Utilization of garden cress seed flour and tangerine peels powder to prepare high nutrient cake

Abstract

This works shows the influence of blending garden cress seeds flour (GCSF) and tangerine peel powder (TPP) on preparing cake from refined wheat flour(WF). The chemical composition of raw materials (GCSF, TPP and WF) was investigated. GCSF had higher protein and fat contents (21.50 and 28.50 % respectively) and had lower available carbohydrate content(34.43%). GCSF had higher contents of most minerals than both TPP and WF. Different proportions of GCSF (2.5, 5, 7.5, and 10% replaced WF)with TPF (fixed 10% was added for all, except control sample-100% WF) were blended with wheat flour to prepare the cake. The cakes were analyzed for physicochemical, sensory, and textural properties. The physical characteristics of cakes such as weight, volume, and specific volume increased while the density decreased. Cakes containing GCSF and TPF exhibited high crude protein contents with improved color and a slight decrease in sensory properties. Textural attributes such as hardness, gumminess, chewiness and adhesiveness of cakes decreased with GCSF addition, while, there was a change in the parameters of color in comparison to control cakes. All proportions of supplemented cake samples were fresher and suitable for human consumption especially up to 7.5 % GCSF substitution. Hence GCSF and TPP can be used to improve the nutritional and physical characteristics of cakes.

Exploring the versatile potential of garden cress seeds: Therapeutic applications and industrial utilization: A comprehensive review

“…In actual, garden cress is a spring crop and to be grown in Meditarian climate (November-February) for highest yield. But its natural versatility leads to production of crop in all seasons and in any kind of soil condition (Shaban and Nassef, 2023; Gupta and Chaudhary, 2020) [52,23] . However, it is used as a garnish or culinary vegetable in Asian countries due to its peppery and sour taste (Jain and Grover, 2018) [29] .…”

Evaluation of Aspalathus linearis Tea Extract as a Functional Ingredient in Mozambique Tilapia (<em>Oreochromis mossambicus</em>) Culture

“…Besides, plants and their extracts have been used in animal nutrition as appetizers, flavourants, digestive and physiological stimulants, and antioxidants to prevent or treat specific pathological conditions and promote growth [22]. The benefits of applying phytochemicals and herbal products to enhance productivity in the aquaculture industry are well established [23][24][25][26]. Phytochemicals are commonly found in fruits, vegetables, and plant-based beverages such as wine and tea [27].…”