Wheat Flour Blends Research Articles

In vitro antioxidants and anti-inflammatory potentials of high protein-fibre cookies produced from whole wheat, sweet potato, rice bran and peanut composite flour blends

The growing demand for low-cost and functional snacks in many developing nations called for interest in the use of locally grown crops as substitutes for costly imported wheat flour. The amino acid composition, antioxidant and anti-inflammatory properties of the cookies from whole wheat, sweet potato, rice bran and peanut (56.25:18.75:5:20; 37.50:37.50:5:20; 18.75:56.25:5:20% as WPRG 1, WPRG 2, WPRG 3) composite flour blends, respectively, were obtained in this study. The 100% whole wheat and 100% refined flours served as control 1 and 2, respectively. The level of hydrophobic and aromatic amino acids was significantly (p < 0.05) high in WPRG 2 (~ 30 and ~ 10%), respectively when compared to others. However, the branched chain amino acids and Fischer ratio was significantly (p < 0.05) high in WPRG 1 (11.40% and 1.29), respectively, which could have contributed to their improved bioactivities. Notably, the composite cookie samples WPRG 1, 2 and 3 had higher hydroxyl (73.86 − 84.16%), DPPH (76.52 − 84.60%) radical scavenging as well as ferric reducing antioxidant (0.64–0.87 mmolFe2+/mg) properties than the control samples WWF and CWF, respectively. On the contrary, the metal chelating activities of the cookies WPRG 1–3 were not significantly (p > 0.05) different from control samples WWF and CWF. The improved amino acid profile and enhanced antioxidant properties of the composite cookies might have effectively influenced their anti-inflammatory properties (IC50; < 26 μg/ml) when compared to the control samples (IC50; ~ 40 μg/ml), respectively. Hence, the cookies that comprised of antioxidants and anti-inflammatory potentials needed in human health, were acceptable by the consumers.Graphical

Impact of Ferulated Arabinoxylans from Maize Bran on Farinograph and Pasting Properties of Wheat Flour Blends.

This research explores the extraction of ferulated arabinoxylans (FAXs) from maize bran and their incorporation into wheat flour to assess their impact on rheological and pasting properties. Flour blends were prepared with FAX concentrations of 0%, 2%, 4%, 6%, 8%, and 10%, and these blends were then evaluated using farinograph, mixograph, micro-extensibility, and viscosity analyses. The results indicated that farinograph water absorption increased significantly (p ≤ 0.05), ranging from 54.9% to 60.5%, as the FAX content rose, correlating with higher gel-forming potential. Notably, the 2% FAX treatment (FAX2) exhibited the longest dough development time at 24.7 min. Stability and mixing time index (MTI) values also varied significantly (p ≤ 0.05) among treatments, with FAX2 displaying a longer mixing time of 14.4 ± 3.3 min. A pasting analysis revealed a significant decrease in peak and hot paste viscosity (p < 0.05) with increasing FAX concentrations, suggesting an association between lower hot paste viscosity and reduced breakdown. Micro-extensibility measures further indicated that blends with 0% and 2% FAX had greater extensibility, while the 4% FAX blend showed higher resistance. Overall, this research aims to advance the understanding of how these components can enhance flour functionality and contribute to the development of healthier, higher-quality baked products.

Evaluation of Physical and Sensory Properties of Biscuits Made from Blended Wheat Flour and Pumpkin Powder

Biscuit is a type of confectionery popular among all age groups and able to change to become a complete food with necessary nutrients. Pumpkin is a nutritious vegetable that has high post-harvest losses in Sri Lanka. The aim of this research was to analyze the composition of pumpkin powder and evaluate the physical and sensory properties of biscuits made from blended wheat flour and pumpkin powder. Analyses revealed that moisture, protein, fat, ash, crude fiber, and carbohydrate content of pumpkin powder were 8.5%, 5.2%, 1.2%, 3.4%, 4% and 77.7% respectively. Biscuits were made by replacing wheat flour with pumpkin powder at different levels as 0, 5, 10, 20, 30, and 40% (w/w) in the standard formulation. When the percentage of pumpkin powder increased from 10 to 40%, the thickness of biscuits decreased significantly compared to control (0%) There was a significant increment in the spread ratio of biscuits between 10 and 40% levels of pumpkin powder when compared with the control. While 10 to 40% replacement levels of pumpkin powder resulted in significant increase in biscuit hardness, it decreased moisture content significantly compared to control. The color of the biscuits was assessed in terms of lightness, redness, and yellowness. When increasing the pumpkin powder percentage in biscuit, lightness reduced, while redness and yellowness increased gradually. Consumer acceptability test on sensory attributes indicated 5% (w/w) level of pumpkin powder was the most preferred replacement level. The study concludes that pumpkin powder has the potential to be used in biscuit applications.

The Influence of Processing Using Conventional and Hybrid Methods on the Composition, Polysaccharide Profiles and Selected Properties of Wheat Flour Enriched with Baking Enzymes.

In this study, a developed wheat flour blend (F), consisting of a high content of non-starch polysaccharides, was fortified with cellulase (C) and a cellulase-xylanase complex (CX) and then processed via conventional and hybrid treatment methods. Dry heating (T), hydrothermal treatment (H) and extrusion processing (E) were applied without or with enzyme addition as hybrid treatments. Proximate composition and polysaccharide profiles selected techno-functional and structural properties of modified wheat flours, were analyzed. Conventional and hybrid treatments induced changes in polysaccharide fraction compositions (especially the arabinoxylans) and the rheology of modified flour. Dry heating caused an inconsiderable effect on flour composition but reduced its baking value, mainly by reducing the elasticity of the dough and worsening the strain hardening index, from 49.27% (F) to 44.83% (TF) and from 1.66 (F) to 1.48 (TF), respectively. The enzymes added improved the rheological properties and baking strength, enhancing the quality of gluten proteins. Hydrothermal enzyme-assisted treatment increased flour viscosity by 14-26% and improved the dough stability by 12-21%; however, the use of steam negatively affected the protein structure, weakening dough stretchiness and elasticity. Extrusion, especially enzyme-assisted, significantly increased the hydration properties by 55-67% but lowered dough stability, fat content and initial gelatinization temperature due to the changes in the starch, mostly induced by the hybrid enzymatic-extrusion treatment. The structure of extruded flours was different from that obtained for other treatments where the peak intensity at 20° was the highest, suggesting the presence of amorphous phases of amylose and lipids. The results can be helpful in the selection of processing conditions so as to obtain flour products with specific techno-functional properties.

Evaluation of the nutritional and chemical composition of crackers developed from blends of wheat, unripe plantain, and mushroom flour

Crackers are considered a healthier substitute for other types of biscuits that are more calorie-dense. Novel ingredients are therefore being searched for in the formulation of crackers. This study evaluated crackers' nutritional and chemical composition from blends of wheat, unripe plantain, and mushroom flours. Compared to wheat flour, the functional properties of the blends showed high water absorption capacity (WAC), and bulk density, while swelling capacity was not significantly affected. The moisture (4.98–8.51 %), protein (10.47–21.31 %), fat (7.17–11.46 %), fiber (0.20–0.60 %), and ash (1.61–3.47 %), contents of the composite crackers were higher, while carbohydrate content (51.81–72.07 %) was lower than the control. The soluble and insoluble dietary fiber increased from 5.13 % to 9.00 %, and 3.49 % to 7.08 % respectively. K and Na were the principal minerals in the crackers based on the mineral analysis results, which increased upon 10 % replacement of mushroom flour. The oxalate and phytate contents of the crackers ranged between 0.05–0.07 mg/g and 7.78–14.98 mg/g respectively. The crackers with 10 % replacement of mushroom flour were accepted by panelists. The study revealed the feasibility of cracker production with enhanced nutritional composition using wheat, unripe plantain, and mushroom flour blends.

Proximate, Physical and Sensory Characteristics of Enriched Cake Produced from Wheat and Tiger Nut Flour Blends

Consumers’ attention is shifting towards dietary fiber as more information about its health benefits is unfolding. In Nigeria, owing to the high level of dietary fibre and other inherent nutrients of tigernut, it has been identified as one of the underutilized crops which could be incorporated into cake production. In this study, the effect of substituting tigernut flour for wheat flour on the proximate, physical and sensory properties of cake quality were evaluated. The proximate composition increased with increasing levels of tigernut flour. Crude fibre increased from 1.04 to 2.25%, ashfrom 2.03 to 3.22, crude fat from 4.17 to 7.21 and protein from 10.02-14.53% resulting in a nutritious cake. The physical properties of the cake from the composite flour blends were affected significantly (P ≤0.05) by tigernut substitution. The hardness, cohesiveness, springiness, weight and volume of cakes decreased with increasing tigernut level substitution. Suitable composite cakes which could reduce the incidence of protein-energy malnutrition can be made with up to 20% tigernut flour substitution.

Determination of sensory, microbiological and antioxidant properties of tortilla added with Roselle decoction calyxes powder

Background: Hibiscus (Hibiscus sabdariffa L.) is a flowering plant gaining interest for its potential health benefits due to its high content of phenolic compounds and antioxidant properties. These properties have been linked to various health improvements, including reduced risk of chronic diseases. Aims: The aim was to assess the sensory, microbiological, physical, and antioxidant properties of corn and wheat tortillas formulated with varying HDC concentrations. Material and Methods: Five formulations were prepared, incorporating HDC (5%, 20%, 50%, and 70%) into the corn and wheat flour blends. The formulation with the most favorable sensory profile was further evaluated for: microbiological analysis, tortilla quality properties (diameter, weight, yield, puffing degree, rollability, and moisture content), total soluble phenolic content (TSPCC), total flavonoid content (TFC), and antioxidant capacity (DPPH• and ABTS+• methods). Results: Sensory evaluation revealed that the corn and wheat tortillas with 20% HDC achieved the highest overall acceptability in terms of mouthfeel, color, and flavor attributes. The addition of HDC significantly reduced microbial growth compared to the control tortillas. All formulations displayed significant variations in quality properties. Tortillas containing HDC demonstrated significantly higher levels of TSPCC, TFC, and antioxidant capacity. Conclusion: The incorporation of 20% HDC flour presents a promising approach to developing functional tortillas with enhanced health benefits. These tortillas exhibit desirable sensory characteristics, improved microbiological safety, and increased antioxidant potential, potentially impacting the food industry and consumer health. Keywords: Tortilla, roselle decoction calyxes, phenolic compounds, corn, wheat, antioxidant capacity.

Investigation of Heating Time Effects on Viscosity Profiles of Cassava Flour and Wheat Flour Blends

Investigation of Heating Time Effects on Viscosity Profiles of Cassava Flour and Wheat Flour Blends

Nutritional and Microbial Evaluation of Cookies Produced From Canary Mielon (Cucumis melo) Seed and Wheat Flour Blends

Nutritional and Microbial Evaluation of Cookies Produced From Canary Mielon (Cucumis melo) Seed and Wheat Flour Blends

Production of Biscuits from Wheat, Almond and Pawpaw Flour Blends and Investigating It’s Physicochemical and Texture Characteristics

Biscuit, also known as a cookie is a nutritive snack produced from dough that is transformed into an appetizing product through the application of heat in an oven. This study was aimed at evaluating the quality of biscuit produced from wheat, African almond and pawpaw flour blends. From the flours, blends were made and six (6) samples, A to F formulated. Sample A (100 % wheat flour) was used as the control, B (60 % Wheat flour: 0 % Almond Flour: 40 % Pawpaw Flour), C (60 % Wheat flour: 10 % Almond Flour: 30 % Pawpaw Flour), D (60 % Wheat flour: 20 % Almond Flour: 20 % Pawpaw Flour), E (60 % Wheat flour: 30 % Almond Flour: 10 % Pawpaw Flour), F (60 % Wheat flour: 40 % Almond Flour: 0 % Pawpaw Flour). The physical, proximate, anti-nutrients, vitamins, minerals, antioxidants and sensory properties of the biscuits were evaluated using standard methods. For physical parameters of the biscuit, the weight ranged from 8.86 g-10.60 g, diameter from 6.60 mm- 6.80 mm, the spread ratio from 0.58-0.61, breaking strength from 0.25 kg- 0.29 kg and thickness ranged from 11.08 mm- 11.43 mm. The anti-nutrients content of the biscuits were considerably low and within safe limits. The results showed an increase in ash, fibre, fats and protein content while the carbohydrate content of the biscuit reduced upon substitution of wheat flour with almond and pawpaw flours. The vitamin content of the biscuit was also improved especially the vitamin A content upon addition of pawpaw flour. The result for mineral composition showed a significant increase from 46.00-89.35mg/100g for sodium, potassium from 323.44-486.95 mg/100g, calcium from 189.46-356.88mg/100g, magnesium from 44.34-132.88 mg/100g and phosphorus from 155.33-428.45mg/100g.6. Antioxidant activity also increased from 2.12-3.69mgAAE/g. The biscuit samples were all rated high in terms of their sensory attributes especially samples with high proportion of almond flour. This research indicates that almond and pawpaw flours are suitable for biscuit production especially at 40% and 10% substitution for almond and pawpaw flours respectively.

Anti-diabetic Potentials of Cookies from Wheat, Sweet Potato and African Yam Beans (Sphenostylis stenocarpa) Composite Flour Blends

The consumption of cookies offered reliable advantages to the consumers, which included but not limited to perfect eating ability, prolong shelf live and acceptability among all nations. This study thus, investigated the antioxidant and anti-diabetic properties of cookies obtained from wheat-African yam bean-sweet potato composite flour blends at different ratios. The African yam bean and sweet potato were thoroughly processed, milled, sieved thereafter mixed with the commercial wheat flour. Four blends were prepared by using the trial mixing ratio and 100% wheat flour and later used to bake cookies. The proximate, amino acid compositions, antioxidant, amylase and glucosidase inhibitory activities as well as physical properties of the composite cookies were examined while panelists were assigned to assess the cookie samples. The results of the proximate composition showed that the composite flour technology had significant (p&lt;0.05) positive effects on the cookies. Meanwhile, the amino acid compositions of the cookies revealed that the cookie samples were of high aromatic and hydrophobic amino acids, respectively with optimum physical properties. No panelist showed a total dislike for the taste of any of the samples. The added soybean seeds flours showed no significant (p&lt;0.05) effect on the acceptability and preference of the samples. Hence, it is possible to produce better protein and high nutritional cookies from these flour blends. We therefore concluded that the cookies rich in antioxidants and anti-diabetic potentials could be produced from wheat-African yam bean-sweet potato composite flour.

Amino Acid Compositions, In Vitro Antioxidant and Anti-diabetic Properties of Cookies from Wheat and Kidney Beans (Phaseolus vulgaris L.) Flour blends

This study evaluated the in vitro antioxidant and antidiabetic activities of the cookies produced from wheat and kidney bean composite flours at different ratios viz: 100:0 (WKB 1), 80:20 (WKB 2), 60:40 (WKB 3), 40:60 (WKB 4), respectively. The proximate compositions of the composite flour blends improved during the baking process into cookie, most especially the crude fibre (12.09-13.73%) and crude protein (18-21%) contents, respectively. The amino acid profiles of the cookies were well established with high biological values (&gt;70%) with good essential, non-essential and hydrophobic amino acids while glutamic acid was mostly abundant in the cookies. The in-vitro antioxidant properties of the cookie samples were more potent (~80%) when compared with a standard ascorbic acid, a well-known antioxidant. Besides, the in-vitro anti-diabetic properties of the cookie samples were revealed through their improved α-amylase and α-glucosidase inhibition potentials (~70%) when compared with a standard acarbose, a well-known anti-diabetic drug. The weights (5.20-6.41 g), width (45.70-45.88 mm), thickness (5.03-5.06 mm) and spread ratio (11.89-12.26) of the cookies from the composite flours were significantly (P&lt;0.05) comparable to the control (WKB 1) sample, respectively. This, however did not alter the organoleptic attributes of the composite cookie samples when compared to the commercial ones. We therefore concluded that the cookies rich in antioxidants and anti-diabetic potentials could be produced from wheat and kidney bean flour blends.

Pulsed Electric Field Treatment of Oat and Barley Flour: Influence on Enzymes, Non-starch Polysaccharides, Dough Rheological Properties, and Application in Flat Bread

AbstractThis study examined the effects of pulsed electric field (PEF) treatment on enzymes, non-starch polysaccharides, and bread-making potential of oat and barley flour. Enzyme activity, microstructure, β-glucan extractability, molecular weight (Mw) and structure of non-starch polysaccharides, dough rheology, and flat bread properties were determined. An exponential decay model explained better the residual activity of oat β-glucanase across electric field intensity than barley β-glucanase. PEF treatment of flour at 12 kV/cm for 162 ms significantly reduced β-glucanase activity (40.2–76.5%) while increasing the concentration of total β-glucans (33.5%) and water-extractable arabinoxylans (36–41%). Mw of linear β-d-glucans decreased (9%) while Mw of branched arabinoxylans increased (6–33%). Scanning electron microscopy showed changes in microstructure of barley proteins. Blending wheat flour (70%) with oat or barley flour (30% weight) after PEF treatment enhanced gluten aggregation energy (29–19%) and breakdown viscosity (18–43%) of dough, as well as increased β-glucan content (21–32%) but reduced specific volume (11–24%). The findings of this study provide a comprehensive insight into the PEF’s potential for retarding enzymatic reactions and preserving integrity of cereal non-starch polysaccharides.

SCOBY: an alternate solution to develop cheap and nutritious food by food layered manufacturing (FLM)

PurposeIn pursuit of affordable and nutrient-rich food alternatives, the symbiotic culture of bacteria and yeast (SCOBY) emerged as a selected food ink for 3D printing. The purpose of this paper is to harness SCOBY’s potential to create cost-effective and nourishing food options using the innovative technique of 3D printing.Design/methodology/approachThis work presents a comparative analysis of the printability of SCOBY with blends of wheat flour, with a focus on the optimization of process variables such as printing composition, nozzle height, nozzle diameter, printing speed, extrusion motor speed and extrusion rate. Extensive research was carried out to explore the diverse physical, mechanical and rheological properties of food ink.FindingsAmong the ratios tested, SCOBY, with SCOBY:wheat flour ratio at 1:0.33 exhibited the highest precision and layer definition when 3D printed at 50 and 60 mm/s printing speeds, 180 rpm motor speed and 0.8 mm nozzle with a 0.005 cm3/s extrusion rate, with minimum alteration in colour.Originality/valueFood layered manufacturing (FLM) is a novel concept that uses a specialized printer to fabricate edible objects by layering edible materials, such as chocolate, confectionaries and pureed fruits and vegetables. FLM is a disruptive technology that enables the creation of personalized and texture-tailored foods, incorporating desired nutritional values and food quality, using a variety of ingredients and additions. This research highlights the potential of SCOBY as a viable material for 3D food printing applications.

Nutraceutical Benefits of Cookies Produced from Wheat and Mushroom Flour: A Review

Nutraceuticals play a special role in metabolic improvement and other physiological function of the body which indeed is beneficial in overcoming and preventing diseases. The combination of wheat and mushroom flour in cookie production presents an innovative approach to enhancing the nutritional value of this popular snack. Both wheat and mushrooms are rich sources of essential nutrients and bioactive compounds, making them promising ingredients for the development of functional foods. This qualitative summary aims to explore the nutraceutical potentials of cookies produced from wheat and mushroom flour. Combining wheat and mushroom flour while making cookies offers a novel way to raise the nutritious content of this well-liked snack. Due to their abundance in vital nutrients and bioactive substances, wheat and mushrooms are both excellent choices as components for functional food creation. In order to investigate the possible nutraceutical benefits of cookies made with wheat and mushroom flour, this qualitative summary was created. In conclusion, cookies made with a blend of wheat and mushroom flour have exciting potential as nutraceuticals. They provide a tasty and easy approach to add important nutrients and bioactive ingredients to your diet. To fully understand the best recipes, sensory qualities, and health benefits of these novel functional foods, more investigation is necessary. Nonetheless, the integration of wheat and mushroom flour represents a noteworthy advancement in the development of nutritious and health-promoting snacks. Keywords: Nutraceutical, Benefits, Cookies, Wheat, Mushroom, Flour Aims Research Journal Reference Format: Adetola, R.O., Akinwande, B.A., Babarinde, G.O. &amp; Oboh, G. (2024): Nutraceutical Benefits of Cookies produced from Wheat and Mushroom Flour: A Review. Advances in Multidisciplinary and Scientific Research Journal Vol. 10. No. 1. Pp 35-58. www.isteams.net/aimsjournal. dx.doi.org/10.22624/AIMS/V10N1P3

Developing Healthier Biscuit Alternatives: An Analysis of Tapioca, Desiccated Coconut, and Wheat Flour Blends

This study aimed to identify the optimal biscuit formulation using blends of tapioca flour, desiccated coconut flour and wheat flour. Four formulations, denoted as F1, F2, F3, and F4 with varying ratios of wheat flour, tapioca flour, and desiccated coconut flour (30:20:50, 30:30:40, 30:40:30, and 30:50:20 respectively), were produced. Multiple methodologies were employed to study the impact of composite flour on the quality of cookies, including sensory evaluation, proximate analysis, and physical evaluations. After a hedonic test involving 50 panelists, F3 emerged as the superior formulation. Proximate and physical analyses for F3 and the control (100% wheat flour) revealed notable differences. The proximate composition results showcased distinct differences between the best formulation (F3) and the control. F3 exhibited higher values (p&lt;0.05) in moisture content (2.33±0.37%), crude fibre (4.05±0.02%), and carbohydrate content (65.04±0.74%) compared to the control. However, both formulations displayed similarities (p&gt;0.05) in terms of spread ratio, colour, and pH, despite their differing composition in formulation. Notably, F3 surpassed the control in nutrient composition, especially in moisture, crude fibre, and carbohydrate content. In conclusion, the investigation into these blended flours has demonstrated promising outcomes, emphasising their potential to not just enhance the nutritional quality of biscuits but also elevate consumer contentment.

Effect of substitution of whole wheat flour with sweet potato (Ipomoea batatas) and Mucuna utilis flours on the nutritional, physical and sensory qualities of cookies

Composite flours were made from blends of whole wheat (WWF), sweet potato (SPF), and Mucuna utilis (MUF) flours, the 100% WWF served as control. These flours were used to bake cookies. The flours and the cookies were analyzed for functional and proximate composition while in addition to these, physical and sensory tests were conducted on the cookies. Results of the study showed that the protein and fat contents of the flours and cookies increased as the quantity of MUF increased but decreased with an increase in SPF. In the flours, the ash content of the control (2.38%) decreased to 1.76-2.14% in the composite flours. Ash content decreased with the addition of MUF but increased with the addition of SPF. The carbohydrate content of the composite flour cookies ranged 48.57-62.26% while the energy value ranged 376.91-392.11 kcal.100 g-1. Except for the cookie baked with 50% WWF and 50% SPF, whose mouth-feel did not differ significantly (p&lt;0.05) from that of the control, the remaining cookies scored higher than that of the control. Cookie baked with 60% WWF, 10% SPF, and 30% MUF had optimum protein (21.84%), diameter (5.30 cm), spread ratio (6.90), and sensory qualities that were comparable to that of the control.

Improvement of the rate of substitution of wheat by rice in bread making by the use of xanthan gum: Technological and sensory properties

The aim of this study was to explore the possibilities of producing composite breads from blends of rice and wheat flours, with the addition of xanthan gum. The aim is to provide an effective and considerable substitute for wheat in bread making. Six formulations of rice (R) and wheat (B) flour blends were prepared in different proportions: 100%B, 50%R/50%B, 60%R/40%B, 65%R/35%B, 70%R/30%B, 85%R/15%B. The functional and rheological characteristics of the composite breads were evaluated and compared with those of 100% wheat bread, used as a reference. A constant percentage of xanthan gum (0.25%) was added to each mix. Samples containing 50%, 65% and 70% rice flour, in combination with xanthan gum, showed promising results in terms of volume, water loss, color and sensory acceptability. The 50%R/50%B bread gave the best rheological results, with a volume of 1.7933cm3/g, closest to that of the control bread with a specific volume of 3.448cm3/g of wheat; its water loss was 8.9%, lower than that of the control bread (10%); and its color and honeycomb structure were similar to those of wheat. Sensory evaluation revealed that the 50%R/50%B bread was the most appreciated by panellists, achieving an acceptability rate of 80%. This study demonstrates the feasibility of replacing wheat with other cereals, such as rice, using xanthan gum to maintain excellent technological and sensory properties. These results suggest that rice could be appropriately incorporated into wheat flour, up to a substitution rate of 70%.

Blends of Wheat, Mango Kernel and Orange Pomace Flours: Chemical and Functional Properties

The study set out to produce composite flour from wheat, mango kernel and orange pomace. Mango kernel and orange pomace were processed into flours and mixed with wheat flour at different proportions of WF:MKF:OPF as follows (100:0:0-A, 60:10:30-B, 60:20:20-C, 60:30:10-D, 60:40:0-E and 60:0:40-F). The flours produced were analyzed for functional properties, anti-nutrient, and proximate. The functional properties of flours ranged as follows; bulk density (0.41-0.85 g/cm3), swelling capacity (1.26-1.47 g/mL), oil absorption capacity (1.16-3.80 g/L), water absorption capacity (1.70-5.80 mL/g), and foaming capacity (0.05-2.50 %). The gelatinization temperature ranged from 62.50-88.50oC while the least gelation concentration ranged from 6.30-8.87 %. The anti-nutritional properties of phytates, oxalate and tannin were as follows; 0.00-0.04 %, 0.08-0.35 %, 0.04-0.08 % for flours. The Proximate composition ranged from 5.58 -10.89 % moisture, 6.34-14.12 % protein, 1.06-1.82% fats, 0.24-0.66 % fiber, 1.42-5.01% ash, 71.77-85.37% carbohydrates and 337.90-376.39 kcal/100g energy for flour samples. This research indicates that orange pomace at 10 % and mango kernel at 30 % flour blends could serve as functional and nutritional ingredients in foods with 60 % wheat respectively.

Chemical and Sensory Properties of Biscuits Produced from wheat, Soybean and Orange Fleshed Sweet Potato

Biscuit was produced from blends of wheat, soybeans and orange flesh sweet potato (OFSP) flour at different ratios: CFA (100:0:0), CFB (90:10:0), CFC (90:0:10), CFD (85:10:5), CFE (80:10:10) and F (70:15:15). Standard methods were used in raw material preparation. The biscuits produced were subjected to physical, proximate, minerals, vitamins and sensory evaluation. The inclusion of soybeans and OFSP flour in the blends increased the weight, diameter and spread ratio of biscuit with value ranged of 7.76 – 10.42 (g), 0.78 – 0.89 (cm), 6.41- 6.6 (cm) and 7.2 – 8.25 for weight, thickness, diameter and spread ratio and respectively. The moisture content, crude protein, crude fat increased with level of soybean and OFSP flour inclusion in the blend. Values ranged from 2.68 - 8.72%, 13.25 - 19.43%, 20.40 - 24.45%, 1.83 - 2.64%, 0.12 - 0.51% and 46.28 - 61.18% for moisture, protein, fat content, ash, fibre and carbohydrate respectively. The inclusion of soybeans and OFSP flour in the blends significantly (p&lt;0.05) increased the mineral and vitamin content of flour blends biscuit. The calcium, potassium, sodium, magnesium, iron, zinc and manganese content ranged from 118.22 – 161.75 mg/100 g, 171.09 – 480.32 mg/100 g, 109.02 – 815.72 mg/100 g, 20.12 – 41.03 mg/100 g, 0.55 – 3.58 mg/100 g, 0.30 – 0.52 mg/100 g and 0.55 – 1.13 mg/100 g respectively while the vitamin A, B1, B2, B3 and C ranged from 1.30 – 29.60 (µ/100 g), 0.30 – 0.98 mg/100 g, 0.32 – 0.86 mg/100 g and 0.01 – 0.39 mg/100 g respectively. Sensory attributes on a 9-point hedonic scale was carried out by 30 member panelists on the biscuit and results indicated that all samples were within acceptable range, however biscuit from 100% wheat and 10% soybeans flour inclusion were most preferred by panelists. The study showed that high-quality biscuit can be produced from blends of wheat, soybeans and OFSP flour blends.