Nutritional and consumers acceptance of biscuit made from wheat flour fortified with partially defatted groundnut paste
No Thumbnail Available
Date
2018
Journal Title
Journal ISSN
Volume Title
Publisher
Elsevier for Journal of the Swiss Society of Food Science and Technology
Abstract
Biscuit is a nutritive snack eaten by everyone and often produced from unpalatable batter 5 transformed into appetizing product through oven heat. Wheat, the major raw material used, is 6 deficient in essential amino acid, lysine, while groundnuts lack methionine found in wheat. Blended 7 wheat flour and partially defatted-groundnut paste was used for production in order to replace lost 8 nutrients. Partially defatted-groundnut paste was used to substitute wheat flour at the ratios: A 9 (100:0); B (95:5); C (90: 10); D (85: 15); E (80: 20); F (75: 25); G (70: 30), which were mixed with 10 other ingredients to produce biscuit at 155-180oC for 15-20 minutes, cooled and packaged for 11 analyses. The functional properties of the flour, proximate composition, colour, and sensory 12 evaluation of the biscuit were determined using standard methods. Proximate composition revealed 13 that Protein, Moisture-Content, Ash, Crude-Fat, Crude-Fibre and Carbohydrate respectively ranged 14 thus: (17.14-24.90%), (8.28-13.05%), (1.07-2.76%), (25.38-28.12%), (0.84-2.34%), and (46.35-15 33.68%). The swelling, water and oil absorption capacities of the flour: (1.10-1.27ml/g), (1.40-16 1.754ml/g), (0.82-1.99ml/g) respectively. Sensory evaluation shows than sample B (95% wheat 17 flour, 5% partially defatted-groundnut paste) was the most preferred. Concluding, incorporation of 18 partially defatted-groundnut paste into wheat flour to produce biscuits could improve nutritional 19 content and prevent malnutrition among consumers
Description
Keywords
Biscuit, Partially defatted ground nut paste, Nutritional quality, Wheat flour, Functional properties