Nutritional Composition of Biscuits from Wheat-Sweet Potato-Soybean Composite Flour

Ponka, Roger; Bertrand, Bisso Monesso Marvist; Zomegni, Gaston; Nouhman, Bissada; Fokou, Élie

doi:10.1155/2022/7274193

Cited by 7 publications

(5 citation statements)

References 18 publications

(21 reference statements)

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“…So that the more durian seed flour is added, the proportion of gluten derived from wheat flour in the dough will decrease. The interaction between starch and protein is important to provide structure to the dough caused by strong flour, over-frying, insufficient amount of water, or excessive mixing which can make the texture of the dough tough and tough [9,[22][23][24][25]. The taste of durian seed flour and durian flesh has a very different taste, this is in line with previous studies which state that the taste of durian seeds is not the same as the taste of the sweet durian flesh.…”

Section: Discussionsupporting

confidence: 81%

Substitution of Durian Seed Flour and Butterfly Pea Flower Extra in Donuts as Children's Healthy Snack

Isnaini,

Harahap

2023

Dis.Prev.Public Heal J.

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Background: Snacks, of course, cannot be separated from human life, especially for children who are growing up. Technological developments have made local food commodities utilize waste durian seeds and use butterfly pea flowers. Durian seed flour and butterfly pea flower have good nutritional content for children's food. Method: This study is an experimental study with a Completely Randomized Design (CRD) with two treatments. (Treatment A) 170 grams of wheat flour + 30 grams of durian seed flour + butterfly pea flower extract, (Treatment B) 140 grams of wheat flour + 60 grams of durian seed flour + butterfly pea flower extract. The organoleptic test assessment was carried out by 25 untrained panelist subjects who were carried out at the Mandiri College Elementary School, Siombak, Medan Marelan. Results: From the above results we can see that treatment A with the addition of 30 grams of durian seed flour and extra butterfly pea flowers was the most preferred in terms of aroma, texture, color, and taste. The color category has a very fond interest with a value of 4.04, the aroma category has a liking interest with a value of 3.96, the texture category has a very fond interest with a value of 4.08, the taste category has a very like interest with a value of 4.28. Conclusion: Substituting durian seed flour and extra butterfly pea flowers for donuts can be another solution for healthy snacks for elementary school children.

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Section: Discussionsupporting

confidence: 81%

Substitution of Durian Seed Flour and Butterfly Pea Flower Extra in Donuts as Children's Healthy Snack

Isnaini,

Harahap

2023

Dis.Prev.Public Heal J.

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“…This is due to the protein and fat level of mocaf biscuits with the supplementation of high soybean flour which contributes to the calorie calculation. Those values are higher compared to 349.4 kcal/100 g found in biscuit [22].…”

Section: Mocaf Biscuits' Content For Proximate and Caloriecontrasting

confidence: 53%

“…The moisture content of the raw material has an impact on the moisture content of the end product. According to Hapsari et al [22] and Hasanah et al [23] that moisture content of Raja, Ambon and Nangka banana were 74.39, 72.94 and 77.54%, respectively. In addition, the moisture content of soybean, mung bean and red bean flour were 7.49, 5.63 and 7.60% [21,22].…”

Section: Mocaf Biscuits' Content For Proximate and Caloriementioning

confidence: 96%

Study of Mocaf Biscuits Made from a Combination of Bean Flour and Banana Puree Types

Ratnawati,

Desnilasari,

Indrianti

et al. 2023

BIO Web Conf.

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Mocaf (modified cassava flour) is a locally sourced ingredient that can be an alternative in making complementary biscuits. However, the low protein content in mocaf, it is necessary to add ingredients that contain high protein, one of which is beans. The addition of banana puree also intended to increase its nutritional content of biscuit because bananas contain inulin. The aims of this research were to investigated the influence of combination of bean flour and banana puree types to the chemical characteristics of mocaf biscuit. This study employed a Completely Randomized Design with two factors : bean flour types (soybean, mung bean, and red bean flour) and banana puree types (Raja, Ambon, and Nangka). It was observed that the proximate, calorie, total sugar, total dietary fiber (TDF) and inulin content of mocaf biscuit. The results showed that the bean flour and banana puree types had a significantly affected on the TDF and inulin content of mocaf biscuit. Mocaf biscuit which fullfilled SNI 01-7111.2-2005 for complementary biscuits was sample A2B3 (mung bean flour and Nangka banana puree) with 4.90% moisture content, 1.82% ash, 10.50% protein, 16.30% fat, 71.38% carbohydrate, 474.21 kcal/100g, 21.50% total sugar, 4.85% TDF and 1.77% inulin.

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“…It is a major part of the economy and the third most important crop in Nepal (AITC, 2021). The grain has protein and calorie value and is mainly used for bread and biscuits purposes these days (Roger et al, 2022). It is also used in feed mills, cake, pasta, spaghetti and macaroni.…”

Section: Introductionmentioning

confidence: 99%

Genotype × environment interaction and selection parameters for high yielding wheat genotypes under irrigated and heat stress environment

Bhandari,

Poudel

2024

J of Sust Agri & Env

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IntroductionWheat is a significant contributor to the food and nutritional security of the world. Due to climatic constraints and heat stress condition, the potentiality of wheat to eradicate existing hunger and malnutrition has been severely limited all around the world.Materials and MethodsTo evaluate the performance and stability of elite wheat genotype under irrigated and heat stress environment, a field experiment was conducted during the wheat growing season of 2020, 2021 and 2022 under irrigated and heat stress environment that altogether created six distinct wheat growing environments.ResultsThe combined ANOVA revealed that all quantitative traits studied were significantly influenced by heat stress environments (p < 0.01). Which Won Where (WWW) model revealed, Bhairahawa lines (BL) 4407, Nepal lines (NL) 1384 and NL 1346 performed best under irrigated environments of 2020, 2021 and 2022 while BL 4407, NL 1384 and NL 1381 performed best under heat stress environment of 2020, 2021 and 2022. WWW model showed, NL 1369, NL 1386 and NL 1376 as the most stable genotypes across irrigated and heat stress environment. The phenotypic correlation, path analysis, network diagram, cluster analysis and cluster based principal component analysis analysis revealed traits, days to booting (DTB), plant height (Ph), spike length (SL), ten spike weight (TSW) and thousand kernel weight (TKW) are most closely associated with grain yield of wheat.ConclusionHigh yielding genotypes should be selected based on earliness in DTB, longer Ph, SL and higher TSW and TKW under both environments. Breeding for taller genotypes should specifically be focused to obtain high yielding genotypes under heat stress environments.

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Nutritional Composition of Biscuits from Wheat-Sweet Potato-Soybean Composite Flour

Cited by 7 publications

References 18 publications

Substitution of Durian Seed Flour and Butterfly Pea Flower Extra in Donuts as Children's Healthy Snack

Substitution of Durian Seed Flour and Butterfly Pea Flower Extra in Donuts as Children's Healthy Snack

Study of Mocaf Biscuits Made from a Combination of Bean Flour and Banana Puree Types

Genotype × environment interaction and selection parameters for high yielding wheat genotypes under irrigated and heat stress environment

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