Nutritional Properties and Toxicological Assessment of High Nutrient Biscuit Developed from Blends of Some Cereals and Legume

Abstract

Materials and Methods Materials Soybean, sorghum, maize, wheatflour, sugar, salt, fat, Sodium bicarbonate (baking powder), lecithin and milk were purchased from the main market in Mushin Lagos State Nigeria. Methods Production of biscuit: Biscuits were produced at laboratory scale using the method of Ayo [10] with a slight modification. Determination of nutritional composition: Nutrition composition of the biscuit was determined using established methods. Proximate and mineral composition was determined using the method of AOAC [11]. Vitamin analysis was also carried via high performance liquid chromatography (HPLC) using the method of AOAC [11]. Sensory evaluation: Sensory evaluation was conducted on the developed biscuit at laboratory scale according to the method described [12]. It was compared to readily available commercial biscuit. They were given the reference codes HNB and CB for the developed and