Nutritional and Organoleptic Properties of Wheat (Triticum aestivum) and Beniseed (Sesame indicum) Composite Flour Baked Foods

Abstract

Eating snacks during lunch periods has become a way of life for school children and the busy working class people in most urban cities in developing nations like Nigeria. Providing nutritious and healthy snacks remains a major challenge for the food industry to tackle, including the issue of sugar and carbohydrate contents in snacks which predisposes obesity. Nutritional and sensory characteristics of baked foods produced from wheat/beniseed flour composite were investigated with the aim of producing healthy and nutritious baked foods. Beniseed was substituted in wheat flour so as to increase the protein content and enhance the nutritive value of baked food produced from such composite flour. Beniseed was substituted in wheat flour at 3 levels (10%, 20%, 30%) with other ingredients to produce bread and cake. The samples were analyzed for proximate content, vitamin A and C, antinutrients, minerals and sensory properties. Proximate and mineral contents, as well as Vitamin A and C content of the bread and cake showed significant increases (P>0.05) with increase in beniseed substitution levels. The level of total oxalate and soluble oxalate significantly increased (P<0.05), while phytate and tannins significantly (P<0.05) decreased with increase in beniseed substitution level. There was no significant difference (P<0.05) in the panelist ratings for taste, color, flavor, texture and overall acceptability of 10% beniseed substitution for bread and up to 20% beniseed substitution for cake with the control. The results indicate that a healthy and nutritious snack could be produced from wheat and beniseed flour composite. This study is of public health significance in Nigeria

Nutritional Attributes of Baked Products from Composite Flour of Wheat and Pigeon Pea

“…There was a slight increase in the moisture content of bread prepared from wheat-pigeon pea composite flour. The increase in moisture content could be because of increasing protein level from increasing pigeon pea flour addition [11], also, another author confirmed that grain's protein attracts moisture [3]. Moisture contents in the biscuits samples were low.…”

“…In its totality, 100 g of mature raw pigeon peas provides 114% of the daily requirement of folate. The levels of saturated fat, cholesterol, and sodium in Pigeon pea are low [3]. Therefore, pigeon pea, like other legumes is a healthy substitute for meats.…”

“…Therefore, pigeon pea, like other legumes is a healthy substitute for meats. In combination with grains, pigeon peas make up a well-balanced human diet [3].…”

Physicochemical and sensory properties of blends from beniseed, trifoliate yam and wheat flours

“…The looming economic need by African countries in harnessing the high carbohydrate qualities of their indigenous root and tuber crops has facilitated their use in conjunction with wheat in several composite flours which have been utilized in an array of food products (Himeda et al 2014;Chandra et al 2015). Replete studies have investigated the utilization of both Trifoliate yam and beniseed flours as part of composite flour blends with cassava and wheat flour or both in the production of snacks, confectionaries, pastries and bread which provided remarkable outcomes (Abiodun et al 2010;Ezeocha et al 2011;Eke-Ejiofo and Owuno, 2012;Emmanuel-Ikpeme et al 2012). However, there has not been any reported investigation of the utilisation of composite flour mix of wheat, beniseed and trifoliate yam.…”

Optimization of taro–wheat composite flour cake using Taguchi technique

“…It is limiting in sulphur amino acids as is usual in vegetable origin proteins. When compared with other root crops, it has the highest content of phosphorus (P), magnesium (Mg) and Zinc (Zn) [1]. Taro starch contains about 50 % less amylose and an amylopectin content which is higher compared to other cereals.…”