HARAMAYA UNIVERSITY

HARAMAYA INSTITUTE OF TECHNOLOGY (HIT)

DEPARTEMENT OF FOOD TECHNOLOGY AND PROCEES ENGINEERING

A final year Thesis entitled

Optimization Of Levels Of Ingredients Of Biscuit Made From Composite Flour Of

Moringa And Wheat

Submitted

BY
1. Abesa Jarra 0092/05
2. Debre Shewarega 0469/05
3. Demisu Shimalis 0485/05
4. Megersa Ejeta 1009/05

To
Haramaya University, Haramaya Institute of Technology, Department of Food Technology and
Process Engineering in partial fulfillment of the requirements for the attainment of the Bachelor
of Science Degree in Food Technology and Process Engineering.

Advisor: Professor [Link]

Haramaya, Ethiopia
June 20, 2017
 DECLARATION

We declare that the thesis for the [Link]. degree at the University of Haramaya, Haramaya institute
of technology, here by submitted by us, is our original work and has not previously been
submitted for [Link]. degree at this or any other university and that all resources of materials used
for this thesis have been duly acknowledged.

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FOOD TECHNOLOGY AND PROCESS ENGINEERING FINAL THESIS 2017 i|Pa g e

 HARAMAYA UNIVERSITY
HARAMAYA INSTITUTE OF TECHNOLOGY
DEPARTMENT OF FOOD TECHNOLOGY AND PROCESS
ENGINEERING

As members of the Examining Board of the Final [Link]. thesis Open Defense, we certify that we
have read and evaluated the thesis prepared by: Abessa J, Demisu Sh, Megersa E and Debre Sh
entitled “Optimization of levels of ingredients of biscuit made from composite flour of
moringa and wheat” and recommend that it be accepted as fulfilling the thesis requirement for
the Degree of Bachelor of Science in Food technology and Process Engineering.

Approved by Board of Examiners:

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Chairman, Department FTPE Signature Date

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Advisor Signature Date

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External Examiner Signature Date

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Internal Examiner Signature Date

FOOD TECHNOLOGY AND PROCESS ENGINEERING FINAL THESIS 2017 ii | P a g e

 ACKNOWLEDGMENT

We would like to thank the Almighty GOD for giving us the strength and wisdom to successfully
complete this thesis paper for his protection and strength, and an ever present helps in the entire
situation and challenge that we face. Moreover, we would like to express our heartfelt
appreciation and thank to our advisor professor [Link] for his sustainable and appreciable
guidance, tireless advising, for sharing his knowledge, skill ,experience and fine-tuning up to the
successful Completion of this thesis.

We would also like to thank the Food Technology and Process Engineering Laboratory staff
members for technical support during the laboratory demonstration. Finally, we acknowledge our
family with the deepest gratitude who encouraged us to strive toward academic-excellence and
always wish the best for them.

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TABLE OF CONTENTS
DECLARATION.......................................................................................................................................... i
ACKNOWLEDGMENT ........................................................................................................................... iii
LIST OF TABLES ...................................................................................................................................... v
LIST OF FIGURES .................................................................................................................................... v
EXECUTIVE SUMMARY ...................................................................................................................... vii
1. INTRODUCTION................................................................................................................................... 1
1.1 Background ......................................................................................................................................... 1
1.2. Statement of problem ......................................................................................................................... 2
1.3. Objective ............................................................................................................................................ 2
1.3.1 General objective ......................................................................................................................... 2
1.3.2. Specific objectives ...................................................................................................................... 2
1.4. Hypothesis.......................................................................................................................................... 2
1.5. Scope of study .................................................................................................................................... 2
1.6. Significance of thesis ......................................................................................................................... 3
2. LITERATURE REVIEW ...................................................................................................................... 4
2.1. Biscuit Compositions ......................................................................................................................... 4
2.1.1. Wheat .......................................................................................................................................... 4
2.1.2. Moringa ....................................................................................................................................... 4
2.1.3. Sugar ........................................................................................................................................... 6
2.1.4. Vegetable Shortening .................................................................................................................. 7
2.1.5. Other ingredients ......................................................................................................................... 7
3. MATERIALS AND METHODS ........................................................................................................... 9
3.1. Materials and Equipment ................................................................................................................... 9
3.2. Experimental Design .......................................................................................................................... 9
3.3. Method ............................................................................................................................................. 10
3.3.1 Process of biscuit manufacturing ............................................................................................... 10
4. RESULT AND DISCUSSION.............................................................................................................. 14
4.1. Physical evaluation of biscuits ......................................................................................................... 14
4.2. Sensory Evaluation .......................................................................................................................... 15
5. CONCLUSION AND RECOMMENDATION .................................................................................. 24
5.1. Conclusion ....................................................................................................................................... 24
5.2. Recommendation ............................................................................................................................. 25
6. REFERENCE ........................................................................................................................................ 26
APPENDIX ................................................................................................................................................ 27

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 LIST OF TABLES

Table.1: Raw materials quantity…………………………………………………………….……9

Table.2: experimental design with three factors of Box-Behenkn………………………………10
Table.3: phiysica evaluation of biscuit………………………………………………………..…15
Table.4: Experimental layout and analysis…………………………………………………..….16
Table.5: P-Value, R2 Analysis of the models and mean score of hedonic scales………...……..17

Table.6: Coefficient of estimates…………………………..……………………………………17

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 LIST OF FIGURES

Figure 1: mornga leaf powder………………………………………………….…………………5

Figure 2: Process flow diagram of biscuit production………………………………..…………11

Figure.3: The effect of moringa powder and sugar on texture of biscuit……………...………..18

Figure 4: The effects of moringa powder and sugar on the taste of biscuit…………….……….19

Figure.5: The effect of moringa powder on the color of biscuit……………………………...…20

Figure 6: The effect of moringa powder and sugar on crispiness of biscuit…………………….21

Figure .7: the effects of moringa powder and sugar on overall acceptability of biscuit………..22

Figure.8: The optimization of overall acceptability………………………………………….….23

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 EXECUTIVE SUMMARY

This thesis contains broad description of the process and complete steps, methods of production,
ingredients used for production of biscuit made from wheat flour, moringa leaf powder, sugar,
vegetable shortening and other ingredients. In this study, the effect of three main ingredients,
namely, moringa powder, sugar and vegetable shortening were considered as factors determining
the quality of product (variables) while all others were kept constant.

The objective and literature review are presented properly in their order and we can see briefly
literature review. This part concentrates on broad description of all components of biscuit and
their sensory quality value.

Experimental design is described prior to method, this design give direction or way in which
experiment should be conducted. For this purpose; Box-Behenken method or complete
randomized system is used.

Method of production starting from blending of ingredients to final product is broadcasted. This
has list of steps or mechanisms; blending, kneading, sheeting, baking, cooling and packaging.
Result and discussion, conclusion, recommendation are considered in this thesis. Result and
discussion is concerned to responses (texture, taste, color, crispiness and overall
acceptability).These responses are judged by panelist with hedonic scale. Use of design expert
gives simple way to judge the effects of factors on the responses.

The other was from that experiment those factors also have no significant effects on colour
crispiness and overall acceptability of the final product. However sugar and interaction of
moringa and vegetable shortening has significant effect on the overall acceptability of biscuit.
Best Biscuit obtained by using different optimization criteria such as in range sugar, maximize
moringa leaf powder and minimize vegetable shortening and vice versa and mineral content of
fortified biscuit is improved by the presence of moringa leaf powder and wheat. The level of
ingredient affect sensory quality of the biscuit shows a major change in nutrient content due to an
increase in concentration.

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 1. INTRODUCTION
1.1 Background
Biscuits are ready-to-eat cheap and covenant food product that is consumed among all age
groups. The original biscuit was a flat cake that was put back in the oven after being removed
from its tin; hence the French name bis (twice) cuit (cooked). This very hard, dry biscuit was the
staple for sailors and soldiers for centuries. During the time of Louis XIV, soldiers‟ biscuits were
known as stone bread. Biscuit is regarded as a form of confectionery dried to very low moisture
content. All biscuits are nutritious, contributing valuable quantities of iron, calcium, calories,
fiber and some of the b-vitamin to our diet and daily food requirement. Composite flour has the
added advantages of improving the nutrient value of biscuits and other bakery products
especially when cereals are blended with vegetables like moringa, legumes and other materials
(http//[Link] [Link]/html/a-biscuit history-1008html).

Wheat is probably the most common cereal available all over the world and is in even higher
demand in recent years due to its abundant health benefits. Ethiopia is the largest wheat producer
in Sub-Saharan Africa. Wheat is one of the major cereal crops grown in the Ethiopian highlands.
At present, wheat is produced solely under rainfed conditions.

Wheat is rich in catalytic elements, mineral salts, calcium, magnesium, potassium, sulfur,
chlorine, arsenic, silicon, manganese, zinc, iodide, copper, vitamin B, and vitamin E. This wealth
of nutrients is why it is often used as a cultural base or foundation of nourishment.

Moringa (Moringa oleifera Lam.) is native to the Indian subcontinent and has become
naturalized in the tropical and subtropical areas around the world. Moringa oleifera is an
important food commodity which has had enormous attention as the „natural nutrition of the
tropics‟. The leaves, seeds and flowers of Moringa oleifera all have great nutritional and
therapeutic value (Olushola, 2006). Nutrition content of a plant plays an essential function in
medicinal, nutritional, and therapeutic properties (AlKharusi, et al., 2009).

Moringa oleifera is also distributed in Ethiopian semiarid and coastal regions. In Ethiopia M.
oleifera is widely cultivated in different zones of the country and is found in more the in Oromia
and SNNP.

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1.2. Statement of problem
 Many peoples are suffered from malnutrition due to lack of access to inexpensive and
easily produced nutritious and healthful products.
 Incorporation of tree plant which is nutritious and locally available into food product for
fortification is too low.

 Biscuit prepared from single wheat flour lacks many nutritional components as hull, bran
and germ part of wheat in which many nutritional elements are found are removed during
wheat flour production. So, moringa leaf powder compensates these lost elements when
mixed to wheat flour.

 Moringa utilization in Ethiopia is low despite being readily available and in fact it is
highly nutritious and healthful product.

1.3. Objective
1.3.1 General objective
To develop biscuit from composite flour of wheat and moringa powder

1.3.2. Specific objectives

 To study the effect of moringa powder, sugar, and vegetable shortening on sensory
quality of biscuit
 To optimize the level of moringa powder, sugar, and vegetable shortening in biscuit
manufacturing based on composite flour

1.4. Hypothesis
 Do process mixing ratios have effects on sensory quality of moringa, sugar and
vegetable shortening biscuit?

 What is best blending ratio for moringa, sugar and vegetable shortening based
biscuit?

1.5. Scope of study

Preparation of biscuit from wheat flour, moringa powder, sugar, vegetable shortening and other
ingredients from locally available recipes (wheat flour, moringa leaf powder, salt,) and flour
blending ratio and their impact on biscuit quality.

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1.6. Significance of thesis

 Addition of moringa powder to prepare biscuit has great promise as a dietary supplement
in areas with minimal access to healthcare, due to both high vitamin content and
antibacterial and anti-carcinogenic properties.

 Biscuit prepared from blended wheat and moringa powder has high nutritional value as
wheat components lost during its flour production is compensated by moringa heating
leaf powder that is highly nutritious.

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 2. LITERATURE REVIEW

Biscuit is a popular example of bakery product is a ready-to-eat snack that possesses several
attractive features including wide consumption base, relatively cheap, more convenient with long
shelf-life and have ability to serve as vehicles for important nutrients. They are usually available
in different forms, taste and shape. The major ingredients are flour, fat, sugar and water while
other ingredients such as milk, salt and aerating agent can be included. They can also be enriched
or fortified with other ingredients in order to meet specific nutritional or therapeutic needs of
consumers (http//[Link]/[Link]?iid=1127&id=22&aid=9062).

2.1. Biscuit Compositions

2.1.1. Wheat
Wheat is one of the world‟s most commonly consumed cereal grains. It comes from a type of
grass (Triticum) that is grown in countless varieties worldwide. Wheat is rich in catalytic
elements, mineral salts, calcium, magnesium, potassium, sulfur, chlorine, arsenic, silicon,
manganese, zinc, iodide, copper, vitamin B, and vitamin E. This wealth of nutrients is why it is
often used as a cultural base or foundation of nourishment (Dr. Atli Arnarson).

Most wheat products undergo 60% extraction; this is seen in noodles, breads, and pasta, as well
as in baked goods like rolls, biscuits, and cookies. In these foods 40% of the original wheat grain
was removed, and we get only the remaining 60%. Usually the 40% that is removed – the outer
brown layer – contains the highly nutritious bran and the germ of the wheat grain. In the process
of making 60% abstraction flour, more than half of the vitamin B1, vitamin B2, vitamin B3 ,
vitamin E, calcium, phosphorus, folic acid, copper, zinc, iron, and fiber are lost.

2.1.2. Moringa
Moringa oleifera is the most widely cultivated species of the genus Moringa, which is the only
genus in the family Moringaceae. English common names include: moringa, drumstick tree
(from the appearance of the long, slender, triangular seed-pods), horseradish tree (from the taste
of the roots, which resembles horseradish), ben oil tree, or benzoil tree (from the oil which is
derived from the seeds) and in Amharic it is known as Shefara. It is a fast-growing, drought -
resistant tree, native to the southern foot hills of the Himalayas in northwestern India, western
and southern part of Ethiopia and widely cultivated in tropical and subtropical areas where its

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young seed pods and leaves are used as vegetables. It can also be used for water purification and
hand washing, and is sometimes used in herbal medicine.

Nutritional advantages of Moringa

Moringa oleifera is esteemed as a versatile plant due to its multiple uses. Its leaves are good
source of protein, vitamins A, B and C and minerals such as calcium and iron (Dahot, 1988).
Moringa leaves are more potent in nutritional values. Its vitamin C content is seven (7) times
more than that of oranges, it has thirteen (13) times more vitamin than spinach and is on a lead
on its own when it comes to amino acid, 2,000 times more than green tea and 242 times more
than apples. The leaves are sources of the sulphur containing amino acid such as methionine and
cysteine which are often in short supply in most legumes (Martin et al.1998).

It is also a good source of good cholesterol, high density lipoprotein which in high levels is
known to protect against cardiovascular disease. Breast feeding mothers can also greatly benefit
from fresh Moringa leaves as they are known to increase the volume of milk.

Health Benefits of Moringa

Moringa leaves are completely safe for consumption because they have no known negative side
effect, nor toxic elements. For centuries, people in many countries have used Moringa leaves as
traditional medicine for common ailments. They are traditionally used for the cure of asthma,
catarrh, chest congestion, cholera, conjunctivitis, cough, diarrhea, eye and ear infections, fever,
headaches, abnormal blood pressure, scurvy, semen deficiency, sore throat, tuberculosis etc.

Figure 1: mornga leaf powder

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In developing countries, Moringa has the potential to improve nutrients, boost food security,
foster rural development and support sustainable landmark. Some of the benefits of Moringa
include the following:

 It increases the natural defenses of the body

 Provides nourishment to the eye and the brain.
 Promotes metabolism with bio-available ingredients.
 Promotes the cell structure of the body.
 Promotes the normal functioning of the liver and kidney.
 It beautifies the skin.
 Promotes proper digestion.
 Acts as antioxidants.
 Takes care of the immune system of the body.
 Promotes health circulatory system.
 It promotes general wellness.

2.1.3. Sugar
Sugar is essential component of biscuit. Sugar functions not only as a nutritive agent but also as a
texture, colouring agent and means of controlling spread. Singh et al. (2000) standardized the
level of sugar in soy fortified biscuits and found that with the increasing level of sugar up to 37%
in formulation, attributes such as weight, diameter ratio and per-cent spread factor of biscuits
increase whereas thickness and hardness of product decreased irrespective of flour incorporation.
A significant increase in spread ratio of control and biscuits was observed (P<0.01) with the each
increment of 3% sugar in formulation.

Effect of sugar on biscuit

Higher level of sugar in a biscuit recipe leads to shortness and tenderness, thereby reducing the
hardness mainly due to its action in dispersing the flour gluten (US Wheat Associates, 1988).
Sugar affects the rate of hydration of gluten proteins by competing with wheat protein for the
water present. Bohn (1959) found the decreased rate of hydration with elevated level of sugar
need not result in decreased extent of hydration if the mixing time is increased to permit

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maximum dough development. The contribution of sucrose to sweetness of bread is due to
fructose produced through inversion rather than to the sucrose itself.
Henry (1976) stated that all of sucrose in biscuit formula can be replaced by high fructose corn
syrup (HFCS). It was found that the addition of an optimum concentration of a carbohydrate
hydrolysing enzyme preparation such as barely, wheat is important in absence of added sugar.

Sugar is used principally as sweetening agent in the preparation of biscuits. In addition to the
pure sugar, crude sugar (i.e. brown coloured sugar), corn syrup and honey are also used. Sugar
being hygroscopic in nature, absorbs and retains the moisture. The products remains moistened
for a longer time. It caramelizes when heated, which provides dark brown colour to the product
(Patel et al., 2003).

2.1.4. Vegetable Shortening

Shortening is 100 per cent fat and is solid at room temperature. It is often made of hydrogenated
(solidified by adding hydrogen) vegetable oils, but sometimes contains animal fats. The flakiness
of pastry comes from solid fat such as shortening or lard rolled in layers with flour. In some
recipes for biscuit or cake, shortening is creamed with sugar to trap air. A lighter product will
result.
There are emulsifiers in shortening to help emulsify shortening and liquid. This means that oil
and water stay mixed together, creating an even distribution of flavors and a consistent texture in
batters and dough.

2.1.5. Other ingredients

Baking powder:
Baking powder is a combination of one or more acid salts with baking soda. When baking
powder is mixed in a batter with the wet ingredients, the dry acid and the baking soda can then
react together and release carbon dioxide (Meyer, 1960). By law, a baking powder must yield not
less than 12% available carbon dioxide (Hoseney, 1986).
Salt
Salt is used to enhance the flavors and sweetness of other ingredients in food. If salt is omitted or
reduced, other spices or flavoring in the recipe should be increased slightly. In yeast dough, salt

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slows yeast fermentation. Omitting or reducing the amount of salt in yeast dough can cause the
dough to rise too quickly, adversely affecting the shape and flavor of bread.
Water
Water is added at the mixing stage to nearly all biscuit recipes. It functions as a catalyst because
it is almost totally removed during the subsequent baking process. Water hydrates ingredients
like flour and, if conditions are right during subsequent mixing, hydrated wheat protein changes
into a viscoelastic material known as gluten. This is very important in determining the nature of
the dough, how the dough behaves in the forming processes and ultimately the structure in the
bakes biscuit. Water also allows the solution of some ingredients such as sugar and, in the case
of chemicals, permits reactions to take place in the dough (Manley, 1998).

Water hydrates the gluten protein during mixing, gelatinizes starch during baking and serves a
solvent for solutes and dispersion medium for the other ingredients. The greater the quality of
gluten, the greater is the absorption. The salts in water affect the properties of dough. Hard water
containing magnesium and calcium ions may have „tightening effect‟ and soft water a „loosening
effect‟ on dough. The nature of water used in dough is more likely to be of consequence in
commercial biscuits production than in non-commercial biscuits making.

Water, besides being component of every ingredient, is also directly added into the preparation
of most of the products. In baking, water plays an important role in production by providing the
necessary medium for the physical, chemical, biological and biochemical reaction that underlie
the conversion of raw material in finished baked foods. In addition, it has decisive influence on
the overall quality and palatability of the finished baked products. It leavens the products by
converting itself into the vapour during baking. It also assists in the control of dough temperature
(Patel et al., 2003).

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 3. Materials and methods
Moringa powder, wheat flour, vegetable shortening and sugar based biscuit was prepared from
refined wheat flour and Moringa flour of particle size 150µm which was best particle size of
flour for biscuit production ([Link] sugar
powder, vegetable oil, baking powder, skim milk powder, iodized salt, and other general
ingredients that were purchased from the local market and stayed in Haramaya University central
laboratory raw materials storage room until the experiment had started.

3.1. Materials and Equipment

The basic raw materials for the productions of biscuit are wheat flour, moringa powder, sugar and
vegetable shortening. Additional ingredients include skimmed milk powder, salt, baking powder;
vegetable oil and water are used. The equipment‟s used for the production of biscuit are Oven, Balance,
Tray, Baking patra and wooden platform

Wheat flour(gm) 100g

Moringa 5g, 10g, 15g

Sugar 5g, 10g, 15g

Vegetable shortening 10g, 15g, 20g

Salt 1g
Water 55ml/100g
Baking powder 1g
Skimmed milk powder 3g
Vegetable oil 55ml/100g

Table.1: Raw materials quantity

3.2. Experimental Design

A completely randomized design with three different baking ratio of moringa powder, sugar and
vegetable shortening while keeping other ingredients constant. Factorial design (3×3) (three
factors each at three levels) was used for this study. The independent variables considered are
sugar, moringa powder and vegetable shortening of the wheat flour at different levels.

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The levels and ingredients showed in above table 1 are mixed randomly in CRM as indicated
below and (-1), (0) and (+1) represents the levels mixed for each ingredients considered as
factors and these codes represents the smallest level to the largest respectively. The lotto chance
was given to all samples and picked randomly to blend their respective levels according to Box-
Behenken table.

Experime Run Coded Value Actual value in gram

nt X1 X2 X3 Moringa Sugar Vegetable
number powder shortening
1 4 -1 -1 0 5 5 20
2 11 +1 -1 0 15 5 15
3 5 -1 +1 0 5 15 15
4 12 +1 -1 0 15 15 15
5 3 -1 0 +1 5 10 10
6 9 +1 0 -1 15 10 10
7 7 -1 0 +1 5 10 20
8 13 +1 0 -1 15 10 20
9 14 0 -1 +1 10 5 10
10 8 0 +1 -1 10 15 10
11 2 0 -1 +1 10 5 20
12 6 0 +1 -1 10 15 20
13 10 0 +1 -1 10 10 15
14 1 0 -1 +1 10 10 15
15 15 0 -1 +1 10 10 15

Table.2: experimental design with three factors of Box-Behenkn

3.3. Method
3.3.1 Process of biscuit manufacturing
Ingredients mixed together to obtain a uniform blend means, Vegetable oil and sugar mixed
together and sweetened shortening cream was obtained. Then slowly mixed dry flour added to
shortening cream with addition of water to prepare dough. The dough was prepared by manual
kneading of all the dry and liquid ingredients to attain uniformity with desirable visco-elastic
characteristics. When dough was ready, it kept for 10-15 minutes as it is and then it was used for
sheeting, sheets was made by rolling balls of dough on wooden platform. These sheets were cut
by hand operated plastic dye, arranged on oil coated tray and kept for baking. Baking took place
at 160OC for 25-30min in electric oven.

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 Water

Blending Wheat flour, moringa powder, sugar

Other ingredients
and vegetable shortening

Kneading

Sheeting and cutting

At 160OC for 25- Baking

30min

Cooling

Packaging

Figure 2: Process flow diagram of biscuit production

[Link]. Blending
The Moringa leaves flour, sugar and vegetable shortening was blended with wheat flour at
various proportions ([Link], [Link] and [Link]). In this process all ingredients like wheat
flour, moringa powder, vegetable shortening, sugar and other ingredients etc. are put together in
the right proportion for dough formation. The ingredients are fed into the mixers, where they are
mixed properly to prepare the dough. Here the dough temperature and mixing time play an
important role in the manufacturing of biscuits. Normally mixing time is between 10-15 min, but
it usually depends upon flour characteristics

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[Link]. Kneading
Kneading is a process of stretching and folding dough. In doing so the gluten fibers are stretched
and the consistency of the dough becomes smooth. Kneading is most usually done by hand, but if
a large quantity is being produced it can be a stirring task and a powered kneader may be
preferred.

[Link]. Sheeting and cutting

The dough is laminated into sheets and is passed down to wooden platform and appropriate sheet
thickness is achieved for cutting. It is here that biscuits are given a variety of shapes and sizes
using cutter or moulder. The speed of moulding or the cutting depends on the variety of the
biscuit.

[Link]. Baking Of Biscuits

Baking is heating or cooking by the hot air, and also by oven floor and trays. Moisture at the
surface of the food is evaporated by the hot air, and this lead to a dry crust in products such as
bread and many biscuits. The cooking temperature for most ovens range from 120 to 260OC
(250- 500°F). Among those ranges we used 160OC after kneading, biscuit should be baked on
sheets made from a metal that transmits heat rapidly and evenly.

The moulded biscuits are put into the baking oven on required temperatures. There are various
baking options with different kinds of ovens available like direct fired, indirect fired and hybrid
ovens, which is used as per temperature requirement, convenience and cost. Various methods of
heating like conduction, convection and radiation are used in the ovens. Generally, the ovens are
classified as zones. In this process, biscuits are put in the aluminium tray and inserted into oven
for a certain period of time up to complete baking is done.

[Link]. Cooling
After baking biscuits, natural cooling prior to packing. The temperature is brought down to room
temperature. Natural cooling is preferred over the forced cooling as it maintains the texture
quality of biscuit. Cooling time will be 15 min.

[Link]. Packaging and storage

Packaging serves two purposes protection from spoilage and physical damage. The most
common form of packaging is that of paperboard carton with an inner liner containing the food.

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The inner liner will provide most of the protection while the outer carton provides protection
from physical damage and also from potential tampering.

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 4. RESULT AND DISCUSSION

4.1. Physical evaluation of biscuits

a. Width and length: Six biscuits were placed edge to edge and their total width was measured
with a vernier calliper (0.01 mm accuracy). The average width was determined by taking the
mean value .Similarly the biscuits length was determined by placing the butt of six biscuits and
taking the mean value.
b. Thickness was measured by stacking six biscuits on top of each other and taking average
thickness (cm).
c. Spread ratio was calculated by dividing the average value of width by average value of
thickness of biscuits by the method of Akubor P.I. et al., 2003, using the following formula:
SF = W/T
W – Width biscuits (cm)
T – Thickness biscuits (cm)

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No of experiment Diameters Thickness Spread ratio
1 5 0.42 11.9
2 5 0.35 14.28
3 5.5 0.5 11
4 4.6 0.6 7.66
5 5 0.38 13
6 5.2 0.4 13
7 5 0.5 10
8 5.6 0.4 14
9 4.4 0.43 10.23
10 5 0.42 11.9
11 5.5 0.4 13.75
12 5.2 0.4 13
13 4.6 0.38 14.38
14 5.2 0.4 13
15 5.4 0.44 10.8

Table.3: phiysica evaluation of biscuit

4.2. Sensory Evaluation

The organoleptic characteristics of biscuits were determined, using a taste panel, consisting of 5
judges. The panelists were asked to evaluate the products for appearance, color, texture, flavor
and overall acceptability. The ratings would on a 7-point hedonic scale, ranging from 7 (like very
much) to 1 (dislike very much), for each organoleptic characteristic. Results would be subjected
to analysis of variance.

The expected final product was rich in protein, sugars, energy and minerals and able to improve
nutrition, boost food security. The biscuit that promise as a dietary supplement in areas with
minimal access to healthcare, due to both high vitamin content and antibacterial and anti-
carcinogenic properties.

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It was expected to be superior in quality and nutritious than the common biscuit products. In all
aspects; like mouth feel, color, aroma, flavor, appearance and overall a product that could be
acceptable by the mass.

No of X1 X2 X3 texture taste Color crispiness Overall Spread

exp acc ratio
1 -1(5) -1(5) 0(15) 5.8 5.8 5.2 6.2 5.6 11.9
2 +1(15) -1(5) 0(15) 6 3.8 5.2 6.2 5.2 14.28
3 -1(5) +1(15) 0(15) 6.2 5 5.2 6.4 5.4 11
4 +1(15) -1(5) 0(15) 4.8 4.8 5.2 5 5.6 7.66
5 -1(5) 0(10) +1(20) 5.8 6.8 5.2 6.4 6.6 13
6 +1(15) 0(10) -1(10) 6.4 6.6 5.2 6.2 6 13
7 -1(5) 0(10) +1(20) 5.8 5.6 5.2 6 6 10
8 +1(15) 0(10) -1(10) 5.8 6.6 5.2 6.2 6.4 14
9 0(10) -1(5) +1(20) 5.8 6.6 5.2 6.4 6.4 10.23
10 0(10) +1(15) -1(10) 5.8 5.8 5.2 5.8 5.8 11.9
11 0(10) -1(5) +1(20) 5.8 5.8 5.2 6.2 5.8 13.75
12 0(10) +1(15) -1(10) 6 6.4 5.2 6 6 13
13 0(10) +1(15) -1(10) 5.4 5 5.2 6.2 5.6 14.38
14 0(10) -1(5) +1(20) 5.8 5.2 5.2 5.2 5.8 13
15 0(10) -1(5) +1(20) 5.4 6 5.2 4.6 4.8 10.8

Table.4: Experimental layout and analysis

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source texture taste color crispiness overall spread
acceptability ratio
model 1.19 8.07 1.18E-29 2.72 2.51 22.22
moringa 0.045 0.25 0 0.25 0.02 1.58
sugar 0.045 0 0 0.41 5.00E-03 4.37
vegetable 0.02 0.25 0 0.02 0.045 0.78
oil
AB 0.64 0.81 0 0.49 0.09 6.4
AC 0.09 0.36 0 0.04 0.25 4.33
BC 1.00E-02 0.49 0 0.04 0.16 1.5
A2 0.066 0.083 0 0.47 0.083 0.52
B2 4.10E-03 0.59 0 0.25 0.037 1.82
C2 0.3 4.88 0 0.95 1.81 0.77

Table.5: P-Value, R2 Analysis of the models and mean score of hedonic scales

Pram interc A B C AB AC BC A2 B2 C2 R2 Mea

eter ept n
Textu 5.53 - -0.75 -0.05 -0.4 -0.15 0.05 0.13 0.03 0.28 0.62 5.77
re 0.07 3 47
5
Taste 5.4 -0.18 0 -0.17 0.45 0.3 0.35 -0.15 -0.4 1.15 0.81 5.72
52
Color 5.2 0 0 0 0 0 0 0 0 0 1 5.2
Crispi 5.33 -0.18 -0.23 -0.05 -0.35 0.1 0.1 0.36 0.26 0.51 0.63 5.93
ness 28
overal 5.4 -0.05 - - 0.15 0.25 0.2 0.15 -0.1 0.7 0.80 5.8
l acc 0.02 0.07 45
5 5
sprea 12.46 0.44 -0.74 0.31 -1.26 1.04 -0.61 -0.37 -0.7 0.46 0.58 12.1
d 14 3
ratio

Table.6: Coefficient of estimates

Texture

Texture of composite biscuit sample were rated on scale. The effect of factors on texture is
shown in (table 5) that indicates the model of parameter of texture is not significant, (p>0.05)
showing overall hedonic scale mean 5.77.

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However, from this table we see that factor A, B and C have significant, (p<0.05) while any of
their interaction have significant effect.

Design-Expert® Software
Factor Coding: Actual texture
texture 1
Design Points 6.4
6.4 5.4

4.8
6.2
X1 = A: moringa powder 0.5 5.6
X2 = B: sugar 5.63667
Actual Factor 6
C: vegetable shortening = 1 5.6963
5.94041
B: sugar

Prediction 5.675
0 5.87682
5.83777
5.8

-0.5 5.8
5.83777
5.87682 5.94041
6

-1
-1 -0.5 0 0.5 1

A: moringa powder

Figure.3: The effect of moringa powder and sugar on texture of biscuit

Taste

Taste an important sensory attribute of any food intake of biscuit is often enhanced by taste. The
effect of all factors on the taste of biscuit. Table 5 indicate the model of parameter of taste is not
significant, (p>0.05) showing an overall quadratic fit, (R2= 0.8152) and an overall mean hedonic
scale of 5.72.

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 Design-Expert® Software
Factor Coding: Actual taste
taste 1
Design Points 4.8
6.8 5 Prediction 5.125
5.2
3.8

X1 = A: moringa powder 0.5

X2 = B: sugar 5.23418

Actual Factor
C: vegetable shortening = 0 5.29718
B: sugar
5.34189
0 3

5.4

5.2

-0.5
5

4.8
4.6
4.4
-1
-1 -0.5 0 0.5 1

A: moringa powder

Figure 4: The effects of moringa powder and sugar on the taste of biscuit

Color

Color of biscuit crust is an important sensory attribute, which can enhance acceptability. All the
biscuit sample showed some level of brownness, table 5 indicates that the model of the parameter
is significant, (p>0.05) showing an overall hedonic fit (R2= 1) and an overall mean hedonic scale
of 5.2.

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 Design-Expert® Software
Factor Coding: Actual color
color 1
Design Points
5.2

5.2

X1 = A: moringa powder 0.5

X2 = B: sugar

Actual Factor
C: vegetable shortening = -1
B: sugar Prediction 5.2
0

-0.5

-1
-1 -0.5 0 0.5 1

A: moringa powder

Figure.5: The effect of moringa powder on the color of biscuit

Crispiness

Crispiness is another quality parameter of biscuit. Effects of all factors on crispiness table 4
indicate the model of parameter of crispiness is not significant, (p>0.05) showing an overall
mean hedonic scale of 5.93. But the cross product A and C, B and C and factor C have
significant effect.

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 Design-Expert® Software
Factor Coding: Actual crispiness
crispiness 1
6.4

4.6

X1 = A: moringa powder
X2 = B: sugar
0.5 5.6
Actual Factor
C: vegetable shortening = -0.918154 5.64716

5.70555
B: sugar
0 5.8
5.86873
5.93381
6.4 6
6.05411
-0.5
6.12855 Prediction 6.40249
6.2

6.4
6.6
6.6
-1
-1 -0.5 0 0.5 1

A: moringa powder

Figure 6: The effect of moringa powder and sugar on crispiness of biscuit

Overall acceptability

The effect of all factors on overall acceptability shown in table 4 indicates that these factors have
significant effect. But from square and their interaction only B2 has significant effect.

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 Design-Expert® Software
Factor Coding: Actual overall acceptability
overall acceptability 1
Design Points
6.6

4.8

0.5
6.4
X1 = A: moringa powder
X2 = B: sugar
6.29646
Actual Factor
C: vegetable shortening = 0.999998 6.2
B: sugar 6.15183
0 6.07744
6 6.03941

Prediction 6.17427
-0.5

5.83874
5.8

-1
-1 -0.5 0 0.5 1

A: moringa powder

Figure .7: the effects of moringa powder and sugar on overall acceptability of biscuit

Optimization

Overall acceptance is primarily economic concept. The general trend is that the composite flour
samples showed strong likeness to texture, taste, color etc have strong positive influence on
acceptability. Generally optimization analysis showed that biscuit sample composed of X1(-1),
X2(0) and X3(+1) moringa, sugar and vegetable shortening showed the highest hedonic score.

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 Desirability texture taste color
1 1 1 1
Design-Expert® Software
6.4 5.4
Factor Coding: Actual
All Responses
6.2
Design Points 0.5 0.5 0.5 0.5
5.6
6.4 5.63667
0.8 6
5.6963
4.8 5.94041

B: su g a r

B: su g a r

B: su g a r
B: su g a r
Desir ability 0.894 Predic tion 5.66753 Predic tion 6.36395 Predic tion 5.2
0.6
0.4
0 00 0 5.87682 0 0
5.83777
0.4
X1 = A: moringa powder 0.2
5.8

X2 = B: sugar 0.6
-0.5 -0.5 5.8 -0.5 -0.5
5.83777
Actual Factor
5.87682 5.94041
C: vegetable shortening = 0.999999 6
5.4
-1 -1 -1
5.2 -1
-1 -0.5 0 0.5 1 -1 -0.5 0 0.5 1 -1 -0.5 0 0.5 1 -1 -0.5 0 0.5 1

A: moringa powder A: moringa powder A: moringa powder A: moringa powder

crispiness overall acceptability spread ratio

1 1 1
11
6.4

0.5 6.2 0.5

6.4 0.5 12
6.29646

6.2
B: su g a r
B: su g a r

B: su g a r
Prediction 6.06671 Prediction 6.38067 13 Prediction 14.29
6.12855 6.15183
13.2367
0 0 6.07744 0
5.8 13.6603
6 6.03941
14
14.245
5.86873
14.5778
-0.5 5.93381 -0.5 -0.5 15
6.2 15.2633
6 6.12855 5.83874
6.05411 6.4
5.8
6.2 6.6 16
11
-1 -1 -1
-1 -0.5 0 0.5 1 -1 -0.5 0 0.5 1 -1 -0.5 0 0.5 1

A: moringa powder A: moringa powder A: moringa powder

Figure.8: The optimization of overall acceptability

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 5. Conclusion and Recommendation
5.1. Conclusion

Biscuits are ready-to-eat cheap and covenant food product that is consumed among all age
groups. It is regarded as a form of confectionery dried to very low moisture content. Biscuit a
small thin crisp cake made from unleavened dough. It is produced from mixture of flour and
water and may contain fat, sugar and other ingredients mixed together. All biscuits are nutritious,
contributing valuable quantities of iron, calcium, calories, fiber and some of the b-vitamin to our
diet and daily food requirement.

Composite flour has the added advantages of improving the nutrient value of biscuits and other
bakery products especially when cereals are blended with vegetables like moringa and other
materials. They can also be enriched or fortified with other ingredients in order to meet specific
nutritional or therapeutic needs of consumers as wheat may lose many nutritional elements
during flour production.

In our experiment we were conducted to investigate that the possibilities of biscuit production
from the selected ingredients: wheat flour, moringa powder, sugar, vegetable shortening and
other ingredients.

From the result we see that different interpretations are given based on data analyzed. Use of
design expert gives simple way to judge the effects of factors on the responses. Here the Model
show there is significant effect of A, B and C on texture of the product. A, B, C and B2 have
significant effect on overall acceptability of the product. There is significant model means the
factors and their level would affect the texture of biscuit.

According to this experiment these factors also have no significant effects on color this may be
due to limit time for sensory analysis by panelist and may be lack of train. In our justification we
conclude that the fortification of composite flour with moringa leaf powder produce nutritious
and acceptable biscuit as compared to biscuit produced from mono cereals.

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5.2. Recommendation

It is known that biscuit is consumed worldwide among all groups of people. Not only this
product, many other processed foods are dramatically spreading. However there is malnutrition
which is the greatest problem of our society. In many countries including Ethiopia produces
many popular food produces only for the purpose their economic feasibility but do not have any
idea about necessary nutrients available for health and normal function of body. To make
healthier our society, it is recommended to fortify these popular foods like biscuit which are
adapted nearly all people.

Biscuits can be fortified with many nutrient especially naturally nutritious plants, to replace
ingredient lost at processing. Out of these healthier and nutritious plants; moringa is the effective
one. Standing from this thesis it is recommended to mix the ingredients at optimum level
moringa (14.28%), sugar (28.58%) and vegetable shortening(57.14%) to attain the acceptable
product.

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6. Reference

AOAC “Official Methods of Analysis,” 15th edn. Association of Official Analytical Chemists,
Washington DC 1990.

Boobier WJ, Baker JS and Davies B (2006). Development of a healthy biscuit: an alternative
approach to biscuit manufacture. Nutrition Journal, 5: 7.

Baljeet, S. Y., Ritika, B. Y. and Roshan, L. Y. 2010. Studies on functional properties and
incorporation of buckwheat flur for biscuit making. International Food Research Journal 17:
1067-1076.

Dogan IS (2006). Biscuit characteristics from refrigerated and frozen dough. Food Technology
and Biotechnology, 44 (1): 117-122.

Fayemi, P.O.(1981). Home Economics Teacher Guide. Ibadan Macmillan Nigeria Publisher Ltd.
P 201.

FAO Food and Agriculture Organisation, Statistics series No. 95. Food and Agriculture
Organisation of the United Nations, Rome, 2004.

Iwegbue CMA (2012) Metal Contents in Some Brand of Biscuits Consumed in

Southern Nigiera. AMJ Food Technol 7: 160-167.

Kent, N.L.(1984). Technology of Cereals. Pergamon Press Ltd Headington Hill Hall, Oxford
United Kingdom. P27-73.

Larmond E Laboratory Methods for Sensory Evaluation of Foods. Food Res.

Inst., Dept. of Agriculture, Ottawa, Canada. 1977.

Okaka, J.C.(1997). Cereals and legumes: Storage and Processing Technology. Data and
microsystem publishers, Enugu, Nigeria, p 11 -12.

Wadsworth JI (1992). Encyclopedia of Food Science & Technology, 4th ed. New York, Pa: John
Wiley & sons, 264-279.

(http//[Link] [Link]/html/a-biscuit history-1008html).

(http//[Link]/[Link]?iid=1127&id=22&aid=9062).

([Link]

([Link]

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 Appendix
Sensory evaluation
You are given several samples of biscuit made from wheat flour, moringa powder, sugar,
vegetable shortening and other ingredients to test and you are asked to express how much you
like or dislike it for each of the sensory attributes indicated the test will be conducted using 7
points hedonic scales, consisting of 7 (like very much), 6 (Like moderately) 5 (Like slightly) 4
(Neither like nor dislike) 3 (Dislike slightly) 2 (Dislike moderately) 1 (Dislike very much)

Sex…………….…… Age……….. Date…………..

ATRIBUTES

Product code Texture Taste Crispness Color Overall Spread ratio

acceptance

T1
T2
T3
T4
T5
T6
T7
T8
T9
T10
T11
T12
T13
T14
T15

Comment……………………………………………………………………………………………
……………………………………………………………….

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