Abstract
The aim of the study was to evaluate the impact of Moringa oleifera seed protein concentrate supplementation on the nutritional composition of biscuit. Biscuit was supplemented with M. oleifera seed protein concentrate at 2, 4 and 6% and evaluated for the proximate composition, amino acid profile, mineral element composition, microbiological properties and sensory qualities. The proximate composition result showed that the biscuits contained: 8%, 58.92%, 6.45%, 0.32%, 0.97% and 26.32% moisture, crude protein, crude fat, crude fiber, ash and carbohydrate, respectively. The essential amino acids were lysine (6.57%), leucine (6.02%), tryptophan (5.23%), valine (5.20%), phenylalanine (4.25%), threonine (4.10%), histidine (4.03%), isoleucine (3.34%) and methionine (2.94%). The proximate composition results showed a slight but progressive increase in crude protein content due to the supplementation while the overall quality acceptability did not show any statistically significant difference among the biscuit samples. The microbiological result also revealed that the biscuits were safe and the level of detection were within the safe range for baked products. It was concluded that supplementation of biscuit with M. oleifera seed protein concentrate is safe and the consumption of the biscuits may support growth and development of children who are the major consumers.
Highlights
Biscuits constitute one of the major baked products that are globally recognized and consumed
The continued consumers’ demand for quality food products that are convenient, safe, tasty and of adequate nutrition [1] has resulted in the supplementation of wheat flour with other flours [2,3,4] leading to production of a baked product with a more pronounced nutritional and health benefits
3.1 Proximate composition of biscuit supplemented with moringa oleifera seed protein concentrate
Summary
Biscuits constitute one of the major baked products that are globally recognized and consumed. The continued consumers’ demand for quality food products that are convenient, safe, tasty and of adequate nutrition [1] has resulted in the supplementation of wheat flour with other flours [2,3,4] leading to production of a baked product with a more pronounced nutritional and health benefits. Biscuit is a baked product produced from wheat flour which is a high energy food, rich in carbohydrate and fat [10] but low in other nutrients such as protein, mineral and vitamin [11,12]. In order to increase the nutritional composition of baked products, many studies have investigated several potential alternatives to wheat flour with other supplementary flour [3,6,7,8,9]
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