Composites flour formulation made from yellow pumpkin, purple sweet potato, corn, and wolf-herring flour for replacement of wheat flour on low- and high- moisture foods part I: Cookies and muffin

Abstract

IntroductionThe study investigated the potential of yellow pumpkin, purple sweet potato, corn, and wolf-herring flour as local-based ingredients in generating cookies and muffin rich in minerals and amino acids. MethodsFive different composites were prepared and applied for cookies and muffins preparation replacing wheat flour. Sensory acceptability was conducted, and selected formulas were further evaluated for their chemical composition including proximate, dietary fiber, minerals (Mg, P, Fe, Zn and Ca) and amino acids. Results and discussionA formula consisting of 45 g yellow pumpkin-, 45 g purple sweet potato-, 5 g corn- and 5 g wolf-herring flour was selected as the highest acceptability. Compared to muffins, cookies had a higher level of fat (21.6%), protein (8.6%), ash (2.9%), dietary fiber (14.4%), calorie (462.6 cal/100 g), Mg (47.9 mg/100 g), P (1725.9 mg/kg), Fe (2.0 mg/100 g), Zn (0.9 mg/100 g) and Ca (136.8 mg/100 g). Cookies and muffins contained 15 L-amino acids in which 7 were amino acids essentials. The higher amino acids were L-aspartic acid and L-glutamat acids ranged between 6.9 – 8.1 and 8.9 – 9.5 g/kg, respectively. The lowest amino acids obtained was L-Histidine at 1.9 g/kg for cookies and muffin. ConclusionIn conclusion, cookies, and muffin rich in mineral and amino acids can be formulated based on low-cost locally available food ingredients.