Physicochemical properties, in vitro digestibility, antioxidant activity and consumer acceptability of biscuits prepared from germinated finger millet and Bambara groundnut flour blends
The formulation of new food products with high nutritional quality and functionality is gaining global attention. The physicochemical properties, in vitro digestibility, antioxidant activity and consumer acceptability of biscuits produced from germinated finger millet (GFM) (Eleusine coracana) and B...
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| Format: | Article |
| Language: | English |
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Elsevier
2022-10-01
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| Series: | Heliyon |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844022021375 |
| _version_ | 1828731844585062400 |
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| author | Chiemela Enyinnaya Chinma Patricia Ayuba Ibrahim Olajide Emmanuel Adedeji Vanessa Chinelo Ezeocha Elizabeth Ugbede Ohuoba Salamatu Ibrahim Kolo Ruhaimat Abdulrahman Nonyelum Laurentia Ogochukwu Anumba Janet Adeyinka Adebo Oluwafemi Ayodeji Adebo |
| author_facet | Chiemela Enyinnaya Chinma Patricia Ayuba Ibrahim Olajide Emmanuel Adedeji Vanessa Chinelo Ezeocha Elizabeth Ugbede Ohuoba Salamatu Ibrahim Kolo Ruhaimat Abdulrahman Nonyelum Laurentia Ogochukwu Anumba Janet Adeyinka Adebo Oluwafemi Ayodeji Adebo |
| author_sort | Chiemela Enyinnaya Chinma |
| collection | DOAJ |
| description | The formulation of new food products with high nutritional quality and functionality is gaining global attention. The physicochemical properties, in vitro digestibility, antioxidant activity and consumer acceptability of biscuits produced from germinated finger millet (GFM) (Eleusine coracana) and Bambara groundnut (GBGN) (Vigna subterranea) flour blends were investigated. As the proportion of GBGN flour increased in the biscuit samples, protein, in vitro protein digestibility (80.52–89.20 %), slowly digestible and resistant starch, total phenolic content and antioxidant activities increased significantly, while rapidly digestible starch, starch hydrolysis index, glycemic index and phytic acid decreased. Addition of GBGN also positively influenced the physical attributes of the biscuits. The blending of 80% GFM with 20 % GBGN resulted in a biscuit with acceptable sensory qualities such as taste, aroma, appearance, crunchiness, and overall acceptability. This study showed that GFM and GBGN flour blends could serve as functional ingredients to produce better products. |
| first_indexed | 2024-04-12T17:52:17Z |
| format | Article |
| id | doaj.art-ebbffbbe5e904a5684a9a992e0a28758 |
| institution | Directory Open Access Journal |
| issn | 2405-8440 |
| language | English |
| last_indexed | 2024-04-12T17:52:17Z |
| publishDate | 2022-10-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Heliyon |
| spelling | doaj.art-ebbffbbe5e904a5684a9a992e0a287582022-12-22T03:22:28ZengElsevierHeliyon2405-84402022-10-01810e10849Physicochemical properties, in vitro digestibility, antioxidant activity and consumer acceptability of biscuits prepared from germinated finger millet and Bambara groundnut flour blendsChiemela Enyinnaya Chinma0Patricia Ayuba Ibrahim1Olajide Emmanuel Adedeji2Vanessa Chinelo Ezeocha3Elizabeth Ugbede Ohuoba4Salamatu Ibrahim Kolo5Ruhaimat Abdulrahman6Nonyelum Laurentia Ogochukwu Anumba7Janet Adeyinka Adebo8Oluwafemi Ayodeji Adebo9Department of Food Science and Technology, Federal University of Technology Minna, Nigeria; Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, 2028, Gauteng, South Africa; Corresponding author.Department of Food Science and Technology, Federal University of Technology Minna, Nigeria; Department of Administration, Catering Services Unit, Federal Medical Center, Keffi, NigeriaDepartment of Food Science and Technology, Federal University Wukari, Wukari, NigeriaDepartment of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, NigeriaDepartment of Food Science and Technology, Federal University of Technology Minna, NigeriaDepartment of Food Science and Technology, Ibrahim Badamasi Babangida University, Lapai, NigeriaDepartment of Food Science and Technology, Federal University of Technology Minna, NigeriaDepartment of Food Science and Technology, Rivers State University of Science and Technology, Port Harcourt, NigeriaFood Evolution Research Laboratory, School of Tourism and Hospitality, College of Business and Economics, University of Johannesburg, Bunting Campus, Gauteng, South AfricaFood Innovation Research Group, Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, 2028, Gauteng, South Africa; Corresponding author.The formulation of new food products with high nutritional quality and functionality is gaining global attention. The physicochemical properties, in vitro digestibility, antioxidant activity and consumer acceptability of biscuits produced from germinated finger millet (GFM) (Eleusine coracana) and Bambara groundnut (GBGN) (Vigna subterranea) flour blends were investigated. As the proportion of GBGN flour increased in the biscuit samples, protein, in vitro protein digestibility (80.52–89.20 %), slowly digestible and resistant starch, total phenolic content and antioxidant activities increased significantly, while rapidly digestible starch, starch hydrolysis index, glycemic index and phytic acid decreased. Addition of GBGN also positively influenced the physical attributes of the biscuits. The blending of 80% GFM with 20 % GBGN resulted in a biscuit with acceptable sensory qualities such as taste, aroma, appearance, crunchiness, and overall acceptability. This study showed that GFM and GBGN flour blends could serve as functional ingredients to produce better products.http://www.sciencedirect.com/science/article/pii/S2405844022021375CerealBiscuitGluten-freeAntioxidantAntinutrientsTexture |
| spellingShingle | Chiemela Enyinnaya Chinma Patricia Ayuba Ibrahim Olajide Emmanuel Adedeji Vanessa Chinelo Ezeocha Elizabeth Ugbede Ohuoba Salamatu Ibrahim Kolo Ruhaimat Abdulrahman Nonyelum Laurentia Ogochukwu Anumba Janet Adeyinka Adebo Oluwafemi Ayodeji Adebo Physicochemical properties, in vitro digestibility, antioxidant activity and consumer acceptability of biscuits prepared from germinated finger millet and Bambara groundnut flour blends Heliyon Cereal Biscuit Gluten-free Antioxidant Antinutrients Texture |
| title | Physicochemical properties, in vitro digestibility, antioxidant activity and consumer acceptability of biscuits prepared from germinated finger millet and Bambara groundnut flour blends |
| title_full | Physicochemical properties, in vitro digestibility, antioxidant activity and consumer acceptability of biscuits prepared from germinated finger millet and Bambara groundnut flour blends |
| title_fullStr | Physicochemical properties, in vitro digestibility, antioxidant activity and consumer acceptability of biscuits prepared from germinated finger millet and Bambara groundnut flour blends |
| title_full_unstemmed | Physicochemical properties, in vitro digestibility, antioxidant activity and consumer acceptability of biscuits prepared from germinated finger millet and Bambara groundnut flour blends |
| title_short | Physicochemical properties, in vitro digestibility, antioxidant activity and consumer acceptability of biscuits prepared from germinated finger millet and Bambara groundnut flour blends |
| title_sort | physicochemical properties in vitro digestibility antioxidant activity and consumer acceptability of biscuits prepared from germinated finger millet and bambara groundnut flour blends |
| topic | Cereal Biscuit Gluten-free Antioxidant Antinutrients Texture |
| url | http://www.sciencedirect.com/science/article/pii/S2405844022021375 |
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