Nutritional and Sensory Evaluation of Biscuits Produced from Composite Cassava and Bambara Groundnut Flour in Enugu State

Wheat flour dependency in Nigerian biscuit production poses both economic and nutritional challenges, particularly in states where locally grown alternatives are abundant. This study evaluated the nutritional composition and sensory properties of biscuits produced from composite blends of cassava and Bambara groundnut flour at ratios of 100:0, 80:20, 70:30, and 60:40. Cassava flour was produced from dried, peeled cassava roots sourced from Udi Local Government Area in Enugu State, while Bambara groundnut was obtained from Ogbete Market. Biscuits were prepared using a standardised recipe and baked at 180 degrees Celsius for 25 minutes. Proximate analysis, mineral composition, and sensory evaluation with sixty panellists were conducted following standard methods. Findings revealed that increasing Bambara groundnut flour inclusion significantly improved crude protein content from 3.8 percent in the control to 11.2 percent at the 60:40 ratio. Calcium and iron content also increased with Bambara groundnut substitution. Sensory scores for taste, texture, and overall acceptability were highest at the 70:30 blend. The study demonstrates that composite cassava-Bambara groundnut flour biscuits offer improved nutritional profiles while maintaining acceptable organoleptic characteristics. Adoption of this formulation could reduce wheat import dependency and support smallholder farmers in South East Nigeria. Keywords: composite flour, biscuits, Bambara groundnut, cassava, Enugu.