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

dc.contributor.authorBakare, A.H.
dc.contributor.authorAdeola, A.A.
dc.contributor.authorOtesile, I.
dc.contributor.authorObadina, A.O.
dc.contributor.authorAfolabi, W.A.
dc.contributor.authorAdegunwa, M.O.
dc.contributor.authorAkerele, R.A.
dc.contributor.authorBamgbose, O.O.
dc.contributor.authorAlamu, E.O.
dc.date.accessioned2020-11-18T12:36:24Z
dc.date.available2020-11-18T12:36:24Z
dc.date.issued2020
dc.identifier.citationBakare, A.H., Adeola, A.A., Otesile, I., Obadina, A.O., Afolabi, W.A., Adegunwa, M.O., ... & Alamu, E.O. (2020). Nutritional, Texture, and Sensory Properties of composite biscuits produced from breadfruit and wheat flours enriched with edible fish meal. Food Science & Nutrition, 1-21.
dc.identifier.issn2048-7177
dc.identifier.urihttps://hdl.handle.net/20.500.12478/6996
dc.description.abstractThis 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.
dc.description.sponsorshipFederal University of Agriculture, Abeokuta
dc.format.extent1-21
dc.language.isoen
dc.subjectFish Meal
dc.subjectOptimization
dc.subjectProduction
dc.subjectDevelopment
dc.subjectTexture
dc.subjectBiscuits
dc.subjectSensory Properties
dc.titleNutritional, texture, and sensory properties of composite biscuits produced from breadfruit and wheat flours enriched with edible fish meal
dc.typeJournal Article
cg.contributor.crpAgriculture for Nutrition and Health
cg.contributor.affiliationFederal University of Agriculture, Abeokuta
cg.contributor.affiliationTai Solarin University of Education
cg.contributor.affiliationInternational Institute of Tropical Agriculture
cg.coverage.regionAfrica
cg.coverage.regionWest Africa
cg.coverage.countryNigeria
cg.coverage.hubSouthern Africa Hub
cg.researchthemeSocial Science and Agribusiness
cg.identifier.bibtexciteidBAKARE:2020
cg.isijournalISI Journal
cg.authorship.typesCGIAR and developing country institute
cg.iitasubjectAgribusiness
cg.iitasubjectFood Science
cg.iitasubjectNutrition
cg.iitasubjectSocioeconomy
cg.iitasubjectValue Chains
cg.journalFood Science & Nutrition
cg.notesOpen Access Article; Published online: 30 Sept 2020
cg.accessibilitystatusOpen Access
cg.reviewstatusPeer Review
cg.usagerightslicenseCreative Commons Attribution 4.0 (CC BY 0.0)
cg.targetaudienceScientists
cg.identifier.doihttps://dx.doi.org/10.1002/fsn3.1919
cg.iitaauthor.identifierAlamu Emmanuel Oladeji: 0000-0001-6263-1359
cg.futureupdate.requiredNo


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