Conscientia Beam || conscientiabeam.com

Export to

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

June 2020, Volume 7, 1, pp 69-77

Effects of Inclusion of Processed Grapefruit Pulp on Wheat Flour Biscuit

Roland Monday Kayode

Victor Ephraim Edem

Niyi Julius Ogundun

Rilwan Olaitan Ajibola

Bukola Idowu Kayode

Roland Monday Kayode¹ Victor Ephraim Edem²

Niyi Julius Ogundun³
Rilwan Olaitan Ajibola¹ Bukola Idowu Kayode¹

University of Ilorin, Faculty of Agriculture, Department of Home Economics and Food Science, Division of Food Preservation, Biotechnology, Waste Management and Safety, Ilorin, Nigeria. ¹

Department of Natural and Environmental Sciences, Division of Microbiology, Crown-Hill University, Eiyenkorin, Ilorin, Kwara State, Nigeria. ²

Forest Research Institute of Nigeria, Jericho, Ibadan, Oyo State, Nigeria. ³

on Google Scholar

on PubMed

Pages: 69-77

DOI: 10.18488/journal.58.2020.71.69.77

Article History:

Received: 20 January, 2020
Revised: 26 February, 2020
Accepted: 31 March, 2020
Published: 29 April, 2020

View Citation

357Views

Create Citation Alert

Abstract:

Biscuits were produced from the composite flour of grapefruit pulp and wheat flour. The Grapefruit pulp was boiled, fermented and some unfermented separately. Nine composite flours were made from the fermented, boiled and unfermented grapefruit pulp at different ratios of 10:90, 20:80 and 30:70 respectively while the control was 100% wheat flour. The proximate composition ranged from 6.50-8.25% (moisture), 5.46-11.36% (protein), 1.5-9.75% (crude fiber), 0.5-1.75% (ash), 2.93-4.35% (fat), and 62.77-80.04% (carbohydrate). The water absorption capacity and oil absorption capacity ranged from 1.01-1.42 g water/g flour and 0.94- 1.56 g oil/g flour respectively. The values obtained for fiber fraction analysis ranged from 24- 44% (neutral detergent soluble), 11-39.75% (acid detergent fiber), 6.50-34.50% (lignin), 2.75-6.63% (silica), 2.5-7.5% (cellulose) and 5.00-20.50% (hemicellulose). The sensory scores of the biscuits indicated that sample 10BGP had the best overall acceptability among the composite flour pointing out high acceptability at up to 10% inclusion of grapefruit pulp flour to wheat flour. This research recommended the inclusion of boiled grapefruit pulp flour up to 10% with wheat flour for the production of biscuit.

Contribution/ Originality
This study showed the variations in proximate composition, water and oil absorption capacities, fibre fraction, and sensory properties of biscuit as affected by different levels of grapefruit inclusion. The acceptable level of grapefruit pulp flour to wheat flour for biscuit production was established.

Keywords:

Biscuit, Composite-flour, Fiber-fraction, Grapefruit-pulp, Sensory-qualities, Proximate-composition, Wheat-flour, Water-absorption-capacity, Oil-absorption-capacity.

Reference:

Adams, M. L., Lombi, E., Zhao, F.-J., & McGrath, S. P. (2002). Evidence of low selenium concentrations in UK bread-making wheat grain. Journal of the Science of Food and Agriculture, 82(10), 1160-1165.Available at: https://doi.org/10.1002/jsfa.1167.

Adebowale, Y., Adeyemi, I., & Oshodi, A. (2005). Functional and physicochemical properties of flours of six Mucuna species. African Journal of Biotechnology, 4(12), 1461-1468.

Ajala, L. (2009). The effect of boiling on the nutrients and anti-nutrients in two non-conventional vegetables. Pakistan Journal of Nutrition, 8(9), 1430-1433.Available at: https://doi.org/10.3923/pjn.2009.1430.1433.

Amando, C., Maythe, S., & Beatriz, N. P. (1997). Antioxidant activity of grapefruit seed extract on vegetable oils. Journal of the Science of Food and Agriculture, 77(4), 463-467.

Anderson, J. W., Baird, P., Davis, R. H., Ferreri, S., Knudtson, M., Koraym, A., & Williams, C. L. (2009). Health benefits of dietary fiber. Nutrition Reviews, 67(4), 188-205.

AOAC. (2000). Official methods of analysis (17th ed. Vol. 2). Gaithersburg, MD, USA: Association of Official Analytical Chemists.

AOAC. (2005). Official methods of analysis (18th ed.). Gaithersburg MD: Association of Official Analytical Chemists.

AOAC. (2010). Official methods of analysis (18th ed.). Washington, D.C, USA: Association of Official Analytical Chemists.

Cerda, J., Robbins, F., Burgin, C., Baumgartner, T., & Rice, R. (1988). The effects of grapefruit pectin on patients at risk for coronary heart disease without altering diet or lifestyle. Clinical Cardiology, 11(9), 589-594.Available at: https://doi.org/10.1002/clc.4960110902.

Emojorho, E. E., & Akubor, P. I. (2016). Effect of debittering methods on the proximate composition, sensory and functional properties of orange (Citrus sinensis) seed flour. IOSR Journal of Environmental Science, Toxicology and Food Technology, 10(9), 9-16.Available at: https://doi.org/10.9790/2402-1009010916.

Fellers, P., Nikdel, S., & Lee, H. (1990). Nutrient content and nutrition labeling of several processed Florida citrus juice products. Journal of the American Dietetic Association, 90(8), 1079-1084.

Frazier, W. C., & Westhoff, D. C. (1995). Food microbiology (4th ed., pp. 10). New Delhi, India: Tata McGraw-Hill Publishing Company Ltd.

Ihekoronye, A., & Ngoddy, P. O. (1985). Integrated food science and technology for the tropics (pp. 285). United Kingdom: Macmillan Publishers.

Ikegwu, O., Okechukwu, P., & Ekumankana, E. (2010). Physico-chemical and pasting characteristics of flour and starch from achi Brachystegia eurycoma seed. Journal of Food Technology, 8(2), 58-66.Available at: https://doi.org/10.3923/jftech.2010.58.66.

Ishiwu, C., Nkwo, V., Iwouno, J., Obiegbuna, J., & Uchegbu, N. (2014). Optimization of taste and texture of biscuit produced from blend of plantain, sweet potato and malted sorghum flour. African Journal of Food Science, 8(5), 233-238.Available at: https://doi.org/10.5897/ajfs2013.1112.

Iwe, M. O. (2001). Handbook of sensory methods and analysis (pp. 32-78). Enugu, Nigeria: Rojoint Communication Services Ltd.

Lee, H. S. (2000). Objective measurement of red grapefruit juice color. Journal of Agricultural and Food Chemistry, 48(5), 1507-1511.Available at: https://doi.org/10.1021/jf9907236.

Marangoni, F., & Poli, A. (2008). The glycemic index of bread and biscuits is markedly reduced by the addition of a proprietary fiber mixture to the ingredients. Nutrition, Metabolism and Cardiovascular Diseases, 18(9), 602-605.Available at: https://doi.org/10.1016/j.numecd.2007.11.003.

Matz, S. A. (1996). Chemistry and technology of cereals as food and feed. New York: Van Nostrand Reinhold.

Newport Scientific. (1988). Applications manual for the rapid viscotmanalyzer using thermocline for windows (pp. 2-26). Austrialia: Newport Scientific Pty Ltd.

Onimawo, A. I., & Egbekun, K. M. (1998). Comprehensive science and nutrition (pp. 103-208). Benin City, Nigeria: Ambik Press Ltd.

Platt, R. (2000). Current concepts in optimum nutrition for cardiovascular disease. Preventive Cardiology, 3(2), 83-87.Available at: https://doi.org/10.1111/j.1520-037x.2000.80364.x.

Shewry, P. R., Powers, S., Field, J. M., Fido, R. J., Jones, H. D., Arnold, G. M., & Barro, F. (2006). Comparative field performance over 3 years and two sites of transgenic wheat lines expressing HMW subunit transgenes. Theoretical and Applied Genetics, 113(1), 128-136.Available at: https://doi.org/10.1007/s00122-006-0279-1.

Shimelis, A. E., Meaza, M., & Rakshit, S. (2006). Physico-chemical properties, pasting behavior and functional of flours and starches from improved bean (Phaseolus vulgaris L.) varieties grown in East Africa. Agricultural Engineering International. The International Council on Large Electric Systems Journal, 8, 18 –36.

Spiller, G. A. (2001). CRC handbook of dietary fiber in human nutrition (3rd ed., pp. 363 - 365). Raton. Florida: CRC Press Boca.

Stone, P. J., & Savin, R. (1999). Grain quality and its physical determinants. determination ecology and physiology of wheat yield. (Eds.), Satorre. E. H. and Slafer, G. A (pp. 85-120). New York: Food Products Press.

Ubbor, S. C., & Akobundu, E. N. T. (2009). Quality characteristics of cookies from composite flour of water melon seed, cassava and wheat. Pakistan Journal of Nutrition, 8(7), 1095-1102.Available at: https://doi.org/10.3923/pjn.2009.1097.1102.

Van Soest, P. J. (1982). Nutritional ecology of ruminant. Ithaca, NY, USA: Cornell University Press.

Van Soest, P. J., Robertson, J. D., & Lewis, B. A. (1991). Methods of dietary fiber, neutral detergent fiber and non-starch polysaccharides in relation to animal nutrition. Journal of Dairy Science, 74(10), 3583-3597.Available at: https://doi.org/10.3168/jds.s0022-0302(91)78551-2.

Wardlaw, G. M. (1999). Perspectives of nutrition (4th ed., pp. 23-40). Boston: WCB/ McGraw-Hill.