Development and Characterization of Biscuit Produce from Wheat, Carrot and Haricot Bean Composite Flour

In Ethiopia consumption of baked foods is greatly increasing. Moreover, products Protein and vitamin deficiency are still a major concern in the country and it cause disease and death in children under the age of 6 years. A blending of 100:0:0; 90:5:5; 80:10:10; 70:15:15; 60:20:20; 50:25:25 and 40:30:30 percent wheat: carrot: haricot bean flours were used to make composite biscuit. The proximate structure, functional properties, and sensory assessment were evaluated using standard methods. The experiment subjected to one-way analysis of variance (ANOVA) using the statistical analysis system (SAS) software package. The results showed that partially replacing wheat with carrot and haricot bean increased the proximate composition of moisture (5.98-10.55%), protein (10.49-16.55%), ash (1.87-3.06%), fiber (1.36-3.22%), and fat (1.15-2.43%) significantly. Whereas carbohydrate (79.15-64.19%) and energy (368.91-344.83 kcal/g) decreased significantly. Sensory acceptability (appearance, Crispiness, color, flavor, taste, and overall acceptability) was higher in the composite biscuits with up to 30% wheat substitution by carrot and haricot bean than 100% wheat flour biscuits. Based on the findings of this report, using carrot and a haricot bean to wheat flour blend in biscuit formulation appears to be promising in terms of nutritional quality, acceptability, and cost. It is proposed that these products be marketed to vitamin A deficiency (VAD) customers and it have a chance to reduce food insecurity.