Physicochemical and Sensory Properties, and &lt;i&gt;In-Vitro&lt;/i&gt; Digestibility of Biscuits Made from Blends of Tigernut (&lt;i&gt;Cyperus esculentus&lt;/i&gt;) and Pigeon Pea (&lt;i&gt;Cajanus cajan&lt;/i&gt;)

Chinma, C.E.; James, Samaila; Imam, Hurxid; Ocheme, OB; Anuonye, JC; Yakubu, CM

doi:10.4314/njns.v32i1.67816

Cited by 21 publications

(32 citation statements)

References 20 publications

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“…Similar observation was reported by Silky and Tiwari () and Chinma et al. (). The high ash contents of the biscuit samples attest to the nutritional report that PPF and SPF are good sources of calcium, sodium, magnesium, potassium, and iron (Torres, Frias, Grantito, & Vidal‐Valverde, ).…”

Section: Resultssupporting

confidence: 92%

“…The fat content of the biscuits was within the standard value (15%–20%) for soft dough biscuits (Manley, ). Similar values (15.1%–18.1%) were reported by other workers (Asif‐Ul‐Alam, Islam, Hoque, & Monalis, ; Chinma et al., ; Eneche, ; Silky & Tiwari, ) for biscuits prepared from composite flours containing different proportions of UBF, PPF, SPF, millet, wheat, and tigernut.…”

Section: Resultssupporting

confidence: 89%

“…The carbohydrate content of the biscuit samples was within the range (54.13%–69.02%) reported by Chinma et al. () and Tiwari et al. ().…”

Section: Resultssupporting

confidence: 77%

“…Pigeon pea, though grows well in Nigeria and is a good source of protein, is underutilized due to its hard‐to‐cook phenomenon (Fasoyiro & Arowora, ). The use of pigeon pea flour in the production of biscuits has been reported (Chinma et al., ; Okpala & Okoli, ; Silky & Tiwari, ). Sweet potato flour is used in baking as a dough conditioner and as an alternative flour in the production of gluten‐free products.…”

Section: Introductionmentioning

confidence: 99%

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Physical, chemical, and sensory properties of biscuits prepared from flour blends of unripe cooking banana, pigeon pea, and sweet potato

Adeola

Ohizua

2018

Food Science & Nutrition

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Biscuits were produced from 14 flour blends of cooking banana (UBF), pigeon pea (PPF), and sweet potato (SPF). The physical properties, nutrient composition, and sensory characteristics of the biscuits were evaluated using standard methods. Data obtained were subjected to analysis of variance, and mean values were separated using Duncan's multiple range test. The hardness of the biscuit samples decreased as PPF increased, while the fracturability decreased with increase in UBF. Biscuits were significantly (p < .05) different in their nutrient composition, with the crude protein, crude fiber, ash contents, and dietary fiber content increasing as the PPF level increased. Cookies were rich in magnesium (576.54–735.06 mg/100 g) with favorable Na/K ratio (<1.0). The antinutritional factors in the biscuit samples were within permissible levels. Biscuits prepared from flour blend of 21.67% unripe cooking banana, 21.67% pigeon pea, and 56.67% sweet potato were the most preferred in terms of shape, mouthfeel, taste, crunchiness, and overall acceptability. Flour blends of unripe cooking banana, pigeon pea, and sweet potato could therefore be used as raw materials for the production of biscuits, with high protein, total dietary, and energy content.

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Section: Resultssupporting

confidence: 92%

Section: Resultssupporting

confidence: 89%

“…The carbohydrate content of the biscuit samples was within the range (54.13%–69.02%) reported by Chinma et al. () and Tiwari et al. ().…”

Section: Resultssupporting

confidence: 77%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Physical, chemical, and sensory properties of biscuits prepared from flour blends of unripe cooking banana, pigeon pea, and sweet potato

Adeola

Ohizua

2018

Food Science & Nutrition

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“…Tigernut flour addition to the crackers formula caused an increase in its minerals content due to the high minerals contents of tigernut flour; 4860-6080 mg/kg of potassium, 1230-2290 mg/kg of phosphorus, 600-1000 mg/kg magnesium, 40-120 mg/kg of ferrous, 10-40 mg/kg zinc. These results are in harmony with those of Chinma et al (2011). Means in the same column followed by the same letter have no significantly differences.TF1, TF2, TF3 and TF4 = replacement of 10, 20, 30 and 40% of wheat flour using tigernut flour.…”

Section: Mineralssupporting

confidence: 78%

Effect of Baking on Stability of Phenolic and Flavonoid Compounds and Quality of Tigernut Enriched Crackers

Abdel-Samie

Abdulla

2016

SCUJ

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Tigernut is considered a good source of bioactive compounds as well as its health benefits and nutritive value. In the present study, tigernut tubers were dried, milled to produce tiger nut flour (TNF) and incorporated in crackers, replacing 10, 20, 30 and 40% of wheat flour to formulate samples TF1, TF2, TF3 and TF4. Total phenolic contents, physical, chemical and sensory characteristics of the produced crackers were determined. The phenolic and flavonoid compounds in TNF and TF4 were identified and quantified by HPLC. The results showed that TNF addition gradually increased the total phenolic contents of TF1, TF2, TF3 and TF4 samples to be 1.33, 1.39, 1.44 and 1.51 mg GAE/g, respectively compared to that of control sample (1.29 mg GAE/g). Pyrogallol, ellagic and benzoic were the predominant phenolic compounds, whereas luteo-6-arbinose-8-glucose and acacetin were the major flavonoid compounds in the tigernut crackers. The increase in TNF ratio led to an increase in the nutritional value but also negatively affected the physical properties of crackers by reducing spread ratio and breaking force. All crackers samples had satisfactory sensory acceptance except that contained 40% TNF.

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Nutritional qualities and antioxidant properties of ginger‐flavored biscuits developed from wheat, bambara groundnut, and plantain flour blends

2023

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Global research toward the utilization of spices in plant‐based foods for the management of diseases resulting from the generation of free radicals has been progressive drastically. Ginger contains bioactive compounds with anti‐inflammatory and antioxidant properties. Hence, the effect of ginger on nutritional and antioxidant properties of biscuits produced from wheat, bambara groundnut, and plantain was investigated. Bambara groundnut flour (BF) and unripe plantain flour (PF) were used to supplement wheat flour (WF) to produce flour blends that were flavored with 2.5% ginger powder (GP) to produce ginger‐flavored biscuits, whereas 100% WF biscuit served as the control. The protein content of the biscuits ranged from 8.07% to 10.30%, whereas calcium (33.01–42.33 mg/100 g) was the most abundant mineral element in the biscuits. Essential amino acids, in vitro protein, and starch digestibility of the biscuits ranged from 30.03 to 35.31 g/100 g protein, 67.95% to 69.36%, and 51.86% to 52.35%, respectively. Total phenol and total flavonoid contents of the biscuits ranged from 2.86 to 4.48 mg GAE/g and 1.65 to 2.87 mg QE/g, respectively. However, there was no significant difference (p ≥ .05) in the overall acceptability of the biscuits. The ginger‐flavored biscuits demonstrated higher antioxidant properties than the control biscuit. Nevertheless, BFB‐1 (biscuit produced from 54.74% WF:13.68% BF:31.58% PF:2.5% GP) had the highest total phenol content, total flavonoid content, and antioxidant properties that could be attributed to its level of phenolic constituents. Hence, BFB‐1 could serve as a functional food for the management of oxidative stress‐related diseases.

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Physicochemical and Sensory Properties, and <i>In-Vitro</i> Digestibility of Biscuits Made from Blends of Tigernut (<i>Cyperus esculentus</i>) and Pigeon Pea (<i>Cajanus cajan</i>)

Cited by 21 publications

References 20 publications

Physical, chemical, and sensory properties of biscuits prepared from flour blends of unripe cooking banana, pigeon pea, and sweet potato

Physical, chemical, and sensory properties of biscuits prepared from flour blends of unripe cooking banana, pigeon pea, and sweet potato

Effect of Baking on Stability of Phenolic and Flavonoid Compounds and Quality of Tigernut Enriched Crackers

Nutritional qualities and antioxidant properties of ginger‐flavored biscuits developed from wheat, bambara groundnut, and plantain flour blends

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