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Abstract
This study was carried out to investigate the characteristics of biscuits produced from blends of yam, orange fleshed sweet potato and beetroot flours. Yam, orange fleshed sweet potato and beetroot were separately processed into fine flours. Composite flours were formulated by blending yam, orange fleshed sweet potato and beetroot flours in the ratios of 100:0:0, 80:10:10, 70:20:10 and 60:30:10 and were labeled as YP1, YP2, YP3 and YP4 respectively. The flours were used to produce biscuits and 9 point hedonic scale was used to ascertain the acceptability of the product. The results showed that sample YP3 was the most preferred in overall acceptability with a score of 7.00. The sample was further analyzed for proximate, mineral and vitamin compositions using standard analytical methods. The results showed that the biscuit had 6.46 % moisture, 2.88 % ash, 1.87 % crude fibre, 15.33 % crude fat, 6.67 % crude protein and 66.79 % carbohydrates. The calcium, potassium, magnesium, phosphorus and iron content of the biscuits were 82.25 mg/100g, 325.660 mg/100g, 44.26 mg/100g, 168.30 mg/100g and 3.40 mg/100g respectively. Values of 0.36 UI/100g, 0.06 mg/100g, 0.08 mg/100g and 0.49 mg/100g were recorded for vitamins A, B1, B2 and B3 respectively. The findings of the study have shown that biscuits of acceptable sensory and nutritional qualities can be produced from the composite flours of yam, orange fleshed sweet potato and beetroot. Keywords: biscuit, beetroot, proximate, yam, sensory evaluation.