Production and Quality Assessment of Gluten-free and Nutrient-dense Biscuit from Acha, Pigeon Pea and Sweet Potato Blends

Mbaeyi Nwaoha

doi:10.15436/2377-0619.15.030

Abstract

Biscuits were produced using “acha”, pigeon pea and sweet potato flour blends. Proximate, antinutrient, vitamin and sensory evaluation were carried out on the samples using standard methods. Results obtained revealed the following ranges of proximate parameter: moisture (3.95 - 13.40%), fat (1.05 - 9.34%), crude fibre (0.10 - 9.01%), crude protein (1.25 - 22.5%) and carbohydrate (65.80 - 82.60%). The results obtained from antinutrient analysis were phytate (0.10 - 1.83mg/100g) and tannins (0.00 - 1.36 mg/100g). Vitamin content obtained were vitamin A (1.06 - 7.37mg/100g), vitamin B (0.79 - 3.14mg/100g) and vitamin C (0.15 - 1.62mg/100g). Sensory evaluation of the biscuit samples showed that the products were acceptable for consumption (with respect to mouthfeel, flavour, taste, colour, texture and aftertaste) by the panelists and none of the products was rejected. However, the (100% wheat flour) sample was the most acceptable followed by the (65%“acha”, 20% pigeon pea and 15% sweet potato) sample and the (75%“acha”, 20%pigeon pea and 5% sweet potato sample. Thus, the inclusion of acha to wheat improved both the nutritional and sensory properties.

Highlights

Celiac disease and protein-energy malnutrition are major public health problems in developing countries
The demand for gluten-free product is growing as more people are diagnosed with celiac disease and other types of gluten sensitivity according to Case 2006[1]
In patients who suffer from celiac disease, the immune system develops an autoimmune reaction against gliadin, the main protein in gluten[2] that, in turn perpetuates the destruction of villi in the small intestine[3]

Summary

Introduction

Celiac disease and protein-energy malnutrition are major public health problems in developing countries. In patients who suffer from celiac disease, the immune system develops an autoimmune reaction against gliadin, the main protein in gluten[2] that, in turn perpetuates the destruction of villi in the small intestine[3]. Diarrhea is common in the classic form of the disease and may be accompanied by abdominal discomfort and malabsorption[4,5]. The risk of celiac disease is increased among people with autoimmune thyroid disease (3%–5%), type 1 diabetes mellitus (5%–10%) and Down syndrome (5.5%) by gluten (a protein found in wheat, rye, barley and triticale) in people who are genetically susceptible[3,6]. A unique property of wheat flour is that, when in contact with water, the insoluble protein fraction forms a viscoelastic protein mass known as gluten[7]

Methods

Results

Conclusion