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Physiochemical and Consumer Acceptability of Biscuit Produced
from Wheat and African Oil Bean Flour Blends
*
1
Oloye, D.A.,
1
Oluwafemi, T.N.,
2
Famojuro-Olusegun, O.C. and
3
Oloye, P.O.
1
Department of Food Science and Technology, Rufus Giwa Polytechnic, Owo, Nigeria
2
Department of Hospitality and Management Technology, Rufus Giwa Polytechnic, Owo, Nigeria
3
Department of Biochemistry, Olusegun Agagu University of Technology, Okitipupa, Ondo State,
Nigeria.
*Corresponding Author
DOI:
https://doi.org/10.51244/IJRSI.2025.120800318
Received: 02 September 2025; Accepted: 09 September 2025; Published: 06 October 2025
ABSTRACT
Wheat flour (WF) was substituted with African oil bean seed flour (AOBF) at 0, 20, 30 and 40% in biscuit. The
chemical and functional properties of the flours and their blends, as well as the physicochemical and sensory
attributes of the Biscuit, were determined. The flour blends had higher fat, ash and protein than the 100% wheat
flour. The level of these nutrients improved as the amount of AOBF in the blend increased. Gross energy also
increased as AOBF increased in the blend, with WF having 398.91 and AOBF 676.01kcal/100g. Water
absorption increased while the oil absorption generally decreased with increasing substitution levels. Wheat
flour exhibited the highest foaming capacity and stability, followed by the 10% AOBF substitution and then the
100% AOBF. AOBF had the highest bulk density of 0.87 g cm-3, while that of WF was 0.78 g cm-3. There
were no significant differences (P>0.05) in the weight and height of the biscuit. Also, no significant difference
(P>0.05) existed for the taste, aroma, and texture of the wheat biscuit and the composite biscuit, but a
considerable difference (P<0.05) existed for colour. All the composite biscuits were as acceptable as the 100%
wheat biscuit.
Keywords: Biscuit, Composite flour, Flour, Blends, Sensory properties.
INTRODUCTION
Biscuit is one of Nigeria's most commonly consumed baked food products (Farheena et al., 2015). Biscuit, a
chemically leavened product, is often regarded as a heated or otherwise baked meal that is possibly little, flat
and sweet and generally comprises flour, sugar, and some oil or fat. In addition, it may contain other additives
such as raisins, oats, chocolate chips, nuts, etc. On the other hand, biscuits produced through heat applications
in the oven and transformed into appealing products contain high nutrients (Olaoye et al., 2021). Wheat flour is
a significant ingredient for biscuit production because gluten is not available in other cereals. Biscuits have
some advantages compared with other snacks: they are cheaper, have a good shelf life, and are available in
different sizes, tastes, colours, and packs (Chandra et al., 2015).
Wheat is essential among cereals mainly because of its grains, which comprise protein with exclusive physical
and chemical attributes. It also encompasses other valuable components, such as minerals (Cu, Mg, Zn, Fe, and
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P), protein, and vitamins (riboflavin, thiamine, niacin, and alpha tocopherol). It is also a valuable source of
carbohydrates (Garg et al., 2021). However, wheat proteins have been found to lack vital amino acids; for
example, lysine and threonine (Urade et al., 2018; Siddiqi et al., 2020). The wheat, as produced by nature,
contains several medicinal virtues. Every part of the whole-wheat grain supplies elements needed by the human
body. Starch and gluten in wheat provide heat and energy; the inner bran coats, phosphates and others. The
whole wheat, which includes the bran and wheat germ, therefore, protects against diseases such as constipation,
ischaemic heart disease, and diseases of the colon, including diverticulitis, appendicitis, obesity, and diabetes.
African oil bean (Pentadhera macrophylla Benth) is native to tropical regions of Africa and contains 44%
protein, with 20 essential amino acids. Within the seed oils are essential fatty acids and many minerals,
particularly magnesium, iron, manganese, copper, phosphorus, calcium, and trace amounts of vitamins
(Achinewhu, 2013). Onabolu et al. (2018) produced bread made from an 80:20 wheat/cassava flour blend, as
well as 100% cassava bread, with egg serving as the binding agent. Onwuka (2020) used raw as well as
processed mucuna bean flour to make bread in a 50:50 wheat/mucuna flour composite. Research conducted at
the International Institute of Tropical Agriculture (IITA) showed that replacing wheat flour with water yam (D.
alata) flour at 40% produced acceptable products (IITA, 1988). Osibanjo et al. (2017) reported that a
combination of cassava flour, wheat, sorghum, and soya flour in the ratio 45:30:20:5, with a quality score of
72%, yielded acceptable bread. Therefore, this research aims to evaluate the proximate composition, functional
properties of flour, and sensory characteristics of biscuits produced from wheat and African oil bean composite
flour.
MATERIALS AND METHODS
Collection of Raw Material
Wheat (Triticum aestivum) was bought, and African oil beans (Ugba) were obtained from Ogbese market, Akure
North Local Government Area in Ondo State, Nigeria.
Preparation of African oil bean seed Flour
The African oil bean seed flour was prepared according to the method described by Enujiugha and Akanbi
(2008), where par-boiling of the whole seeds was done for a period of 6 h using a heating plate; this was followed
by dehulling and slicing (using a kitchen knife). Cooking of the dehulled cotyledons was done for 8hours, and
the cooked oil slices were soaked in tap water overnight, washed in three changes of water and dried using a
cabinet dryer. During drying, the dehulled seeds were stirred at intervals of 20 minutes to ensure uniform drying.
The dried slices were comminuted using an attrition mill and sieved to get a fine African oil bean seed flour.
Formulations of Blends
The wheat and African oil bean flour were grated to prepare five samples. Sample A contains 100% wheat flour,
Sample B includes 20% wheat flour and 20% African oil bean flour, Sample C comprises 70% wheat flour with
30% African oil bean flour, and Sample D consists of 60% wheat flour with 40% African oil bean flour. The
flour was thoroughly mixed with the ingredients and baked.
Preparation of Biscuit using African Oil Bean and Wheat Flour
During the course of the production, all ingredients used were weighed separately in a bowl, after which the
wheat flour and African oil bean seed flour were mixed in the proportions of 80:20, 70:30 and 60:40,
respectively. Thereafter, baking powder and milk powder were rubbed in until uniform; water was added to
form a dough. The dough was flattened and cut into various sizes and shapes, and baked on a greased tray in
the baking oven at 160°C for 10 to 15 minutes. It was cooled and sealed until it was used for analysis.
INTERNATIONAL JOURNAL OF RESEARCH AND SCIENTIFIC INNOVATION (IJRSI)
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Cleaning/ Sorting
Weighing
Boiling
Dehulling
Cooking
Slicing
Drying
Milling
Figure 1: Production of African Oil Bean Flour
Source: Enujiugha and Akanbi (2008)
Proximate Analysis
Protein, fat, fibre, moisture and ash were determined by the method of analysis of the Association of Official
Analytical Chemists (2005), while carbohydrate was determined by difference.
Functional Properties
Water absorption capacity determination
Water absorption capacity is an index of the amount of water retained within a food matrix under certain
conditions (Ayinde et al., 2012).
Oil Absorption Capacity Determination
Oil absorption capacity is an index of the amount of oil retained within a protein matrix under certain conditions.
It was determined using the method of Sathe and Salunkhe (1982) as modified by Adebowale et al. (2005).
AFRICAN OIL BEAN SEED
AFRICAN OIL BEAN SEED FLOUR
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Bulk density determination
The method of Sathe and Salunkhe (1982) was used with slight modification by Adebowale et al. (2005).
Swelling index determination
The swelling index of the samples was determined by the method of Ukpabi and Ndimele (1990).
Sensory Evaluation of Product Samples
A twenty-man panelist was used, and selection was made based on familiarity with cake. The samples were
presented to panelists in a randomised order and were evaluated for appearance, taste, aroma, mouthfeel and
overall acceptability on a 7-point hedonic scale (Larmond, 1977).
Statistical Analysis
Data were generated in triplicate, and analysis was performed using one-way analysis of variance (ANOVA)
with the Statistical Package for the Social Sciences (SPSS) version 10.0 for Windows. Means were separated
using Duncan’s multiple range test.
RESULTS AND DISCUSSION
Results and Discussion
The results of the proximate and functional properties of flour produced from wheat-African oil bean flour, and
the sensory properties of biscuits produced from the blends are shown in the tables below.
Table 1: Proximate Composition of Wheat-African Oil Bean Seed Flour Blends.
WF : AOBF
Proximate Composition
100:00
80:20
60:40
Moisture (%)
10.56±0.21
a
10.34±0.71
a
9.97±1.07
b
Ash (%)
0.30±0.14
a
1.00±0.28
b
1.25±0.07
c
Protein (%)
8.82±0.12
a
11.44±0.09
b
13.54±0.05
d
Fat (%)
8.47±0.37
a
10.50±0.29
b
14.65±0.52
c
Carbohydrate (%)
71.85
a
66.72
b
60.59c
Energy value (Kcal)
398.91
a
407.14
b
428.37
b
MMean ± SD of three replicates. Mean values within a column with the same letter were not significantly
different (p>0.05)
Keys: WF: Wheat Flour AOBF: African Oil Bean Flour
Table 2: Functional Properties of Wheat-African Oil Bean Seed Flour Blends
WF: AOBF
Functional Properties
100:00
80:20
70:30
60:40
Bulk Density (g/cm
-3
)
0.78±0.02
a
0.73±0.02
b
0.69±0.01
c
0.67±0.01
c
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Water Absorption Capacity (g/cm
-3
)
1.27±0.05
a
1.30±0.14
a
1.46±0.06
b
1.56±0.12
b
Oil Absorption Capacity (g/cm
-3
)
0.92±0.04
a
1.02±0.07
b
0.77±0.03
c
0.74±0.16
c
Foaming Capacity (%)
31.0±1.41
a
12.0±0.90
b
12.0±0.40
b
10.0±0.20
c
Foam Stability
54.79±2.05
a
41.67±11.7
b
33.33±0.52
c
30.00±1.14
c
Mean ± SD of three replicates. Mean values within a column with the same letter were not significantly different
(p>0.05)
Keys: WF: Wheat Flour AOBF: African Oil Bean Flour
Table 3: Mean Scores of Sensory Properties of Biscuits from Wheat-African Oil Bean Seed Flour Blends
WF : AOBF
Sensory Properties
100:00
80:20
70:30
60:40
Colour
6.75
a
7.35
a
5.30
d
6.05
c
Taste
6.80
a
7.50
a
6.85
a
6.70
a
Flavour
6.85
a
7.10
a
5.95
a
6.50
a
Texture
6.05
a
7.35
a
6.35
ab
6.55
a
General Acceptability
6.85
b
7.75
a
6..75
b
7.10
b
Mean values in the same row with different superscripts are significantly different (p≤0.05)
Keys: WF: Wheat Flour AOBF: African Oil Bean Flour
The chemical compositions of wheat flour (WF), African oil bean seed flour (AOBF), and their blends are
shown in Table 1. The AOBF contained higher amounts of fat, ash, and protein than WF, which was reflected
in the blends as every increase in the level of AOBF resulted in a direct rise in fat, ash, and protein content. This
was likely due to the addition effect (Lagnika et al., 2019), since AOBF was richer in these nutrients compared
to WF. Only traces of crude fibre were detected in the WF, AOBF, and their blends, probably because of the
milling process to which they were subjected. However, the moisture and nitrogen-free extract (nfe) levels of
the WF, AOBF, and the blends decreased with an increase in WF substitution. WF contained 10.56% moisture
and 71.85% NFE, while AOBF had 3.66% moisture and 12.20% NFE. The energy content of WF was 398.91
kcal per 100 g, which is adequate, whereas AOBF had a higher energy content of 676.01 kcal per 100 g, within
the recommended dietary allowance.
The energy values of the blends increased with the addition of AOBF, likely due to the higher fat content
compared to WF. The energy value of a food is much more related to the fat content (Christiana and
Nkemakonam, 2018). The mean caloric value of the blends was 424.69 kcal/100 g. The AOBF contained a
relatively large amount of protein, which was reflected in the blends, causing an increase in protein level with
every increase in WF substitution. Biscuits made from these blends will therefore be good sources of protein,
which are better than all wheat biscuits (Ujong et al., 2023).
Table 2 shows the functional properties of the wheat flour, African oil bean seed flour and their blends. The
bulk density of WF and AOBF was 0.78 and 0.87 g cm-3, respectively, and varied from 0.73 to 0.65 for the
blends. The foam capacity recorded for wheat flour was 31.0% and AOBF 12.0%. This conforms to a previous
work where WF, African breadfruit kernel flour and their blends were analysed (Okpala et al., 2018). Foaming
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capacity of the blends ranged between 9 and 12%, reducing as the level of AOBF increased in the blends. This
shows that the foaming capacity was affected by the level of fat in the samples. The high foaming capacity of
WF indicates that its protein can form a large interfacial area (Ujong et al., 2023); the lower values of the AOBF
(foaming capacity) can be attributed to its high fat content and lipids acting as foam depressants (Poole, 1989).
Lipids, especially phospholipids, have been shown to impair the foaming properties of proteins when present at
a concentration greater than 0.5% (Ujong et al., 2023).
This is because lipids are more surface-active than proteins and therefore readily adsorb at the air-water interface
and inhibit the adsorption of proteins during foam formation. Anosike et al. (2023) had demonstrated that
foaming capacity is not dependent on the amount of lipid alone but also on the type of lipid present. The highest
foam stability was recorded (54.79%), which decreased with an increase in WF substitution with AOBF up to
15% substitution, and then finally to AOBF, where it showed excellent stability again. Proteins that possess
good foaming power cannot stabilise the foam. Foam ability and stability seem to be influenced by two different
sets of molecular properties of proteins that are often antagonistic (Ogueke et al., 2010). This could account for
the high foam stability of the AOBF and even the blends. Stability is said to depend on the rheological properties
of the protein film.
The water and oil absorption properties exhibited by WF and AOBF are 1.27 and 1.80 g cm-3, 0.92 and 0.73 g
cm-3 for the water and oil, respectively. The property increased in the blends with an increase in AOBF. It has
been suggested that the high water and oil absorption capacities of the blends, compared to WF, display the
presence of a high amount of polar amino acids and hydrophilic carbohydrates in the blends (Ujong et al., 2023).
The mechanism of fat absorption has been attributed mainly to the physical entrapment of oil and the binding
of fats to the polar chain of protein (Anosike et al. 2023). The oil and water entrapment of AOBF was low,
probably because of the level of saturation of its particles (because of high fat content), which prevents oil and
water entrapment.
Table 3 shows that biscuits made with 20% and 30% wheat substitution were rated lowest for all the sensory
attributes evaluated. The biscuits appeared darker in colour and softer, especially at the 20% substitution, due
to the high oil content, and had rough surfaces caused by oil accumulation. The sensory scores for all samples
did not differ significantly in taste, aroma, and texture. The 20% substitution level received the highest scores
across all sensory attributes, performing comparably to wheat flour. This indicates that 20% is the optimal
substitution level. For all sensory attributes, the 20% substitution was not significantly different from the wheat
biscuit, except for overall acceptability, where it was significantly lower (P<0.05). This suggests that the 5%
substitution level was more acceptable than the wheat biscuit. The biscuit prepared with this level of substitution
was golden in colour and had a good diameter. Biscuits made from all other blends (20%, 30%, 40%) were as
acceptable as the wheat biscuit, with no significant difference.
CONCLUSION
Biscuits prepared from wheat-African oil bean seed flour blends are nutritious. The cookie could serve as a rich
source of protein, minerals and energy. Except for the 'sleeping oil' appearance exhibited by wheat flour
substitution levels of 20 and 30%, all levels of substitution produced biscuits of acceptable quality. This study
has shown that a biscuit fortified with African oil bean flour at the 10% substitution level gave a product that
compared well and above the all-wheat biscuit, thus making this ratio (80% WF: 20% AOBF) the best of all the
substitution levels.
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