Production, Sensory and Microbiological Properties of Biscuits Produced from African Yam Bean Tempeh Flour and Wheat Flour


Authors : Ukpong, S.E; Njoku, H.O; Ire, F.S

Volume/Issue : Volume 6 - 2021, Issue 10 - October

Google Scholar : http://bitly.ws/gu88

Scribd : https://bit.ly/3vx5mr7

Foods rich in Carbohydrates but low in protein have been identified as a contributing factor in malnutrition. As a remedy, this study looked into the use of wheat flour fortified with protein-rich African yam bean Tempeh flour, to formulate biscuits with improved nutritional qualities. Six biscuit samples were produced from wheat (Triticum aestivum) and African yam bean seeds (Sphenostylis stenocarpa), respectively. The samples were prepared at different proportions (90:10, 80:20, 70:30, 60:40, 50:50 and 100%) and were subjected to chemical, sensory and microbial evaluations using standard methods of analysis. Sensory parameters evaluated were taste, aroma, shape, colour, crispiness and general acceptability. Biscuits made from composite blends had higher levels of lipids, proteins, crude fiber and crude ash whereas carbohydrate and moisture levels of the biscuits produced from control sample (100% WF) were significantly (P≤0.05) higher than those made from composite flour blends. Biscuit produced from 100% wheat flour had the highest scores for general acceptability and other attributes evaluated. Biscuits produced from 90% WF: 10% AYBTF compared favourably with biscuits produced from 100% WF for almost all the sensory attributes examined. Microbiological analysis (total viable bacterial and fungal count) indicated that all the biscuit samples produced were free of microorganisms for up to three weeks of storage under ambient conditions. This study showed the possibility of producing nutritious and microbiological shelf–stable biscuits from wheat flour fortified with African yam bean Tempeh flour

Keywords : Biscuits, Wheat, African Yam Bean, Tempeh, Microbial, Sensory

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