African nutmeg, a possible local substitute for a commercial food flavourant, remains largely underutilized in Nigeria. Its application potential in cookie production was investigated in this study. African nutmeg (Monodora myristica) seed flour (ANM) was produced using standard method. The flour was substituted for vanilla flavour (VFL) in ratio of 0, 1, 2, 3, and 3.5 g and functional properties of the flour blends (water absorption capacity (WAC), oil absorption capacity (OAC), and bulk density) were determined, using standard methods. Cookies were developed and characterized chemically, physically (colour) and organoleptically using the AOAC method, a colourimeter and sensorypanellistsrespectively. Data were analysed using ANOVA at p<0.05. Replacement of vanilla with African nutmeg had no significant effect on bulk density (0.62g/cm3 – 0.68 g/cm3), but significantly affected WAC (133-142%) and OAC (147-156%) of flour blends. Crude protein (9.44-15.49%), crude fat (3.17-6.50%), total ash (2-2.73%) and crude fibre (0.12-0.23%) contents of the cookie increased, whilst metabolizable energy (385.33-367kcal) decreased. There were reductions in pH (6.83-6.53) and TSS (5.80-1.20). Brown index of the snack increased with addition of nutmeg. Antioxidant indicators (flavonoids, DPPH and phenol) varied among cookie samples. Antinutrients, saponin, tannin and oxalate, were within tolerable limits. All cookie samples were judged acceptable by the panellists, with SLZ being the most acceptable. An acceptable and nutritious snack was produced at 100% replacement. M. myristica seed could serve as substitute for vanilla in the production of cookies and other related snacks.
African nutmeg, a possible local substitute for a commercial food flavourant, remains largely underutilized in Nigeria. Its application potential in cookie production was investigated in this study. African nutmeg (Monodora myristica) seed flour (ANM) was produced using a standard method. The flour was substituted for vanilla flavour (VFL) in ratio of 0, 1, 2, 3, and 3.5 g and functional properties of the flour blends (water absorption capacity (WAC), oil absorption capacity (OAC), and bulk density) were determined, using standard methods. Cookies were developed and characterized chemically, physically (colour) and organoleptically using the AOAC method, a colourimeter and sensory panellists respectively. Data were analysed using ANOVA at p<0.05. Replacement of vanilla with African nutmeg had no significant effect on bulk density (0.62 g cm −3 -0.68 g cm −3 ), but significantly affected WAC (133-142 %) and OAC (147-156 %) of flour blends. Crude protein (9.44-15.49 %), crude fat (3.17-6.50 %), total ash (2-2.73 %) and crude fibre (0.12-0.23 %) contents of the cookie increased, whilst metabolizable energy (385.33-367 kcal) decreased. There were reductions in pH (6.83-6.53) and . Brown index of the snack increased with addition of nutmeg. Antioxidant indicators (flavonoids, DPPH and phenol) varied among cookie samples. Antinutrients, saponin, tannin and oxalate, were within tolerable limits. All cookie samples were judged acceptable by the panellists, with SLZ being the most acceptable. An acceptable and nutritious snack was produced at 100 % replacement. M. myristica seed could serve as substitute for vanilla in the production of cookies and other related snacks.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.