Product development and quality assessment of Pearl Millet based high calorie biscuit

Abstract

-A high-calorie food gives more energy and extra nutrition for human to heal from ailments. These foods can be used to supply adequate nutrition for athletes and calamity victims who faced disaster situations and are not accessible for food. Hence, the objective of this study was to develop a high energy biscuit using locally available raw materials to use as an emergency food. The biscuit was developed using pearl millet flour, pearl millet grits, corn flour, wheat flour and other basic ingredients used for biscuits. The biscuit was evaluated for proximate composition; chemical, physical, sensory characteristics and the calorific value. Biscuit contained 447 kcal/ 100 (High calorie, Energy > 300 kcal/kg) with a net weight of 5g each. Analysis of proximate composition resulted moisture;3.63±0.1% , ash;2.47±0.8% , fat;16.88±0.1%, protein;6.54±1.6%, fiber;0.98±0.9 % , dietary fiber ;3.51±0.03% and available carbohydrate; 67.39±0.1%. An accelerated shelf life was carried out for 12 weeks, storing the High calorie biscuit under four different temperatures (28°C±2, 37°C±2, 42°C±2, 50°C±2). Moisture content was significantly increased (p<0.05) and the free fatty acid content was not significantly (p>0.05) increased during the shelf life period of six months. Microbial counts, total plate count, coliform, yeast and mold were not detected in the high calorie biscuit throughout the shelf life period. The low water activity, aw 0.17±0.01 observed in the biscuit is an added advantage to extend the shelf life for six months at 28°C ±1 of storage with no added preservatives and other food additives.