Bioactive Compounds, Amino Acid Content/Score of Composite Wheat, African Walnut, Moringa Biscuits

Abstract

Moringa and African walnut seeds were processed into flour and evaluated for tannin, total phenol and anti-oxidant activity. Different formulations of wheat, African walnut and Moringa seed composite flour (A: WHF 100%: AWF 0;MSF 0, B= WHF 77.5%:AWF 20%: MSF 2.5%, C=WHF 75%: AWF 20%: MSF 5.0%, D= WHF 72.5%: AWF 20%: MSF 7.5%. E = WHF 70%: AWF 20%: MSF 10%, F = WHF 90%: AWF 0 : MSF 10%, G = WHF 80% : AWF 20% : MSF 0 ) were used in the production of biscuits. The Amino acid content of the prepared biscuits were determined and the Amino acid score using Hens egg and FAO standard to evaluate protein quality. Results reveal that Tannin and Total phenol content of African walnut flour was significantly higher with values 49.82mg/100g and 54.90mg/100g respectively, with Moringa seed flour having an anti-oxidant activity of 60.55%. Amino acid content of the biscuits showed that glutamic acid was higher in all the samples ranging from 10.96 – 12.33g/100g. Amino acid score results indicate that the amino acid content of the composite biscuits were higher than the FAO standards for adults above 18years.