Nutritional and Sensory Evaluation of Wheat Biscuits Fortified with Baobab (<i>Adansonia Digitata L.</i>) Fruit Pulp

As a potential source of calcium and or minerals, the nutritional, physical, and sensory characteristics of biscuits enriched with baobab pulp were studied.The six blends of composite flours used were prepared by incorporating baobab pulp flour (BPF) into wheat flour at 0, 5, 10, 15, 20, 25, and 30%.The BPF and biscuits produced were evaluated for nutritional, physical, and sensory quality and antioxidant activity.The results showed an increase in the proximate composition and antioxidant activity with increased incorporation of baobab flour.There was also an increase in protein (10.93 to 15.16%), lipid (45.66 to 51.83%), fiber (1.27 to 11.75%), and ash content (3.45 to 7.57%) but a decrease in carbohydrate (35.59 to 10.81%) and moisture content (3.10 to 2.88%) with increase incorporation.The mineral profile also showed an increase in calcium (88.88 -751.90 mg/100 gDM), magnesium (79.06 to 105.65 mg/100 gDM), and Fe (2.29 to 6.03 mg/100 gDM) with the addition of baobab flour.Sensory evaluation showed that the most organoleptically accepted biscuits were those produced using 5% BPF though all the biscuit blends obtained were found to be suitable for use to combat calcium deficiency disorders.The 5% BPF had a high mineral profile with biscuits produced that were rich in calcium (350.19 mg/100 g), magnesium (80.81 mg/100 g), and iron (3.09 mg/100 g) as well as a high amount of antioxidants (47.62%).Thus, incorporating baobab pulp flour at various proportions improved the sensory, physical, and nutritional qualities of wheat biscuits as well as their antioxidant ability.Baobab-fortified biscuits could therefore be an alternative and accessible snack to both children and adults and could be exploited in the fight against calcium deficiency disorders.