Skip to content
Research Article Open access CC BY 4.0

Environmental Waste Management: Effect of Debittered-defatted Orange Seed Flour on the Proximate, Anti-nutritional and Sensory Properties of Biscuit

Ernest Eguono Emojorho, Udeh Charles Chiedu, Felix Emeka Okpalanma, Ferdinard Nnamdi Okoh, Love Nchekwube Onuoha, Eseoghene Avbundiogba

Asian Journal of Research in Biochemistry · pp. 34–42 · Published 8 Aug 2024

10.9734/ajrb/2024/v14i5309

Abstract

Orange seeds were extracted from orange fruits and sundried at 30 ± 2˚C for 8 hours. The orange seeds (20kg) were steeped in water for 12 hours and cooked for 120 minutes. The boiling seeds were dehulled, oven dried at 60°C for 14 hours, ground and defatted with 100% ethanol, milled, and sieved. Debittered orange seed flour was used to substitute 10, 20, 30, 40, and 100% in biscuits to test its proximate composition, physical, and sensory qualities. The results revealed that the proximate composition of the biscuits ranged from 12.49% to 17.17% protein, 9.38% - 12.14% fat, 1.55 - 9.84% crude fiber, 1.07% - 4.01% ash, 6.37% - 11.00% moisture content, and 45.83% - 64.46% carbohydrate. With increased orange seed flour content, the biscuits' weight, volume, break strength, and thickness reduced, while their spread ratio and density increased. The anti-nutrient composition of the biscuits revealed oxalate (20.06 – 77.21 mg/100g), phytate (61.03 – 99.91 mg/100g), and tannin (0.07 – 2.09 mg/100g). Biscuits made with up to 30% orange seed flour were generally acceptable throughout sensory evaluation. Orange seeds are commonly disposed improperly during the manufacturing of juice along with other orange fruit products, causing a severe environmental impact and posing a health risk. Orange seed flour production would not only provide a novel source of flour for food manufacturing, but would also serve as an environmentally friendly recycling option.

Biscuit debittered orange seed flour physical properties proximate

References (14)

  1. 1 Official methods of analysis, 14th edition [DOI]
  2. 2 A Psyllium Fiber-Enriched Meal Strongly Attenuates Postprandial Gastrointestinal Peptide Release in Healthy Young Adults [DOI]
  3. 3 Oxalate in Foods: Extraction Conditions, Analytical Methods, Occurrence, and Health Implications [DOI]
  4. 4 The glycemic index of bread and biscuits is markedly reduced by the addition of a proprietary fiber mixture to the ingredients [DOI]
  5. 5 Effect of Drying Methods on Proximate Composition and Physico-chemical Properties of Cocoyam Flour [DOI]
  6. 6 The Effect of Boiling on the Nutrients and Anti-Nutrients in Two non Conventional Vegetables [DOI]
  7. 7 Changes in Anti-nutritional Factors and Functional Properties of Extruded Composite Flour [DOI]
  8. 8 Physicochemical, Nutritional and Functional Properties of Composite Flour Blends from Whole Wheat, Sweet Potato, Defatted Peanut and Rice Bran [DOI]
  9. 9 Effect of Debittering Methods on the Proximate Composition Sensory and Functional Properties of Orange (Citrus Sinensis) Seed Flour [DOI]
  10. 10 Chemical physical shelf-life and sensory properties of biscuits produced from defatted and undefatted debittered orange seed flours [DOI]
  11. 11 Effect of debittering methods on the chemical and physiochemical properties of defatted and undefatted sweet orange seed flours [DOI]
  12. 12 Foods that Fight with Cancer. [DOI]
  13. 13 Assessing the Quality and Potential of Fried Noodles: An Analysis of Wheat and Afzelia africana Flour Blends in Chemical, Functional, Physical, and Sensory Dimensions [DOI]
  14. 14 Encyclopaedia of food science, food technology, and nutrition [DOI]

Cited by 0

No indexed citations yet.

Related research

Article metrics

Real usage data collected on this platform.

72

Page views

0

PDF downloads

10

Outbound clicks

0

Citations

Views over time

Views by country

Approximate, from request IP at view time — not citizenship or institution. Countries with fewer than 5 views are grouped as "Other".

Traffic sources

Referring site, by host.

Views and downloads exclude known bots/crawlers. Citations combines this platform's own DOI-resolved index with each external source's own reported total — see Cited by above for individually listed citing works. Last refreshed 0 seconds ago.