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

2018 ◽  
Vol 6 (6) ◽  
Author(s):  
Ufot E. Inyang ◽  
Etini A. Daniel ◽  
Florence A. Bello
Keyword(s):  
Wheat Flour ◽  
Dietary Fibre ◽  
Nutritional Value ◽  
Control Sample ◽  
Kidney Bean ◽  
Whole Wheat Flour ◽  
Spread Ratio ◽  
Whole Wheat ◽  
Bean Flour ◽  
Carbohydrate Contents

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>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.

scholarly journals The Evaluation of Pasting Properties of Whole Wheat and Whole Green Plantain Flour Blends and Quality Characteristics of Crackers Made from the Blends

2020 ◽  
Vol 2 (5) ◽  
Author(s):  
U. E. Inyang ◽  
V. P. Elijah
Keyword(s):  
Wheat Flour ◽  
Nutritive Value ◽  
Control Sample ◽  
Pasting Properties ◽  
Crude Fibre ◽  
Whole Wheat Flour ◽  
Overall Acceptability ◽  
Substitution Level ◽  
Whole Wheat ◽  
Flour Blends

The demand for food products with functional attributes is on the increase worldwide. The present study was aimed at evaluating the effect of supplementing whole wheat flour with 0, 10, 20, 30, 40 and 50% whole green plantain flour on pasting properties of the flour blends, proximate composition, minerals and sensory characteristics of crackers made from the blends. The 100% whole wheat flour served as the control sample. The result showed that the peak viscosity (PV), trough viscosity (TV), breakdown viscosity (BDV), final viscosity (FV) and setback viscosity (SBV) were significantly affected by the level of plantain flour substitution. The 20% plantain flour substitution level recorded the minimum PV (264.00RVU), TV (248.00RVU), FV (531.00RVU) and SBV (263.00RVU) while the 50% plantain flour substituted blend recorded the highest PV (362.00RVU), TV (328.00RVU) and FV (603.00RVU). The control sample recorded the highest SBV (312.00RVU) and least BDV (3.00RVU). The peak times for all the blended samples were the same (7 min) while the time for the control sample was 5 min. There was insignificant difference (P>0.05) in the pasting temperature which ranged from 91.30 – 92.80oC. The crude protein, fat and calcium contents progressively decreased while the ash, crude fibre, carbohydrate, K, Mg, Fe and Zn contents in the prepared crackers progressively increased with increase in the proportion of plantain flour substitution. Cracker prepared from the blend of 80% whole wheat and 20% whole green plantain flours was the most preferred by the sensory evaluation panellists in terms of taste, texture and overall acceptability. It is evident from the study that acceptable crackers of enhanced nutritive value could be produced from blend of 80% whole wheat and 20% whole green plantain flours. The use of flour from unpeeled plantain as ingredient in cracker production would eliminate waste generation and its associated environmental problems.

STUDIES ON THE NUTRITIONAL VALUE OF DEFATTED FISH FLOUR

1960 ◽  
Vol 38 (5) ◽  
pp. 467-473 ◽  
Author(s):  
A. B. Morrison ◽  
J. A. Campbell
Keyword(s):  
Wheat Flour ◽  
Nutritional Value ◽  
Liver Lipid ◽  
Male Rats ◽  
White Bread ◽  
Lipid Levels ◽  
Direct Function ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
High Quality Protein

In studies on the nutritional value of defatted fish flour, groups of male weanling rats were given otherwise adequate diets containing 7%, 10%, or 15% protein supplied by fish flour or casein. After 4 weeks, protein efficiency ratio (P.E.R.) values found for 7% and 10% fish flour were significantly higher than those for comparable levels of casein, but similar values were found for both proteins at the 15% level. The kidneys of the animals given diets containing 15% protein were significantly heavier than those of the animals fed the other diets, but level or source of dietary protein had no significant effects on liver and adrenal weights, or liver lipid levels.In further studies, fish flour was added to whole wheat flour or to white bread prior to baking, and the resulting mixtures were fed to growing male rats at the 10% protein level. Addition of 2, 4, or 6 lb of fish flour per 100 lb of whole wheat flour increased the P.E.R., in a stepwise manner, from 1.49 to 2.80 but had no effect on organ weights or liver lipid levels. Addition of 10% fish flour to white bread made with or without 4.2% milk solids increased the P.E.R. values by 82%, and 198% respectively, and significantly decreased liver lipid levels. The P.E.R. values for bread and flour diets were found to be a direct function of the lysine content of the protein.It was concluded that defatted fish flour is an excellent source of high quality protein, and should be of particular value in supplementing diets deficient in lysine.

scholarly journals Effect of processing and cooking on mineral and phytic acid content of buckwheat-enriched tagliatelle

2016 ◽  
Vol 22 (3) ◽  
pp. 319-326 ◽  
Author(s):  
Dubravka Jambrec ◽  
Marijana Sakac ◽  
Pavle Jovanov ◽  
Aleksandra Misan ◽  
Mladenka Pestoric ◽  
...  
Keyword(s):  
Phytic Acid ◽  
Wheat Flour ◽  
Acid Content ◽  
Mineral Content ◽  
Control Sample ◽  
Molar Ratio ◽  
Phytic Acid Content ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
Buckwheat Flour

Two types of buckwheat flour - non-treated (NBF) and autoclaved (TBF) were used for the enrichment of whole wheat tagliatelle (control sample) at the level of 10-30% and the produced tagliatelle samples (dry and cooked) were examined in terms of mineral and phytic acid (PA) content. Both NBF and TBF possessed significantly higher (p < 0.05) content of all investigated minerals compared to whole wheat flour (WWF), but significantly lower (p < 0.05) PA content. Cooked NBF-containing tagliatelle possessed significantly higher (p < 0.05) content of Mg, Zn, Mn and Fe compared to the cooked control sample, while mineral content of cooked TBF-containing tagliatelle samples was not significantly different from the control. Autoclaving significantly reduced (p < 0.05) PA content of cooked TBF-containing tagliatelle samples compared to cooked NBF-containing tagliatelle samples and the control sample. The mineral bioavailability defined through molar ratio of mineral to phytate was slightly improved in buckwheat-containing tagliatelle samples, but it still remains at low level. Regarding all results, the enrichment of whole wheat tagliatelle with NBF at higher levels of substitution (20-30%) resulted in significant increase in mineral content and bioavailability.

scholarly journals Processing pineapple pulp into dietary fibre supplement

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.

scholarly journals EFFECT OF PEANUT TYPES ON PATTIES ANALOGUE CHARACTERISTICS

2020 ◽  
Vol 1 (1) ◽  
pp. 1
Author(s):  
Nur Annisa Metya Novikasari ◽  
Anita Kurnia Wati ◽  
Nur Khikmah ◽  
Iffah Muflihati
Keyword(s):  
Water Content ◽  
Wheat Flour ◽  
Mung Bean ◽  
Nutritional Value ◽  
Kidney Bean ◽  
Peanut Flour ◽  
A Value ◽  
Physical Chemical ◽  
Bean Flour ◽  
Three Samples

Patties analogs are products made from vegetable protein that is not from meat but resembles the nature of meat. Patties analog has several features, including being made or formulated so that the nutritional value is higher than the original meat. The purpose of the study was to determine the process of making patties analog, to determine the formulation of mung bean flour, kidney bean flour and peanut flour combined with wheat flour, to produce the best patties analog. Moreover, it is to determine the yield’s physical, chemical, and sensory of patties analog produced. The main ingredients used are kidney bean flour, mung bean flour, and peanut flour, as well as additional ingredients such as oyster mushrooms, high protein wheat flour, and seasonings with the same percentage. Based on the analysis of the water content of the three samples, the highest value is the water content of kidney bean flour patties (25.88%). The highest ash content is indicated by mung bean flour patties which is equal to 0.08%. The highest fat content obtained by peanut patties with a value of 0.4% and the highest WHC is found in peanut patties that is 2.9867%. Meanwhile, based on the organoleptic test, the most preferred patty analog by panelists is a patty made of mung bean flour.

scholarly journals Development of Process Technology for Laxative Biscuits

2021 ◽  
pp. 53-60
Author(s):  
S. Srivastava ◽  
A. R. Tapre ◽  
Mayank Jain
Keyword(s):  
Wheat Flour ◽  
Castor Oil ◽  
Profile Analysis ◽  
Control Sample ◽  
Process Technology ◽  
Whole Wheat Flour ◽  
Overall Acceptability ◽  
Whole Wheat ◽  
Institute Of Technology ◽  
Better Than

Aims: The main objective of this study was to develop the whole wheat flour based castor oil fortified biscuits as per the maximum safe daily dosage of castor oil requirement for adults. Study Design: In the present investigation attempts were made to prepare the whole wheat flour based castor oil fortified biscuits. As per the maximum safe daily dosage of castor oil requirement for adults, different levels of castor oil viz. 0, 10, 20, 30, 40, 50 and 56% were tried to prepare acceptable quality biscuit based on sensory parameters. The effect of variable amounts of castor oil in the biscuit formulation on dough and biscuit texture was also studied Place and Duration of Study: Experiments were done in Department of Food Processing Technology, A D Patel Institute of technology, Gujarat (India) and completed within 8 months. Methodology: The texture profile analysis for dough and biscuit samples prepared with varying levels of castor oil was carried out using texture analyser. Sensory evaluation of the prepared biscuit samples with varying % of castor oil was carried out for consumer acceptance and preference using semi-trained and consumer panelists. Results: Dough with castor oil was observed to be significantly harder and less sticky. The hardness of the biscuits decreased with the increase in the level of substitution of castor oil. Overall acceptability of biscuits sample with 56% castor oil was the highest as compared to other samples and was significantly better than the control sample. Conclusion: Overall acceptability of biscuits sample with 56% castor oil was the highest as compared to other samples and was significantly better than the control sample.

STUDIES ON THE NUTRITIONAL VALUE OF DEFATTED FISH FLOUR

1960 ◽  
Vol 38 (1) ◽  
pp. 467-473 ◽  
Author(s):  
A. B. Morrison ◽  
J. A. Campbell
Keyword(s):  
Wheat Flour ◽  
Nutritional Value ◽  
Liver Lipid ◽  
Male Rats ◽  
White Bread ◽  
Lipid Levels ◽  
Direct Function ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
High Quality Protein

In studies on the nutritional value of defatted fish flour, groups of male weanling rats were given otherwise adequate diets containing 7%, 10%, or 15% protein supplied by fish flour or casein. After 4 weeks, protein efficiency ratio (P.E.R.) values found for 7% and 10% fish flour were significantly higher than those for comparable levels of casein, but similar values were found for both proteins at the 15% level. The kidneys of the animals given diets containing 15% protein were significantly heavier than those of the animals fed the other diets, but level or source of dietary protein had no significant effects on liver and adrenal weights, or liver lipid levels.In further studies, fish flour was added to whole wheat flour or to white bread prior to baking, and the resulting mixtures were fed to growing male rats at the 10% protein level. Addition of 2, 4, or 6 lb of fish flour per 100 lb of whole wheat flour increased the P.E.R., in a stepwise manner, from 1.49 to 2.80 but had no effect on organ weights or liver lipid levels. Addition of 10% fish flour to white bread made with or without 4.2% milk solids increased the P.E.R. values by 82%, and 198% respectively, and significantly decreased liver lipid levels. The P.E.R. values for bread and flour diets were found to be a direct function of the lysine content of the protein.It was concluded that defatted fish flour is an excellent source of high quality protein, and should be of particular value in supplementing diets deficient in lysine.

scholarly journals Development of innovative technologies for whole-wheat flour products of different classes

2020 ◽  
Vol 81 (4) ◽  
pp. 83-88
Author(s):  
S. A. Tursynbaeva ◽  
A. I. Iztayev ◽  
M. G. Magomedov ◽  
M. A. Yakiyayeva
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Wheat Flour ◽  
Control Sample ◽  
Total Amino Acid ◽  
Whole Wheat Flour ◽  
Innovative Technologies ◽  
Whole Wheat

Various ways of innovative technologies applying for the development of bread using whole-wheat flour of different wheat grades were investigated in this article. Cavitation and ion-ozone technologies were used as innovative technologies. Wheat grades III, IV and V, as well as off-grade wheat were used during the study. When determining the quality of wheat grains, the amino acid composition of proteins is of great importance. Therefore, the total amino acid composition of wheat samples was determined. Bread baking using innovative technologies was carried out on the basis of the Almaty Technological University. The photos of the obtained bread products using innovative methods from whole-wheat of different grades were given in the article. The resulting bread products were investigated by organoleptic, physico-chemical and some rheological indicators. According to the results obtained, the use of cavitation and ion-ozone processing plays a decisive role in assessing the quality of bakery products, and the wheat grade from which the bread was baked has also a significant effect. The obtained bread products in comparison with the control sample had higher organoleptic characteristics; for a number of physicochemical and organoleptic indicators, a sample of bread from whole-ground wheat of grade III appeared to have more favorable characteristics. According to the results of the research, it can be stated that the use of cavitation and ion-ozon processing, together with the targeted use of a certain wheat grade, can give more attractive results of the obtained bread products in comparison with the control sample.

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

Agrosearch ◽  
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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