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Manuscript_Olatunde.pdf

Manuscript_Olatunde.pdf - Hrana u zdravlju i bolesti...

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Hrana u zdravlju i bolesti, znanstveno- stručni časopis za nutricionizam i dijetetiku (2016) 5 (1) 20-26 Food in Health and Disease, scientific-professional journal of nutrition and dietetics (2016) 5 (1) 20-26 * Corresponding author: [email protected] PHYSICOCHEMICAL PROPERTIES OF PRO-VITAMIN A CASSAVA-WHEAT COMPOSITE FLOUR BISCUIT Sogo J. Olatunde 1* , Samson A. Oyeyinka 2 , Rachel O. Adetola 1 , Adewumi T. Oyeyinka 3 , T. O. Owolabi 1 1 Department of Food Science and Engineering, Ladoke Akintola University of Technology, Ogbomoso, Nigeria 2 Department of Home Economics and Food Science, University of Ilorin, Ilorin, Nigeria 3 Department of Food, Agric and Bio-Engineering, Kwara State University, Malete, Nigeria Original scientific paper Summary In this research work, the physicochemical properties of biscuit made from wheat flour and pro-vitamin A cassava flour mixed in different ratios of 100:0, 90:10, 80:20, 70:30 and 60:40 (w/w) was investigated. The addition of pro-vitamin A flour to wheat flour influenced the functional properties such as water absorption, swelling and pasting properties. Peak, trough, breakdown and final viscosities of 100% wheat flour was generally lower than the mixes. However, the setback viscosity of the mixes were lower than that of wheat flour. This was attributed to possible complex formation between the starch components of the flours and the carotenoid. Protein (10.80-15.45%), fat (11.87-21.35%) and carbohydrate (60.08-70.99%) were the major components of the biscuits. The protein and fat contents of the biscuit decreased with increasing proportions of pro-vitamin A cassava flour. But, the carotenoid contents of the biscuits increased. Sensory results showed that biscuit prepared from wheat flour and pro-vitamin A cassava flour in ratio 90 to 10 had similar overall acceptability rating (6.50) and total rating score (31.8) to the control (Overall acceptability rating; 6.50 and total rating score; 32.5). The research has established that acceptable biscuits which could be potentially used to address protein, energy and vitamin A challenges in developing nations of the world. Keywords: biscuit, cassava, physicochemical properties, pro-vitamin A, pasting Introduction Biscuit is a ready to eat, convenient and inexpensive food products (Kulkarni, 1997). In many parts of the world including Nigeria, biscuit is one of the confectioneries consumed mostly by children. It is produced essentially from wheat flour, fat, sugar and water, but other ingredients may be added to enhance desired sensory attributes (Oyeyinka et al., 2014). Wheat flour is the most widely used flour for making biscuit. However, flours from other tuber crops such as cassava have also found application in the biscuit industry. These non-conventional flours have been used either singly or in combination with wheat flour as composites in making bread (Eriksson, 2013; Eriksson et al., 2014) and biscuits (Akubor and Ukwuru, 2003; Oluwole and Karim, 2005; Akingbala et al., 2011; Oluwamukomi et al., 2011; Osundahunsi et al., 2012; Thomas, 2012; Obadina et al., 2014; Oyeyinka et al., 2014). The use of composite flours in biscuit production has several implications. It may
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  • Fall '16
  • KKK
  • Cassava, Flour, wheat flour, cassava flour, Sogo J. Olatunde

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