Consumer acceptability of acha and malted Bambara groundnut (BGN) biscuits sweetened with date palm

Abstract

Biscuits are ready to eat and convenient food product consumed among all age groups in most countries. The objective is to evaluate utilisation of acha, malted BGN and date palm flour in gluten-free, sugar-free biscuits. Mixture design was used to establish the appropriate proportion of acha, malted BGN and date palm flours for consumer acceptable biscuit. The sensory, physical, proximate and microbial properties of the biscuits were determined. The linear mixture model for taste, flavor and overall acceptability significantly (p < 0.05) explained the effect of the components on the sensory quality of the biscuits with strong correlation coefficient ranging from 0.574 for flavor to 0.944 for taste. The adequate precision was greater than 4 and the lack of fit was not significant. Hence, the linear mixture model could be used to navigate the space. Significant differences (p 0.05) existed in color, taste, flavor, texture, crispiness and overall acceptability of the biscuits. The biscuit produced with 60:10:30 acha, malted BGN and date palm, respectively was most preferred with a mean of 7.3. There was no significant difference between the preferred biscuit and the control 60:10:30 acha, malted BGN and sugar, respectively in colour, taste, flavour, texture except in crispiness. The physical properties for the most preferred biscuit are weight 23.0 g, height 3.0 g, spread ratio 7.7 and break strength 750 g with fat 20.1%, protein 11.9%, ash 2.6%, moisture 1.2%, crude fibre 4.3% and carbohydrate 60.0%. The microbial count for the most acceptable sample ranged from 1:0x10 3 to 4:0x10 3 cfu/g for bacteria and 1:0x10 4 to 5:0x10 4 cfu/g for mold/yeast. Hence, acha, malted BGN and date palm flours could produce consumer acceptable gluten-free, sugar-free biscuits. Practical implication This study demonstrates the possibility of producing consumer acceptable gluten-free, and sugar-free biscuits from acha, malted BGN and date palm fruit as sweetener. The mixture design process can be used for commercial production of these biscuits for children, adults, diabetic patients and for food security and economic impact.

Assessment of mineral content, techno-functional properties and colour of an extruded breakfast cereals using yellow maize, sorghum and date palm

“…Monitoring sodium intake is crucial, especially in cases where high blood pressure is a concern [ 37 , 38 ].…”

“…It predominantly exists as an intracellular cation, and a significant portion of this cation is bound to protein. This has an impact on osmotic pressure and contributes to maintaining normal pH levels [ 37 , 38 ]. Potassium is also vital for counterbalancing the adverse effects of sodium on blood pressure, nerve and muscle function, and the regulation of electrolytes, which are minerals in the body that can carry an elect rical charge [ 41 ].…”

Approaches to Enhance Sugar Content in Foods: Is the Date Palm Fruit a Natural Alternative to Sweeteners?

“…A large number of studies focus on the addition of date and date products (syrup, extract and powder) to dairy products [ 143 , 144 , 145 , 146 , 147 ], dessert [ 107 , 148 ] and beverages [ 109 , 149 , 150 ], candy [ 151 ], biscuits [ 152 , 153 , 154 , 155 , 156 , 157 , 158 , 159 ], bread [ 160 , 161 , 162 ], snack bars [ 163 , 164 , 165 ] and flakes [ 166 ]. This integration represents a viable and effective strategy for the creation of novel functional foods, with an improvement in functional and nutritional properties, and good sensory attributes [ 142 ].…”

Physicochemical Characteristics of Bambara Groundnut Speciality Malts and Extract

“…Abba et al [ 44 ] noted that malting BGN improved its protein content. Value-added snacks, weaning, ready-to-eat, and composite products have been made from malted BGN seeds and have shown improvement over the unmalted seeds [ 45 , 46 ]. The nutritional and functional characteristics of malted BGN in the production of Okpa , composite biscuits, flours, and infant formula, have been investigated [ 46 , 47 ], where the malted BGN samples were acceptable to consumers.…”

“…Value-added snacks, weaning, ready-to-eat, and composite products have been made from malted BGN seeds and have shown improvement over the unmalted seeds [ 45 , 46 ]. The nutritional and functional characteristics of malted BGN in the production of Okpa , composite biscuits, flours, and infant formula, have been investigated [ 46 , 47 ], where the malted BGN samples were acceptable to consumers. Bambara groundnut was subjected to steeping (36 and 48 h) and sprouting (0 to 144 h) at different times to study its physicochemical characteristics [ 48 ].…”