Chemical, Biological and Sensory Evaluation of Biscuit Enriched With, Iraqi Dates, Sweet Lupine and Defatted Soybean Flour.

Abstract

The objective of this study aimed to increase the nutritional and biological value of low cost biscuits to fight malnutrition among infants and young children. To produce biscuits, two of legumes flour (defatted soybean flour, whole meal flour of sweet lupine) and date (at tamr stage), were utilized in replacing part of wheat flour at three levels (5,10 and 15%). The products were analyzed for chemical, organoleptic and biological properties. The results indicated that legume flours were extremely rich in minerals iron, calcium, zinc and Phosphorous as compared with wheat flour, while skim milk powder has highest percent of Calcium (893.2 mg/100 g) , whereas, date has highest percent of phosphorous (676.09 mg/100 g). Protein content of Legume flours were about 2 to 5 times fold content of the cereals wheat flour. Legume flours were extremely rich in all essential amino acids than wheat flour. Results indicated that minerals contents of biscuits increased by increasing the level of replacement of wheat flour also this with legumes flour and date, The high content of minerals in these materials raise the nutritive value of biscuits. Biscuits made with legume flours had more leucine, total aromatic amino acids and tryptophan, while all biscuits samples had less lysine than FAO/WHO (1973) reference pattern. Therefore, these samples require more supplementation with complementary protein of they are to be used as food sources. The hedonic scores of all biscuits were generally high indicating a strong consumer appeal. The results show that the diets containing biscuits with flour substitutes caused a significant increase in hemoglobin and erythrocyte. The obtained results cleared that iron deficiency led to an extensive alteration that mostly resulted in clinically failure in liver and kidney functions in the affected animals.

Chemical and Sensory Assessment for some Complementary Food for Older Infants

“…The essential and non-essential amino acids content of raw materials used in different formula preparation were shown in Table (3). The total number of essential amino acids for skim milk powder being (42.74g/100 protein) it was the highest one compare in others, that agreement with Ibrahim et al,(2014). The data also in the same Table indicate that Glutamic (GLU) amio acid content had highest level in all raw materials that used in this study compare with other determined amino acids, while Tryptophan (TRY) had lowest level.…”

“…Total number of essential amino acids ranged from (25.36 to 34.53 g/100g protein) of formula F3 and F5 respectively which contained. The total amino acids content of F5 is higher than other formulas, control and (RDA) as shown in table (7) is likely to be due to the high percentage of partially defatted soybeans flour as mentioned by Ibrahim et al, (2014). In addition of that used raw materials have different levels of amino acids as showed in Table (3) which Contributed in an increase and balance of amino acid in formulas as mention as reported by (Udensi et al, 2012).…”

Production of Gluten-Free Biscuits for Celiac Patients Using Yellow Corn Flour, Sweet Lupine and Sweet Potato Powders

“…The substitution partially of yellow corn flour with sweet lupine powder caused gradual increases in all investigated minerals contents of gluten-free biscuits samples with increasing the amount of replacement (blend 1, 2 and 3), the increment in minerals contents of studied biscuits probably regard to the relatively large amount of minerals in sweet lupine powder compared with yellow corn flour, as appeared in Table (2). Analogical investigations were obtained by Ibrahim et al (2014) who found an increase in all elements content of biscuits after replacing portions of wheat flour with sweet lupine powder (5, 10 and 15%).…”