Nutritional and consumers acceptance of biscuit made from wheat flour fortified with partially defatted groundnut paste

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dc.contributor.authorDauda, Adegbola
dc.date.accessioned2018-12-18T13:42:33Z
dc.date.available2018-12-18T13:42:33Z
dc.date.issued2017-12-14
dc.descriptionFortified biscuit for school children in particularen_US
dc.description.abstractBiscuit is a nutritive snack eaten by everyone and often produced from unpalatable batter transformed into appetizing product through oven heat. Wheat, the major raw material used, is deficient in essential amino acid, lysine, while groundnuts lack methionine found in wheat. Blended wheat flour and partially defatted-groundnut paste was used for production in order to replace lost nutrients. Partially defatted-groundnut paste was used to substitute wheat flour at the ratios: A (100:0); B (95:5); C (90: 10); D (85: 15); E (80: 20); F (75: 25); G (70: 30), which were mixed with other ingredients to produce biscuit at 155-180oC for 15-20 minutes, cooled and packaged for analyses. The functional properties of the flour, proximate composition, colour, and sensory evaluation of the biscuit were determined using standard methods. Proximate composition revealed that Protein, Moisture-Content, Ash, Crude-Fat, Crude-Fibre and Carbohydrate respectively ranged thus: (17.14-24.90%), (8.28-13.05%), (1.07-2.76%), (25.38-28.12%), (0.84-2.34%), and (46.35-33.68%). The swelling, water and oil absorption capacities of the flour: (1.10-1.27ml/g), (1.40-1.754ml/g), (0.82-1.99ml/g) respectively. Sensory evaluation shows than sample B (95% wheat flour, 5% partially defatted-groundnut paste) was the most preferred. Concluding, incorporation of partially defatted-groundnut paste into wheat flour to produce biscuits could improve nutritional content and prevent malnutrition among consumers.en_US
dc.description.sponsorshipSelfen_US
dc.identifier.citationNilen_US
dc.identifier.urihttp://hdl.handle.net/123456789/1440
dc.language.isoenen_US
dc.publisherLWT- Food Science and Technologyen_US
dc.relation.ispartofseries90;01
dc.subjectbiscuitsen_US
dc.subjectpartially-defatted groundnut pasteen_US
dc.subjectnutritional qualityen_US
dc.subjectwheat flouren_US
dc.subjectfunctional propertiesen_US
dc.titleNutritional and consumers acceptance of biscuit made from wheat flour fortified with partially defatted groundnut pasteen_US
dc.title.alternativeNoneen_US
dc.typeArticleen_US

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