Nutritional quality and physicochemical properties of biscuit from composite flour of wheat, African yam bean and tigernut
This study investigated the effect of the supplementation of wheat flour with flour blends of African yam bean (AYB) and tigernut for the production of biscuits and evaluated the sensory characteristics. The composite flours were of ratio 70:25:5 (TWB), 70:20:10 (ATW), 70:15:15 (BTT) for wheat: AYB:...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-11-01
|
| Series: | Heliyon |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844023096858 |
| _version_ | 1797429645999603712 |
|---|---|
| author | Mopelola A. Dada Florence A. Bello Franca O. Omobulejo Funmilayo E. Olukunle |
| author_facet | Mopelola A. Dada Florence A. Bello Franca O. Omobulejo Funmilayo E. Olukunle |
| author_sort | Mopelola A. Dada |
| collection | DOAJ |
| description | This study investigated the effect of the supplementation of wheat flour with flour blends of African yam bean (AYB) and tigernut for the production of biscuits and evaluated the sensory characteristics. The composite flours were of ratio 70:25:5 (TWB), 70:20:10 (ATW), 70:15:15 (BTT) for wheat: AYB: tigernut, respectively, while 100 % wheat flour served as control (WTY). The composite flour samples were analyzed for proximate, functional and pasting properties. The physical and chemical properties and sensory attributes of the developed biscuits were carried out. The moisture, protein, fat, ash, crude fiber, carbohydrate, and energy contents of the composite flour ranged from 6.63 to 8.13 %, 11.22–18.36 %, 13.27–19.15 %, 0.98–0.99 %, 3.96–7.43 %, 59.97–62.55 % and 400.89 to 410.40 Kcal/100g, respectively. The results showed that protein fat, ash and crude fiber of the biscuit were improved. The water and oil absorption capacity of composite flour was low while the pasting properties of the composite flour blends reduced as the AYB flour increased. All the composite flour blend biscuit samples possessed high essential nutrients and antioxidant potential. All the biscuits samples were accepted by the panelists, however, sample BTT (70 % wheat flour+15 % AYB flour+ 15 % tigernut flour) was most accepted in appearance, aroma, taste, crispness and overall acceptability. Therefore, biscuits from the flour blends of wheat, AYB and tigernut could be nutritionally beneficial and good for adults. |
| first_indexed | 2024-03-09T09:17:10Z |
| format | Article |
| id | doaj.art-c0504999546c40fda5c362e08ca1c0d3 |
| institution | Directory Open Access Journal |
| issn | 2405-8440 |
| language | English |
| last_indexed | 2024-03-09T09:17:10Z |
| publishDate | 2023-11-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Heliyon |
| spelling | doaj.art-c0504999546c40fda5c362e08ca1c0d32023-12-02T07:06:01ZengElsevierHeliyon2405-84402023-11-01911e22477Nutritional quality and physicochemical properties of biscuit from composite flour of wheat, African yam bean and tigernutMopelola A. Dada0Florence A. Bello1Franca O. Omobulejo2Funmilayo E. Olukunle3Department of Food Science and Technology, Federal University of Technology, Akure, Ondo State, NigeriaDepartment of Food Science and Technology, University of Uyo, Uyo, Akwa Ibom State, Nigeria; Corresponding author. Department of Food Science and Technology, University of Uyo, Uyo, Nigeria.Department of Food Science and Technology, Federal University of Technology, Akure, Ondo State, NigeriaDepartment of Food Science and Technology, Federal University of Technology, Akure, Ondo State, NigeriaThis study investigated the effect of the supplementation of wheat flour with flour blends of African yam bean (AYB) and tigernut for the production of biscuits and evaluated the sensory characteristics. The composite flours were of ratio 70:25:5 (TWB), 70:20:10 (ATW), 70:15:15 (BTT) for wheat: AYB: tigernut, respectively, while 100 % wheat flour served as control (WTY). The composite flour samples were analyzed for proximate, functional and pasting properties. The physical and chemical properties and sensory attributes of the developed biscuits were carried out. The moisture, protein, fat, ash, crude fiber, carbohydrate, and energy contents of the composite flour ranged from 6.63 to 8.13 %, 11.22–18.36 %, 13.27–19.15 %, 0.98–0.99 %, 3.96–7.43 %, 59.97–62.55 % and 400.89 to 410.40 Kcal/100g, respectively. The results showed that protein fat, ash and crude fiber of the biscuit were improved. The water and oil absorption capacity of composite flour was low while the pasting properties of the composite flour blends reduced as the AYB flour increased. All the composite flour blend biscuit samples possessed high essential nutrients and antioxidant potential. All the biscuits samples were accepted by the panelists, however, sample BTT (70 % wheat flour+15 % AYB flour+ 15 % tigernut flour) was most accepted in appearance, aroma, taste, crispness and overall acceptability. Therefore, biscuits from the flour blends of wheat, AYB and tigernut could be nutritionally beneficial and good for adults.http://www.sciencedirect.com/science/article/pii/S2405844023096858BiscuitPasting propertiesAntinutritional factorAmino acid profileAntioxidant propertiesSensory attributes |
| spellingShingle | Mopelola A. Dada Florence A. Bello Franca O. Omobulejo Funmilayo E. Olukunle Nutritional quality and physicochemical properties of biscuit from composite flour of wheat, African yam bean and tigernut Heliyon Biscuit Pasting properties Antinutritional factor Amino acid profile Antioxidant properties Sensory attributes |
| title | Nutritional quality and physicochemical properties of biscuit from composite flour of wheat, African yam bean and tigernut |
| title_full | Nutritional quality and physicochemical properties of biscuit from composite flour of wheat, African yam bean and tigernut |
| title_fullStr | Nutritional quality and physicochemical properties of biscuit from composite flour of wheat, African yam bean and tigernut |
| title_full_unstemmed | Nutritional quality and physicochemical properties of biscuit from composite flour of wheat, African yam bean and tigernut |
| title_short | Nutritional quality and physicochemical properties of biscuit from composite flour of wheat, African yam bean and tigernut |
| title_sort | nutritional quality and physicochemical properties of biscuit from composite flour of wheat african yam bean and tigernut |
| topic | Biscuit Pasting properties Antinutritional factor Amino acid profile Antioxidant properties Sensory attributes |
| url | http://www.sciencedirect.com/science/article/pii/S2405844023096858 |
| work_keys_str_mv | AT mopelolaadada nutritionalqualityandphysicochemicalpropertiesofbiscuitfromcompositeflourofwheatafricanyambeanandtigernut AT florenceabello nutritionalqualityandphysicochemicalpropertiesofbiscuitfromcompositeflourofwheatafricanyambeanandtigernut AT francaoomobulejo nutritionalqualityandphysicochemicalpropertiesofbiscuitfromcompositeflourofwheatafricanyambeanandtigernut AT funmilayoeolukunle nutritionalqualityandphysicochemicalpropertiesofbiscuitfromcompositeflourofwheatafricanyambeanandtigernut |