Production and Assessment of Biscuit from Wheat and Bambara Nut as Fat Substitute
Biscuits were produced and evaluated for maximum acceptance using different ratios of wheat to Bambara nut flour 90:10 (X1), 80:20 (X2), 70:30 (X3), 60:40 (X4), and 50:50 (X5) respectively. The control was 100% wheat flour (X0). Each combination made using the rubbing techniques (i.e. coating flour...
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| Language: | English |
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Hasan Eleroğlu
2025-07-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
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| Online Access: | https://agrifoodscience.com/index.php/TURJAF/article/view/7538 |
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| author | Izuwa Iwanegbe Joseph Oghenewogaga Owheruo |
| author_facet | Izuwa Iwanegbe Joseph Oghenewogaga Owheruo |
| author_sort | Izuwa Iwanegbe |
| collection | DOAJ |
| description | Biscuits were produced and evaluated for maximum acceptance using different ratios of wheat to Bambara nut flour 90:10 (X1), 80:20 (X2), 70:30 (X3), 60:40 (X4), and 50:50 (X5) respectively. The control was 100% wheat flour (X0). Each combination made using the rubbing techniques (i.e. coating flour grains with fat by gently rubbing between the fingertips and thumbs). The functional and proximate composition of flours, physical properties of the biscuit, sensory evaluation, and proximate compositions of biscuit identified. Fifteen panelists assessed the biscuits' on sensory attributes. The composite biscuit samples examined for proximate composition after six weeks of storage. ANOVA statistically used to evaluate the data (P≤0.05). The functional characteristics' results revealed variances among products. The pH, titratable acidity, bulk density, water absorption capacity, oil absorption capacity, swelling index, and gelation temperature of the flour blends varied significantly (P<0.05). Protein content, fat, crude fiber, ash, and carbohydrates varied significantly (P<0.05) among the flour blends and biscuit products. The amount of protein increased noticeably. Higher substitution levels of Bambara nut in wheat flour resulted in a drop in carbohydrate content with increase in protein, fat, crude fiber, and ash content. Protein content increased due to decrease in moisture content for all products. The moisture level of the biscuit varied significantly (p<0.05), X5 had the highest percentage (7.03%), while Xo had the lowest (6.22%) moisture content. As more Bambara nuts substituted for biscuits, the color quality improved. The addition of Bambara nut affected the biscuit's texture. Treatment X2 (4.60) had the best texture, followed by X4 (4.47), X1 (4.41), X5 (4.35), and X3 (4.31). Treatment Xo (4.20) had the lowest texture. It was evident that Bambara nut added to wheat at 50% substitution could improve quality, acceptance, increase nutritive value and shelf stability of product. |
| format | Article |
| id | doaj-art-6225dbd58e404a7f82f6310efaefa02f |
| institution | Kabale University |
| issn | 2148-127X |
| language | English |
| publishDate | 2025-07-01 |
| publisher | Hasan Eleroğlu |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj-art-6225dbd58e404a7f82f6310efaefa02f2025-08-20T03:34:53ZengHasan EleroğluTurkish Journal of Agriculture: Food Science and Technology2148-127X2025-07-011371753175810.24925/turjaf.v13i7.1753-1758.75386239Production and Assessment of Biscuit from Wheat and Bambara Nut as Fat SubstituteIzuwa Iwanegbe0https://orcid.org/0009-0006-3076-1072Joseph Oghenewogaga Owheruo1https://orcid.org/0000-0002-1588-8175Department of Food Science and Nutrition, University of Benin, Benin City, NigeriaDelta Stata University of Science and Technology, Faculty of Science, Department of Food Science and Technology, Ozoro, Post code 330105, NigeriaBiscuits were produced and evaluated for maximum acceptance using different ratios of wheat to Bambara nut flour 90:10 (X1), 80:20 (X2), 70:30 (X3), 60:40 (X4), and 50:50 (X5) respectively. The control was 100% wheat flour (X0). Each combination made using the rubbing techniques (i.e. coating flour grains with fat by gently rubbing between the fingertips and thumbs). The functional and proximate composition of flours, physical properties of the biscuit, sensory evaluation, and proximate compositions of biscuit identified. Fifteen panelists assessed the biscuits' on sensory attributes. The composite biscuit samples examined for proximate composition after six weeks of storage. ANOVA statistically used to evaluate the data (P≤0.05). The functional characteristics' results revealed variances among products. The pH, titratable acidity, bulk density, water absorption capacity, oil absorption capacity, swelling index, and gelation temperature of the flour blends varied significantly (P<0.05). Protein content, fat, crude fiber, ash, and carbohydrates varied significantly (P<0.05) among the flour blends and biscuit products. The amount of protein increased noticeably. Higher substitution levels of Bambara nut in wheat flour resulted in a drop in carbohydrate content with increase in protein, fat, crude fiber, and ash content. Protein content increased due to decrease in moisture content for all products. The moisture level of the biscuit varied significantly (p<0.05), X5 had the highest percentage (7.03%), while Xo had the lowest (6.22%) moisture content. As more Bambara nuts substituted for biscuits, the color quality improved. The addition of Bambara nut affected the biscuit's texture. Treatment X2 (4.60) had the best texture, followed by X4 (4.47), X1 (4.41), X5 (4.35), and X3 (4.31). Treatment Xo (4.20) had the lowest texture. It was evident that Bambara nut added to wheat at 50% substitution could improve quality, acceptance, increase nutritive value and shelf stability of product.https://agrifoodscience.com/index.php/TURJAF/article/view/7538wheat flourbiscuitsacceptabilitymoisturebambara nutproduction |
| spellingShingle | Izuwa Iwanegbe Joseph Oghenewogaga Owheruo Production and Assessment of Biscuit from Wheat and Bambara Nut as Fat Substitute Turkish Journal of Agriculture: Food Science and Technology wheat flour biscuits acceptability moisture bambara nut production |
| title | Production and Assessment of Biscuit from Wheat and Bambara Nut as Fat Substitute |
| title_full | Production and Assessment of Biscuit from Wheat and Bambara Nut as Fat Substitute |
| title_fullStr | Production and Assessment of Biscuit from Wheat and Bambara Nut as Fat Substitute |
| title_full_unstemmed | Production and Assessment of Biscuit from Wheat and Bambara Nut as Fat Substitute |
| title_short | Production and Assessment of Biscuit from Wheat and Bambara Nut as Fat Substitute |
| title_sort | production and assessment of biscuit from wheat and bambara nut as fat substitute |
| topic | wheat flour biscuits acceptability moisture bambara nut production |
| url | https://agrifoodscience.com/index.php/TURJAF/article/view/7538 |
| work_keys_str_mv | AT izuwaiwanegbe productionandassessmentofbiscuitfromwheatandbambaranutasfatsubstitute AT josephoghenewogagaowheruo productionandassessmentofbiscuitfromwheatandbambaranutasfatsubstitute |