The effect of processing variables on the biscuit-making potential of cocoyam-brewer’s spent grain flour blends

In developing nations, the use of composite flours in baked products through value addition is increasing. This study investigated the effect of processing variables on the biscuit-making potential of cocoyam-brewer spent grain flour (CYF-BSG) blends. Blends were prepared in ratios (100:0, 90:10, 80:20, and 70:30). Response Surface Methodology consisting of three independent variables at three levels: CYF-BSG (90:10, 80:20, and 70:30) flour blends, mixing time (5, 10 and 15 minutes), and baking time (30, 40, and 50 minutes) were employed to optimize the effects on the biscuits’ proximate and physical properties. The results showed that moisture, protein, crude fibre, carbohydrates, and ash were significantly (p