Authors : Usman, G. O.; Ibrahim, D. G.; Alilu, J. D.; Adama, F. E.

Volume/Issue : Volume 11 - 2026, Issue 6 - June

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Google Scholar : https://tinyurl.com/yu7w4tzc

Scribd : https://tinyurl.com/mr2cjddj

DOI : https://doi.org/10.38124/ijisrt/26jun985

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Abstract : This current study focused on the assessment of chemical and organoleptic properties of biscuits incorporated with milled fresh garden egg mash. After pulverizing whole garden egg fruits, the mash obtained was incorporated into wheat flour for biscuit production at the ratios of 0:100, 10:90, 20:80, 30:70 and 40:60 respectively. Formulated samples were subjected to proximate and mineral determinations using standardized methods. Biscuit samples were also presented before a twenty-member semi-trained consumer panel, who assessed the samples based on appearance, flavour, crispiness, taste, mouth feel and overall acceptability in in one hedonic taste session.

Keywords : Biscuit; Garden Egg; Mash; Consumer Panel; Acceptability.

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