Sensory evaluation of biscuits resulting from partial substitution of wheat flour with spent grain from three varieties (Bakor, Kponan and Lokpa) of Dioscorea cayenensis-rotundata complex cultivated in Brobo (Centern, Ivory Coast)

Abstract

The aim of this study is to valorize yam spent grain obtained after extraction of starch in biscuit production. After extracting the starch from three varieties (Bakor, Kponan and Lokpa) of Dioscorea cayenensis-rotundata, the spent grains were dried at 45°C for 48 h then crushed and the flours were incorporated into the wheat (Triticum aestivum) flour at 5 and 10%. The physicochemical and functional properties of formulated flours were determined as well as the sensory characteristics of the biscuits produced. The results of the physicochemical properties of the formulations reveal moisture, fiber and carbohydrate levels varying respectively from 11.82±0.04 to 11.99±0.0; 1.84±0.01 to 2.35±0.03 and from 76.71±0.02 to 76.88±0.06. The formulated flours have appreciable functional properties in terms of water absorption capacity (83.32±0.32 - 87.78±0.40 g), water absorption capacity (126.29± 0.48 – 148.73±0.58 g) and inflation capacity (8.83±0.12 – 10.64±0.23 g). On the sensory level, the results showed that biscuits produced with 5% incorporation are the most appreciated. In order to contribute to food security, yam spent flours can be incorporated at a rate of 5%, thereby reducing wheat flour by 5%.