Quality Assessment of Biscuit made from Blend of Wheat and Baobab Leaf Powder

Simple item page
dc.contributor.author*Dauda, Adegbola O; Kayode, Rowland and Salami, Khadijat O.
dc.date.accessioned2021-12-06T09:11:33Z
dc.date.available2021-12-06T09:11:33Z
dc.date.issued2019-01-18
dc.descriptionValue addition research worken_US
dc.description.abstractBiscuit is a nutritive snack produced from unpalatable batter transformed into appetizing product by oven heat. Wheat flour, the major raw material for biscuit production, is deficient in lysine, an essential amino acid. Baobab leaf is rich nutritionally and high in antioxidant properties. Baobab leaf flower was blended with wheat flour to produce biscuits rich in nutrients. Wheat and Baobab flours were respectively blended thus: A (100:0); B (98:2); C (96: 4); D (94: 6); E (92: 8); F (90: 10), and mixed with other ingredients for production at 175-180oC for 15-20 minutes, cooled and packaged. The functional properties of the flour, proximate composition, colour, microbial and sensory evaluation were determined using standard methods. Result showed baobab leaf flour to be highly functional, while the Protein, Moisture-Content, Ash, Crude-Fat, Crude-Fibre and Carbohydrate respectively ranged thus: (10.50-12.11%), (2.51-3.28%), (1.38-2.96%), (10.31-12.27%), (1.07-2.16%), and (67.99-73.46%). Addition of baobab leaf flour at 10% level slightly affected the biscuit colour, but the microbial load of the samples with baobab leaf flour was low probably due to the antiviral and antibacterial properties of the leaf. The sensory panelists accepted the samples with baobab leaf flour. Incorporating baobab leaf flour into biscuits production improved nutritional content, quality and prevent malnutrition among consumers.en_US
dc.description.sponsorshipself-sponsoreden_US
dc.identifier.citationPages 1-8en_US
dc.identifier.urihttps://uilspace.unilorin.edu.ng/handle/20.500.12484/7069
dc.language.isoenen_US
dc.publisherFood and Nutrition Journalen_US
dc.relation.ispartofseries;Volume 2019, Issue 01
dc.subjectBiscuitsen_US
dc.subjectBaobab leafen_US
dc.subjectNutritional qualityen_US
dc.subjectWheat flouren_US
dc.subjectFunctional propertiesen_US
dc.subjectsensory qualitiesen_US
dc.titleQuality Assessment of Biscuit made from Blend of Wheat and Baobab Leaf Powderen_US
dc.title.alternativeNilen_US
dc.typeArticleen_US

Files

Original bundle
Now showing 1 - 2 of 2
No Thumbnail Available
Name:
baobab published.pdf
Size:
664.25 KB
Format:
Adobe Portable Document Format
Description:
Download
No Thumbnail Available
Name:
Baobab Zagreb.docx
Size:
56.11 KB
Format:
Microsoft Word XML
Description:
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections