TITLE:
Quality Evaluation of Novel Biscuits Made from Wheat Supplemented with Watermelon Rinds and Orange Pomace Flour Blends
AUTHORS:
A. O. Ogo, D. J. Ajekwe, D. E. Enenche, G. O. Obochi
KEYWORDS:
Biscuit, Watermelon Rind, Orange Pomace, Nutritional Value, Value Addition, Waste Management
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.12 No.3,
March
30,
2021
ABSTRACT: This study was designed to bridge gap in
nutritionally skewed available biscuits and the high volume of agricultural
waste generated by investigating the quality of biscuits prepared from wheat
base, supplemented with waste from watermelon rinds and orange pomace as
possible nutritious alternatives. Biscuit samples were respectively produced
from blends of wheat, watermelon rind and orange pomace in the following ratio
100:0:0; 90:5:5; 80:10:10; 70:15:15 and 60:20:20, labelled samples A, B, C, D
and E. Functional, proximate, mineral
and sensory properties of the formulated biscuit samples were carried
out using standard analytical procedures. The results showed that proximate composition of samples B - E
significantly increased (p There were also significant
increases (p