Abstract
Wheat germ is reckoned valuable healthful functional food. The present investigation was performed to assess nutritional status of wheat biscuits and wheat germ fortified biscuits. Study included determination of gross chemical composition, caloric value, minerals (Mn, Ca, Fe, Cu, P, Na and K), vitamins (C, Folic acid, A, and E), and amino acid composition of wheat biscuits and 15%, 20% wheat germ fortified biscuits. Likewise physical and sensory characteristics of studied biscuits were assessed. The data revealed that 20% wheat germ fortified biscuits proved to be nutritious functional healthful food. It improved both physical, sensory characteristics and recorded the highest crude protein (12.20%), crude fiber (2%), and the least fat (9.63%), moisture (3.01%), and caloric value (436.31 Kcal/100g). While it recorded the highest Mn and Cu contents as well as increased vitamins C, Folic acid, A, and E. Besides, 20% wheat germ fortified biscuits increased all the eight essential amino acids contents resulting in an improvement of the nutritive value of wheat biscuits. Therefore it could be recommended for caloric reduced diets for obese and overweight persons. Likewise, it should be increasing interest as an ingredient in the industry as functional and healthy foods formulations as biscuits, bread and cakes.
Highlights
Wheat germ constitutes about 2.5% - 3% of the wheat seed and is reckoned valuable healthful functional food [1]-[5]
Wheat germ had been considered as a functional food supplement in several bakery products
The mean values of physical characteristics of wheat biscuits and fortified wheat biscuits are presented in Table 2 and Figures 1-3
Summary
Wheat germ constitutes about 2.5% - 3% of the wheat seed and is reckoned valuable healthful functional food [1]-[5]. The mean proximate chemical composition of wheat germ was: 10.80%, 26.50%, 8.56% and 4.18% for moisture, crude protein, crude fat and ash content; respectively, on dry basis [6] [7]. While, [5] reported that the mean mineral composition of raw wheat germ was: 9.07, 11.24, 1.59, 17.38, 312, 100, 70, 440, 705, 344, 300 (mg/100g) for Fe, Mn, Cu, Zn, Mg, Ca, Na, K, P, S and Se contents, respectively. While, [5] found that the raw wheat germ contained the essential amino acids: 4.06, 10.47, 10.26, 2.08, 5.03, 2.54, 1.80; and 6.21 (g/100g) for isoleucine, leucine, lysine, Methionine, phenylalanine, threonine, tryptophan and valine. The objectives of this investigation were to study the gross chemical composition, caloric value, the mineral composition, the vitamin composition, the amino acid composition as well as physical and sensory quality attributes of wheat biscuits and wheat germ fortified biscuits
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