USING OF TARO (COLOCASIA ESCULENT) FLOUR AS A PARTIAL SUBSTITUTE OF WHEAT FLOUR IN BISCUIT MAKING

The biscuit was produced from blends of wheat flour (WF) and taro
flour (TF) at different ratios (90:10, 80:20, 70:30 and 60:40 WF:TF,
respectively). From the results of the proximate composition, indicated
that the incorporation of (wheat flour\taro flour into biscuits formula led
to increase the contents of fiber, ash and ether extract, as well as minerals
content (Potassium, calcium, iron, zinc, copper, magnesium and
phosphorus with increasing the incorporation level of taro flour. Also, the
present results revealed that biscuits processed from wheat flour
supplemented by 10, 20 and 30% of taro flour exhibited a good sensory
properties and better acceptability. While, the biscuit batch containing
40% TF was significantly varied (P<0.05) and had less judging scores for
the tested organoleptic quality properties and less acceptability as
compared with the other samples. Therefore, it could be concluded that
the incorporation of 10, 20 and 30% of taro flour in wheat biscuit formula
considerably improved the nutritional and sensory quality properties of
producing biscuits.