Please use this identifier to cite or link to this item: http://hdl.handle.net/11189/3727
Title: Effect of roasted bambara groundnut (voandzeia subterranea) fortification on quality and acceptability of biscuits
Authors: Okafor, JNC 
Okafor, GI 
Leelavathi, K 
Bhagya, S 
Elemo, GN 
 
Keywords: bambara groundnut;roasting;biscuit;fortification;quality
Issue Date: 2015
Publisher: Asian Network for Scientific Information (ANSINET)
Source: Okafor, J.N.C., Okafor, G.I., Leelavathi, K., Bhagya, S. & Elemo, G.N. 2015. Effect of Roasted Bambara Groundnut (Voandzeia subterranea) Fortification on Quality and Acceptability of Biscuits. Pakistan Journal of Nutrition, 14(10): 653-657.
Abstract: Biscuits were produced from refined wheat flour and roasted Bambara Groundnut (BGN) flour (140°C for 20 min) at ratio: 100:0, 80:20, 70:30, 60:40 and 50:50 respectively. The physical, chemical and organoleptic properties and acceptability of the biscuits were evaluated. The BGN fortified biscuits contained high quantities of crude protein (11.42-13.96%), total fat (14.30- 15.46%) and carbohydrate (64.85- 74.04%). The moisture content (3.42-3.74%) and the caloric value (451.94-454.38 kcal/100 gm) were similar in all the blends, while crude ash (0.56-2.13%) significantly (p<0.05) differed from each other. No significant difference (p>0.05) was observed between weight, thickness and spread ratio of the 100:0 wheat (control) and BGN fortified biscuits. However, there were significant differences (p<0.0.5) between the control and the fortified biscuits in breaking strength with the 100:0 ratio wheat flour biscuit having the higher value of 1.41. Sample with 50:50 ratio roasted BGN flour was significantly (p<0.05) darker in color than the control (100:0 wheat flour biscuit) and those fortified with 80:20 and 70:30 BGN flour. Sensory evaluation result indicates that all the fortified biscuits had high sensory ratings for the attributes evaluated. There were no significant (p>0.05) differences between biscuits with 80:20, 70:30 and 60:40 BGN flour and the control sample in crust color, crust surface characteristics and taste. Although, biscuits with ratio 50:50 BGN flour had lower mean scores in crumb color, texture and taste, they were generally acceptable to the panelist. In all, biscuits with up to 70:30 wheat flour/roasted BGN flour ratio blend compared favorably well with the control in all the evaluated quality attributes.
URI: http://hdl.handle.net/11189/3727
ISSN: 1680-5194
1994-7984
Appears in Collections:Dr. Jane N C Okafor

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