Potato (&amp;lt;i&amp;gt;Solanum tuberosum&amp;lt;/i&amp;gt; L.) Flour Enriched with Date Palm Fruit (&amp;lt;i&amp;gt;Phoenix dactylifera&amp;lt;/i&amp;gt; L.) Powder and Bean Milk for Cookies Production

Mikhail, Akhobakoh; Zing, Bertrand Zing; Ngatchou, Alban; Mbassi, Josiane Emilie Germaine; Nchanji, Eileen Bogweh

doi:10.4236/as.2022.139060

Cited by 3 publications

(2 citation statements)

References 42 publications

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“…Fresh purchased potato was washed, oven dried (50 o C for 48 hours), dry mill and sieved to produce Rizgah flour [17]. Soybean grains were carefully sorted, cooked (30-40mins), strained, dried (50 o C for 48 hours), toasted, dry milled and sieved to produce soybean flour [18].…”

Section: Production Of Rizgah Soybean Baobab Crayfish Flourmentioning

confidence: 99%

Chemical Composition, Functional, Microbiological and Sensory Qualities of Locally Produced Complementary Food from Rizgah (Plectranthus esculentus), Baobab Fruit Powder (Adansonia digitata), Soybean (Glycine max) and Crayfish (Cambarus Sp) Flour Blends

J.A,

M.D,

Z.A

et al. 2024

Eur. J. Nutr. Food. Saf.

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Production of complementary food using locally available underutilized materials has become of necessity to overcome the economic effects on importation. This research examined the chemical composition, functional, microbial and sensory qualities of complementary food produced from Rizgah (Plectranthus esculentus), baobab fruit powder (Adansonia digitata), soybean (Glycine max) and crayfish(Cambarus Sp) flour blend. The raw materials used were purchased, processed into flour and mixed in varied proportions of Rizgah: baobab: soybean:cray fish flour(100:0:0:0; 85:10:5:0; 75:15:10:0;70:15:10:;60:20:15:5;55:20:15:10) to produce complementary foods and analyzed for chemical, microbial and sensory qualities. The ash, crude protein, crude fat and crude fibre increased from 9.34 to 16.77, 4.93 to 9.28, 9.48 to 11.50 and 1.57 to 3.53%, respectively, while the moisture and carbohydrates content decreased from 9.42 to 7.77 and 65.38 to 53.71%, respectively with reduction in the added Rizgah flour (100 to 55%). The bulk density decreased from 0.34 to 0.28g/cm3, while the swelling, oil absorption and water absorption capacity decreased from 85.25-66.10%, 25.50-17.50% and 57.50-45.50%, respectively. The vitamin C, vitamin B1 and vitamin B6 increased from 5.7 to 7.50(mg/100g), 0.64 to 3.00(mg/100g) and 0.58 to 1.75(mg/100g), respectively, with increase in the soybean, baobab powder and crayfish. The total coliform count, total heterotrophic bacterial count and total heterotrophic fungi count decreased from 2.8×10-2 to 1.5×10-2, 7.5×10-5 to 2.3×10-5 and 3.1×10-3 to 1.8×10-3, respectively, with decrease in the added Rizgah (100% to 55%). The mineral content of the sample increased from 0.29 to 0.90mg/100g for iron, 0.01 to 0.047mg/100g for sodium, 1.68 to 71.88mg/100g for calcium, 8.19 to 12.50mg/100g for magnesium and 0.96 to 2.75mg/100g for phosphorus with increase in the quantity of crayfish.The anti nutrient content of the sample varied from 5.90 to 5.81mg/100g for tannin, 5.46 to 13.60mg/100g for phytate, 7.81 to 10.91mg/100g for trypsin, 0.82 to 2.04mg/100g for oxalate. The relative increase observed for the anti nutrient content could be due to the added soybean flour. The average mean scores for aroma, colour, texture, taste, and overall acceptability of the complementary food samples varied from 3.50 to 3.60, 3.50 to 3.60, 3.50 to 3.40, 3.70 to 3.50 and 3.10 to 3.40 respectively, the relative increase in the average means score of sensory quality could be attributed to the added crayfish. This study has shown that relatively high quality and safe complementary food can be produced from Rizgah flour with addition of soybean, baobab and cray fish.

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Section: Production Of Rizgah Soybean Baobab Crayfish Flourmentioning

confidence: 99%

Chemical Composition, Functional, Microbiological and Sensory Qualities of Locally Produced Complementary Food from Rizgah (Plectranthus esculentus), Baobab Fruit Powder (Adansonia digitata), Soybean (Glycine max) and Crayfish (Cambarus Sp) Flour Blends

J.A,

M.D,

Z.A

et al. 2024

Eur. J. Nutr. Food. Saf.

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“…The potential of date fruit pulp to substitute sugar in the elaboration of cookies was investigated by Akhobakoh et al [ 104 ]. These authors studied the effect of substituting sugar for date pulp and eggs for bean milk on two cookie formulations, observing that the highest protein content was obtained in the cookies containing date pulp (1.78%).…”

Section: Application Of Date Fruits Products and Co-products In Foodsmentioning

confidence: 99%

Strategies for the Valorization of Date Fruit and Its Co-Products: A New Ingredient in the Development of Value-Added Foods

Muñoz-Tébar

Viuda‐Martos

Lorenzo

et al. 2023

Foods

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Date palm trees (Phoenix dactylifera L.) are traditionally cultivated in South-West Asia and North Africa for date fruit consumption, although in recent years, its consumption has increased worldwide, and its cultivation has spread to other areas of America, sub-Saharan Africa, Oceania, and Southern Europe. During date fruit processing, several types of by-products are generated, such as low-quality dates or seeds, which along with date fruit, represent an excellent source of dietary fiber and bioactive compounds such as flavonoids, tannins, carotenoids, tocopherols, and tocotrienols. Therefore, this review provides information on the processing of dates fruit and the value-added by-products generated from them as well as their applications in different types of foods for the development of foods with an enhanced nutritional and functional profile. The incorporation of date fruit and their co-products in food formulations will help to cover the current consumer demands for foods made with ingredients of natural origin and with health properties beyond the merely nutritional.

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Effect of thermal and non-thermal processing on Technofunctional, nutritional, safety and sensorial attributes of potato powder

Waseem,

Akhtar,

Ismail

et al. 2024

Food Chemistry: X

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Potato (<i>Solanum tuberosum</i> L.) Flour Enriched with Date Palm Fruit (<i>Phoenix dactylifera</i> L.) Powder and Bean Milk for Cookies Production

Cited by 3 publications

References 42 publications

Chemical Composition, Functional, Microbiological and Sensory Qualities of Locally Produced Complementary Food from Rizgah (Plectranthus esculentus), Baobab Fruit Powder (Adansonia digitata), Soybean (Glycine max) and Crayfish (Cambarus Sp) Flour Blends

Chemical Composition, Functional, Microbiological and Sensory Qualities of Locally Produced Complementary Food from Rizgah (Plectranthus esculentus), Baobab Fruit Powder (Adansonia digitata), Soybean (Glycine max) and Crayfish (Cambarus Sp) Flour Blends

Strategies for the Valorization of Date Fruit and Its Co-Products: A New Ingredient in the Development of Value-Added Foods

Effect of thermal and non-thermal processing on Technofunctional, nutritional, safety and sensorial attributes of potato powder

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