Citations


Contact Us

For Marketing, Sales and Subscriptions Inquiries
2637 E Atlantic Blvd #43110
Pompano Beach, FL 33062
USA

Conference List

Journal of Food Technology Research

December 2014, Volume 1, 2, pp 111-121

Nutritional, Functional and Sensory Properties of Biscuit Produced from Wheat-Sweet Potato Composite

Onabanjo O.O

,

Ighere Dickson A

Onabanjo O.O 1
Ighere Dickson A 2

  1. Department of Nutrition and Dietetics, Federal University of Agriculture, Abeokuta 1

  2. National Centre for Genetic Resources and Biotechnology (NACGRAB), Moor Plantation Apata, Ibadan, Nigeria, Department of Nutrition and Dietetics, Federal University of Agriculture, Abeokuta 2

Pages: 111-121

DOI: 10.18488/journal.58/2014.1.2/58.2.111.121

Share :


Abstract:

Sweet potato was processed into flour and it was used to substitute wheat flour at different ratios (100:0, 90:10, 70:30, 60:40 and 50:50), and was used to prepare biscuits. The nutritional, functional and sensory properties of biscuits produced from different ratios of wheat-sweet potato composite flour was investigated. The results reveal that, the value of protein ranged between 4.50g/100g and 8.92g/100g, and value of fat (10.97g/100g to 18.93g/100g) in the biscuits decreased as the quantity of potato flour used in supplementing wheat flour increased. The crude fiber value ranged between 3.16g/100g and 5.10g/100g, the highest value of crude fiber was present in the sample with ratio 50:50 wheat-potato flour. Moisture content and carbohydrate values increased as more sweet-potato flour was introduced into the biscuits. The mineral values of calcium (26.20mg/100g to 28.10mg/100g), magnesium (7.30mg/100g to 9.60mg/100g), potassium (4.60mg/100g to 6.20mg/100g), sodium (9.77ppm to 11.564ppm) and phosphorus (49.675ppm to 56.322ppm) were higher in biscuits produced from ratio 90:10, 70:30, 60:40 and 50:50 wheat-sweet potato composite flour than biscuits produced from ratio 100:0 of wheat-sweet potato composite flour. Sensory analysis revealed that there were no significant differences (p≥0.05) in taste between biscuits produced from ratio 100:0, 90:10 and 70:30 of wheat-potato flour, but there were significant differences in taste between biscuits made from ratio 100:0 and biscuits made from ratio 60:40 and 50:50 wheat-potato composite flour. The experiments produced biscuits of acceptable qualities from all ratios of wheat-potato flour that was used. 
Contribution/ Originality

Keywords:


Reference:

  1. Adebowale, A.A., M.T. Adegoke, S.A. Sanni, M.O. Adegunwa and G.O. Fetuga, 2012. Functional properties and biscuit making potentials of sorghum-wheat flour composite. American Journal of Food Technology, 7: 372-379.
  2. Adebowale, A.A., L.O. Sanni and M.O. Onitilo, 2008. Chemical composition and pasting properties of tapioca grits from different cassava varieties and roasting methods. Afr. J. Food Sci., 2: 77-82.
  3. Adeyemi, I.A. and M.A. Idowu, 1990. The evaluation of pregelatinized maize flour in the development of Maissa. A baked product. Nig. Food J., 8: 63-73.
  4. Ajanaku, K.O., C.O. Ajanaku, A. Edobor-Osoh and O.C. Nwinyi, 2012. Nutritive value of sorghum ogi fortified with groundnut seed (Arachis Hypogaea L.). American Journal of Food Technology, 7: 372-379.
  5. Akpapunam, M.A. and J.W. Darbe, 1999. Chemical composition and functional properties of blend of Maize Barbara groundnuts flours for cookie production. Plants Food for Human Nutri., 46: 147 -155.
  6. AOAC, 1995. Official methods of analysis. 16th Edn., Washington. DC. USA: Association of Official Analytical Chemists.
  7. Ayo, J.A. and T. Gaffa, 2002. Effect of undefatted soybean flour on the protein content and sensory quality of Kunnu Zaki. Niger. Food J., 20: 7-9.
  8. Chinma, C.E., B.D. Igbabul and O.O. Omotayo, 2012. Quality characteristics of cookies prepared from unripe plantain and defatted sesame flour blends. American Journal of Food Technology, 7: 398-408.
  9. Horsfall Mepba, D., E. Lucy and S.U. Nwaojigwa, 2007. Chemical composition, functional and baking properties of wheat-plantain composite flours. Africa Journal of Food Agriculture Nutrition and Development, 7(1).
  10. Idowu, M.A., A. Oni and B.M. Amusa, 1996. Bread and biscuit making potential of some Nigerian cocoyam cultivars. Niger. Food J., 14: 1-12.
  11. Khaliduzzaman, M. Shams-Ud-Din and M.N. Islam, 2010. Studies on the preparation of chapatti and biscuit supplemented with potato flour. J. Bangladesh Agril. Univ., 8(1): 153–160.
  12. Kulkarni, S.D., 1997. Roasted soybean in cookies. Influence on product quality. J. Food Sci. Technol., 34: 503-505.
  13. Olaoye, O.A., A.A. Onilude and C.O. Oladoye, 2007. Breadfruit flour in biscuit making. Afr. J. Food Sci.: 20-23.
  14. Oluwamukomi, M.O., I.O. Oluwalana and O.F. Akinbowale, 2011. Physicochemical and sensory properties of wheatcassava composite biscuit enriched with soy flour. African Journal of Food Science, 5(2): 50 – 56.
  15. Oluwole, O.B. and O.R. Karim, 2006. Production of biscuits from Bambara, cassava and wheat flour blends. J. Raw Materials Res., 2: 1.
  16. Sanni, O.L., A.A. Adebeowale, T.A. Filani, O.B. Oyewole and A. Westby, 2006. Quality of flash and rotary dryer dried fufu flour. J. Food Agric. Environ., 4: 74-78.
  17. Sanni, S.A., A.R.A. Adebowale, I.O. Olayiwola and B. Maziya-Dixon, 2008. Chemical composition and pasting properties of iron fortified maize flour. J. Food, Agric. Environ., 6: 172-175.
  18. Wade, T., 2008. As other staples soar, potatoes break new ground, reuters.
  19. Whitley, P.R., 1970. Biscuits manufacture. London: Applied Sciecnce Publishers Ltd.

Statistics:

Google Scholor ideas Microsoft Academic Search bing Google Scholor

Funding:

Competing Interests:

Acknowledgement:


Related Article

( 1 ) Nutritional, Functional and Sensory Properties of Biscuit Produced from Wheat-Sweet Potato Composite
( 3 ) In Vitro Differential Effect of Nerve Growth Factor on Functional Parameters of Murrah Buffalo Spermatozoa in Low and High Fertile Groups
( 4 ) Effect of Substrates on Nutritional Composition and Functional Properties of Pleurotus Ostreatus
( 5 ) Effect of Boiling and Roasting on the Nutrients, Phytochemical and Functional Properties of Red and Green Cultivars of D. Bulbifera Flours
( 6 ) Processing and Storage Impact on Carotenoid Contents and Functional Properties of Yellow Cassava Traditional Food Products
( 7 ) Assessment of the Processing Effects of Fresh Solanum Anguivi Berries on Biochemical Contents and Functional Properties of Powder
( 9 ) Duration of Freezing Influences Sensory Attributes of Cassava (Manihot esculenta Crantz) and Plantain (Musa paradisiaca AAB)
( 10 ) Effects of Melon Seed or Soybean Meal Supplementation on the Physicochemical and Sensory Properties of Incompletely Peeled Cassava Garri
( 11 ) Proximate and Sensory Properties of Moi-Moi Developed from Cowpea and Avocado Pear Seed Flour Blends
( 12 ) Nutritional Properties of Some Novel Selected Fish Species in Khuzestan Province, Iran
( 14 ) Impact of Abattoir Effluent on Soil Chemical Properties in Yola, Adamawa State, Nigeria
( 15 ) Physico-Chemical Properties of Honey Produced In Masha, Gesha, and Sheko Districts in Southwestern Ethiopia
( 16 ) Evaluation of the Phytochemical, Antioxidant and Antimicrobialproperties of Extracts from Chrysophyllum Albidum (African Star Apple) Leaf
( 17 ) Microbiological Profile, Shelf Stability and Some Physicochemical Properties of Fermented Flour from Different Sweet Potato Cultivars
( 18 ) The Particle Size and Thermal Properties of Flour from three Plantain (Musa Paradisiaca) Cultivars Grown in Nigeria
( 19 ) Effect of Domestic Cooking on Physicochemical Parameters, Phytochemicals and Antioxidant Properties of Algerian Tomato (Solanum Lycopersicum L. Var. Marmande)
( 20 ) Effect of Temperature and Time on the Physical Properties of Bread Produced from Wheat – Cocoyam Flour Using Response Surface Methodology
( 21 ) Effect of Jameed Form on the Chemical Composition, Rheological and Microbial Properties
( 22 ) Assessment of the Physical and Chemical Properties of Three Contrasting Soils Under Different Land Use Systems
( 24 ) Effect of Blended Fertilizer and Lime Application on Yield of Finger Millet, and Soil Properties of Acidic Soils in Western Ethiopia
( 25 ) Effect of Tuber Sections, Heat Treatment and Rehydration with Process Chemicals on the Physicochemical Properties of Sweet Potato (Ipomoea Batatas L. (Lam)) Flour
( 26 ) Traditional Technologies and Probiotic Properties of Bacillus Strains Isolated from Kawal -A Chad Traditional Fermented Food Condiment
( 33 ) Characteristics of Bread and Biscuit Made With Wheat and Rice Flour Composites
( 34 ) Effects of Inclusion of Processed Grapefruit Pulp on Wheat Flour Biscuit
( 37 ) Assessment of Veterinary Inspection Practices on Quality of Beef Produced In Ibarapa Central Local Government Area of Oyo State, Nigeria
( 39 ) Quality Attributes of Cheese Produced from Goat’s Milk Supplemented with Coconut Milk
( 40 ) Biochemical Composition and Consumption Risk of Leafy Vegetables Puts and Babenda Cereals Produced in Five Cities in Burkina Faso
( 41 ) Storage Effects on Microbiological and Some Antioxidant Potentials of Partially Substituted Bread Produced from Wheat Flour and Fresh Coconut Meat
( 42 ) Quality Characteristics of High-Oleic Sunflower Oil Extracted from Some Hybrids Cultivated Under Egyptian Conditions
( 44 ) Screening of Mycotoxins Producer Fungal and Aflatoxins Level in Dried and Smoked Fish (Clarias Sp.) and (Oreochromis Sp.) from Lake Fitri - Chad
( 45 ) Effect of Fungi and Manure on Cadmium Content and Biomass of Maize Grown In Cadmium Contaminated Tailing from Bangka Indonesia
( 46 ) Climate Relevant Emissions from Animal Production and Reduction Potentials
( 47 ) Evaluation of In Vitro Protocols for Elimination of Banana Streak Virus from Tissue Cultured Explants in Banana Seedling Production
( 49 ) Farmers Assessment of the Training and Visit Extension System in Niger State: Evidence from Fadama Ii & Iii in Mokwa Local Government Area of Niger State, Nigeria
( 50 ) Bioaccumulation of Hydrocarbon, Heavy Metals and Minerals in Tympanotonus Fuscatus from Coastal Region of Bayelsa State, Nigeria
( 54 ) Synthesis of Biodiesel from Tropical Almond (Terminalia Catappa) Seed Oil