, the use of composite flours in baked products through value addition is increasing. This study investigated the effect of processing variables on the biscuit-making potential of cocoyam-brewer spent grain flour (CYF-BSG) blends. Blends were prepared in ratios (100:0, 90:10, 80:20, and 70:30). Response Surface Methodology consisting of three independent variables at three levels: CYF-BSG (90:10, 80:20, and 70:30) flour blends, mixing time (5, 10 and 15 minutes), and baking time (30, 40, and 50 minutes) were employed to optimize the effects on the biscuits’ proximate and physical properties. The results showed that moisture, protein, crude fibre, carbohydrates, and ash were significantly (p<0.05) affected by brewer spent grain (BSG) substitution. The protein was significantly (p<0.05) affected by baking time and the interactive effect of mixing and baking time, while the texture was significantly (p<0.05) affected by baking time and the interactive effect of the BSG substitution and mixing time. The spread ratio was significantly (p<0.05) linearly affected by the BSG substitution and the interactive effect of mixing and baking time. The optimum conditions for producing the biscuits based on 65.29% desirability were 25.24% BSG substitution, 13.54 minutes mixing time, and 33.14 minutes baking time at 160 °C baking temperature. This study showed that CYF-BSG flour blends have great potential for biscuit-making. |
| Keywords: cocoyam brewer’s spent grain biscuit composite flour |