Quality assessment of acha-based biscuit improved with bambara nut and unripe plantain

Abstract

Five value added biscuit products were produced from three different raw materials, namely acha (Digitaria exilis Staph), bambara nut and unripe plantain, at different proportions: 100:0:0% (ACH105), 80:10:10% (ACH801), 70:20:10% (ACH702), 60:30:10% (ACH603) and 50:40:10% (ACH504), respectively. The raw materials were cleaned, sorted, dried and milled into flour and used to produce biscuits. Sensory parameters evaluated were taste, texture, colour, flavour, crispness and general acceptability. Result showed that biscuit products ACH801 and ACH702 were acceptable (p < 0.05). Physical parameters determined were spread ratio, weight and break strength. The proximate composition for 80:10:10% acha, bambara nut and unripe plantain flour biscuit are 6.20% protein, 2.04% moisture, 20.12% fat, 2.28% ash, 2.27% crude fibre, 69.36% carbohydrate. The energy content is 483.32 Kcal/100 g. Shelf life studies on the bacterial, mould and yeast were also carried out and the results obtained showed a snack product containing nutrients required for diabetic patient with a projected shelf life of one year.

Quality Evaluation of Cookies from Malted Sorghum (Sorghum bicolor), Sprouted Soybean (Glycine max) and Carrot (Daucus carota) Flour Blends

“…This indicates that malted sorghum exhibited higher rising ability than sprouted soybean and carrot used in the cookies formulation. Previous studies showed similar trend and attributed high-fat contents to high spread ratio [80]. Cookies with larger spread ratio are more desirable [75,81].…”

Production and Quality of Biscuits from Composite Flours

“…General trend of the results of biscuit products in this work also indicated that T 5 consists of higher moisture content, crude ash, crude fat, crude fibre, calcium and sodium content as compared with other blending ratios (Table 3) but has least carbohydrate contents of 75.62 ± 0.03%. High ash content has been attributed to high minerals which invariably could increase the mineral content of the consumers and are good for the bones as reported by Agu et al [19]. High values of crude fat content agree with the findings of Agu et al [20] which can be improved on subsequently to serve as added advantage in improving product shelf stability alongside with observed high moisture content (11.87%) although within acceptable limit in terms of food storage as recommended by USDA [20] which states 13-15% safe moisture contents as optimal range for storage of food and cereal grain.…”

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

“…Adding plantain and bambara nut into biscuits increased the contents of protein, lipids, ash, and dietary fiber. The predicted shelf life of the biscuits was up to 1 year Agu et al, 2014 Biscuit White fonio Fonio flour was partially replaced by carrot flour up to 25% to make biscuits. Increasing the proportion of carrot flour decreased the protein and starch contents of the biscuits, while increasing the contents of moisture, fiber, lipids, and ash.…”

“…Fonio flour was mixed with other flours/ingredients to improve the nutritional and/or textural quality of different food products (Agbede et al., 2019; Agu, Ayo, & Jideani, 2015; Agu, Ezeh, & Jideani, 2014; Agu, Jideani, & Yusuf, 2007; Ayo & Ayo, 2018; Ayo & Gidado, 2017; Ayo et al., 2019; Chinma et al., 2015; Ishola, Ojokoh, & Odesanya, 2018; Jideani, Alamu, & Jideani, 2007; Jideani, Salami, & Jideani, 2008; Mbaeyi‐Nwaoha & Uchendu, 2016; Ogori et al., 2020; Olagunju et al., 2018; Sosanya et al., 2018).…”

“…Increasing pigeon pea flour concentration increased the in vitro antioxidant activities and the concentrations of methionine and lysine of the crackers, while decreasing the expected GI (Olagunju et al., 2018). Biscuits were made from blending native/germinated white fonio flour with other ingredients including potato, carrot, unripe plantain, and bambara nut flours (Agu et al., 2014; Ayo & Gidado, 2017; Ayo et al., 2019). Unripe plantain (up to 10%) and bambara nut (up to 30%) flours were mixed with white fonio flour to make biscuits (Agu et al., 2014).…”