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

Abstract

<jats:p>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 – 45.72mg/100g, 105.40 – 128.72mg/100g, 29.60 – 46.81mg/100g, 3.89 – 5.12mg/100g and 2.01 –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&gt;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.</jats:p>

Evaluation of Physicochemical Properties and Antioxidant Activity of Wheat-Red Kidney Bean Biscuits

“…When the level of RKB powder in the biscuits increased from 10% to 30%, the protein and ash content also increased significantly (p ≤ 0.05) ranged from 15.31% to 20.80% and from 0.80% to 1.90%, respectively. The similar trend was found in a study conducted by [19]. On the other hand, with increasing the level of RKB…”

“…Nutritional compositions of biscuits fortified with various level of RKB. 0% to 30%, fat content did not change notably ranged from 12.23% -10.80%, but carbohydrate contents reduced extensively from 72% -63.89%, almost similar to the study by[19]. As a result, the energy value with the addition of kidney bean powder decreased significantly from 1620.73 to 1594.68 kJ/100g, while control biscuit possessed the highest energy (1628.92 kJ/100g).…”

Fonio grains: Physicochemical properties, nutritional potential, and food applications

“…Adding kidney bean flour decreased the spread ratio of the biscuits, while increasing the contents of proteins, dietary fibers, and diverse minerals. Biscuits with kidney bean and fonio flours had the highest sensory acceptance with health potential Inyang et al, 2018 Fonio starch applications Starch noodle White fonio Isolated white fonio starch was made into noodles. Increasing cooking time from 3 to 10 min significantly decreased the tensile strength.…”

“…Also, for a nutritionally balanced diet, it is desirable to fortify fonio flour with other ingredients for some food product formulations (Agbede et al., 2019; Lerner, O'Bryan, & Matthias, 2019). The food applications of fonio can reduce the reliance on wheat in countries where wheat is largely imported and expensive (Agbede et al., 2019; Inyang, Daniel, & Bello, 2018). Fonio is a novel food outside Africa.…”

“…White fonio flour was mixed into wheat flour to make breads, biscuits, and sugar cookies (Ayo & Nkama, 2004; Chinma et al., 2016; Drábková, Hrušková, & Švec, 2017; Inyang et al., 2018; McWatters et al., 2003; Olagunju, Ekeogu, & Bamisi, 2020; Švec & Hrušková, 2018). Increasing fonio flour proportion increased the water absorption and decreased the loaf volume and the sensory quality of the bread (Ayo & Nkama, 2004).…”