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    Nutritional, texture, and sensory properties of composite biscuits produced from breadfruit and wheat flours enriched with edible fish meal

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    Journal Article (930.8Kb)
    Date
    2020
    Author
    Bakare, A.H.
    Adeola, A.A.
    Otesile, I.
    Obadina, A.O.
    Afolabi, W.A.
    Adegunwa, M.O.
    Akerele, R.A.
    Bamgbose, O.O.
    Alamu, E.O.
    Type
    Journal Article
    Review Status
    Peer Review
    Target Audience
    Scientists
    Metadata
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    Abstract/Description
    This study aimed to develop biscuits with improved nutritional contents using edible fish meal from catfish as the source of macro‐ and micronutrient enrichment while trying to reduce the input of wheat flour in biscuit‐making process. The biscuit was produced using edible fish meal (EFM: 0%–40%) from catfish, improved quality breadfruit (IQBF: 0%–60%), and wheat flours (WF: 0%–40%). Macro (crude protein, fat, fiber, ash, and carbohydrate)‐ and micro (calcium, magnesium, potassium, phosphorus, sodium, and iron)‐nutrient contents of the biscuit were determined. The color (lightness—L*, redness—a*, and yellowness—b*), texture (hardness, springiness, and adhesiveness), and sensory (taste, texture, and overall acceptability) attributes of the biscuits were assessed using standard methods. Model characteristics of the responses were profiled, and numerical optimization technique was used to predict combination/blends that produce biscuits with desired nutritional contents. Moisture, crude protein, fat, fiber, and ash values were in the range of 3.50%–5.57%, 3.06%–15.52%, 13.62%–26.00%, 0.31%–1.40%, and 1.98%–5.32%, respectively. The iron, calcium, and phosphorus contents of the biscuit ranged from 103.85 to 201.30 mg/100 g, 100 to 754 mg/100 g, and 8 mg/100 g to 304 mg/100 g, respectively. Interaction between the models for WF and EFM was significant and this significantly affected the L* (36.37–51.90) and adhesiveness (0.01–0.29) values for color and texture, respectively. Similar observations were also noticed for most of the nutrients. The quadratic models selected for the nutrients were all significant (p < .05) and the adjusted R2 ranged from 0.61 to 0.84 and 0.59 to 0.97 for the macro‐ and micronutrients, respectively. In conclusion, a biscuit from IQBF, WF, and EFM of 61.33, 0.07, and 38.60 with protein, fat, ash, iron, and calcium contents of 10.41%, 17.59%, 2.05%, 120.52 mg/100 g, and 500.00 mg/100 g, respectively, was produced.
    https://dx.doi.org/10.1002/fsn3.1919
    Multi standard citation
    Permanent link to this item
    https://hdl.handle.net/20.500.12478/6996
    IITA Authors ORCID
    Alamu Emmanuel Oladejihttps://orcid.org/0000-0001-6263-1359
    Digital Object Identifier (DOI)
    https://dx.doi.org/10.1002/fsn3.1919
    Research Themes
    Social Science and Agribusiness
    IITA Subjects
    Agribusiness; Food Science; Nutrition; Socioeconomy; Value Chains
    Agrovoc Terms
    Fish Meal; Optimization; Production; Development; Texture; Biscuits; Sensory Properties
    Regions
    Africa; West Africa
    Countries
    Nigeria
    Hubs
    Southern Africa Hub
    Journals
    Food Science & Nutrition
    Collections
    • Journal and Journal Articles4835
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