Abstract
Biscuits are foodstuffs that are consumed all over the world as snacks on wide range developing countries where protein and caloric malnutrition are prevalent. There is therefore need to feed on functional foods with improved formulations and substantial health benefits by world nutrition bodies due to different health problems related to food consumption. This study was carried out to evaluate the proximate and functional properties of the flour as well as evaluate the biscuit samples for physical properties, anti-nutrient content, minerals composition and anti-oxidant properties of biscuits produced from wheat flour fortified with African yam bean tempeh flour. The physical parameters varied from 3.12 – 4.22mm, 1.30 –2.81, 4.59 – 6.89g, 1.5 – 2.4mm and 1.25 – 3.65N for diameter, spread ratio, weight, height, and break strength. The proximate composition of the flour varied from 0.05 – 3.46%, 12.6 – 28.74%, 0.84 – 3.18%, 1.37 – 3.76%, 58.64 – 84.74% and 2.22 – 11.4% for ash, protein, crude fiber, crude lipid, carbohydrate and moisture of the flour, respectively. The functional properties ranged from 14.66 – 20.2%, 0.70 – 0.78 (g/ml), 0.71 – 10.57%, 18.08 – 41.03% and 0.71 – 0.74% for water absorption capacity, bulk density, oil absorption capacity, foam capacity and emulsion capacity, respectively. The anti-nutritional properties ranged from 0.067%, – 0.437mg/100g, 0.013 – 0.067%, 0.112 – 0.146%, 0.015 – 0.038%, 0.168 – 0.401, 0.040 – 0.401%, 0.017 – 0.040% for tannin, phytate, saponin, oxalate, alkaloid, phenol and flavonoids, respectively. The anti-oxidant properties were in the range of 0.081 – 0.465%, 0.026 – 0.047%, 0.035 – 0041 mg/100g for scavenging activity, reducing power assay and Beta carotene, respectively. The mineral contents - iron, magnesium, calcium and phosphorus ranged from 4.18 – 13.06, 2.70 – 32.17, 61.04 – 201.42 and 3.76 – 30.42%, respectively. These results suggest that the fortification of wheat flour with Africa yam bean flour can improve the nutritional quality of biscuits.
Highlights
Malnutrition is often used to refer to under nutrition, where there are minimal calories, protein or micronutrients in the food eaten by people [1]
The reduction in the weight of the biscuit could be due to an increase in the fat content of the AYBTF, as fat is light in weight [22]
The effect of the ratio of the blend on the quality of the biscuit made from Wheat Flour fortified with African Yam Bean Tempeh Flour has been assessed
Summary
Malnutrition is often used to refer to under nutrition, where there are minimal calories, protein or micronutrients in the food eaten by people [1]. The problem of malnutrition persists in Africa, partly because animal protein is unaffordable to the majority of the population [2] It is one problem made more critical, by the expensive rate of population increase in Africa, where up to 200 million people are currently suffering from malnutrition due to famine and ravages of war [3]. The latter has brought about limitations in the source of high biological value proteins since there is heavy loss of livestock. Biscuits are one of the popular cereal foods, apart from bread, consumed in Nigeria They are ready-to-eat, convenient and inexpensive food products, containing digestive and dietary principles of vital importance [4].
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