Physical, nutritional, and sensory quality of rice‐based biscuits fortified with safou (Dacryodes edulis) fruit powder

Abstract

The reduction of postharvest losses in rice and safou is imperative to increase productivity in their respective value chains. In this study, fine broken rice grains were used to produce rice flour and subsequently rice‐based biscuits. The biscuits were further fortified with safou powder, and the physical, nutritional, and sensory quality and stability during storage of the different types of biscuits were analyzed using standard methods. Fine or nonsandy biscuits had peak particle size of 500 µm, while medium (slightly sandy) and large (sandy) biscuits had peak particle sizes of 1,000 µm and 1,400 µm, respectively. The hardness varied from 5.7 ± 2.3 N for biscuits with large particles to 16.1 ± 4.4 N for biscuits with fine particles. Fortification of biscuits with sour safou increased the protein and amino acid content of the biscuits. Tryptophan was absent in both safou and the biscuits produced. There was an increase in phosphorus, potassium, calcium, magnesium, copper, iron, manganese, and aluminum following fortification with safou. Nonsandy biscuits dissolved faster in the mouth (melt) during consumption than the other biscuits although most of the biscuits were perceived to be low in melting and buttery. Nonsandy biscuits were rated as “very good,” while slightly sandy and sandy were rated as “good.” Safou rice‐based biscuits were perceived as “very good,” while simple rice biscuits were perceived as “good.” Fortification of rice biscuits with safou increased the protein, essential amino acid, and mineral contents of the biscuits with very appreciable taste. These biscuits can be used to help fight protein, iron, and zinc malnutrition and in mitigating postharvest losses of underutilized broken rice and safou especially sour safou.

Optimization of the Formulation of Rice Biscuits Supplemented with D. Edulis (L.) Powder Using Response Surface Methodology

“…The method described by Eyenga et al [ 14 ] was used to prepare powder from raw safou fruits. Briefly, the fruits were sorted, washed twice with distilled water, and cut into two halves using a stainless steel knife.…”

“…Rice flour was prepared following the method of Eyenga et al [ 14 ]. Samples of rice was winnowed, washed, and soaked in distilled water for 8 h at room temperature (25 ± 2°C).…”

“…Then, the rice was crushed in a regular corn mill (dry milling) before completely drying the flour to 10%–12% moisture. The dried powder was sieved in order to bring the particle sizes to uniform at 50 μ m, and its chemical composition previously determined [ 14 ] is consigned in Table 1 .…”

“…Safou ( D. edulis (L.)) a highly perishable local food [ 11 ] stands as an example of those ingredients which can be valorized in the preparation of functional biscuits for improving its sustainability. Safou is available in Cameroon and contains on the dry weight basis 33–65% of lipids, 15–30% of proteins, 2–5% of ash [ 12 ], and several bioactive compounds [ 13 , 14 ]. Safou pulp is rich in saturated fatty acids and several studies have highlighted their potential for the management of cardiovascular diseases [ 15 ].…”

“…Several studies have reported the use of safou pulp in bakery products [ 16 , 17 ]. In a study recently conducted by Eyenga et al [ 14 ], the nutritional and health-promoting benefits of biscuits made with a composite flour containing wheat, rice, margarine, and safou pulp powder were shown. However, the final quality and acceptability of the biscuits were influenced by the quantity of each ingredient in the formulation.…”