Biscuit-making potential of millet/pigeon pea flour blends

Plant Foods Hum Nutr. 1999;54(1):21-7. doi: 10.1023/a:1008031618117.


Biscuits were produced from millet flour (MF) and pigeon pea flour (PPF) blends. The various ratios of MF to PPF used were 100:0, 75:25, 65:35, and 50:50. The biscuits were analyzed for their nutritional composition. They all contained high proportions of protein (7.5-15.2%), fat (17.1-18.1%) and digestible carbohydrate (60.2-66.5%). The moisture content was in the range 5.0 to 6.6%, ash 1.5-2.3% and crude fiber 0-0.1%. Sensory evaluation results indicated that all the biscuits had high sensory ratings for all the selected attributes evaluated. The recipe with the 65% MF/35% PPF blend resulted in the highest scores for flavor, texture and general acceptability. There was no significant difference (p > 0.05) between all the biscuits and the familiar Nasco short cake biscuit (reference) in flavor, color, texture and general acceptability.

MeSH terms

  • Analysis of Variance
  • Bread / analysis*
  • Consumer Behavior*
  • Flour*
  • Food Handling*
  • Humans
  • Nigeria
  • Panicum*
  • Peas*
  • Taste