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Food in health and disease : scientific-professional journal of nutrition and dietetics, Vol. 5 No. 1, 2016.

Original scientific paper

PHYSICOCHEMICAL PROPERTIES OF PRO-VITAMIN A CASSAVA-WHEAT COMPOSITE FLOUR BISCUIT

Sogo J. Olatunde orcid id orcid.org/0000-0003-2657-0303 ; Department of Food Science and Engineering, Ladoke Akintola University of Technology, Ogbomoso, Nigeria
Samson A. Oyeyinka ; Department of Home Economics and Food Science, University of Ilorin, Ilorin, Nigeria
Rachel O. Adetola ; Department of Food Science and Engineering, Ladoke Akintola University of Technology, Ogbomoso, Nigeria
Adewumi T. Oyeyinka ; Department of Food, Agric and Bio-Engineering, Kwara State University, Malete, Nigeria
T. O. Owolabi orcid id orcid.org/0000-0002-7142-2716 ; Department of Food Science and Engineering, Ladoke Akintola University of Technology, Ogbomoso, Nigeria

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Abstract

In this research work, the physicochemical properties of biscuit made from wheat flour and pro-vitamin A cassava flour mixed in different ratios of 100:0, 90:10, 80:20, 70:30 and 60:40 (w/w) was investigated. The addition of pro-vitamin A flour to wheat flour influenced the functional properties such as water absorption, swelling and pasting properties. Peak, trough, breakdown and final viscosities of 100% wheat flour was generally lower than the mixes. However, the setback viscosity of the mixes were lower than that of wheat flour. This was attributed to possible complex formation between the starch components of the flours and the carotenoid. Protein (10.80-15.45%), fat (11.87-21.35%) and carbohydrate (60.08-70.99%) were the major components of the biscuits. The protein and fat contents of the biscuit decreased with increasing proportions of pro-vitamin A cassava flour. But, the carotenoid contents of the biscuits increased. Sensory results showed that biscuit prepared from wheat flour and pro-vitamin A cassava flour in ratio 90 to 10 had similar overall acceptability rating (6.50) and total rating score (31.8) to the control (Overall acceptability rating; 6.50 and total rating score; 32.5). The research has established that acceptable biscuits which could be potentially used to address protein, energy and vitamin A challenges in developing nations of the world.

Keywords

biscuit; cassava; physicochemical properties; pro-vitamin A; pasting

Hrčak ID:

169139

URI

https://hrcak.srce.hr/169139

Publication date:

31.8.2016.

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