Assessment of Proximate Chemical Composition and Nutritional Status of Wheat Biscuits Fortified with Oat Powder

Abstract

Oat (Avena sp.) is a species of cereal grain grown for its seeds and it contains many valuable constituents. Gross chemical composition, caloric value, minerals, vitamins and amino acids composition of two oat varieties namely: Common oat (Avena sativa), and Red oat (Avena byzantina),were assessed. Data revealed that, common and red oat had a high content of total carbohydrates (75.625 and 69.435%) and protein (11.61 and 13.62%). Oat powder is rich source of P, K and Mg (472.57-469.61mg), (350-362mg) and (120.67-112.25mg); respectively. As well as vitamin B 1 and B 2. Common and red oat powders are good source of essential amino acids namely Leucine and phenylalanine (8.19 and 8.01g/100gm) and (6.21and 6.42 g/100gm protein). Biscuits fortified with different levels (10, 20 and 30%) oat powders were also evaluated for their chemical, physical and sensory evaluation. Biscuit constituents ranged between 6.06%-7.8% Crude protein, 16.12%-18.39% Crude fat, 1.31%-1.59% Ash and 0.61%-0.91% Crude fiber ; respectively. Highly acceptable biscuits could be obtained by incorporating 10% oat powders in the wheat biscuits formulation.

Utilization of Whey Cheese and Oat Whole-Grain to Controlling Weight Gain in Rats Fed on High Fat Diet

“…Data as regard to biscuits formulae showed that addition of oat and whey cheese improved all of the sensory attributes scores without significant (p≥0.05) different as compared to the control formula. These findings are supported by the observation of Youssef et al, (2016), who reported that highly acceptable biscuits formula could be obtained by incorporating 10%…”

Nutritional and Phytochemical Composition and Associated Health Benefits of Oat (Avena sativa) Grains and Oat-Based Fermented Food Products

“…Oat grains contain signifcant amounts (mg/100 g) of vitamins such as thiamine Te Scientifc World Journal (0.76), ribofavin (0.14), niacin (0.96), pantothenic acid (1.35), vitamin B-6 (0.12), and total folate (56) [29]. On the other hand, Youssef et al [39] reported in mg/100 g of oats' vitamin C (0.1), thiamine (0.44-0.53), ribofavin (0.40-0.60), and vitamin E (0.13-0.87), while Gabrovska et al [77] also reported vitamin C (0.1), niacin (0.68), vitamin B-6 (0.18), and vitamin E (1.32).…”

Quality Characteristics of Gluten-Free Cookies Prepared from Oat and Unripe Banana Flour Blends

“…Barbara et al (2020) indicated that oat flour contained 12.37% moisture, 13.27% protein, 1.83% ash, and 12.9% dietary fiber. Meanwhile, Youssef et al (2016) revealed that the chemical composition of oat flours ranged between 9.96 -10.47% moisture, 11.61 -13.62% crude protein, 7.23 -8.92% crude fat, 3.535 -5.875%, crude fiber, 2 -2.15% ash, and 69.435 -75.625% carbohydrates, while the caloric values of oat flours were 412.5 and 414.01 kcal /100 g for both red and common oat. On the other hand, the results in the same Table 2 appeared that unripe banana flour(UBF) contained moisture (6.79%), crude protein (4.80%), crude fat (5.16%), ash (2.95%0, crude fiber (13.03%), total carbohydrates (84.93%) and caloric value (363.56 kcal/100g).…”