Proximate Composition, Physical and Sensory Quality of Acha-moringa Seed Flour Blend Biscuits
Ayo, Jerome Adekunle, Ayo, Victoria Abiodun
Asian Food Science Journal · pp. 1–7 · Published 3 Nov 2018
10.9734/AFSJ/2018/43505Abstract
Moringa (M. oleifera) seed flour was substituted into acha (Digitaria exillis) at 5, 10, 15, 20 and 25 %, thoroughly mixed to produce acha-moringa seed flour blends. Principal ingredients (baking fats, salt, yeast, water) were added to the blends, mixed, rolled, cut and baked at 180°C to produce biscuits. The proximate composition, physical (spread ratio and break strength) and sensory quality of the biscuits were determined. The values of moisture, ash, fats, protein, fibre and carbohydrate content of the acha-moringa seed flour blend biscuits range from;- 8.79 - 8.60, 4.85 - 5.96, 18.46 - 20.31, 12.25 -14.19, 2.56 - 4.15 and 52.86 - 46.80%, respectively. The spread ratio and break strength of the acha moringa flour blend biscuits decreased from 4.81 to 3.46 and 1572.50 to 1125.00g, respectively, with an increase in the added moringa seed flour. The average means scores for colour, aroma, texture, taste, mouthfeel and general acceptability ranges from 6.52-5.48, 6.52- 5.44, 5.8- 5.18, 5.44-4.52, 5.24- 4.44, 6- 5.24, respectively, with added moringa seed flour. The flour blend biscuits were most acceptable at 10% and below of added moringa seed flour.
Cited by 3
G. O. Babarinde, J. Adeyanju, K. Ogunleye · Journal of food science and technology · 2020
Flávia Reis Ferreira de Souza, Bruno Moreira Siqueira, Bruno Martins Dala-Paula · Segurança Alimentar e Nutricional · 2023
Sarita Roy, Tanmay Sarkar, Runu Chakraborty · Journal of Food Processing and Preservation · 2022
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