Physicochemical Properties of Pro-Vitamin a Cassava-Wheat Composite Flour Biscuit (original) (raw)
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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.
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The quality of bread produced from wheat, cashew nut flour and pro-vitamin –A- cassava flour blends were evaluated. Pro-vitamin -A -cassava flour and Cashew nut flour were prepared. Wheat, pro-vitamin A cassava flour and cashew nut flour were made into blends ration of 100%:0%:0% sample A, 90%:5%:5% sample B, 80%:15%:5% sample C, 85%:10%:5% Sample D and sample E, 75% 20%:5% respectively. Result analysis revealed increase in physiochemical properties as blending increased. The moisture content, Protein content, Fat content, Carbohydrate and Pro-vitamin A contents increased constantly with increase in blending. The oil absorption capacity decreased with blending. Other functional properties such as Water absorption capacity, Bulk density, swelling index, loaf height, and loaf volume increased as blends ration increases. Sensory characteristic reflected a down turn progression as blending was increased. Increase in cashew nut flour led to increase in chemical and functional quality...
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Biscuit is a ready-to-eat, convenient, and inexpensive food product. It is one of many baked products often make with wheat flour. Nonetheless, people with gluten intolerance cannot consume wheat flour. In this research, gluten-free biscuits made with a composite flour of cassava and cowpea with different ratio (90:10, 80:20, and 70:30). The result has shown that gluten-free biscuits with 70:30 gave the highest dietary fibre content (20.54±0.32%). The combination of 70:30 cassava flour (CF) and cowpea flour (CPF) gave lightness (L*) value 60.58±1.22 means darker colour to biscuits with 4.13±0.07% of moisture content. From the scoring test, the panellists were perceived F3 as having less crunchy texture (3.51±1.20), less intensity of foreign aroma (2.60±0.87), brown colour (4.37±1.10), and slight foreign taste detected (3.01±1.10). From the hedonic test result, the panellists were neutral in the acceptances of texture (4.44±1.37), foreign aroma (4.94±1.20), and colour (4.96±1.2). The...
Functional properties and biscuit making potential of soybean and cassava flour blends
Plant Foods for Human Nutrition, 2003
Functional properties of the blends were determined. Biscuits were produced from the blends and evaluated for their protein and fat contents, and physical and sensory properties. The SF had a greater capacity to absorb water and oil than the blends which increased with increasing levels of SF. The bulk densities of the blends were low which would be an advantage in the formulation of supplementary foods. The flour blends also exhibited low emulsifying properties, thus, would not be useful in products where emulsion activity is of prime importance. The foam capacity of the blends was low, but foams prepared from them were moderately stable. All the flours showed good gel forming capacity. The protein and fat contents of the flour blend biscuits increased with increasing levels of SF. The width, thickness and spread ratio were not significantly (p > 0.05) different among the flour blend biscuits. Biscuits weights, however, decreased with increased SF substitution. Sensory evaluation indicated that there were no significant differences in color, texture, flavor, taste and overall acceptability of the flour blend biscuits. At 50% level of SF incorporation, biscuits had higher scores for all the sensory attributes evaluated. Above this level, biscuits received lower sensory scores.
Chemical and Nutritional Evaluation of Biscuit Processed from Cassava and Pigeon Pea Flour
Cassava is an important crop in the tropics. The use of cassava flour and pigeon pea flour in the manufacture of biscuit is uncommon. The chemical and nutritional evaluation of biscuit processed from cassava and pigeon pea flour was investigated. Commercial and cassava based biscuit were evaluated for chemical and nutritive properties. Sensory evaluation was done by a ten member panel randomly selected from male and female adults. One hundred percent cassava biscuit was significantly higher than other biscuit samples in Hydrocyanide (HCN) at P<0.05. The crude protein and ash content of 30% cassava pigeon pea biscuit was significantly higher than other biscuit samples. Commercial biscuit was higher in crude fat (13.54%), crude fibre (0.85%) and moisture content (4.8%). Sensory evaluation showed that commercial biscuit, 30% cassava-pigeon pea biscuit and 100% cassava biscuit were not significantly different from each other in colour. Higher scores was given to 30% cassava-pigeon biscuit. The taste, texture, flavour and general acceptability of 100% cassava biscuit and commercial biscuit were not significantly different from each other. Generally, acceptable biscuit was processed from 100% cassava flour and 30% cassava pigeon flour. Thirty percent cassava pigeon biscuit gave better nutrient attributes and sensory scores than commercial biscuit.
Nigerian Food Journal, 2007
Biscuits were produced from wheat-"acha" (7:3) composite flour (WAF) and soybean flour (SBF) blends. The various ratios of WAF to SBF used were 100:00, 95:05, 90:10, 85:15, 80:20 and 70:30. The biscuits were analyzed for physical (weight, spread ratio, break strength), chemical (protein, fats, ash, carbohydrate, water), in-vitro (protein and starch) digestibility and organoleptic (colour, taste, odour, texture) qualities. The weight and break strength of the WAF-SBF biscuits decreased from 11.61.to 8.81%, and 2.11 to 1.13%, respectively, while the spread ratio increases from 4.74 to 6.43 with increase in the soybean blend (0-30%).The protein, fat and energy (calorie) content of the biscuits increased from 5.0 to 14.19%, 14.80 to 24.01% and 422.34 to 476.42 kcal/g, while the moisture, ash and carbohydrate content decreased from 2.9 to 1.56, 9.79 to 9.35 and 67.51 to 50.89%, respectively, with increase in the soybean blend (0 to 30%). The decrease in the in-vitro starch and protein digestibility of the biscuit increased from 2.09 to 11.9% and 0.18 to 2.39%, respectively with increase in the percentage (0-30%) soybean flour. Generally the mean scores for all the assessed sensory parameters decreased with increase in the soybean blend, and were significant at above 15%, p= 0.05.
Biscuit making potentials of flours from wheat and plantain at different stages of ripeness
The biscuit making potentials of wheat and plantain (stages 1 and 3 ripeness) flour blends were evaluated. Composite flours were formulated using wheat (white) and plantain flour in ratio 90/10 1 , 80/20 1 , 50/50 1, 100/0, 90/10 3 , 80/20 3 and 50/50 3 at stages 1 and 3 respectively with the superscripts representing the stage of ripeness. The functional properties of the flours, proximate composition, mineral composition and sensory attributes of the biscuit were evaluated. The loose bulk density (LBD) of flours ranged from 0.46-0.53 g/mL, the packed bulk density (PBD) ranged from 0.64-0.76 g/mL. The water absorption capacity (WAC) ranged from 1.19-2.02 g water/g flour and oil adsorption capacity (OAC) ranged from 0.50-1.00 g oil/g flour. The LBD and PBD values of the composite blends were higher than the control (100 % white wheat flour-sample D). The proximate composition ranged from 11.00 %-9.96 % for moisture, 1.21 %-1.27 % for ash, 2.98 %-4.30 % for fat, 11.82 %-12.64 % for protein, 0.97 %-1.52 % for fibre and 69.56 %-71.21 % for carbohydrate. The protein and carbohydrate value of biscuit produced from composite flour 80/20 3 (sample F) was significantly (P ≤ 0.05) lower than other biscuits. Composite flour 50/50 3 had the highest protein content (12.64 %). The observed mineral composition varied among the samples. The content of calcium, iron and phosphorus ranged from 5.89-6.14, 0.48-0.78 and 21.97-23.46 mg/100g respectively. The calcium and iron contents of biscuit produced from flour blends F was significantly (P ≤ 0.05) higher than other biscuits, while the phosphorus content of biscuit produced from composite flour 90/10 1 (sample C) was higher than other biscuit samples. Sensory evaluation of the formulated biscuit samples showed similar sensory attributes with the control.