Nutritional, sensory, and antioxidant characteristics of composite multigrain flour biscuits blended with sweet potato flour

Abstract

Biscuits prepared using composite flour (CF) blends made from multigrain flour (MGF) and sweet potato flour (SPF) were compared with biscuits prepared using wheat flour (WF; control). Three proportions of MGF:SPF were used to prepare CF biscuits: T1 (80:10), T2 (75:15), and T3 (70:20), while 100% WF biscuits served as control. MGF enriched the biscuits with antioxidants, dietary fibre, and protein. The addition of SPF produced softer biscuits. When 5% each of pumpkin flour (PF) and extruded soy chunk flour (ESF) were added to CF biscuits, it helped in improving their colour, texture, and taste scores. The physicochemical, antioxidant, textural, and sensory analyses were performed on both CF and control biscuits, and results showed a significant difference in nutritional contents between them. Substitution of wheat flour with MGF in experimental biscuits led to a significant increase in protein contents of T1 and T2 samples. Fibre and ash contents were the highest for T3 sample at 1.52 and 1.71%, respectively. T3 sample was also found to have higher levels of antioxidant activity (22%) and total phenolic content (234 mg GAE/100 g). The CF biscuits had a higher β-carotene content (390 to 823 µg/100 g). CF biscuits were darker in colour and less hard. T3 sample gave a sensory performance comparable to that of the control. Therefore, the present work suggested that composite multigrain flour with sweet potato flour can be used to produce biscuits with superior nutritional, antioxidant, and sensory qualities as compared to ordinary wheat biscuits.

Nutritional aspects of composite flours for baked and extruded products: A review

“…To elaborate a CF, a mixture of basic flour and other raw materials is necessary. The majority of CF studies related to production or product development do not specify the method used for CF blending, leading to the understanding that the raw materials used are mixed manually (Chikpah et al, 2020;Guardado-Félix et al, 2020;Meenakumari et al, 2023;Olorunfemi et al, 2021;Paucar-Menacho et al, 2022) or electric mixers are still used to blend the raw materials (Adekoyeni et al, 2018;Bora et al, 2019;das Chagas et al, 2021;Udomkun et al, 2019). In both methods, no structural or chemical interactions were observed between the raw materials.…”

“…The use of roots and tubers was also clearly observed. Meenakumari et al (2023) produced CF using sweet potato (10%-20%), Sun et al (2019) used Chinese yam powder (20%), and Monthe et al (2019) used different concentrations of fermented cassava (50%-85%) and sweet potato (10%-30%) to develop their products. Moreover, there are also studies on the use of carrot flour (5%-20%) (Adebanjo et al, 2020), carrot powder (5%-15%) (Tumwine et al, 2019a(Tumwine et al, , 2019b, beetroot powder (10%) (Rathod et al, 2020), and cassava flour (10%-25%) (Igbua et al, 2020) to substitute basis flour.…”

Edible black ant Smith (Carebara vidua) as human food – A systematic review

“…cockroaches) (Table 6). In addition, the amount of protein (per 100 g) in edible black ant Smith (different parts of body) is higher than the protein value of several commonly consumed protein sources from plant and animal origins such as soybean (39.90 g/100 g), mung beans (31.7 g/100 g), bamboo shoot (28.90 g/100 g), cauliflower (24.2 g/100 g), cabbage (16.40 g/100 g), wheat flour (8.09-13.00 g/100 g), beef (19.59-22.97 g/100 g), pork (16.89-27.70 g/100 g), poultry (21.47-23.96 g/100 g), egg (10.94-11.75 g/100 g), and fish (15.00-24.00 g/100 g) (Chakravorty et al, 2016;Rehman et al, 2016;Abraha et al, 2018;Hammuel et al, 2019;Orkusz, 2021;Khalid et al, 2023;Meenakumari et al, 2023) (Figure 10). The excellent protein source of Carebara vidua exhibited remarkable ability to replace the plant protein with insect protein than mammals (Deroy et al, 2015).…”

Produção de farinhas compostas à base de farinha de trigo com subprodutos da indústria de extração de óleo de Cártamo (>i<Carthamus tinctorius>/i<) e Girassol (>i<Helianthus annuus>/i<) a partir do processo de extrusão e mistura convencional

“…The majority of CF studies related to production or product development do not specify the method used for CF blending, leading to understanding that the raw materials used are mixed manually (Chikpah et al, 2020;Guardado-Félix et al, 2020;Meenakumari et al, 2023;Paucar-Menacho et al, 2022) or still use electric mixers to blend the raw materials (Adekoyeni;das Chagas et al, 2021;Udomkun et al, 2019). In both methods, no structural or chemical interactions were observed between the raw materials.…”