SUITABILITY OF AFRICAN LOCUST BEAN (Parkia biglobosa) PULP AS A REPLACEMENT FOR SUCROSE IN CASSAVA-WHEAT COMPOSITE BISCUIT PRODUCTION.

Abstract

High dietary sugar consumption from snack can be reduced by replacing sucrose fraction with healthier sweeteners. Potentials of African locust bean pulp (ALBP) as replacement for sucrose in biscuit production from cassava-wheat flour was evaluated. ALBP was manually extracted from the yellow fruit of African locust bean and oven-dried. Sucrose contents were replaced with ALBP at 0, 25, 50, 75 and 100% in biscuit formulation using standard recipe. Baked biscuit samples were evaluated for chemical (proximate composition, minerals and phytochemical) and physicochemicals (vitamin C, Carotenoids, Total sugar, Brix and pH) properties, using standard methods. Sensory properties were evaluated on a nine-point hedonic scale by thirty panelists. Data were analysed using ANOVA at p<0.05. With increase in ALBP substitution for sucrose, there were increase in moisture (1.63-3.13 ),crude protein (9.78-11.73 %,), Ash (2.00-3.93%,) fibre (0.57- 1.1%) and fat (10.00-14.11%) contents of biscuits but decrease in carbohydrate (75.85%-66.99). No significant influence on metabolizable energy (436.41-432.46kcal/100g). Vitamin C and carotenoid contents also increased and ranges between (0.0-0.19mg/g) and (0.51 -0.93mg/100g) respectively, with concomitant reduction in total sugar (32.70- 29.43(mg/g). Iron, phosphorus and Zinc in (mg/100g) ranged from (2.07 to 3.00), (54.40 to 60.80) and (1.31 to 1.39) respectively. Anti nutrient factors tannin, phytate, cyanide and oxalate were within tolerable limits and ranged between (0.01-0.04mg/g), (0.37-0.46mg/g), (0.37-0.12mg/g) and (0.05-0.07mg/g) respectively. Consumer acceptability study indicated that 25% replacement of ALBP for sucrose is mostly acceptable (7.77 ±0.94). ALBP could serve as alternative sweetner or substitute to sucrose in composite biscuit or similar snacks production