Mixture design approach for the development of a cowpea and banane cochon flour-based gluten-free biscuit: Chemical, glycemic load, sensory and microbiological characteristics of the optimal biscuit

This research aimed to formulate a protein-enriched, low lipid, low reducing sugar gluten-free biscuit from blend flour of Vigna unguiculata (cowpea) and Musa sapientum (banane cochon) which was safe for consumption and had an acceptable glycemic load. Five blend flours from banane cochon and cowpea were generated using mixture design. The former were evaluated for their pasting and physicochemical properties. Also, the numerical optimization technique was used to predict the desired protein, lipid and reducing sugar contents of the biscuit. This was followed by the evaluation of the nutritional, sensory, microbial stability and glycemic load of the optimal biscuit. This study revealed a significant (p