iajnfsIAJNFSIAJNFS2709-9474https://doi.org/10.47310/iajnfs.2021.v02i01.003Proximate and Acceptability of Biscuit Produced From A Blend of Cocoyam, Plantain and Wheat FlourOsei-AgyemanMillicentJerryWorlanjoOhene-AsahBrenyahFlorenceThe study was undertaken to produce an acceptable biscuit from cocoyam, pineapple and wheat flour blends based on a ratio: 100:0:0, 60:25:15 and 50:30:20. The proximate results of the biscuits produced indicated an increasing level of moisture, 5.56-8.70%, ash, 1.35-2.17%, fat, 43.8-43.90%, protein, 43.80-45.73% and carbohydrate, 36.3-43.21%. Data were subjected to Analysis of Variance (ANOVA) and Tukey Test was used to determine the significant difference among the various samples in duplicates. The study recorded a significant (p<0.05) difference between all composite samples and the control. It was found out that biscuit sample C (50% wheat flour, 30% cocoyam flour, 20% plantain flour) was accepted by the panelists.