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Composite flour was produced from the sprouts of lima bean, sorghum and wheat. Their physicochemical properties were determined in the following proportions 50:15:35; 40:25:35; 30:35:35; 20:45:35; 10:55:35. The sensory attributes of the biscuits produces from the composite flour compared favorably with that of 100% wheat flour. The sensory analysis was assessed using a 9 point hedonic scale with 9 point for like extremely and 1 for dislike extremely with 20 untrained panelists. Analysis of significance difference in the result was performed using the analysis of variance and the means were separated using least significant test. The proximate composition of the composite flour were found to be higher than that of 100% wheat flour and were significantly different from each other (P<0.05). The water absorption capacity, Oil absorption capacity, bulk density, emulsion capacity and foaming capacity ranged from 94.30-96.00; 96.2396.89; 0.54-1.16; 33.40-40.00 and 84.00-97.00 respectively. Amylose ranged between 13.28-26-61 % and amylopectin 73.89-86.72 %. The sensory score showed overall preference for 50:15:35 of lima bean, sorghum and wheat flour respectively and the substitution could be recommended for use in the bakery industry.

Production and Evaluation of Biscuits from Lima Bean (Phaseolus Lunatus), Sorghum and Wheat Flour Blends.