Physicochemical properties of biscuit made from cassava and corn cob flour

Abstract

This study was conducted to determine the physicochemical properties of biscuit made from cassava flour and com cob flour with five different formulations. The formulation were 100: 0, 90: 10, 80: 20, 70:30 and 60:40 proportion of cassava and com cob flour, respectively. The physical analysis (color, hardness, breaking strength, spread ratio and percentage spread) were carried out for all formulations. Sensory evaluation was also performed for all formulations by evaluating attributes such as color, pore size, compactness, hardness, taste and overall acceptance. Chemical analysis (ash, moisture, fat, protein, fiber, carbohydrate and calorie) were carried out for control sample (sample A, 0% com cob flour) and for the most accepted biscuit formulation (sample B, 10% com cob flour) only.