Production and Quality Evaluation of Functional Biscuits from Whole Wheat Flour Supplemented with Acha (Fonio) and Kidney Bean Flours
DOI:
https://doi.org/10.24203/ajafs.v6i6.5573Keywords:
Biscuits, whole wheat flour, acha flour, kidney bean flour, nutritional composition, sensory characteristicsAbstract
Composite flours are used for bakery products to improve the nutritional value and reduce the reliance on wheat importation. The present study was aimed at assessing the effect of supplementing whole wheat flour with acha and red kidney bean flours on the physical properties, proximate composition, mineral and sensory characteristics of biscuits made from the blends. Blend ratios used were 100:00:00 (T1, control sample), 75:25:00 (T2), 75:00:25 (T3) and 50:25:25 (T4) (whole wheat: acha: kidney bean flour). The result showed that all the parameters varied with the composition of flours in the blends. The biscuit weight, diameter, thickness and spread ratio ranged from 16.32 to 19.08g, 4.02 to 4.40cm, 0.69 to 0.78cm and 5.33 to 6.38 respectively. Incorporation of kidney bean flour in the blends led to the reduction in spread ratio of the biscuit. The protein, fat, ash, crude fibre and carbohydrate contents in the biscuits ranged from 11.73 to 15.20%, 16.34 to 17.95%, 1.52%, to 1.73%, 1.65 to 1.80% and 63.36 to 68.70% respectively. Samples T3 and T4 with kidney bean flour incorporation had higher protein, dietary fibre and lower carbohydrate contents than samples T1 and T2 with no kidney bean flour incorporation. The calcium, potassium, magnesium, iron and zinc contents ranged from 36.14 – 45.72mg/100g, 105.40 – 128.72mg/100g, 29.60 – 46.81mg/100g, 3.89 – 5.12mg/100g and 2.01 –3.51mg/100g respectively. Incorporation of kidney bean flour enhanced the calcium, magnesium and iron contents in the biscuits. Sensory mean score values showed that samples T3 and T4 were the most preferred samples in terms of overall acceptability as their values were not significantly (p>0.05) difference from each other. It is evident from the study that acceptable biscuits of improved nutritional value and high dietary fibre content could be produced from whole wheat flour supplemented with acha and kidney beans flours. This will increase the utilization of these locally grown crops and reduce wheat importation into the country. The high fibre biscuit will also possess several health benefits.
References
Omeire, G. C., Umeji, O. I. and Obasi, N. E. Acceptability of noodles produced from blends of wheat, acha and soybean composite flours. Nigerian Food Journal, vol. 32, no. 1, pp. 31-37, 2014.
Bakke, A. and Vickers, Z. Consumer liking of refined and whole wheat breads. Journal of Food Science and Technology, Vol. 72, pp. S473-S480, 2014.
Sivasankar, B. Food processing and preservation. PHI Learning Private Limited, New Delhi, 2011.
Kumar, P., Yadava, R. K., Gollen, B., Kumar, S., Verma, R. and Yadar, S. Nutritional contents and medicinal properties of wheat: A Review. Life Science and Medicine Research, vol. 22: pp. 1-10, 2011.
Ragaee, S., Guzar, I., Abdel-Aal, E. S. M. and Seetharaman, K. Bioactive Components and antioxidants capacity of Ontario hard and soft wheat varieties. Canadian Journal of Plant Scance, vol. 92, pp. 19-30, 2012.
Chukwu, O. and Abdul-Kadir, A. J. Proximate Chemical Composition of acha (Digitaria exilis and Digitaria iburua) grains. Journal of Food Technology, vol. 6, no. 5, pp. 214-216, 2008.
Coda, R., Cagno, R. D., Edema, M. O., Nionelli, L., Gobbetti, M. Exploitation of acha (Digitaria exilis) and Iburu (Digitaria iburua) flours: Chemical characterization and their use for sourdough fermentation. Food Microbiology, vol. 27, pp. 1043-1050, 2010.
Oburuoga, A. C. and Anyika, J. U. Nutrient and antinutrient composition of mungbean (Vigna radiate), acha (Digitaria exilis) and crayfish (Astacus fluviatilis) flours. Pakistan Journal of Nutrition, vol. 11, no. 9, pp. 743-746, 2012.
Sarwar, H. The importance of cereals (Peaceaci gamineae) nutrition in human health: A review. Journal of Cereals and Oilseeds, vol. 4, no. 3, pp. 32-35, 2013.
Jideani, A. I. and Akingbala, J. O. Some physicochemical properties of acha (Digitaria exilis Stapf and Digitaria iburua Stapf) grains. Journal of Science of Food and Agriculture, vol. 63, pp. 369-374, 1993.
Temple, V. J. and Bassa, J. D. Proximate Chemical Composition of acha (Digitaria exilis) grain. Journal of Science of Food and Agriculture, vol. 56, pp. 561-653, 1991.
Ibrahim, H. M. and Saidu, B. Effect of processed acha (Digitaria exilis) grain on glycemic index of diabetes induced wistar rat model. Scholarly Journal of Biological Sciences, vol. 6, no. 3, pp. 89-93, 2017.
Yasmin, A., Zeb, A., Khalil, A. W., Paracha, G. M., Khattak, A. B. Effect of processing on anti-nutritional factors of red kidney bean (Phaseolus valgaris) grains. Food Bioprocessing Technology, vol. 1, pp. 415-419, 2008.
Anderson, J. W., Baird, P., Davis, R. H., Ferreri, S., Knudtson, M., Korayam, A., Waters, V. and Williams, C. L. Health benefits of dietary fibre. Nutrition Review, vol. 67, pp. 188-205, 2009.
Barapama, Z. and Simard, R. E. Oligosaccharide, anti-nutritional factors and protein digestibility of dry beans as affected by processing. Journal of Food Science, vol. 59, pp. 833-838, 1994.
Shimelis, E. A. and Rakshit, S. K. Effect of Processing on anti-nutrients and in vitro protein digestibility of kidney bean (Phaseolus vulgaris L.) varieties grown in East Africa. Food Chemistry, vol. 108, pp. 161-172, 2007.
Khalil, M. Effect of soaking, germination, autoclaving and cooking on chemical and biological value of guar compared with faba bean. Nahrung Food, vol. 45, pp. 246-250, 2001.
Nergiz, C. and Gokgoz, E. Effect of traditional cooking methods on some anti-nutrients and in vitro protein digestibility of dry bean varieties (Phaseolus vulgaris L.) grown in Turkey. International Journal of Food Science and Technology, vol. 42, pp. 868-873, 2007.
Ndife, J., Kida, F. and Fagbemi, S. Production and quality assessment of enriched cookies from whole wheat and full fat soya. European Journal of Food Science and Technology, vol. 2, no. 1, pp. 19-28, 2014.
Olapade, A. A. and Aworh, O. C. Chemical and nutritional evaluation of extruded complementary foods from blends of fonio (Digitaria exilis stapf) and cowpea (Vigna unguiculata L. walp) flours. International Journal of Food and Nutrition Science, vol. 1, no. 3, pp. 4-8, 2012.
Chaudhary, R. and Sharma, S. Conventional nutrients and antioxidants in red kidney beans (Phaseolus vulgaris): An explorative and product development endeavour. Annals. Food Science and Technology, vol. 14, no. 2, pp. 275-285, 2013.
Man, S., Paucean, A. and Muste, S. Preparation and quality of gluten-free biscuit. Bull. UASVM Food Science and Technology, vol. 7, no. 1, pp. 39-41, 2014.
Akubor, P. I. and Ukwuru, M. U. Functional properties and biscuit making potential of soybean and cassava flour blends. Plant Foods for Human Nutrition, vol. 58, pp. 1-12, 2004.
AOAC, Official Methods of Analysis (18th edn.) Association of Official Analytical Chemists. Washington D.C., USA, 2005.
Onwuka, G. I. Food analysis and instrumentation. Naphthali Prints, Lagos, Nigeria, p. 89, 2005.
Osborne, D. R. and Voogt, P. The analysis of nutrients in foods. Academic Press, New York, p. 237, 1978.
Ihekoronye, A. I. and Ngoddy, P. O. Integrated Food Science and Technology for the Tropics. MacMillan Edu. Publishers, London, pp. 172-193, 1985.
Thongram, S., Tanwar, B., Chauhan, A. and Kumar, V. Physicochemical and organoleptic properties of cookies incorporated with legume flours. Cogent Food and Agriculture, https://doi.org/10.1080/23311932-2016-1172389.
Gaines, C. S. Influence of chemical and physical modifications of soft wheat protein on sugar-snap cookie dough consistency, cookie size and hardness. Cereal Chemistry, vol. 67, pp. 73-77, 1990.
Eissa, A., Hussein, A. S. and Mostafa, B. E. Rheological properties and quality evaluation of Egyptian balady bread and biscuits supplemented with flours of ungerminated and germinated legume seeds or mushroom. Polish Journal of food and Nutrition Science, vol. 57, no. 4, pp. 487-496, 2007.
Zucco, F., Borsuk, Y. and Arntfield, S. D. Physical and nutritional evaluation of wheat cookies supplemented with pulse flour of different particle sizes. LWT – Food Science and Technology, vol. 44, no. 10, pp. 2070-2076, 2011.
Tiwari, B. K., Brennan, C. S., Jaganmohan, R., Surabi, A and Alagusundaram, K. Utilization of pigeon pea (Cajanus cajan L.) by–product in biscuit manufacture. LWT – Food Science and Technology, vol. 44, no. 6, pp. 1533-1537, 2011.
Kohajdova, Z., Karovicova, J. and Magala, M. Rheological and qualitative characteristics of pea flour incorporated cracker biscuits. Croatian Journal of Food Science and Technology, vol. 5, no. 1, pp. 11-17, 2013.
Khan, M. A., Akhtar, N., Ihsan, U. and Jaffery, S. Nutritional evaluation of desi and kabuli chickpea and their products commonly consumed in Pakistan. International Journal of Food Science and Nutrition, vol. 46, pp. 215-223, 1995.
Hayat, I., Ahmad, A., Khalil, S. and Gulfraz, M. Exploring the potential of red kidney bean (Phaseolus vulgaris L.) to develop protein based product for food applications. The Journal of Animal and Plant Sciences, vol. 24, no. 3, pp. 860-868, 2014.
Awan, J. A., Rehinan, A., Rehinan, S., Siddique, M. I. and Hashmi, A. S. Evaluation of biscuits prepared from composite flour containing mothbean flour. Pakistan Journal of Agricultural Science, vol. 32, no. 1, pp. 211-217, 1995.
Tharanathan, R. N. and Mahadevamma, S. A review: Grain legume a boon to human nutrition. Trends in Food Science and Technology, vol. 14, pp. 507-518, 2003.
Igbabul, B. D., Iorliam, B. M. and Umana, E. N. Physicochemical and sensory properties of cookies produced from composite flours of wheat, cocoyam and African yam beans, Journal of Food Research, vol. 4, no. 2, pp. 150-158, 2015.
Ikuomola, D. S., Otutu, O. L. and Oluniran, D. D. Quality assessment of cookies produced from wheat flour and malted barley (Hordeum vulgare) bran blend. Cogent Food and Agriculture, https://doi.org/10/1080/23311932.2017.1293471.
Peter, I. A., Okafor, D. C., Kabuo, N. O., Ibeabuchi, J. C., Odimegwu, E. N. Alagbaoso, S. O., Njideka, N. E. and Mbah, R. N. Production and evaluation of cookies from whole wheat and date palm fruit pulp as sugar substitute. International Journal of Advancement in Engineering Technology Management and Applied Science, vol. 4, no. 4, pp. 1-31, 2017.
Ajibola, C. F., Oyerinde, V. O. and Adeniyan, O. S. Physicochemical and antioxidant properties of whole-wheat biscuit incorporated with moringa oleifera leaves and cocoa powder. Journal of Scientific Research and Reports, vol. 7, no. 3, pp. 195-206, 2015.
Satinder, K., Sativa, S. and Nogi, H. P. S. Functional properties and antinutritional factors in cereal bran. Asian Journal of Food and Agro-Industry, vol. 4, pp. 122-131, 2011.
Slavin, J. L. Dietary fibre and body weight. Nutrition Journal, vol. 21, pp. 411-418, 2005.
Weickert, M. O. and Pfeiffer, A. F. Metabolic effect of dietary fibre consumption and prevention of diabetes. The Journal of Nutrition, vol. 138, no. 3, pp. 439-442, 2008.
Farzana, T. and Mohajan, S. Effect of incorporation of soy flour to wheat flour on nutritional and sensory quality of biscuit fortified with mushroom. Food Science and Nutrition, vol. 3, no. 5, pp. 363-369.
Adrogue, M. D. and Madias, N. E. Sodium and potassium in the pathogenesis of hypertension. New England Journal of medicine, vol. 356, pp. 1966-1978, 2007.
Liu, D. T., Wang, M. X., Kincaid-Smith P. and Whitworth, J. A. The effect of dietary potassium on vascular and glomerular lesions in hypertensive rats. Experimental hypertension, vol. 16, pp. 391-414, 1994.
Souci, S. W., Fachmann, W. and Kraut, H. Food composition and nutrition table. Medpharm Scientific Publishers, Stuttgart, 2000.
Abulude, F. O., Lawal, L. O., Ehikhamen, G., Adesanya, W. O. and Ashafa, S. I. Chemical composition and functional properties of some prawns from coastal area of Ondo State, Nigeria. Electronic Journal of Environment, Agriculture and Food Chemistry, vol. 5, no. 1, pp. 1235-1240, 2006.
Grosvernor, M. B. and Smolin, L. A. Nutrition: From science to life. Harcourt College Publishers, New York, pp. 404-469, 2002.
Ranhotra, G. S., Gelroroth, J. A., Leinen, S. O., Vrnas, M. A. and Lorenz, K. J. Nutritional profile of some edible plants from Mexico. Journal of Food Composition and Analysis, vol. 11, pp. 298-304, 1998.
Short, M. W. and Domagalski, J. E. Iron deficiency anemia: Evaluation and management. American Family Physician, vol. 87, no. 2, pp. 98-104, 2013.
Downloads
Published
Issue
Section
License
- Papers must be submitted on the understanding that they have not been published elsewhere (except in the form of an abstract or as part of a published lecture, review, or thesis) and are not currently under consideration by another journal published by any other publisher.
- It is also the authors responsibility to ensure that the articles emanating from a particular source are submitted with the necessary approval.
- The authors warrant that the paper is original and that he/she is the author of the paper, except for material that is clearly identified as to its original source, with permission notices from the copyright owners where required.
- The authors ensure that all the references carefully and they are accurate in the text as well as in the list of references (and vice versa).
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Attribution-NonCommercial 4.0 International that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
- The journal/publisher is not responsible for subsequent uses of the work. It is the author's responsibility to bring an infringement action if so desired by the author.
