Quality characteristics of Biscuits Produced from wheat-African-Locust Beans Pulp Flour Blends (original) (raw)
Related papers
2008
The use of wheat and soybean flour blends in the preparation of biscuits was studied. The flour blends of wheat (WF) and soybean (SF) were composite at replacement levels of 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80% and 90%. The proximate composition of the various flour blends used for the preparation of biscuits were determined using standard methods. The biscuits produced were evaluated for their proximate composition and sensory attributes. From the results, the protein content of the blends increased steadily with increasing content of soybean flour (SF) (13.18% in 90:10, WF: SF to 27.44% in 10: 90, WF: SF) while carbohydrate decreased. Similarly, the protein content of the biscuits increased with increasing supplementation with soybean flour. The protein content of biscuits increased from 12.08% in 90:10, WF: SF to 25.48% in 10: 90, WF: SF samples. In the same way, the energy content of the biscuits increased as the level of soybean flour inclusion increased. The energy content o...
Production and Quality evaluation of biscuits made from the blend of cow peas and wheat flour
Cowpea-wheat blend, 2020
Cowpea is an indigenous legume to sub-Saharan Africa, is mainly grown in the dry savanna areas as an intercrop with millets, sorghum, groundnut, and maize. Cowpea grains rich in protein are consumed in different forms in several parts of the tropics. The average grain yield of cowpea in West Africa is approximately 492kg/ha, which is much lower than its potential yields. Wheat on the other hand is the world’s most important food grain. It provides about 20% of the total food calories and proteins to the people of the world. It is the main staple in 43 countries for at least 35% of the world’s population. Dependence upon wheat varies widely with the geographic region: in Europe, over 30% of the food calories are derived from wheat, while in some South-East Asian countries, where rice is the staple, less than 10% of the calories would be derived from wheat. Effect of blending 50 to 250 g kg−1 cowpea flour in wheat flour on rheological, baking and sensory characteristics of biscuits will be studied. The prevalence of protein energy malnutrition is increasing in developing economies, especially in Kenya owing to poverty and consumer’s reliance on plant sources to meet their energy requirements. Food diversification is one tool to eliminate protein-energy malnutrition and pulses hold the potential for their utilization in cereal-based products to improve the protein quality. For this purpose, different wheat varieties will be used for preparation of flour blends that will further be evaluated for their quality and their potential application in baked products, biscuits in this case. The wheat and cowpea flour blends will be prepared in five blending ratios including B1 (90:10), B2 (40:60), B3 (65:35), B4 (78:22), and B5 (53:47); respectively. The D-optimal mixture design software will be used for flour blend formulation. Biscuit and extrudate products from cowpea and wheat blends will be analyzed. Quality characteristics parameter to be used for value-added products includes physical, functional, proximate, mineral, and microbial quality. Furthermore, bioactive components and sensory quality evaluation will also be investigated. The biscuit samples will be prepared at a baking temperature of 205 °C for a 10-minutes of holding time. The extrudate samples will as well be manufactured at feed moisture (18 and 21%), barrel temperature (100, 110, and 120 °C), and screw speed (175 and 220 rpm).
Food and Environment Safety Journal, 2021
Protein and vitamin A deficiencies are two public health concerns in Nigeria. This study investigated the quality attributes of biscuits prepared from yellow fleshed cassava flour (YFCF) and quality protein maize flour (QPMF). The proximate, mineral and antinutrient composition, β-carotene content and color attributes of the composite flour and biscuits were determined. Data were subjected to analysis of variance and the means separated by Duncan's Multiple Range Test. The protein and βcarotene contents of the flour blends ranged from 5.69 to 8.54% and 1.45 to 2.76 µg/g, respectively. On the other hand, the biscuits contained 11.38 to 14.6% protein and 1.35 to 1.82 µg/g β-carotene. The protein, ash, crude fiber, spread ratio and mineral composition of biscuits increased as QPMF increased. The hardness of the biscuits decreased with increase in QPMF. Furthermore, the mean sensory scores of the biscuits revealed that they were liked moderately. However, the most acceptable biscuit was the one prepared from 20% YFCF and 80% QPMF.This study has demonstrated the possibility of producing acceptable biscuit from quality protein maize, which could be used in school feeding programmes in Nigeria.
Asian Journal of Agriculture and Food Sciences, 2018
Composite flours are used for bakery products to improve the nutritional value and reduce the reliance on wheat importation. The present study was aimed at assessing the effect of supplementing whole wheat flour with acha and red kidney bean flours on the physical properties, proximate composition, mineral and sensory characteristics of biscuits made from the blends. Blend ratios used were 100:00:00 (T1, control sample), 75:25:00 (T2), 75:00:25 (T3) and 50:25:25 (T4) (whole wheat: acha: kidney bean flour). The result showed that all the parameters varied with the composition of flours in the blends. The biscuit weight, diameter, thickness and spread ratio ranged from 16.32 to 19.08g, 4.02 to 4.40cm, 0.69 to 0.78cm and 5.33 to 6.38 respectively. Incorporation of kidney bean flour in the blends led to the reduction in spread ratio of the biscuit. The protein, fat, ash, crude fibre and carbohydrate contents in the biscuits ranged from 11.73 to 15.20%, 16.34 to 17.95%, 1.52%, to 1.73%, ...
2019
Physical, proximate and sensory properties of biscuits produced from different blends of maize and tigernut flour were evaluated. The blends (Maize flour: Tigernut flour) were: A 100:0; B 90:10; C 80:20; D 70:30; E 60:40; F 50:50. Diameter, height, weight, spread ration, bulk density and dispersibility of the maize-tigernut biscuits ranged from 4.00 – 4.05cm, 0.30 – 0.60cm, 16.42 20.99g, 6.66 – 10.05, 0.61 0.65g/ml and 75 – 78% respectively. Moisture, protein, fat, crude fibre, ash and carbohydrate respectively, were 3.70 4.60%, 3.94 11.72%, 21.17 24.17%, 1.21 2.32%, 2.03 3.38% and 55.52 66.27%. Energy varied from 471.37 – 497.21 Kcal/100g. Sample E with 40% tigernut flour was significantly (P≤0.05) the highest in protein and least in carbohydrate. There was slight to moderate degree of likeness for the sensory attributes (aroma, appearance, colour, crispness, flavour, mouthfeel, texture and overall acceptability) of the biscuits with the aroma, colour, flavor and mouthfeel of sampl...
F1000Research, 2021
Background Protein-energy deficiency (PEM) is still a major health issue in developing countries, and it is the leading cause of disease and death in children under the age of 5 years. Methods 100:0:0; 90:5:5; 80:10:10; 70:15:15; 60:20:20; and 50:25:25 per cent wheat:haricot bean: orange-fleshed sweet potato (OFSP) flours were used to make composite cookies. Standard methods were used to evaluate the proximate structure, physical properties, and sensory assessment. A one-way analysis of variance (ANOVA) model was used to statistically evaluate the data using the statistical analysis system (SAS) software package, version 9.0 standard methods. Results The results showed that partially replacing wheat with haricot bean and OFSP increased the proximate composition significantly. When wheat was replaced with haricot bean and OFSP, the physical characteristics of the biscuits did not vary significantly from those of biscuits made entirely of wheat flour. Sensory acceptability (appearance...
Evaluation of Biscuits Prepared From Cowpea Flour (Vigna Unguiculata)
2019
Biscuit is a primarily flour-based baked food product. They are prominent ready-to-eat baked snack among the people. Biscuits were prepared from 3 flour blends of cowpea, moth bean and rice flour. The nutritional composition and sensory characteristics of biscuits were evaluated using standard methods. The investigation was carried out in the Food Science and Nutrition Department, College of Home Science, CSAU&T, Kanpur. The objective of this paper is to prepare biscuits from three different combinations of cowpea flour, moth bean flour and rice flour viz. 5:25:50, 10:20:50 and 15:15:50 percent to prepare flour mix. This study was aimed to analyze the nutritional and sensory quality of biscuits. It was noticed that incorporation of cowpea flour at 5% was “liked slightly” but it is higher in content of protein and iron in it. Data revealed that protein content of biscuits ranged from (6.51-9.74%) and iron content varies from (1.50-3.05 mg/100 gm). T3 incorporated sample of biscuit sa...
Acta Periodica Technologica, 2019
High dietary sugar consumption from snack can be reduced by replacing sucrose fraction with healthier sweeteners. Potentials of African locust bean pulp (ALBP) as replacement for sucrose in biscuit production from cassava-wheat flour was evaluated. ALBP was manually extracted from the yellow fruit of African locust bean and oven-dried. Sucrose contents were replaced with ALBP at 0, 25, 50, 75 and 100% in biscuit formulation using standard recipe. Baked biscuit samples were evaluated for chemical (proximate composition, minerals and phytochemical) and physicochemicals (vitamin C, Carotenoids, Total sugar, Brix and pH) properties, using standard methods. Sensory properties were evaluated on a nine-point hedonic scale by thirty panelists. Data were analysed using ANOVA at p<0.05. With increase in ALBP substitution for sucrose, there were increase in moisture (1.63-3.13 ),crude protein (9.78-11.73 %,), Ash (2.00-3.93%,) fibre (0.57- 1.1%) and fat (10.00-14.11%) contents of biscuits b...
Biscuits were produced from composite flour (wheat flour, defatted bambara groundnut flour, bambara groundnut protein isolate). Five samples of the cookies were produced from the composite flour formulation. Bambara groundnut flour was obtained by soaking, dehulling, drying and milling the bambara groundnut. Sample EMO (100 % wheat flour), served as the control. Others were sample DMO (80 % wheat flour and 20 % bambara groundnut defatted flour) formulation, sample CMO (70 % wheat flour and 30 % bambara groundnut defatted flour) formulation, sample BMO (80 % wheat flour and 20 % bambara groundnut protein isolate) formulation and sample AMO (70 % wheat flour and 30 % Bambara groundnut protein isolate) formulation. Wheat flour, defatted bambara flour, bambara isolate flour and cookies were evaluated for the composition. Proximate composition, anti-nutritional factors, functional properties of the flours were evaluated. Cookies developed from the composite flours were also evaluated for proximate composition, physical attributes and consumer acceptability. Results showed that substitution of wheat flour with bambara groundnut defatted flour and protein isolate contributed to a progressive in the protein content (up to 100 % increment). Also it was noted that with increase in bambara groundnut flour in the two blends of varying proportions there was significant increase (p < 0.05) in the protein (12.37-26.20). The addition of bambara groundnut flour decreased the water absorption capacity of composite flour from the two blends. With respect to the sensory analysis, there was no significant difference in terms of colour, taste, flavour, appearance and overall acceptability between samples with defatted flour and isolate.
Blending of wheat and soybean for development of high protein biscuits
Journal of Pharmacognosy and Phytochemistry, 2017
Protein Malnutrition is widely recognized as a major health problem. The use of protein-calorie sources of vegetable origin has been proposed a possible solution to this problem. In this regard, soybean has been used in various foods to mitigate the shortage of protein supplies. As the bakery consumption in whole world is very high, soy fortified biscuits will help in increasing intake of protein, fat and calories. The present study was conducted to blend soya bean with wheat at different levels to increase the protein content of biscuits. The different treatments were: T0 (control with no soy flour), T1 (30% SF) T2 (25% SF), T3 (20% SF), T4 (15 %SF) and T5 (10 %SF). Biscuits were evaluated for proximate composition and sensory parameters. In nutrient estimation of biscuits, protein content was maximum(19.25%) in treatment T1, fat content was highest (17.15%) in treatment T1, carbohydrate content was found maximum (64.02%) in treatment T0, and the energy value was highest (464.63Kca...