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

Abstract

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.

Underutilised food crops for improving food security and nutrition health in Nigeria and Uganda—a review

“…Assessment of the protein content with respect to supporting growth and tissue maintenance highlights its potential use as alternative protein source in infant formulations. The fortification of wheat flour with African walnut flour for baking of various pastries (biscuits) indicated improved essential amino acid composition and lower microbial load of the final product when compared with the control (wheat flour biscuit only), even after storage of up to 8 weeks (Dauda et al, 2020). This is because African walnut flour is one of the oilseeds that contain all the essential amino acids necessary for various biochemical activities in man, particularly in protein synthesis (Tchiegang et al, 2001;Asaolu, 2009).…”

“…These are valuable fundamental food forms that can be combined in various proportions with other condiments to produce nutrient-rich cooked or baked products such as pastriesbiscuits, cookies, bread, etc. (Ndie et al, 2010;Awofadeju, 2020;Dauda et al, 2020;Awofadeju et al, 2021). Studies have reported favorably on the physicochemical characteristics of the African walnut flour, which has been applied in combination with wheat flour for baking of cookies, buns, and bread (Dauda et al, 2020).…”

“…(Ndie et al, 2010;Awofadeju, 2020;Dauda et al, 2020;Awofadeju et al, 2021). Studies have reported favorably on the physicochemical characteristics of the African walnut flour, which has been applied in combination with wheat flour for baking of cookies, buns, and bread (Dauda et al, 2020). Additionally, 10.3389/fsufs.2023.1126020 Frontiers in Sustainable Food Systems 04 frontiersin.org the flour is used as a thickener in cooking various soups recipes.…”

“…Food scientists and researchers with viable ideas and intellectual properties for product development using these food sources as raw materials, should be incentivised to roll out spinout companies (micro and small businesses) and exploit further the reasonable utilization of the crops. Only a few studies have reported on the development of flour blends (Ndie et al, 2010;Awofadeju, 2020), bread and cookies (Dauda et al, 2020;Awofadeju et al, 2021) incorporating African walnut flour. More studies are needed to explore utilization of these blends in the culinary and baking industry as well as assess consumer views and acceptability through market analysis.…”

Isolation and characterization of the bioactive components in Tetracarpidium conophorum as dissolvent in methanol

“…It is known in Eastern Nigeria as Ukpa (Igbo), Western Nigeria as "Awusa or Asala" (Yoruba), "Okhue or Okwe" (Edo) (Ayoola et al, 2011). Tetracarpidium conophorum is a climbing shrub of about 10-20ft long, it is normally planted under an indigenous tree so that can provide strong support for the heavy weight of the climber when fully established on the crown of the tree, and in some cases where they cannot be harvested manually; they are left till full maturation after which the pods fall off and are picked, removed from the rotten pods, washed and sold in the market (Dauda et al, 2020). The objective of isolation and characterization of the bioactive component of Tetracarpidium conophorum in disolvent methanol is to extract some chemicals from the Tetracarpidium conophorum seed, this extraction of the chemical act as: antioxidants, anticancer, antimicrobial property.…”