Enhancement of soluble dietary fibre, polyphenols and antioxidant properties of chapatis prepared from whole wheat flour dough treated with amylases and xylanase

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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Processing pineapple pulp into dietary fibre supplement

African Journal of Food, Agriculture, Nutrition and Development ◽

10.18697/ajfand.54.11075 ◽

2012 ◽

Vol 12 (54) ◽

pp. 6823-6834

Author(s):

NB Ackom ◽

◽

K Tano-Debrah

Keyword(s):

Wheat Flour ◽

Dietary Fibre ◽

Performance Test ◽

Fibre Content ◽

Composite Flour ◽

Processing Plant ◽

Whole Wheat Flour ◽

Whole Wheat ◽

Pasting Characteristics ◽

Pineapple Pulp

Several tonnes of conventionally consumed dietary fibre-containing fruit components are discarded as wastes in the processing of fruits into fruit juices, resulting in the loss of food nutrients and the increased production of organic waste. A study was done to investigate the processing of pineapple pulp waste from a processing plant, into a powdered product to be used as a dietary fibre supplement. The proximate composition and the functional properties of the raw material and final product were determined. The pasting characteristics or properties of wheat flour fortified with the product up to 20 % were also determined using a viscoamylograph. The wheat flour fortified at 10 % level was used to prepare cookies and muffins after which it was subject to a performance test. Proximate analysis of the product showed crude fibre content of about 30 %; crude protein: 8.5 %; crude fat: 1.5 %; total ash: 5.2 %, and ascorbic acid: 20 mg/100 g. The fat and water absorption capacities were 2.5 g/g and 2.0 g/g of product respectively. The foaming and gelation capacities of the product were found to be 2.8 % and 12 %, respectively. Changes in the pasting characteristics of the whole-wheat flour with the 10% level of fortification were not statistically significant. Acceptance levels of the cookies and muffins made from the composite flour were high and much preference was shown for samples from the fortified flour compared to samples from whole-wheat flour without fortification. This study demonstrated a potential way of harnessing pineapple pulp, a dietary fibre source, which is lost in fruit processing. This will improve the economic value to pineapple, which is widely cultivated in Ghana. It also demonstrated a way of increasing the dietary fibre content of some popular foods to help increase the fibre intake and health of the general population.

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

Agrosearch ◽

10.4314/agrosh.v20i1.5s ◽

2020 ◽

Vol 20 (1) ◽

pp. 45-58

Author(s):

A.O. Dauda ◽

O.A. Abiodun ◽

O.A. Akintayo ◽

A.A. Babayeju ◽

K.O. Salami ◽

...

Keyword(s):

Wheat Flour ◽

Proximate Composition ◽

Antioxidant Properties ◽

Control Sample ◽

Essential Amino Acids ◽

Crude Fibre ◽

Whole Wheat Flour ◽

Standard Methods ◽

Whole Wheat ◽

High Antioxidant Activity

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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