Effect of blending ratio of wheat, orange fleshed sweet potato and haricot bean flour on proximate compositions, β-carotene, physicochemical properties and sensory acceptability of biscuits’

Abstract

Background: Protein-energy malnutrition and vitamin A deficiency (VAD) are the most important public health issues, and a food-based strategy is crucial to combat those health problems among the vulnerable group of people. Methods: Composite biscuits were made with 100:0:0, 90:5:5, 80:10:10, 70:15:15, 60:20:20, and 50:25:25 percent wheat, haricot bean, and orange-fleshed sweet potato (OFSP) flours.Standard methods were used to evaluate the proximate compositions, β-carotene, physical properties, functional properties, and sensory acceptability. A one-way analysis of variance model was used to statistically evaluate the data using the statistical analysis system software package, version 9.0 standard methods. Results: The results showed that partially replacing wheat with haricot beans and OFSP increased the β-carotene and proximate compositions significantly. When wheat was replaced with haricot beans and OFSP, the physical characteristics of the biscuits did not vary significantly from those of biscuits made entirely of wheat flour. Sensory acceptability (appearance, color, flavor, taste and overall acceptability) was higher in the composite biscuits with up to 40% wheat substitution than in the 100% wheat flour biscuits. Conclusion: Based on the findings of this report, replacing wheat with OFSP and haricot beans in biscuit formulation appears to be promising in improving nutritional quality, sensory acceptability, and beta carotene. It is proposed that these products can mitigate food insecurity and deficiency of vitamin A.

Development and Characterization of Biscuit Produce from Wheat, Carrot and Haricot Bean Composite Flour

“…The bulk density of carrot powder is higher than wheat and haricot bean flour. The bulk density of haricot bean flour (0.84) is higher than that of wheat flour (0.76) g/ml almost similar to the study (Kindeya et al, 2022). The high bulk density of flour suggests that it is suitable for use in food preparations; however, the low bulk density of complementary foods would be advantageous.…”

“…As the proportion of wheat flour was reduced and the proportion of haricot bean and carrot powder was increased, both carbohydrate content and energy value decreased 79.15-64.19% and 368.91-344.83 kcal/g respectively. This is supported by wheat, orange fleshed sweet potato and haricot bean flour biscuit studied by Kindeya et al, (2022). Since carrot powder and haricot bean flour have a higher water absorption ability and fiber content than wheat flour, the increase in moisture content in this study may be due to increasing the percentage of carrot powder and haricot bean flour to wheat flour.…”

“…Wheat flour (14.33%), had lowest water absorption potential while haricot bean flour (22.54%), had the highest water absorption capacity. Both are lower than (16.2 and 23.9) study by Kindeya et al, (2022). The hydrophilic elements, such as carbohydrates and proteins (polar amino acid residues), have a strong affinity for water and contribute to the high WAC value.…”

“…The seed was sorted, washed, and soaked in distilled water in a water bath at 25°C for 24 hours at a ratio of 1:10 (w/v). The soaked seeds were washed twice in water, then rinsed with distilled water before being dried in a 60°C oven for 48 hours (Kindeya et al, 2022). The dried bean was dehulled and milled into flour using a laboratory grinder and sieved with a (700 μm) sieve size before being packed in a polyethylene plastic bag for further study and held in a cool, dark place using a desiccator.…”

Nutritional quality and functional properties of finger millet, sweet potato, and soybean composite flour as affected by blending ratios

“…Table 2 shows that the beta carotene contents of composite our were observed to increase with enhancing the inclusion of OFSP ours. A research conducted by Kindeya et al [30] stated that the beta-carotene content of biscuits developed from wheat, haricot bean, and OFSP increased as the OFSP level supplementation improved.…”