Nutritional and consumers acceptance of biscuit made from wheat flour fortified with partially defatted groundnut paste

Dauda, Adegbola Oladele; Abiodun, Olufunmilola Adunni; Arise, Abimbola K.; Oyeyinka, Samson A.

doi:10.1016/j.lwt.2017.12.039

Cited by 31 publications

(24 citation statements)

References 19 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…With their gluten-free profile, high protein and fibre content, and low glycemic index, these grain legumes have lately been regarded as valuable alternative ingredients for the production of flours to be used in the development of new food formulations (Vaz Patto et al 2015;Carbas et al 2018). Examples include noodles (Song and Yoo 2017), pastas (Howard et al 2011), biscuits (Sparvoli et al 2016;Dauda et al 2018) and cakes (Belghith-Fendri et al 2016;Shaabani et al 2018). As such, for quality improvement in breeding programs and for the selection of the best genetic material, certain traits must be characterised for genetic diversity within different germplasm collections.…”

Section: Introductionmentioning

confidence: 99%

Relationship between seed traits and pasting and cooking behaviour in a pulse germplasm collection

et al. 2018

View full text Add to dashboard Cite

Development of food products from legume flours is increasing. Seed and flour characteristics must be analysed for selection of the best screening quality traits. With this purpose, germplasm collections of faba bean (Vicia faba), chickpea (Cicer arietinum), lentil (Lens culinaris) and grass pea (Lathyrus sativus) were evaluated for their physico-chemical, pasting and cooking characteristics. The accessions were grouped accordingly to several seed traits (size, shape, colour, variety and surface) that affected final viscosity, cooking time, hydration capacity and seed weight. In general, seed weight was correlated with hydration capacity. Among species, faba bean revealed higher values of pasting parameters. Cooking time was significantly negatively correlated with final viscosity (–0.298) and positively correlated with seed weight (0.601). The general variance was analysed by using principal component analysis, which allowed identification of specific accessions with important traits such as higher protein or fibre content, hydration capacity or seed weight.

show abstract

Section: Introductionmentioning

confidence: 99%

Relationship between seed traits and pasting and cooking behaviour in a pulse germplasm collection

et al. 2018

View full text Add to dashboard Cite

show abstract

“…Almost one-eighth of adult energy intake and one-fifth of children and young people energy intake come from cakes, pastries, and confectionary foods. These snacks provide not only major nutrients but also vitamins and minerals as these are made up of flour, egg, salt, sugar, and fat (Dauda, Abiodun, Arise, & Oyeyinka, 2018). Biscuits are easy to prepare, distribute, fortify, and have a long shelf life.…”

Section: Methodsmentioning

confidence: 99%

Development of quality protein product using biofortified maize to combat malnutrition among young children

2020

View full text Add to dashboard Cite

Background and objectives Protein–energy malnutrition is the most prevalent nutrient deficiency across the world predominantly affecting young children. The present study was undertaken to develop quality protein maize (QPM)‐based biscuits for its supplementation to 60 malnourished young children (aged between 4 and 6 years). The developed biscuits were analyzed for nutritional composition, and the effect of supplementation was determined by evaluating the overall nutritional status of the subjects. Findings The nutritional analysis revealed that QPM‐based biscuits contained 8.1 g/day crude protein, 0.8 g tryptophan, 1.6 g methionine, and 3.6 g lysine per 100 g. The evaluation of nutritional status of the subjects revealed that the blood levels of total protein in the subjects of both groups were at par with the standard value (6.6 g/dl) before and after supplementation. Conclusions A percentage of total anemic subjects (63.3%) in the experimental group significantly (p ≤ .01) reduced to 16.6 percent, and the prevalence of severe underweight (≥3 SD) (23.34%) reduced to zero after supplementation with QPM‐based biscuits. Significance and novelty This study opens prospects for the bakery industry to develop low‐cost quality protein products which may further be recommended to the supplementation programs engaged to curb malnutrition in the developing countries.

show abstract

“…The walnut flour was blended with wheat flour in the ratio 2% to 10%. The flour was blended with other required ingredients to produce biscuit using the modified method of Dauda et al (2018). The flour with the other ingredients was kneaded properly, cut into the desired shapes and baked in the oven at 180ºC for 30 minutes.…”

Section: Methodsmentioning

confidence: 99%

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

Dauda¹,

Abiodun²,

Akintayo³

et al. 2020

AGROSH

View full text Add to dashboard Cite

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.

show abstract

Nutritional and consumers acceptance of biscuit made from wheat flour fortified with partially defatted groundnut paste

Cited by 31 publications

References 19 publications

Relationship between seed traits and pasting and cooking behaviour in a pulse germplasm collection

Relationship between seed traits and pasting and cooking behaviour in a pulse germplasm collection

Development of quality protein product using biofortified maize to combat malnutrition among young children

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

Contact Info

Product

Resources

About