World Journal of
Pharmaceutical and Life Sciences

MICROBIAL AND NUTRITIONAL EVALUATION OF BISCUITS PRODUCED FROM WHEAT AND QUALITY PROTEIN MAIZE FLOUR

I. C. Oladipo*, and S. B. Ogunsona, O. S. Ojekanmi and A. O. Adegoroye

ABSTRACT

This study utilized composite flour from quality protein maize (QPM) and wheat for the production of biscuit with the bid to increase the protein quality of biscuit and promote the utilization of quality protein maize. Different blends of flour from quality protein maize and wheat with appropriate quantity of other ingredients were mixed to produce biscuits. The flour and biscuits produced were subjected to microbial, sensory and nutritional evaluations. The total viable counts of the samples ranged from 0.2x104 CFU/g to 2.8 x104 CFU/g. Also, the total enterobacteriaceae counts ranged from 0.2 x104 CFU/g to 5.3 x104 CFU/g. Bacterial pathogens were isolated from the samples and the isolates were characterized and identified to be Escherichia coli, Staphylococcus aureus, Klebsiella pneumoniae, Bacillus subtilis and Proteus vulgaris. Bacillus subtilis was found to be the most occurring bacteria species in both the flour and the biscuit samples. The nutritional evaluation of the biscuit samples showed that the 70:30 blend (wheat and quality protein maize) biscuit had the highest protein content (14.79%) while the 100% quality protein maize biscuit had the lowest (8.13%). The calorie value of the samples ranged between 2005.82 and 2235.206.05 KJ/mol. Wheat flour could be fortified with quality protein maize flour (at different ratio) to produce acceptable biscuits with improved protein composition i.e increased level of amino acids lysine and tryptophan at reduced cost.

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