Journal of Nutrition & Food Sciences

Journal of Nutrition & Food Sciences
Open Access

ISSN: 2155-9600


Proximate Composition of Biscuits Produced from Wheat Flour and Maize Bran Composite Flour Fortified with Carrot Extract

Usman GO, Ameh UE, Alifa ON and Babatunde RM

The formulated Biscuit produce in which maize bran was incorporated into wheat flour and carrot extract in the ratios 90:10, 80:20, 70:30, 60:40, 50:50 and 100% wheat as control. Carrot puree was used to fortify the formulation. The butter and sugar mixture was thorough after which wheat flour and maize bran mixed with baking powder and milk powder were rubbed in uniformly. The dough formed was shaped and baked on a greased tray at 160°C for 10 to 15 minutes. The biscuit produced was analyzed for proximate composition using standard method. The carbohydrate ranged from 62.5-48.4%, protein 23.1-8.81%, fat 21.4-19.1%, ash 1.42-05%, crude fiber 1.15- 0.84% and moisture 6.10-5.45% the fortification of biscuit with carrot puree and maize bran improved the nutritional composition of the product.