Quality Evaluation of Novel Biscuits Made from Wheat Supplemented with Watermelon Rinds and Orange Pomace Flour Blends

Ogo, A. O.; Ajekwe, D. J.; Enenche, D. E.; Obochi, G.O.

doi:10.4236/fns.2021.123026

Cited by 14 publications

(10 citation statements)

References 13 publications

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“…Protein also helps in building and maintaining body cells (16). Value of protein and fiber in sample to wheat biscuit used as a control are close to the values of protein and fiber of local biscuits (17). Increase in moisture of biscuits may increase fiber content because of its water molecule binding ability and help water retention however, it can prevent evaporation while process of baking (18).…”

Section: Table I Comparison Of Local and Branded Biscuitssupporting

confidence: 59%

A Comparative Study to Determine the Nutritive Value of National Brands and Locally Baked Cookies, Detection of Aflatoxin B1 and Aflatoxigenic Fungi in Quetta

Mujeeb

Bukhari

Rashid

et al. 2022

Pak Euro. J. Med & LS

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It’s worthy to get knowledge about the nutritional value of the food which is being consumed by people so far. Various forms of malnutrition are the reason of suffering for millions of the people in each corner of the world. Biscuits have got popularity in Pakistani culture. They are being baked locally and well-known brands are also its suppliers. Nutritional value of local biscuits is still unknown. The aim of the study was to analyze proximate value of local biscuits and branded biscuits, their comparison and determination of rancidity, AFB1 and aflatoxigenic fungi as they prevail in wheat products and peanuts. So, 16 local biscuits samples and 16 branded biscuit samples were selected for analysis. AOAC methods were used for proximate analysis, TLC for AFB1 detection. Proximate analysis showed local biscuits have following mean values for: protein 12.01%, ether extracts 26.625, crude fiber 1.25%, moisture 40.28%, and ash 0.52%. On the other hand, mean value of protein was observed 7.47%, ether extracts 22.26%, crude fiber 0.89%, moisture 2.66%, and ash 0.56% in the branded biscuits. Rancidity of branded biscuits was having mean value 0.39 mEq and locally baked biscuits were having 0.55 mEq but both were able to consume. So, it shows local biscuits are good source of nutrition and fit for consumption for all the ages. In local biscuit samples 87.5% had low contamination level and 12.50% samples had medium level. In contrast, no branded sample has crossed the permissible limit of AFB1 and aflatoxigenic fungi was detected in none of the sample.

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Section: Table I Comparison Of Local and Branded Biscuitssupporting

confidence: 59%

A Comparative Study to Determine the Nutritive Value of National Brands and Locally Baked Cookies, Detection of Aflatoxin B1 and Aflatoxigenic Fungi in Quetta

Mujeeb

Bukhari

Rashid

et al. 2022

Pak Euro. J. Med & LS

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“…The carbohydrate by differences ranged from watermelon to orange peel. This indicated that the peels, especially orange peel, are valuable raw materials for valorization of products useful in formulating composite flour and other pharmaceuticals (Ogo et al, 2021;Oboh et al, 2012). The moisture content of banana peel was (62.33 ± 3.02%) as shown in Table 1, the value is relatively higher than those reported by Hassan et al (2018) for the plantain peels (5.43%).…”

Section: Fruit Peelsmentioning

confidence: 99%

“…Previous studies reported on watermelon peel revealed that it could find great application in formulating fruit butter, flour-based cookies, dehydrated candy, cake, biscuits. It could also serve as a stabilizing agent in preparation of food products due to adequate level of pectin it contains (Dubey et al, 2021;Ogo et al, 2021). Olaitan et al (2017) examined the effect of watermelon peel flour supplementation on the quality of wheat-based cookies.…”

Section: Valorization Products Of the Peelsmentioning

confidence: 99%

Waste-to-wealth; nutritional potential of five selected fruit peels and their health benefits: A review

Gbenga-Fabusiwa¹,

Jeff-Agboola²,

Ololade³

et al. 2022

Afr. J. Food Sci.

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Waste-to-wealth is a notion describing the process of transforming waste, an end product to get rid of, into potential value-added products. The total global food waste is predicted to be approximately one third of the edible parts of food manufactured for human consumption, amounting to about 1 -3 billion tonnes per year, which is equivalent to the total food production in sub-Saharan Africa; 842 million people in the world do not have enough food to eat. Food waste creates severe environmental and public health consequences that have a negative impact upon human well-being and their environments. This review sought to examine the nutritional, health benefits and potential of orange (Citrus sinensis), papaya (Carica papaya), pineapple (Ananas comosus), watermelon (Citrullus lanatus) and banana (Musa sapientum) peels termed waste to be valorized to nutrient-rich products needed in food and pharmaceutical industries. The nutritional profile (gkg -1 ) dry weight revealed that the crude protein ranged from "[watermelon 0.55 -papaya 18.96]" and crude fiber "[watermelon 0.21 -pineapple 42.22]". The mineral analysis (mg/kg -1 ) comprised Ca "[pineapple 8.30 -orange 162.03]"; Fe "[banana 15.15 -watermelon 45.58]"; and Zn "[banana 0.033 -orange 14.04]". All the peels had good antioxidant potential. Glycemic index ranged from "[pineapple 19 -orange 32]"; and estimated glycemic load "[Watermelon 1.93 -Orange 27.51]". Fruit peels waste can be minimized by creating public awareness on valorization of peels. Key word: Food waste, fruit peels, nutritional analysis, antioxidant, health benefits. INTRODUCTIONAn average consumer generates 68 kg food waste annually, 49% of which could be avoided (FAO, 2018;Huho et al., 2020). Food waste may occur at any stage of the food supply chain that is, production, processing, retail and consumption. Food waste is a food that is not consumed. Global food waste ranged between one-third and one-half of all food produced (Bellemare et al., 2017). In developed countries, food waste occurred during

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“…Such a composite material is mainly used in developing countries because it reduces wheat imports and promotes the use of locally grown food crops (Peter-Ikechukwu et al, 2020). Recently, it has become very popular to enrich biscuits with less typical raw materials such as mushrooms (Forzana and Mohajan, 2015), melon peel and flour mixture from orange pomace (Ogo et al, 2021), bergamot by-products (Citrus bergamia, Risso) (Lagana et al, 2022), Banana Peel Flour (Alshehry, 2022), red corn powder (Nguyen and Nguyen, 2022), cricket powder (Smarzyński et al, 2021). Red fruits are popular for its pleasant appearance, attractive taste, and bioactive composition (Martinsen et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

“…The results of sensory evaluation research byOgo et al (2021) have shown that wheat flour can also be replaced by melon peel flour and orange pomace flour up to 10 % without adversely affecting the overall quality properties of the biscuits. was not confirmed in our samples.The best overall acceptability was achieved by samples with 10 % and 15 % addition of Saskatoon berries powder (p < 0.05), while the overall impression can be described as very good.…”

mentioning

confidence: 99%

The Effect of Saskatoon Berry (Amelanchier Alnifolia Nutt.) Addition on the Technological Properties of Wheat Flour and the Quality of Biscuits

Kolesárová

Solgajová²,

Bojňanská³

et al. 2022

J microb biotech food sci

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Nowadays, it is very popular to enrich biscuits with less typical ingredients and thus increase their nutritional value. The aim of this work was to monitor the effect of the addition of lyophilized Saskatoon berries (Amelanchier alnifolia Nutt.) mixed with wheat flour T650 in different proportions on the technological quality of the flour (moisture, ash, falling number, crude protein, wet gluten, acidity) and to compare the chemical (aw, dry matter, crude protein, ash) and sensory parameters (appearance, aroma, taste, consistency, overall perception) of biscuits prepared without and with 5, 10 a 15 % additions of this fruit. With the increased addition of Saskatoon berry to the flour mixture, its moisture content decreased. Compared to the control sample, the ash content increased from 0.59% (control) to 0.87 % (15%) with the addition of fruits, as did the acidity of the flour (p < 0.05). On the contrary, with the increasing proportion of the addition of the powder of this fruit in the mixture with wheat flour, some technological parameters decreased (p < 0.05) (gluten content and its quality, falling numbers). The ash content of the biscuits increased from 0.88 (control) to 1.14 % (15 %), but the crude protein content decreased with increasing Saskatoon berry addition. In biscuits with the addition of this fruit, the value of water activity was significantly reduced from 0.57 (control) to 0.31 (15 %) (p < 0.05). Based on organoleptic evaluation, the replacement of up to 10 % and 15 % of wheat flour with Saskatoon berry powder improved the sensory properties (appearance and taste) of the prepared biscuits compared to control wheat biscuits. We can recommend this non-traditional fruit for application in the production of biscuits (adding 10 and 15 %), for its color and nutritional composition it can increase biscuits attractiveness and become a perspective when designing new products.

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Quality Evaluation of Novel Biscuits Made from Wheat Supplemented with Watermelon Rinds and Orange Pomace Flour Blends

Cited by 14 publications

References 13 publications

A Comparative Study to Determine the Nutritive Value of National Brands and Locally Baked Cookies, Detection of Aflatoxin B1 and Aflatoxigenic Fungi in Quetta

A Comparative Study to Determine the Nutritive Value of National Brands and Locally Baked Cookies, Detection of Aflatoxin B1 and Aflatoxigenic Fungi in Quetta

Waste-to-wealth; nutritional potential of five selected fruit peels and their health benefits: A review

The Effect of Saskatoon Berry (Amelanchier Alnifolia Nutt.) Addition on the Technological Properties of Wheat Flour and the Quality of Biscuits

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