RESUMO
Due to varying changes in lifestyle, economic level and urbanization in the developing countries, the consumption of biscuit and the development of food products using composite flour have increased and are attracting much attention from researchers in bakery and pastry productions. This work reviewed the potentials of cassava, bambara groundnut and tigernut composite flours in biscuit production. This study also includes studies on the use of flours from other tubers, legumes, cereals, and fruit sources in place of wheat flour to make a variety of food products in varying amounts. It was revealed that flour made from cassava, bambara groundnut and tigernut used to produce biscuit products has the capacity of maintaining similar characteristics to products made from full-wheat flour. The finished result demonstrates the cumulative impact of this option in terms of its functional and physicochemical features, as well as the health advantages of raw mixed flour and percentage blending. In addition, composite flour is an excellent new strategy for employing unusual food products becaue its use produced goods with a range of qualities and features, depending on the types and proportions of wheat flour used in the formulation. Also this review stated some possible challenges likely to be encountered in case Nigeria changes from use of wheat flour to composite flours and blends of non-wheat flours.