Optimisation of nutritious biscuits formulation through fortification with catfish (Clarias gariepinus) and Ulva sp. flours using response surface methodology
The optimisation of biscuit formulation fortified with catfish (Clarias gariepinus) and Ulva sp. flours was studied. The Response Surface Methodology (RSM) was employed to determine the best formula using three independent variables, namely wheat, catfish, and Ulva sp. flour with upper and lower lim...
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| Format: | Article |
| Language: | English |
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College of Agriculture and Veterinary Medicine, United Arab Emirates University, United Arab Emirates
2025-03-01
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| Series: | Emirates Journal of Food and Agriculture |
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| Online Access: | https://ejfa.pensoft.net/article/127378/download/pdf/ |
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| author | Theresia Dwi Suryaningrum Fateha Fateha Ellya Sinurat Giyatmi Giyatmi Hari Eko Irianto Agus Supriyanto Indri Mardiyana Natalia Prodiana Nurhayati Waryanto Ma’muri Sihono Diah Ikasari |
| author_facet | Theresia Dwi Suryaningrum Fateha Fateha Ellya Sinurat Giyatmi Giyatmi Hari Eko Irianto Agus Supriyanto Indri Mardiyana Natalia Prodiana Nurhayati Waryanto Ma’muri Sihono Diah Ikasari |
| author_sort | Theresia Dwi Suryaningrum |
| collection | DOAJ |
| description | The optimisation of biscuit formulation fortified with catfish (Clarias gariepinus) and Ulva sp. flours was studied. The Response Surface Methodology (RSM) was employed to determine the best formula using three independent variables, namely wheat, catfish, and Ulva sp. flour with upper and lower limits of 33.0–36.5%, 8.0–11.5%, and 0.5–2%, respectively. Analysis was performed on protein content, taste, texture, hardness, and colour of the biscuits and was verified by their nutritional quality, including proximate, dietary fibre, sensory and physical properties, and amino acid profiles minerals, vitamins, as compared to commercial biscuits. The results indicated that the biscuits fortified with catfish and Ulva sp. contained 19.38 ± 1.02% of protein, 11.20 ± 0.76% of fat, 63.52 ± 0.89% of carbohydrate, 495 kcal of energy, and 20.83 ± 1.87% of a dietary fibre, which were meeting the Recommended Dietary Allowance (above 20%) for energy, protein, dietary fibre, minerals (magnesium, potassium, iron and zinc), vitamin A, and B6. The biscuits also contained essential amino acids exceeding the Recommended Dietary Allowances (RDA)  standards for children established by FAO/WHO, thus it is recommended to prevent malnutrition. |
| format | Article |
| id | doaj-art-fb98cf19f2a34a05b3eae90fbca63dd5 |
| institution | Kabale University |
| issn | 2079-0538 |
| language | English |
| publishDate | 2025-03-01 |
| publisher | College of Agriculture and Veterinary Medicine, United Arab Emirates University, United Arab Emirates |
| record_format | Article |
| series | Emirates Journal of Food and Agriculture |
| spelling | doaj-art-fb98cf19f2a34a05b3eae90fbca63dd52025-08-20T03:42:29ZengCollege of Agriculture and Veterinary Medicine, United Arab Emirates University, United Arab EmiratesEmirates Journal of Food and Agriculture2079-05382025-03-013711210.3897/ejfa.2025.127378127378Optimisation of nutritious biscuits formulation through fortification with catfish (Clarias gariepinus) and Ulva sp. flours using response surface methodologyTheresia Dwi Suryaningrum0Fateha Fateha1Ellya Sinurat2Giyatmi Giyatmi3Hari Eko Irianto4Agus Supriyanto5Indri Mardiyana6Natalia Prodiana7Nurhayati8Waryanto9Ma’muri10Sihono11Diah Ikasari12Research Centre Marine and Land Bioindustry, National Research and Innovation Agency of IndonesiaResearch Centre for Biomass and Bioproducts, National Research and Innovation Agency of IndonesiaResearch Centre Marine and Land Bioindustry, National Research and Innovation Agency of IndonesiaSahid UniversitySahid UniversityResearch Centre Marine and Land Bioindustry, National Research and Innovation Agency of IndonesiaResearch Centre Marine and Land Bioindustry, National Research and Innovation Agency of IndonesiaResearch Centre Marine and Land Bioindustry, National Research and Innovation Agency of IndonesiaResearch Centre Marine and Land Bioindustry, National Research and Innovation Agency of IndonesiaResearch Centre for Appropriate Technology, National Research and Innovation Agency of IndonesiaResearch Centre for Appropriate Technology, National Research and Innovation Agency of IndonesiaResearch Centre Marine and Land Bioindustry, National Research and Innovation Agency of IndonesiaResearch Centre for Food Technology and Processing, National Research and Innovation Agency of IndonesiaThe optimisation of biscuit formulation fortified with catfish (Clarias gariepinus) and Ulva sp. flours was studied. The Response Surface Methodology (RSM) was employed to determine the best formula using three independent variables, namely wheat, catfish, and Ulva sp. flour with upper and lower limits of 33.0&ndash;36.5%, 8.0&ndash;11.5%, and 0.5&ndash;2%, respectively. Analysis was performed on protein content, taste, texture, hardness, and colour of the biscuits and was verified by their nutritional quality, including proximate, dietary fibre, sensory and physical properties, and amino acid profiles minerals, vitamins, as compared to commercial biscuits. The results indicated that the biscuits fortified with catfish and Ulva sp. contained 19.38 &plusmn; 1.02% of protein, 11.20 &plusmn; 0.76% of fat, 63.52 &plusmn; 0.89% of carbohydrate, 495 kcal of energy, and 20.83 &plusmn; 1.87% of a dietary fibre, which were meeting the Recommended Dietary Allowance (above 20%) for energy, protein, dietary fibre, minerals (magnesium, potassium, iron and zinc), vitamin A, and B6. The biscuits also contained essential amino acids exceeding the Recommended Dietary Allowances (RDA) &nbsp;standards for children established by FAO/WHO, thus it is recommended to prevent malnutrition.https://ejfa.pensoft.net/article/127378/download/pdf/Nutritious biscuitscatfish (<i>Clarias gariepinu |
| spellingShingle | Theresia Dwi Suryaningrum Fateha Fateha Ellya Sinurat Giyatmi Giyatmi Hari Eko Irianto Agus Supriyanto Indri Mardiyana Natalia Prodiana Nurhayati Waryanto Ma’muri Sihono Diah Ikasari Optimisation of nutritious biscuits formulation through fortification with catfish (Clarias gariepinus) and Ulva sp. flours using response surface methodology Emirates Journal of Food and Agriculture Nutritious biscuits catfish (<i>Clarias gariepinu |
| title | Optimisation of nutritious biscuits formulation through fortification with catfish (Clarias gariepinus) and Ulva sp. flours using response surface methodology |
| title_full | Optimisation of nutritious biscuits formulation through fortification with catfish (Clarias gariepinus) and Ulva sp. flours using response surface methodology |
| title_fullStr | Optimisation of nutritious biscuits formulation through fortification with catfish (Clarias gariepinus) and Ulva sp. flours using response surface methodology |
| title_full_unstemmed | Optimisation of nutritious biscuits formulation through fortification with catfish (Clarias gariepinus) and Ulva sp. flours using response surface methodology |
| title_short | Optimisation of nutritious biscuits formulation through fortification with catfish (Clarias gariepinus) and Ulva sp. flours using response surface methodology |
| title_sort | optimisation of nutritious biscuits formulation through fortification with catfish clarias gariepinus and ulva sp flours using response surface methodology |
| topic | Nutritious biscuits catfish (<i>Clarias gariepinu |
| url | https://ejfa.pensoft.net/article/127378/download/pdf/ |
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