Functional Properties, Nutritional and Sensory Qualities of Wheat Biscuit Fortified with Defatted Dioclea reflexa Seed Flours

Akoja, S.S. and Coker, O. J (2019) Functional Properties, Nutritional and Sensory Qualities of Wheat Biscuit Fortified with Defatted Dioclea reflexa Seed Flours. IOSR Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT), 13 (11). pp. 46-55. ISSN e-ISSN: 2319-2402,p- ISSN: 2319-2399

Text H1311014655 (1).pdf Download (362kB)

Abstract

Dioclea reflexa was processed into flour and used to supplement wheat flour in the percentages of 0, 2.5, 5, 7.5, 10, 12.5 and 15 for biscuit production. Flour blends were evaluated for functional and pasting characteristics, while biscuits were analysed for proximate composition and sensory qualities. Proximate analysis results showed significant (p≤0.05) increase in protein (9.83 – 13.85%), fat (3.86 – 4.72%), fiber (2.03 - 3.84%), while moisture (10.43 -9.83%) and carbohydrate (70.49-60.95) content decreased with inclusion of Dioclea reflexa. No significant differences (p≥0.05) occurred in the sensory qualities of products from 100% wheat and 92.5: 7.5 flour blend. Hence acceptable biscuit from 92.5: 7.5 (wheat: Dioclea reflexa) blend have been formulated, which could enhance the nutritional wellness of the target consumers.

Item Type:	Article
Subjects:	Q Science > Q Science (General)
Divisions:	Faculty of Engineering, Science and Mathematics > School of Chemistry
Depositing User:	Mr Taiwo Egbeyemi
Date Deposited:	25 May 2020 18:49
Last Modified:	25 May 2020 18:49
URI:	http://eprints.federalpolyilaro.edu.ng/id/eprint/150

Actions (login required)

View Item