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...
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| Formato: | Artigo |
| Idioma: | English |
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Elsevier
2023-12-01
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| Series: | Future Foods |
| Subjects: | |
| Acceso en liña: | http://www.sciencedirect.com/science/article/pii/S2666833523000503 |
| _version_ | 1827582715104329728 |
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| author | Bilkissou Njapndounke Romial Joel Ngouénam Edith Marius Foko Kouam Gires Teboukeu Boungo Julie Mathilde Klang François Zambou Ngoufack |
| author_facet | Bilkissou Njapndounke Romial Joel Ngouénam Edith Marius Foko Kouam Gires Teboukeu Boungo Julie Mathilde Klang François Zambou Ngoufack |
| author_sort | Bilkissou Njapndounke |
| collection | DOAJ |
| description | 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 < 0.05) difference in the pasting and nutritional properties of the blend flours. When it comes to optimization of the blend flour proportion for biscuit production, the appropriate flour ratio was 79.42 % (banane cochon flour) and 20.59 % (cowpea flour). This gave an optimal gluten-free biscuit with protein content that increased from 6.8 % to 11.64 %, while the lipid and reducing sugar content were maintained at a low amount of 18.73 % and 12.33 % respectively. The formulated product had a glycemic load of 18.9, acceptability score of 7.18 and was microbiologically safe for consumption for three months. |
| first_indexed | 2024-03-08T22:55:35Z |
| format | Article |
| id | doaj.art-8067f6315f454d22912e159e04db6e1b |
| institution | Directory Open Access Journal |
| issn | 2666-8335 |
| language | English |
| last_indexed | 2024-03-08T22:55:35Z |
| publishDate | 2023-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Future Foods |
| spelling | doaj.art-8067f6315f454d22912e159e04db6e1b2023-12-16T06:10:21ZengElsevierFuture Foods2666-83352023-12-018100264Mixture 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 biscuitBilkissou Njapndounke0Romial Joel Ngouénam1Edith Marius Foko Kouam2Gires Teboukeu Boungo3Julie Mathilde Klang4François Zambou Ngoufack5Laboratory of Microbiology, Department of Microbiology, Faculty of Science, University of Yaoundé I, P.O Box 812 Yaoundé, Cameroon; Corresponding author.Laboratory of Microbiology, Department of Microbiology, Faculty of Science, University of Yaoundé I, P.O Box 812 Yaoundé, CameroonDepartment of Physiological Sciences and Biochemistry, Faculty of Medicine and Pharmaceutical Sciences, University of Dschang, CameroonDepartment Biochemistry, Faculty of Science, University of Bamenda, PO Box 39 Bambili, CameroonResearch Unit of Biochemistry, Medicinal Plants, Food Science and Nutrition (URBPMAN) Department of Biochemistry, Faculty of Science, University of Dschang, P.O Box 67, Dschang, CameroonDepartment of Physiological Sciences and Biochemistry, Faculty of Medicine and Pharmaceutical Sciences, University of Dschang, Cameroon; Research Unit of Biochemistry, Medicinal Plants, Food Science and Nutrition (URBPMAN) Department of Biochemistry, Faculty of Science, University of Dschang, P.O Box 67, Dschang, CameroonThis 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 < 0.05) difference in the pasting and nutritional properties of the blend flours. When it comes to optimization of the blend flour proportion for biscuit production, the appropriate flour ratio was 79.42 % (banane cochon flour) and 20.59 % (cowpea flour). This gave an optimal gluten-free biscuit with protein content that increased from 6.8 % to 11.64 %, while the lipid and reducing sugar content were maintained at a low amount of 18.73 % and 12.33 % respectively. The formulated product had a glycemic load of 18.9, acceptability score of 7.18 and was microbiologically safe for consumption for three months.http://www.sciencedirect.com/science/article/pii/S2666833523000503Banane cochonBlend flourCowpeaOptimal gluten-free biscuitMixture design |
| spellingShingle | Bilkissou Njapndounke Romial Joel Ngouénam Edith Marius Foko Kouam Gires Teboukeu Boungo Julie Mathilde Klang François Zambou Ngoufack 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 Future Foods Banane cochon Blend flour Cowpea Optimal gluten-free biscuit Mixture design |
| title | 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 |
| title_full | 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 |
| title_fullStr | 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 |
| title_full_unstemmed | 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 |
| title_short | 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 |
| title_sort | 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 |
| topic | Banane cochon Blend flour Cowpea Optimal gluten-free biscuit Mixture design |
| url | http://www.sciencedirect.com/science/article/pii/S2666833523000503 |
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