Volume 6, Issue 10, October – 2021 International Journal of Innovative Science and Research Technology

ISSN No:-2456-2165

Production, Sensory and Microbiological Properties

of Biscuits Produced from African Yam Bean
Tempeh Flour and Wheat Flour
Ukpong, S.E.*, Njoku, H.O. and Ire, F.S.
Department of Microbiology, University of Port Harcourt, Rivers State, Nigeria

Abstract:- Foods rich in Carbohydrates but low in digestive and dietary principles of vital importance (Okoye
protein have been identified as a contributing factor in & Okaka, 2019). They are nutritive snacks produced from
malnutrition. As a remedy, this study looked into the use unpalatable dough that is transformed into appetizing
of wheat flour fortified with protein-rich African yam product through the application of heat in the oven (Olaoye
bean Tempeh flour, to formulate biscuits with improved et al., 2007). Their good eaten quality makes them attractive
nutritional qualities. Six biscuit samples were produced for protein fortification and nutritional improvements,
from wheat (Triticum aestivum) and African yam bean particularly in children feeding programs, for elderly and
seeds (Sphenostylis stenocarpa), respectively. The low income groups (Banureka and Mahendrn, 2009).
samples were prepared at different proportions (90:10, Biscuits are prepared with fortified or composite flour to
80:20, 70:30, 60:40, 50:50 and 100%) and were subjected increase their nutritive value (Hasmadi et al., 2014). In
to chemical, sensory and microbial evaluations using Nigeria, ready-to-eat baked products (snacks) consumption
standard methods of analysis. Sensory parameters is continually growing and there has been increasing
evaluated were taste, aroma, shape, colour, crispiness reliance on imported wheat (Akpapunam et al., 1999).
and general acceptability. Biscuits made from composite
blends had higher levels of lipids, proteins, crude fiber Tempeh is an Indonesia word referring collectively to
and crude ash whereas carbohydrate and moisture levels a variety of fermented foods (typically tender – cooked
of the biscuits produced from control sample (100% legumes) bound together by a dense mycelium of fragrant
WF) were significantly (P≤0.05) higher than those made white Rhizopus mold into compact cakes (Ko and
from composite flour blends. Biscuit produced from Hesseltine, 1979). The major desirable aspects of tempeh
100% wheat flour had the highest scores for general are its attractive flavor, texture and certain nutritional
acceptability and other attributes evaluated. Biscuits properties. Fresh tempeh has a limited shelf – life.
produced from 90% WF: 10% AYBTF compared Irrespective of storage temperature fresh tempeh eventually
favourably with biscuits produced from 100% WF for turns brown, the beans becomes visible due to senescence of
almost all the sensory attributes examined. the fungal mycelium, the material softens and ammoniacal
Microbiological analysis (total viable bacterial and odours emerge (Nout and Rombouts, 1990). Before cooking,
fungal count) indicated that all the biscuit samples tempeh contains 19.5% protein, compared with 17.9% for
produced were free of microorganisms for up to three hamburger and 21% for chicken, on average. With its high
weeks of storage under ambient conditions. This study protein content, tempeh serves as a tasty protein
showed the possibility of producing nutritious and complement to starchy staples, and can substitute for meat
microbiological shelf–stable biscuits from wheat flour or fish (Nout and Rombouts, 1990; Golbitz, 2009).
fortified with African yam bean Tempeh flour.
The African Yam Bean (AYB) (Sphenostylis
Keywords:- Biscuits, Wheat, African Yam Bean, Tempeh, stenocarpa Hochst ex. A. Rich.) is one of the under-utilized
Microbial, Sensory. tropical African tuberous legumes found in Nigeria, Central
African Republic, Gabon, Zaire and Ethiopia (Ojewola et
I. INTRODUCTION al., 2006). It is of special value considering that it has duo
food products (grain and tuber). The high protein
The major increase in snacks intake among people composition of AYB makes it an important source of protein
especially in developing countries, may be attributed to in the diet of many tropical countries. The tuberous roots
socio-economic development. Snacks often contain high have a protein composition of 11–19%, while the seed have
calories and fat, but low protein and vitamin content a protein composition of 21–29% with 3,270 kcal/kg
(Rampisad et al., 2003). Blending of wheat with low cost metabolizable energy. The amino acid composition indicates
legume flour such as African Yam Bean Tempeh flour in the that its methionine and lysine levels are equal to or better
production of biscuit will help in reducing the problem of than those of soybean. However, the undesirable properties
protein insufficiency in such developing countries like of AYB are similar to those of soybean which are mainly the
Nigeria. Biscuits are one of the popular cereal foods, apart beany flavour, possession of anti-nutritional components
from bread, consumed in Nigeria. They are ready-to-eat, (Liener, 1989; Buono et al., 1990) and hard-to-cook defect.
convenient and inexpensive food products, containing Kinsella (1985) determined that there are four critical

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Volume 6, Issue 10, October – 2021 International Journal of Innovative Science and Research Technology
ISSN No:-2456-2165
criteria determining the acceptability of new foods or food  Blend Formation
ingredients. This includes the nutritional value, safety, The Wheat Flour and African Yam Bean Tempeh
acceptability and cost. Through proper processing Flour were mixed at various proportions of 90:10, 80:20,
techniques and handling procedures, AYB products can be a 70:30, 60:40, 50:50 and 100:0 %, with 100:0 serving as the
safe food source, which is a good source of fiber, control. The measurements were accurately weighed using a
carbohydrate and minerals (Enwere, 1998). standard compact analytical balance, according to the
different blend ratios.
Wheat (Triticum aestivum) is a staple food in many
parts of the world. It is adaptable to the wide range of  Production of Biscuits
environmental conditions (Kent and Evers, 1994). Wheat In the Ihekoronye method of biscuit production,
based foods are a major source of nutrients in many regions measured quantities of sugar and fat (Margarine) were
of the world. In addition, wheat is also generally used as a mixed together in a plastic bowl to a creamy paste. Next, the
source of carbohydrate that generates high glycemic flour blends, common salt and sodium-bicarbonate were all
response after ingestion (Ade et al., 2012). It is also a mixed together in specific ratios as shown in table 1 to
substantive source of protein, vitamins and minerals, when produce the dough. The dough was mixed manually for 15
consumed as a major component of diet. It is used minutes until a uniform smooth paste was obtained. The
extensively in many parts of the world for preparation of paste was rolled on a rolling board sprinkled with some
different types of breads and many other confectionaries, flour to a uniform thickness using a wooden hard roller.
because of the unique properties of its protein (Gluten) Circular biscuits were cut (using a circular biscuit cutter of
which combines strength and elasticity required to produce diameter 4cm), placed on a greased baking tray and kept at a
bread, cookies, cakes and pastries (Akhtar et al., 2008). normal room temperature for 2 hours to allow proper dough
leavening. The biscuits were baked in an oven at a
II. MATERIALS AND METHODS temperature of 184oC for between 15-20 minutes until a
very light brown colour was formed.
 Sources of Raw Materials
The African Yam Bean (AYB) seeds, wheat grains and
other baking ingredients used in this study were obtained
from Mile One market, Rivers state.

 Production of Wheat Flour

The whole wheat grains were processed using the
method described by Enwere (1998). Grains were cleaned
from dirt, by sorting out contaminants such as sand, sticks
and leaves, thereafter washed and oven dried. The dried
whole wheat was milled using attrition mill and sieved into
fine flour of uniform particle size, by passing it through a
75µm mesh filter and then stored in an air-tight container.

 Production of African Yam Bean Tempeh Flour

African Yam Bean Tempeh flour was processed using
the method described by Njoku et al., (1991). The dehulled
seeds were cooked at 100oC for 45 minutes, after which
excess water was drained and the seeds were allowed to cool
to room temperature (25 – 30oC). The cooked seeds were
transferred into a plastic container with perforated covers
and inoculated with 5ml of spore suspension containing 104
cfu g-1. The inoculated seeds were fermented at 35oC for up
to 48 hours Three hundred and fifty grams of bean seeds of
good quality was measured and soaked in 1.5 litres of tap
water for 12 hours. The soak-water was drained and the
seeds were manually dehulled. After fermentation, the
African Yam Bean tempeh was oven dried at temperature
170 – 230oC for 12 hours to reduce the moisture content and
then ground using wooden mortar and pestle and then sieved
repeatedly to remove testa using a 75µm mesh filter to
produce a uniform texture and then stored in an air tight
container.

Figure 1:- Flow Chart for the Production of Whole Wheat

Flour

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ISSN No:-2456-2165

Figure 3:- Flow chart for biscuit production

 Storage
Biscuit samples were packaged and stored in
polythene bags for five weeks at 28oC, and 80% relative
humidity, prior to subsequent analyses and evaluation

 Microbial Analyses
Figure 2:- Flow chart for the production of African Yam The total viable count of the biscuit samples was
Bean Tempeh Flour determined using the pour plate technique as described by
Giwa et al., (2012). Briefly, 1g of each sample was
homogenized in 9ml of sterile peptone water in a sterile
500ml gas jar cylinder. The solution was agitated vigorously
for a few minutes to ensure even mixing and then allowed to
settle. A ten-fold dilution series was performed to obtain a
colony count of 1x10-5(cfu/ml), one ml of the diluted sample
was poured into an empty sterile 9ml Petri dish. Potato
dextrose agar (PDA) was poured into the prepared plates for
fungi counts, nutrient agar (NA) was poured into the

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ISSN No:-2456-2165
prepared plates for bacterial counts, and MacConkey agar general acceptability. The evaluation was carried out by a
(MA) was poured into the prepared plates for enteric semi trained 10-member panel, using a 9-point Hedonic
bacteria counts. All plates were prepared in duplicate. scale with 1 representing the least score (where 1 = dislike
Colonies were counted and recorded after incubation period. extremely, 2 = dislike very much, 3 = dislike moderately, 4
The different colonies on each plate were isolated, purified = dislike slightly, 5 = neither like nor dislike, 6 = like
and stored on nutrient agar slants (for bacteria) and PDA slightly, 7 = like moderately, 8 = like very much and 9 =
slants (for fungi) for further characterization and like extremely) was used (Akinjayeju, 2009).
identifications.
 Statistical Analyses
 Sensory Evaluation The results obtained were subjected to analyses of
Sensory evaluation was carried out, in a sensory variants (ANOVA), and Duncan multiple range test
evaluation room. The biscuit samples were evaluated based (Duncan, 1995) was used to separate means where
on visual appearance, texture, taste, aroma, crust, shape and significant difference existed.

Table 1:- Recipe for Biscuit Production

Sample Wheat flour AYB Tempeh Salt (NaCl) Sugar (g) Fat (g) Sodium – bicarbonate
(%) Flour (g) baking powder (g)

A 100 0 1.0 30.0 20.0 2.0

B 90 10 1.0 30.0 20.0 2.0
C 80 20 1.0 30.0 2 0.0 2.0
D 70 30 1.0 30.0 20.0 2.0
E 60 40 1.0 30.0 20.0 2.0
F 50 50 10 30.0 20.0 2.0

Tables 2-8 shows microbial analyses of biscuits made from Wheat Flour and African Yam Bean Tempeh Flour.

Table 2:- Changes in Heterotrophic Count (cfu/g) of formulated biscuits

Storage period in weeks
Samples Week 0 Week 1 Week 2 Week 3 Week 4
A - - - - -
B - - - 1.2 x 10 2.8 x 102
C - - - 1.4 x 10 3.4 x 103
D - - - 2.5 x 102 4.0 x 103
E - - 1.2 x 101 4.8 x 102 6.5 x 103
F - - - - -

Table 3: Changes in Total Coliform Count (cfu/g) of formulated biscuits

Storage period in weeks
Samples Week 0 Week 1 Week 2 Week 3 Week 4
A - - - - -
B - - - - -
C - - - 1.2 x 10 1.3 x 102
D - - - - -
E - - - 1.1 x 102 1.5 x 102
F - - - - 1.0 x10

Table 4: Changes in Lactobacilli Count (cfu/ml) of formulated biscuits

Storage period in weeks
Samples Week 0 Week 1 Week 2 Week 3 Week 4
A - - - - 1.0 x 102
B - - - 1.3 x 10 2.1 x 102
C - - - 2.0 x 102 2.7 x 102
D - - - 2.6 x 102 1.6 x 103
1
E - - 1.0 x 10 3.7 x 102 6.8 x 103
F - - - - -

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Table 5: Changes in Staphylococcal Count (cfu/ml) of formulated biscuits
Storage period in weeks
Samples Week 0 Week 1 Week 2 Week 3 Week 4
A - - - - -
B - - - 2.0 x 10 1.8 x 102
C - - - 3.5 x 10 5.4 x 10
D - - - 3.5 x 10 5.5 x 102
E - - - 4.5 x 102 5.7 x 102
F - - - - -

Table 6: Changes in Proteolytic Organisms count (cfu/ml) of formulated biscuits

Storage periods in weeks
Samples Week 0 Week 1 Week 2 Week 3 Week 4
A - - - 1.2 x 10 -
B - - - - 1.0 x 102
C - - - - 1.7 x 102
D - - - 3.0 x 102 3.5 x 102
E - - 2.0 x 10 3.1 x 102 4.3 x 102
F - - - - -

Table 7: Changes in Mould Count (cfu/ml) of formulated biscuits

Storage period in weeks
Samples Week 0 Week 1 Week 2 Week 3 Week 4
A - - - - -
B - - - 1.3 x 10 2.0 x 102
C - - - 1.5 x 10 2.5 x 102
D - - - 2.0 x 10 3.1 x 103
E - - - 4.2 x 103 4.5 x 10
F - - - - 1.0 x 10

Table 8: Changes in Yeast Count (cfu/g) of formulated biscuits

Storage period in weeks
Samples Week 0 Week 1 Week 2 Week 3 Week 4
A - - - - 1.1 X 103
B - - - 2.5 x 102 1.4 x 103
C - - - 3.1 x 102 1.6 x 103
D - - - 4.3 x 102 1.8 x 103
E - - - 5.4 x 102 2.5 x 103
F - - - - 5.1 x 10

Key:
A = 90% wheat flour / 10% African yam bean tempeh flour
B = 80% wheat flour / 20% African yam bean tempeh flour
C = 70% wheat flour / 30% African yam bean tempeh flour
D = 60% wheat flour / 40% African yam bean tempeh flour
E = 50% wheat flour / 50% African yam bean tempeh flour
F = 100% wheat flour / 0% African yam bean tempeh flour

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Table 9: Sensory evaluation scores of formulated biscuits stored at ambient condition for 5 weeks.
(Mean±Stdev)
Attributes Biscuit WK 0 WK 1 WK 2 WK 3 WK 4
Samples
A 8.00±0.10b 7.04±0.02c 7.05±0.02 c 7.99±0.09 b 8.05±0.02 b
B 7.80±0.10c 8.12±0.14b 7.66±0.05 b 7.70±0.06 c 7.66±0.03 c
C 7.00±0.10d 7.00±0.10c 7.00±0.00 d 6.91±0.01 d 6.80±0.10 d
Colour D 4.50±0.20e 4.40±0.20d 4.37±0.00 e 4.37±0.02 e 4.25±0.05 e
E 3.00±0.00f 2.98±0.01e 2.97±0.00 f 2.90±0.01 f 2.50±0.05 f
F 8.58±0.01a 8.58±0.01a 8.58±0.00 a 8.28±0.04 a 8.25±0.05 a
A 7.30±0.05 b 7.30±0.05 b 7.30±0.05 b 7.20±0.05 b 7.15±0.05 b
B 7.20±0.05 b 7.20±0.05 b 7.15±0.05 b 7.00±0.05 c 6.99±0.01 c
Aroma C 7.00±0.10 c 7.00±0.10 c 7.00±0.10 c 6.98±0.10 c 6.90±0.05 c
D 6.50±0.10 d 6.30±0.10 d 6.00±0.10 d 6.00±0.10 d 5.50±0.10 d
E 4.50±0.10 e 4.20±0.10 e 4.00±0.10 e 3.85±0.10 f 3.50±0.10 e
F 7.60±0.10 a 7.60±0.10 a 7.60±0.02 a 7.50±0.10 a 7.40±0.10 a
A 7.60±0.10 a 7.60±0.10 a 7.53±0.02 b 7.53±0.02 a 7.43±0.00 b
B 7.00±0.10 b 7.00±0.10 b 7.00±0.10 c 6.90±0.20 b 6.90±0.10 c
Texture C 6.50±0.10 c 6.50±0.10 c 6.49±0.00 d 6.45±0.05 c 6.45±0.05 d
D 5.50±0.10 d 5.30±0.10 d 5.20±0.10 e 4.80±0.10 d 4.10±0.11 e
E 5.00±0.10 e 4.50±0.10 e 4.25±0.05 f 4.60±0.10 e 4.00±0.10 e
F 7.70±0.10 a 7.70±0.10 a 7.70±0.10 a 7.60±0.10 a 7.60±0.10 a
A 7.00±0.10 b 7.00±0.10 b 7.00±0.10 b 6.90±0.10 b 6.88±0.02 b
B 6.80±0.10 c 6.80±0.10 d 6.79±0.00 d 6.79±0.00 b 6.70±0.10 d
Taste C 6.50±0.10 d 6.50±0.10 d 6.50±0.10 d 6.40±0.10 d 6.30±0.10 d
D 6.00±0.00 e 5.85±0.05 e 5.80±0.10 e 4.80±0.10 d 4.50±0.10 e
E 5.00±0.10 f 4.90±0.10 f 4.50±0.10 f 3.50±0.10 e 2.35±0.00 f
F 8.00±0.10 a 8.00±0.10 a 8.00±0.10 a 7.98±0.02 a 7.95±0.05 a
A 7.50±0.10 b 7.50±0.10 b 7.50±0.10 b 7.30±0.10 b 7.29±0.00 b
B 6.50±0.10 c 6.50±0.10 c 6.49±0.02 c 6.49±0.02 c 6.48±0.03 c
C 6.40±0.10 c 6.40±0.10 c 6.35±0.05 d 6.35±0.05 d 6.35±0.05 c
Shape D 5.60±0.10 d 5.45±0.05 d 5.40±0.10 e 4.80±0.10 e 4.50±0.10 d
E 4.50±0.10 f 4.00±0.10 f 4.75±0.10 f 4.50±0.10 f 4.00±0.10 f
F 8.00±0.10 a 8.00±0.10 a 8.00±0.10 a 7.95±0.05 a 7.90±0.10 a
A 8.00±0.10 b 8.00±0.10 b 8.00±0.10 b 7.95±0.0 b 5 7.90±0.10 b
B 7.50±0.10 c 7.50±0.10 c 7.48±0.10 c 7.48±0.02 c 7.40±0.10 c
Overall C 6.50±0.10 d 6.50±0.10 d 6.50±0.10 d 6.45±0.05 d 6.45±0.05 d
Acceptablility D 6.00±0.10 e 5.90±0.10 e 5.60±0.10 e 4.60±0.10 e 4.20±0.02 e
E 5.10±0.11 f 5.00±0.10 f 4.50±0.10 f 3.60±0.11 f 2.70±0.02 f
F 8.20±0.02 a 8.20±0.02 a 8.20±0.02 a 8.18±0.02 a 8.18±0.02 a

Scores are based on a 9 point hedonic scale where:

9 = like extremely
5 = neither like nor dislike
1 = dislike extremely.

III. RESULTS AND DISCUSSION on the savor of the biscuits particularly because of its beany
flavor. Colour was another attribute of the biscuit impacted
Table 9, shows the sensory evaluation of the biscuit by AYBTF, as it made them much darker at higher AYBTF
samples produced from blend of WF and AYBTF. Biscuits level. The dark colour may be as a result of the reaction
produced from 100% WF had the utmost scores in crispiness between the reducing sugar and amino acids (Millard
(7.7), aroma (7.6), taste (8.0), shape (8.0), colour (7.6),it reaction). Though samples A – B were lighter in colour and
also showed a marked variation (p < 0.05) from biscuit appreciably differed (p < 0.05) from C – E. In congruence
samples made of fortified flour mixes, and it was generally with this work, Sakyi – Dawson, et al, (2006) likewise noted
more acceptable (8.2) by the panelist. Amongst the blended darkening in colour of biscuits of cowpea-cassava flour-
samples, a decrease of acceptability from sample A – E was wheat flour composites. The texture of biscuit decreases
observed, an indication that AYBTF impacted unfavorably with increase in the level of AYBTF in the blend, which

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could be due to the increase in the crude fibre of African research clearly showed the possibility of utilizing wheat
yam bean seeds in the blend. The result obtained is in line flour fortified with African yam bean tempeh flour in
with the findings of Ferial et al., (2011). In terms of shape, producing confectionaries. The fermentation of AYB seeds
Biscuits processed with only wheat flour (sample F) had the to tempeh first, which has an attractive aroma and texture
highest score (8.0) followed by samples A and B. The before milling into flour increases its awareness and help to
results of the microbial analyses of biscuit samples produced over-power its beany savor which is one of the constraints
from blending WF and AYBTF is shown on tables 2 – 8. that leads to its under-utilization in Nigeria.
The microbiological analyses of biscuit revealed no visible
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