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

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dc.contributor.authorDauda, A.O.
dc.contributor.authorAbiodun, O.A,
dc.contributor.authorArise, A.K.
dc.contributor.authorOyeyinka, S.A.
dc.date.accessioned2018-06-20T11:55:56Z
dc.date.available2018-06-20T11:55:56Z
dc.date.issued2018
dc.description.abstractBiscuit 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 consumersen_US
dc.identifier.urihttp://hdl.handle.net/123456789/656
dc.language.isoenen_US
dc.publisherElsevier for Journal of the Swiss Society of Food Science and Technologyen_US
dc.subjectBiscuiten_US
dc.subjectPartially defatted ground nut 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.typeArticleen_US

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