Proximate Composition, Functional and Consumer Acceptability of Wheat and Groundnut Seed Coat Composite Flour Biscuits

The study aimed to assess the approximate composition and consumer acceptability of wheat and groundnut seed coat composite flour biscuits in varying ratios and coded as GSDCT (50% groundnut seed coat flour inclusion), EFG (40% groundnut seed coat flour inclusion), XYZ (30% groundnut seed coat flour inclusion) and WHT (0% groundnut seed coat flour inclusion), respectively. A total of 50 respondents were used in the study using a purpose-sampling technique. The functional properties of the experimented flour sample (groundnut seed coat flour) were determined using the Association of Official Analytical Chemists Method which revealed a lower water absorption capacity (27.97% ± 0.88%), oil absorption capacity (22.00% ± 1.48%), emulsion ability (10.57% ± 1.69%), bulk density (0.2% ± 0.001%) and foaming capacity (2.44% ± 0.00%). The XYZ biscuit sample (30% groundnut seed coat flour inclusion) was preferred most to the rest of the biscuit samples produced, with the score 8.58 ± 0.67, representing very much of a 9-point hedonic scale. The approximate composition of the accepted biscuit sample was also determined using the Association of Official Analytical Chemists Method, which showed an increase in protein content (9.36% ± 0.44%), fat content (26.31%± 0.08%), ash content (2.04% ± 0.47%) as well as crude fiber content (2.80% ± 0.01%) and a decrease in moisture content (7.47% ± 0.08%), carbohydrate content (52.02%) and energy content (482.31 Kcal/100 g). 

Introduction

Peanut (Arachis hypogaea L), commonly referred to as groundnut, is one of the main oilseeds widely grown in northern Ghana. It grows well in temperate and tropical regions. It forms one of the main ingredients in most local food recipes in Ghana, ranging from soups, stews and spreads, cooking oil, brittles, roasted snacks, and kulikuli, which is a local peanut cake among others [1]. In addition, peanuts are roasted together with maize and Bambara beans and milled into flour to increase the nutritional composition of the porridge. Peanuts have been established to be nutritional rich in unsaturated fatty acids, polyunsaturated fatty acids, protein, fiber, tocopherol, phytosterols, and phenolic compounds [2]. Peanuts are also a well-known source of antioxidants, such as polyphenols. Regular intake of peanuts has been associated with a reduction in the development of cardiovascular diseases [3], atherosclerosis, diabetes [4], cancer [5] and Alzheimer’s diseases [6].

In addition to the seed, the seed coat is also rich in polyphenolic compounds such as flavonoids and polyphenol acids [7]. The coating of peanuts contributes approximately 90% of the total flavonoid content of peanuts [8]. Again, futher studies identified procyanidin and flavonols as the major flavonoids present in peanut coats [9] and a high amount of dietary fiber [10].

In spite of these bioactive compounds and dietary fiber embedded in groundnut seed coat, which significantly promote health and prevent diseases, it is still treated as waste. Therefore, to maximize the use of the health value of peanut coat, it is crucial to incorporate it into the food system. One of the most patronized flour products in Ghana is the biscuit.

Ghana spends a significant amount of foreign currency importing wheat flour to meet bakery demands. As a result, it places a high demand on the commodity, which leads to an increase in the price of imports of wheat flour impacting negatively on the economy and the cost of baked goods, and jeopardizing the security of food and nutrition. Therefore, partially combining wheat flour with non-wheat flour will increase the usage of groundnut coats, reduce the demand for wheat flour, and ultimately reduce the cost of bakery goods [11]. It will also contribute to the unique taste and aroma of the product, as well as a positive health impact on consumers due to the high amount of antioxidant and dietary fibers found in the coating of groundnut seeds [12]. Meanwhile, research reveals that the sensory qualities of composite flour products can have other types of flour added up to 20% without altering the sensorial properties [13]. This study, therefore, aimed to assess the approximate composition and consumer acceptability of biscuits using a mixture of groundnut seed coating and wheat composite flour.

Research Design

The study employed an experimental research design, which used accepted procedures to manipulate independent quantitative variables to provide data that were statistically analyzed [14].

Source of Materials and Equipment

Wheat flour, salt, sugar, and other ingredients were purchased from the local market in Bolgatanga. Equipment such as a blender, mixing bowl, digital weighing scale, measuring cup, baking sheets, kitchen thermometer, and oven were obtained from the food practical laboratory of the Bolgatanga Technical University.

Processing of Groundnut Seed Coating into Flour

The groundnut seed coats were collected from some groundnut paste and oil producing companies in the municipality of Bolgatanga. The seed coats were classified to remove most of the inadvertent cotyledons and dehydrated at 80°C for three hours using the Bosch hp dehydrator. 2250 W. The seed coats were finally milled into flour using a Power technology blender H.P.202. Fig. 1 presents a diagram showing the process.

Fig. 1. Flow chart for the preparation of groundnut seed coat flour.

Four (4) different samples of biscuits were produced and coded as WHT, GSDCT, XYZ, and EFG. Sample WHT served as the control and contained 100% wheat flour. The samples GSDCT, XYZ, and EFG consisted of wheat and groundnut seed coat flours and other ingredients for the production of biscuits. Table I presents the samples and other ingredients as well as their respective ratios.

Table I. Formulation of Composite Flour and other Ingredients for the Production of Cookies

Ingredients	WHT	GSDCT	XYZ	EFG
Wheat flour (soft)	200 g	100 g	140 g	120 g
Groundnut seed coat flour	–	100 g	60 g	80 g
Margarine	100 g	100 g	100 g	100 g
Sugar	50 g	50 g	50 g	50 g
Vanilla essence	5 ml	5 ml	5 ml	5 ml
Salt	5 g	5 g	5 g	5 g
Egg	2 singles	2 singles	2 singles	2 singles
Baking powder	5 g	5 g	5 g	5 g
Milk	2Tbsp	2Tbsp	2Tbsp	2Tbsp
Nutmeg	2 g	2 g	2 g	2 g

Preparation of Cookies (Biscuits)

The biscuits were prepared using the sugar butter method of the Foskett, Paskins, Thorpe, and Campbell recipe [15] with little modification. Fat and sugar were creamed until sugar dissolved, and eggs and milk were added while creaming for about 15 minutes. Appropriate amounts of flour, baking powder, salt, nutmeg, vanilla flavouring and milk powder were slowly incorporated into the mixture to form a dough that was rolled and cut into different shapes of 5 cm diameter with 1-inch thickness and baked for 30 minutes, at 185°C in an oven. The flow chart for biscuit production is shown in Fig. 2.

Fig. 2. A flow chart for the preparation of composite cookies.

Sample Size and Sampling Procedures

The study adopted a purpose-sampling technique to select a total of 50 respondents to obtain the primary data. A sample of 20 respondents were from the Bolgatanga Technical University, 15 were home economics teachers from selected senior high schools in the Upper East Region, and 15 were students from the Bolgatanga Technical University.

Physicochemical Properties of Groundnut Seed Coat Flour

Functional properties such as oil absorption capacity, water absorption capacity, bulk density, emulsion capacity, and foaming capacity of groundnut seed coat flour were determined using official methods of AOAC 2005 from Turner et al. [16].

Water and Oil Absorption Capacity Determination

The water and oil absorption capacity of groundnut seed coating flour was determined by weighing 1 g of flour in a centrifuge tube and adding 10 g of water or oil into the centrifuge tube that was closed before vortexing for ten (10) seconds every five minutes for thirty minutes (30) in a vortex machine. The centrifuge tube with the mixture was placed in a centrifuge machine for 15 minutes at 1000 × g. Surfaced water or oil was decanted from the centrifuge and weighed. The water or oil holding capacity of groundnut seed coat flour was calculated using the following form:

$$\begin{array}{r}\frac{{\text{Wt}}^2-{\text{Wt}}^1}{{\text{Wt}}^1}\end{array}$$

where ${\text{Wt}}^2$ is wet sample weight, ${\text{Wt}}^1$ is dry sample weight.

Bulk Density Determination

The bulk density of the groundnut seed coat flour was determined by measuring the mass weight of the uncompressed groundnut seed coat flour and dividing it by the volume of the flour. The form below was used:

$$\begin{array}{r}\frac{\text{M of Gscf}}{\text{V of Gscf}}\end{array}$$

where M of Gscf is mass of groundnut seed coat flour and V of Gscf is volume of groundnut seed coat flour.

Determination of the Emulsion Ability

The emulsion capacity of the groundnut seed coating flour was determined by weighing 5 g of groundnut seed coating flour mixed with 5 g of water to form a solution and adding 5 g of oil to a conical 50 ml centrifuge tube. The mixture was homogenized for 5 minutes using a probe at speed four [4]. The homogenized mixture was poured into a graduated cylinder of 10 ml and allowed to sit for 30 minutes. The emulsion ability of the flour was determined by measuring the volume of the aqueous solution at the bottom of the cylinder. The emulsion capacity of the flour was then calculated using the following form:

$$\begin{array}{r}\frac{VB-VA}{VB}\times 100\end{array}$$

where VB is volume of aqueous before emulsification and VA is volume of aqueous after emulsification.

Foaming Capacity Determination

The foaming capacity of the groundnut seed coat flour was determined by mixing 10 g of the groundnut seed coat flour with water to form a solution and transferring it into a 100 ml beaker. The beaker with the solution was placed in a probe and homogenized at speed 3. Speed (3) was increased to speeds 4, 5, and 6 every 15 seconds for five minutes. The form was transferred to a graduated cylinder, leveled, and read. The formula below was used to determine the foaming capacity of the ground nut seed coat flour:

$$\begin{array}{r}\frac{{\text{F}}^2}{{\text{F}}^1}\times 100\end{array}$$

where ${\text{F}}^2$ is foam volume after homogenizing and ${\text{F}}^1$ is initial sample volume before homogenizing.

Proximate Composition

The approximate composition of the accepted biscuit was determined using the official method of AOAC 2005 from Turner et al. [16] method for the moisture, fat, protein, ash, and fiber content, while the carbohydrate content was determined by difference, and the energy content was determined by the synthesis rate per gram.

Moisture Content Determination

The biscuits were crushed into flour, and 10 g of flour was measured and transferred to a glass crucible that had already been dried and weighed, and then placed in a hot air oven to dry for two hours at 135°C. Samples were weighed after cooling in a desiccator [16]. Moisture content was calculated as a percentage below:

$$\begin{array}{r}\text{Moisture}\mathrm{\%}=\frac{\text{Ws}-(\text{W}2-\text{W}1)}{\text{Ws}}\times 100\end{array}$$

where W1 is dish weight, Ws is sample weight, W2 is dish weight after drying.

Ash Content Determination

The biscuits were ground into powder, and 6 g of each sample were added to a crucible that had already been heated and weighed. The crucible was then placed in a furnace set to burn at 700°C for two hours. The ash-containing crucibles in the furnace were cooled to below 250°C and reweighed after cooling in a desiccator. Weight loss was used to calculate the Ash content [16]. The percentage of ash was determined as follows:

$$\begin{array}{r}\text{Ash content }\text{\% }=\frac{\text{W}2-\text{W}1}{\text{Ws}}\times 100\end{array}$$

where W1 is weight of the crucible, Ws is weight of the sample, W2 is weight of the crucible with ash.

Protein Content Determination

Biscuit samples were crushed into flour, and 2 g were passed into a 500 ml long-necked Kjeldahl flask, 2 g of catalyst was added, and 20 ml of concentrated sulfuric acid was added by pipette to the flask. The sample was digested at 200°C for two hours and allowed to cool at room temperature. The digested sample was diluted with 100 ml of water. 30 ml of 4% boric acid was added to the sample and transferred to a conical flask, and 10 ml of digested sample and 50 ml of 40% sodium hydroxide were added to the distillation flask, which was placed in a distillation unit for distillation at 200°C for one hour. The distillate was collected and used to determine the protein content as follows:

$$\begin{array}{r}\\ \text{N}\text{\% }=\frac{\text{V}1\times \text{N}1\times \text{F}1\times \text{MWn}}{\text{Ws}\times 10}\times 100\end{array}$$

where N% is nitrogen percentage, Ws is sample weight, N1 is normality of hydrochloric acid, V1 is volume of normal hydrochloric acid, MWn is molecular weight of nitrogen, F1 is acid factor.

$$\begin{array}{r}\text{Crude protein }\text{\% }=\text{N\% }\times \text{F}\times \text{F}2\end{array}$$

where N% is Total Nitrogen percentage, F is Factor, and F2 is Dilution Factor.

Calculation of Crude Fat

Biscuit samples were ground into flour, and 5 g were weighed on a filter paper thimble and closed with cotton. The thimble was placed in a cellulase and placed on a bottom flask for fat extraction using a Soxhlet unit. A sufficient amount of n-Hexane was added to dissolve the fat for six hours in a bottom flask. The n-Hexane was separated by distillation and condensation, and the residue in the flask was rotated to cause the remaining n-Hexane to evaporate. The bottom flask with the sample was dried in an oven at 110°C and cooled afterward in a desiccator, and the extraction flask and the extract were reweighed for the evaluation of the crude fat [16].

The crude was determined as follows:

$$\begin{array}{r}\text{Crude fat }\text{\% }=\frac{\text{W}2-\text{W}1}{\text{Ws}}\times 100\end{array}$$

where Ws is sample weight, W1 is weight of flask, and W2 is weight of flask with fat.

Crude Fiber Determination

Biscuit samples were ground into flour, and 2 g were weighed in a conical flask with acid solution, which was placed on a hot plate to boil for 30 minutes. Afterward, the sample was filtered to drain the acid solution, and hot water was used to wash off all of the acid. 200 ml of 0.313M sodium hydroxide solution was used to wash the filtrate in a flask and boiled for 30 minutes with periodic agitation. The sample was drained and washed with hot water to remove all the sodium hydroxide residue. The wet fiber was collected in a crucible and oven-dried at 230°C for two hours. It was further burnt at 550°C in a furnace for two hours and weighed. Fiber content was determined as follows:

$$\begin{array}{r}\text{Crude fibre }\text{\% }=\frac{\text{W}1-\text{W}2}{\text{Ws}}\times 100\end{array}$$

where Ws is sample weight, W1 is weight of crucible with fiber, and W2 is weight of crucible with ash.

Carbohydrate Content and Energy Content

The carbohydrate content of the biscuits was determined by difference. After determining the protein, fat, fiber, ash, and moisture content, their values were summed up and subtracted from 100 to determine the carbohydrate content. The energy content was also determined by multiplying the individual energy unit for carbohydrates, fat, and protein and summing them up.

Carbohydrate content was determined by:

$$\begin{array}{r}100-(\text{proximate value of protein }+\text{fat}+\text{moisture}+\text{ash}\end{array}$$

Energy content was determined by:

$$\begin{array}{rl}\text{Energy}\text{value}& \text{of}\text{protein}(4\text{Kcal}\times \text{Proximate}\text{value}\text{of}\\ & \text{biscuit}\text{protein}\\ & +\text{Energy}\text{value}\text{of}\text{fat}\left(9\text{Kcal}\right)\\ & \times \text{Proximate}\text{value}\text{of}\text{biscuit}\text{fat}\\ & +\text{Energy}\text{value}\text{of}\text{carbohydrate}\left(\text{Kcal}\right)\\ & \times \text{Energy}\text{content}\text{determined}\text{by}\text{difference}\end{array}$$

Results and Discussion

Water Absorption Capacity

A product’s water-holding capacity gauges its capacity to associate with water [24]. The results showed that the water absorption capacity of the groundnut seedcoat flour is 27.97%, which is less than the water absorption capacity of the control flour (wheat flour). The experimental sample’s (GSDCT) finding is contrary to the findings of Adeyeye & Aye (1998) that composite flours made from soybeans have 130% water absorption capacity.

Oil Absorption Capacity

Table II presents the oil absorption capacity of groundnut seed coat flour (GSDCT) at 22.00%, which is less than the oil absorption capacity of the control sample (WHT) at 96.43%. This capability in the experimental flour sample was influenced by inherent elements such as low protein content, low surface polarity, and hydrophobicity of the flour. When employed in food systems alone, flour may not be good at facilitating the flavor and mouth feel of food products, but it can be used as a mixture of flour with other flours that have high oil absorption capacity.

Table II. Functional Properties of Flour

Sample	WAC	OAC	BD	EA	FC
WHT	134.87 ± 0.66	96.43 ± 3.01	0.56 ± 0.03	61.25 ± 1.77	13.04 ± 0.00
GSDCT	27.97 ± 0.88	22.00 ± 1.48	0.28 ± 0.01	10.57 ± 1.69	2.44 ± 0.00

Bulk Density

The bulk density of the control (WHT) and the experimental flour sample (GSDCT), according to Table II, varied, with the control sample (WHT) having 0.56% and the experimental sample (GSDCT) having 0.28%. The functionality of bulk density was affected by the moisture content and particle size of the flours. The findings of Akpata and Akubor [17] that cassava and tiger nut composite flour, composition of barley with wheat flour in 25, 50, and 75 ratios has a reduced pasting ability as the flour content increased.

Emulsion Ability

The results of the emulsion capacity revealed that the groundnut seed coat flour sample (GSDCT) has a lower emulsion ability of 10.57%. The introduction of groundnut seed coat flour was detected to cause a sudden reduction in the emulsion capacity but improved as the wheat flour content improved. This was probably due to the phenolic compounds present in groundnut seed coat flour (GSDCT), which is different from the proteins in wheat flour. It was affected by things such as protein content, pH, and solubility. In many food systems where proteins bind to fat, the ability of the emulsion is crucial. This finding aligned with the findings of Abiona et al. [18].

Foaming Capacity

The WHT sample and the other samples differed significantly from each other in a large way. While the other samples had the same results of 2.44% FC, the sample WHT (whole wheat flour) had a higher 13.04% FC. This pattern could be explained by the possibility that the groundnut seed coat contains a substance with antifoaming properties.

Sensory Properties of the Biscuits Developed

Table III presents the outcome of the sensory evaluation of the biscuit made from the wheat-groundnut seed coat flour biscuit. Quality assessment was based on color, taste, aftertaste, hardness, and overall acceptability. The variation in the sample was due to the addition of groundnut seed coat flour, which is not commonly eaten by people. From the sensory results, it was seen that for all parameters in the study, there was a decreasing acceptability for each of them, which reflected in the overall acceptability.

Table III. Sensory Attributes of Biscuits

Sample	Colour	Taste	Aftertaste	Hardness	Overall
WHT	8.61 ± 0.72a	7.60 ± 1.13b	7.06 ± 1.17b	7.09 ± 0.98b	7.83 ± 0.73b
GSDCT	7.01 ± 1.00b	4.04 ± 0.97c	4.83 ± 1.00c	5.48 ± 1.21c	4.10 ± 0.80c
XYZ	7.05 ± 0.95bc	8.45 ± 0.72a	8.96 ± 0.82a	8.12 ± 1.18a	8.58 ± 0.67a
EFG	7.03 ± 0.70b	7.64 ± 0.76b	7.04 ± 0.82b	7.05 ± 1.06b	7.85 ± 0.70b

Color

According to Table III, the panelists rated the color of the biscuits from 7.01 to 8.61. The WHT product received the highest score, followed by XYZ, EFG, and GSDCT. Sample WHT’s results were noticeably different from those of the other goods, with the figure 8.61 ± 0.72 representing very much from the hedonic scale. These results are consistent with Zoulias et al. [19] who stated that color is an important quality attribute for biscuits. The color characteristics of the biscuits became darker following an increase in the amount of seed coat flour, which affected the acceptability of the biscuits. The degrees of substitution in the composite flour and heating are to blame for the product’s lowest color rating.

Taste

One of the five senses is taste, which refers to the sensations that are felt on the tongue and include sweetness, saltiness, sourness, and bitterness. The use of locally sourced ingredients is essential when considering how to improve a new product because the ethnic group for which the products are intended would be aware of the tastes. In the current study, panelists rated the taste of the various biscuit products between 4.04 and 8.45, with product XYZ rated as the best, followed by EFG, WHT, and GSDCT, which disliked it because it had a bitter taste. Product XYZ was highly rated on the hedonic scale, while the other products were moderately rated. The XYZ sample differed greatly from the other goods and had greater variability than the rest of the biscuits. Hossain et al. [12] and Mahendran [20] showed that adding nut flour to various degrees in cookie production enhances the quality, particularly in terms of its supplementary and tactile qualities like taste, smell, and texture which aligns with the dominant nutty flavor of groundnuts of the item.

Aftertaste

The aftertaste of a product is the taste that persists on the tongue after consumption. Table III presents the ratings made by the panelists after tasting the products, ranging from 4.83 to 8.96, with product XYZ receiving the highest mark and GSDCT receiving the lowest rating. The sample XYZ was preferred by the panelists because they perceived a bitter background taste in the biscuit formulation as a result of the slight tannin present in the seed coat flour. The current studies’ findings disagree with Banureka and Mahendran [20] but concur with Divina and Bawalan [21] contention that partially substituting other composite flour for wheat flour has the potential to lower imports of wheat while also adding value to otherwise low-value crops that frequently do not yield much.

Overall Acceptability

The panelists rated the various biscuit products with an overall acceptance rating ranging from 4.10 to 8.58, with product XYZ receiving the highest mark and GSDCT having the least. The product XYZ is considered according to the hedonic as the best formulation of the biscuit sample by the respondents because all other sensory parameters related to the biscuits were good and preferred to the rest of the samples except for the color.

Moisture

From Table IV, the moisture content of the experimented biscuit sample (XYZ) was 7.47%, which is less than the moisture content of the control sample (WHT) at 8.53%. Microbiologically, the experimental sample can be kept for a longer period of time with little degradation than the control sample. The use of groundnut seed coat flour as a composite ingredient was found to cause a commensurate drop in moisture, which is consistent with the findings of Banureka and Mahendran [20]. This might be because groundnut seed coating flour tends to have a lower moisture content because it has a reduced ability to absorb water.

Table IV. Proximate Composition of Groundnut Seed Coat and Wheat Flour Composite Flour Biscuit

Sample	Moisture	Ash	Protein	Fat	Fibre	CHO	Energy (Kcal)	Standard deviation
WHT	8.53 ± 0.11	1.84 ± 0.28	9.04 ± 0.13	26.21 ± 0.49	1.87 ± 0.03	52.51	497.93	314.9595
XYZ	7.47 ± 0.08	2.04 ± 0.47	9.36 ± 0.44	26.31 ± 0.08	2.80 ± 0.01	52.02	482.31	304.261

Ash Content

From Table IV, the experimented biscuit (XYZ) had a 2.04% ash content, which is higher than the ash content of the control sample (WHT). The increase in the ash content of the experimented biscuit has alluded to the presence of groundnut seed coat flour, which has a higher mineral content. This finding aligns with the findings of Win et al. [22].

Protein Content

From Table IV, the protein content of the experimented sample was 9.36%, which indicated a higher value than that of the control sample. This finding is attributed to the high protein content of nuts and agrees with the findings of Arancon [23] but contradicts the findings of Gupta et al. [24] that compositing wheat flour with barley of 10%, 20%, 30%, and 40% leads to a decrease in the protein content. Introducing groundnut seed coat flour as a composite ingredient can proportionally cause a rise in the protein content of biscuits, hence beneficial for the repair of tissues and building of body tissues in human nutrition.

Fat Content

The fat content of the experimented biscuit sample (XYZ) and the control sample (WHT) was 26.31% and 26.21%, respectively, which indicates a significant difference. The fat content of the experimental sample increased as a result of small portions of the cotyledons that found their way inadvertently into the groundnut seed coating flour. This result is consistent with Banureka and Mahendran [20], that a blend of watermelon seed flour and cassava flour in 90:10 ratios and an increase in soy flour from 0 to 25% in biscuit production can lead to an increase in fat content from 14.6% to 24.0% and act as an essential component for fat-soluble nutrient absorption, fill fat cells, and insulate the body to keep it warm.

Crude Fibre Content

Table IV presents the approximate composition of the experimented biscuit (XYZ) and the control biscuit (WHT). The crude fiber content ranged from 2.80% to 1.87%, respectively. The amount of fiber increased as the groundnut seed coat flour was introduced. According to the FAO&WHO guidelines [25], meals should contain no more than 5 g of dietary fiber per 100g of dry matter. The fiber content of the experimented biscuits (XYZ) fell within this range. Food fiber contributes to improved cardiovascular and gastrointestinal health [25].

Carbohydrate Content and Energy Content

Table IV reveals that the carbohydrate and energy content of the experimented biscuit and the control sample was 52.02%, 52.51%, 482.31 Kcal, and 497.93 Kcal, respectively. The carbohydrate and energy content of the experimented biscuit (XYZ) was reduced as a result of the fact that; groundnut seed coat flour has a high fiber content, causing its inclusion to decrease the carbohydrate and energy content of the biscuit, which does not correlate to the findings of FAO & WHO [25] that composite flours derived from vegetables and tubers have a high carbohydrate value. This shows that the carbohydrate and energy content, according to the results of the accepted biscuit, is ideal for people who want to maintain or reduce body weight. The body needs carbohydrates for vitality.

Conclusions

Groundnut seed coat flour has less water, oil absorption capacity, emulsion ability, and foaming capacity based on the functional properties analysis. The composition of wheat flour with groundnut seed coat flour for biscuit production at 30% is the ideal formulation and can lead to an increase in protein, fat, and crude fiber content and a decrease in moisture and carbohydrate content, which is beneficial in human nutrition.

Acknowledgment

We thank the Almighty God for His support and divine assistance throughout this research project. We are also grateful to all the groundnut paste/oil producing firms in Bolgatanga for making the key resource available in this research and to all the individuals who helped with guidance, positive critiques, and mentoring in this research. God bless and keep you always.

Conflict of Interest

The authors declare that they do not have any conflict of interest.