Evaluation of Storage Stability and Quality Parameters in Biscuit Made from Blends of Wheat, Cassava (Manihot esculenta) and Carrot (Daucus carota) Flour

Authors: Aminat. O Adelekan, Olawale T. Gbadebo

Abstract:

Biscuit is one of the most consumed cereal foods in Nigeria and research has shown that locally available tropical crops like cassava, sweet potato can be made into flour and used in the production of biscuits and other pastries. This study investigates some quality parameters in biscuits made from blends of wheat, cassava and carrot flour. The values of result of samples increased with increasing percentage substitution of cassava and carrot flour in some quality parameter like fiber, ash, gluten content, and carbohydrate. The protein content reduced significantly (P < 0.05) with increasing percentage substitution of cassava and carrot flour which ranged from 14.80% to 11.80% compared with the control sample which had 15.60%. There was a recorded significant increase (P < 0.05) in some mineral composition such as calcium, magnesium, sodium, iron, phosphorus, and vitamin A and C composition as the percentage substitution of cassava and carrot flour increased. During storage stability test, samples stored in the fridge and freezer were found to be the best storage location to preserve the sensory attributes and inhibit microbial growth when compared with storage under the sun and on the shelf. Biscuit made with blends of wheat, cassava and carrot flour can therefore serve as an alternative to biscuits made from 100% wheat flour, as they are richer in vitamin A, vitamin C, carbohydrate, dietary fiber and some essential minerals.

Keywords: Biscuit, carrot, flour blends, storage.

Digital Object Identifier (DOI): doi.org/10.5281/zenodo.3298876

References:

[1] M. A. K. Ogunjobi and S. O. Ogunwolu, “Physicochemical and sensory properties of cassava flour biscuits supplemented with cashew apple powder”. Journal of Food Technology, vol.8, 2010, pp. 24-29.
[2] M. Brink. and G. Belay, “Plant resources of Tropical Africa, Cereals and Pulses” Prota Foundation. Backhuys Publishers/CTA, Wageningen, 2006, pp. 129-133.
[3] R. Rampersad, N. Badrie., and E. Comissiong, “Physiochemical and sensory characteristics of flavored snacks from extruded cassava/pigeon pea flour”. Journal of Food Science, Vol. 68, 2003, pp. 363-367.
[4] O. Ibidapo, O. Oluwole, O. Odediran, S. Kosoko, S. Owolabi, A, Adeyoju, J. Onyibe, and D. Ibekwe, “Evaluation of Quality Characteristics of Soy Fortified Wheat-Cassava Composite Bread”. International Journal of Food Science and Biotechnology, Vol. 2, No. 2, 2017, pp. 38-42.
[5] P. Fellows, “Traditional foods processing for profit”. Intermediate Technology Publications Ltd, 1997, pp. 62-63.
[6] Y. H Hui, “Encyclopedia of Food Science and Technology”. John Wiley and Sons, Canada, 1992, pp.204 – 210.
[7] A. J. Rayar, B. K Kaigama, J. O. Olukosi and A. B. Anaso, “Wheat in Nigeria: Production, Processing and Utilization”, 1990, pp. 142.
[8] J. C. Okakaand, B. Anjekwu, “Preliminary studies on the production and quality evaluation of a dry yam snacks”. Tropical Science, vol. 30, 1980, pp. 66 – 70.
[9] M. E. Ukhum, and I. E Ukpebor, “Production of instant plantain flour, sensory evaluation and physico-chemical changes during storage”. Food chain. Vo. l42 No.3, 1991, pp. 287-299.
[10] A. Zaker, T. R Genitha, and S. I. Hashmi, “Effects of Defatted Soy Flour Incorporation on physical, sensorial and nutritional properties of biscuits”. Journal of Food Process Technology, vol.3, 2012, pp. 149.
[11] C. Serrem, H. Kock. and J. Taylor, “Nutritional quality, sensory quality and consumer acceptability of sorghum and bread wheat biscuits fortified with defatted soy flour”. International Journal of Food Science & Technology, vol. 46, 2011, pp. 74-83.
[12] M. A. Akpapunam, G. O. Badifu, and E. P. Etokudo, “Production and Quality Characteristics of Nigerian Agidi supplemented with soy flour”. Journal Food Science, vol. 34, No 2, 1997, pp. 143-145.
[13] H. K. Bakhru, “Foods that Heal-The natural way to good health”. Orient Paperbacks, Delhi.1993, pp. 46.
[14] I. E. Dreosti, “Vitamin A, C, E, and b-carotene as protective factors for some cancers”. Asia Pacific Journal of Clinical Nutrition, vol. 2, No 1, 1993, pp. 21-25.
[15] F. E. Speizer, G. A. Colditz, D. J. Hunter, B. Rosnerand C. Hennekens, “Prospective study of smoking, antioxidant intake, and lung cancer in middle-aged women”. Cancer Cause Control, vol. 10, No. 5, 1999, pp.475-482.
[16] S. Marvin, “Processing of dried carrots and carrot powder”. Food Recipe, 2009, pp 14-20.
[17] AOAC (2003) Official Methods of Analysis of the Association of Official Analytical Chemists. 17th edition. Gaithersburg, MD., USA. pp. 553-558.
[18] AOAC (1990) Official Methods of Analysis of the Association of Official Analytical Chemists. 15th edition. Washington, DC.
[19] S. J. Ceriwyn, “Analytical Chemistry of Foods”. Blackie Academic Professional. London, 1998, pp. 18, 38, 40, 71-86.
[20] F. N Sosulski, “The centrifugal method for determining flour absorptivity in hard red spring wheat”. Cereal Chemistry, vol. 39, 1962, pp. 344 – 346.
[21] J. C. Wang, and J. E. Kinsella, “Functional properties of novel protein”. Journal of Food Science, vol. 41, 1976, pp. 286-292.
[22] H. W. Leach, “In Starch, Chemistry and Technology”. Vol. 1, 1965, pp.289 edited By Whistler R. L. and paschal. E. F. Academic Press. New York.
[23] K. Narayana, and M. S. Narasinga Rao, “Functional properties of raw and heat processed winged bean (Psophocarpustetragonolobus) flour”. Journal of Food Science, vol.47, No. 5, 1982. Pp. 1534-1538
[24] C. C. Ezegbe, “Nutritional quality and physico- Chemical properties of the seed and oil of Chinese Fan Palm”. MSc Thesis, Department of Food Science and Technology, Federal University of Technology Owerri, Nigeria, (2012).
[25] S. Kumari,.and R. B Grewal, “Nutritional evaluation and utilization of carrot pomace powder for preparation of high fiber biscuits”. Journal of Food Science and Technology, vol. 44, No. 1, 2007 pp. 56-58.
[26] J. Sogo, A. O. Samson. R. O. Oyeyinka, A. T. Adetola, and T. O. Owolabi, “Physicochemical Properties of Pro-Vitamin A Cassava-Wheat Composite Flour Biscuit”. Professional journal of nutrition and dietetics. Vol. 5, No.1, 2016, pp 20-26.
[27] FAO, “Codex standard for wheat flour”. Codex Stan1985, pp. 152-1985.
[28] S. Hooda. and S. Jood, “Organoleptic and nutritional evaluation of wheat biscuits supplemented with untreated and treated fenugreek flour”. Food Chemistry, vol. 90, 2005, pp. 427–435.
[29] M. Oluwamukomi, I. Oluwalana, and O. Akinbowale, “Physicochemical and sensory properties of wheat-cassava composite biscuit enriched with soy flour”. African Journal of Food Science, vol.5, No. 2), 2011, pp. 50-56.
[30] S. A. Oyeyinka, S. Singh and E. OAmonsou, “Physicochemical properties of starches extracted from bambara groundnut landraces”. Nigeria Food Journal, 22(1):(2016). 55-66.
[31] P. I. Akubor, P. C Isolokwu, O. Ugbane, and I. A. Onimawo, “Proximate composition and functional properties of African breadfruit kernel and wheat flour blends”. Food Research International, vol. 33, 2000, pp. 707–712.
[32] P. I. Akuborand M. U. Ukwuru, “Functional properties and biscuit making potential of soybean and cassava flour blends”. Plant Foods for Human Nutrition, 58, 2003, pp. 8–12.
[33] A. PAlobo, “Proximate composition and selected functional properties of defatted papaya (Carica papaya) kernel flour”. Plant Foods for Human Nutrition, 58: 2003, pp. 1–7.
[34] B. N. Shyamala and P. Jamuna. “Nutritional composition, acceptability, and shelf stability of carrot pomace-incorporated cookies with special reference to total and β-carotene retention”. Cogent Food & Agriculture, 1: 1039886. 2015.
[35] P. A. Yusufu, J. Netalaand J. L. Opega, “Chemical, Sensory and Microbiological Properties of Cookies Produced From Maize, African Yam Bean and Plantain Composite Flour”. Indian Journal of Nutrition, vol. 3, No. 1, 2016, pp. 122.
[36] O. A. Olaoye, Onilude, A. A. and Oladoye, C. O, “Breadfruit flour in biscuit making”. African Journal. Food Science, vol.2, 2007, pp. 20-23.
[37] ICMSF International Commission on Microbiological Specifications for Foods. “Microorganisms in Foods 7”. Microbiological testing in food safety management. New York USA. Kluwer Academic / Plenum Publishers.vol. 4, No. 1, 2002, pp.45-97.
[38] Bells University Food Processing Manual.