The objective of this work was to evaluate the functional properties of flour blends from wheat, coconut and defatted fluted pumpkin seed, produce biscuits from these flour blends and evaluate the nutrient composition and physical characteristics of the composite biscuits. Wheat/coconut/defatted fluted pumpkin seed flours were blended in the ratio; 100/0/0, 80/10/10, 70/20/10, 60/30/10, 50/40/10, 40/50/10 and labelled as sample A, B, C, D, E and F respectively. Biscuits were baked with these composite flours using the creaming method. Swelling power, water absorption and oil absorption capacity of the composite flour ranged from 5.00 – 9.38, 0.14 – 2.50 and 0.39 – 1.58 ml/g respectively, with sample A flour given significantly higher swelling power of 9.38 ml/g followed by sample B flour (5.58 ml/g). Moisture content of samples A, E and F were not significantly different. The ash content of sample E was significantly higher (1.67%), followed by sample D (1.58%). Fat and crude fibre content of the biscuits increased significantly with increased inclusion of coconut flour. Sample B gave significantly higher protein content of 12.27% while sample A recorded higher carbohydrate content of 72.27%. Energy value increased with increased addition of coconut flour from 444.69 – 485.37kcal/100g. There was no significant difference in the Spread ratio of samples A, B and C. Break strength was shown to reduce significantly as the substitution ratio of coconut flour increased. Production of wheat-based composite biscuits with 10 to 40 % coconut and 10% defatted fluted pumpkin seed flour is highly recommended.

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