Physicochemical and Antioxidant Properties of Whole-Wheat Biscuits Incorporated with Moringa oleifera Leaves and Cocoa Powder

Ajibola, Comfort F.; Oyerinde, Victoria Olubukola; Adeniyan, Olakunle Stephen

doi:10.9734/jsrr/2015/18070

Cited by 34 publications

(37 citation statements)

References 32 publications

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“…Sample T2 had the lowest ash content (1.52%) while sample T4 recorded the highest ash content (1.73%). The value for the control sample was 1.58% which was higher than 0.64% reported by Awan et al [36] for whole wheat biscuits but lower than 1.63% and 2.31% reported by Peter et al [40] and Ajibola et al [41] for whole wheat cookies and biscuits respectively. The ash content of a food sample is an index of the mineral element of such food.…”

Section: Proximate Composition Of Produced Biscuitscontrasting

confidence: 66%

“…The control sample (T1) had the least crude fibre value (1.65%) while sample T3 had the highest value (1.80%). The crude fibre content of the 100% whole wheat biscuit (1.65%) was higher than 1.59% reported for whole wheat cookies [40] but lower than 2.45% reported by Ajibola et al [41] for whole wheat biscuit. The crude fibre values of the composite biscuits were significantly (p<0.05) different from that of the control sample.…”

Section: Proximate Composition Of Produced Biscuitscontrasting

confidence: 65%

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Production and Quality Evaluation of Functional Biscuits from Whole Wheat Flour Supplemented with Acha (Fonio) and Kidney Bean Flours

Inyang¹,

Daniel²,

Bello³

2018

AJAFS

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Composite flours are used for bakery products to improve the nutritional value and reduce the reliance on wheat importation. The present study was aimed at assessing the effect of supplementing whole wheat flour with acha and red kidney bean flours on the physical properties, proximate composition, mineral and sensory characteristics of biscuits made from the blends. Blend ratios used were 100:00:00 (T1, control sample), 75:25:00 (T2), 75:00:25 (T3) and 50:25:25 (T4) (whole wheat: acha: kidney bean flour). The result showed that all the parameters varied with the composition of flours in the blends. The biscuit weight, diameter, thickness and spread ratio ranged from 16.32 to 19.08g, 4.02 to 4.40cm, 0.69 to 0.78cm and 5.33 to 6.38 respectively. Incorporation of kidney bean flour in the blends led to the reduction in spread ratio of the biscuit. The protein, fat, ash, crude fibre and carbohydrate contents in the biscuits ranged from 11.73 to 15.20%, 16.34 to 17.95%, 1.52%, to 1.73%, 1.65 to 1.80% and 63.36 to 68.70% respectively. Samples T3 and T4 with kidney bean flour incorporation had higher protein, dietary fibre and lower carbohydrate contents than samples T1 and T2 with no kidney bean flour incorporation. The calcium, potassium, magnesium, iron and zinc contents ranged from 36.14 â€“ 45.72mg/100g, 105.40 â€“ 128.72mg/100g, 29.60 â€“ 46.81mg/100g, 3.89 â€“ 5.12mg/100g and 2.01 â€“3.51mg/100g respectively. Incorporation of kidney bean flour enhanced the calcium, magnesium and iron contents in the biscuits. Sensory mean score values showed that samples T3 and T4 were the most preferred samples in terms of overall acceptability as their values were not significantly (p>0.05) difference from each other. It is evident from the study that acceptable biscuits of improved nutritional value and high dietary fibre content could be produced from whole wheat flour supplemented with acha and kidney beans flours. This will increase the utilization of these locally grown crops and reduce wheat importation into the country. The high fibre biscuit will also possess several health benefits.

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Section: Proximate Composition Of Produced Biscuitscontrasting

confidence: 66%

Section: Proximate Composition Of Produced Biscuitscontrasting

confidence: 65%

Production and Quality Evaluation of Functional Biscuits from Whole Wheat Flour Supplemented with Acha (Fonio) and Kidney Bean Flours

Inyang¹,

Daniel²,

Bello³

2018

AJAFS

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“…Cookies containing chocolate chips have been shown to possess the highest antioxidant capacity [71]. Biscuits including 5 % cocoa increased antioxidant properties [72]. Jam and marmalade processing has been shown to increase antioxidant capacity [73], and bilberry jams have been revealed as a good source of antioxidant compounds [74,75].…”

Section: Predictor Variablesmentioning

confidence: 99%

The role of imbalance between urinary hexanoyl-lysine and total antioxidant capacity levels and its relation to plasma superoxide dismutase levels in autism spectrum disorder

Yui¹,

Sasaki²,

Tanuma³

2018

Glob Med Therap

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“…They are rich in fat and carbohydrate, as well as protein and minerals, and as a result, supply energy. Bakery products, mostly made from wheat flour, are fast foods loved by every age-group for their ease of transportation, taste, cholesterol-free, containing digestive and dietary principles of vital importance, low cost and more convenient with longer shelf-life (Farheena et al, 2015;Ajibola et al;. Wheat flour has been partially substituted with flour from other plant materials such as from soybean (Mathew-Njoku, 2005).…”

Section: Introductionmentioning

confidence: 99%

Influence of walnut on the nutritional and physicochemical properties of biscuits made from whole wheat

Dauda¹,

Abiodun²,

Akintayo³

et al. 2020

AGROSH

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In this study, the influence of walnut flour in biscuit production was studied. Biscuits were made from blends of whole wheat with walnut flours and were assessed for quality attributes and storability. Walnut was blended with whole-wheat thus: B (2%:98%); C (4%:96%); D (6%:94%); E (8%:92%) and F (10%:90%), while plain whole wheat flour served as control (Sample A). The biscuits were baked in the oven operated at 1800C for 20-30 minutes, cooled, packaged, stored for eight weeks, and analysed for physicochemical, microbial and sensory properties using standard methods. The results revealed that the proximate composition of the samples during storage were as follows: protein, moisture, ash, crude-fat, crude-fibre and carbohydrate values ranged thus: (9.30-14.26%), (10.28-12.06%), (2.20-2.92%), (13.24-16.66%), (0.69-1.17%) and (53.60-61.47%) respectively, with better nutrient stability in the treated samples when compared to the control. The colour varied with increasing substitution, while the essential amino acids were higher in the walnut-supplemented samples. The microbial load of the control was higher than those of the treated samples, due to high antioxidant activity of walnut. Sensory evaluation revealed that biscuit sample having 2% walnut flour was most preferred. Keywords: Whole wheat flour; walnut; proximate composition; antioxidant properties; shelf life.

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Physicochemical and Antioxidant Properties of Whole-Wheat Biscuits Incorporated with Moringa oleifera Leaves and Cocoa Powder

Cited by 34 publications

References 32 publications

Production and Quality Evaluation of Functional Biscuits from Whole Wheat Flour Supplemented with Acha (Fonio) and Kidney Bean Flours

Production and Quality Evaluation of Functional Biscuits from Whole Wheat Flour Supplemented with Acha (Fonio) and Kidney Bean Flours

The role of imbalance between urinary hexanoyl-lysine and total antioxidant capacity levels and its relation to plasma superoxide dismutase levels in autism spectrum disorder

Influence of walnut on the nutritional and physicochemical properties of biscuits made from whole wheat

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