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Production and Quality Evaluation of Biscuits from Blends of Wheat, Millet and Sesame Seeds Composites: Functional and Nutrients Characteristics

Received: 30 October 2021     Accepted: 27 January 2022     Published: 23 March 2022
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Abstract

The study was designed to produce biscuits from blends of wheat, millet, sesame seeds composites with the outcome of boosting the nutritional value of the biscuits and increasing the utilisation of millet and sesame which are locally grown crops thereby reducing the over dependence of wheat importation. Millet and sesame were processed into flours and mixed with wheat flour at different proportion (100:0:0, 90:5:5, 85:10:5, 80:15:5 and 75:20:5) to produce biscuits. The flours produced were analysed for functional properties, anti-nutrient, proximate and minerals while biscuits produced were analysed for: anti-nutrients, proximate, and minerals. The functional properties of flours; bulk density, swelling capacity, OAC, WAC, and foaming capacity ranged from 0.88-0.993 g/cm3, 1.224-1.65g/mL, 0.846-1.835 g/L, 1.44-2.25ml/g, 8.05-11.03%. The anti-nutritional properties: Cyanide, phytates, oxalate and tannin content of flours ranged from 0.037 to 0.086 mg/kg, 0.064 to 0.556mg/kg, 0.317 to 0.571mg/kg, and 3.51 to 5.03mg/kg respectively. The cyanide content for biscuit was negligible (<0.001) while the phytates, oxalate and tannin ranged from 0.052-0.085mg/kg, 0.113-0.166mg/kg and 1.41-2.22mg/kg respectively. For the Proximate and mineral composition of flour and biscuits samples, Moisture, Protein, fats, crude fibre, ash, carbohydrates and energy values ranged from 13.30 to 14.92 g/100g, 9.65 to 16.53g/100g, 0.19 to 1.56 g/100g, 3.62 to 4.62 g/100g, 1.09 to 1.59g/100g, 72.16 to 60.78g/100g and 1397.81 to 1372.01kJ/100g for flour samples respectively. whereas in biscuits, it ranged from 6.85 to 8.78g/100g, 9.00 to 16.18g/100g, 1.96 to 2.76g/100g, 2.20 to 2.97g/100g, 78.98 to 68.21g/100g and 1568.02 to 1536.92KJ/100 respectively. The mineral composition in flour samples ranged from 304.7 to 330.6 mg/100g for Ca, 281.7 to 299.0mg/100g for Mg, 5.3 to 6.9 mg/100g for Fe, 8.4 to 10.1 mg/100g for Zn, 2.63 to 3.9mg/100g for Mn and 0.02 to 0.18mg/100g for Cu. The As and Pb values were the same in both flour and biscuits samples (<0.001mg/100g). The mineral content for biscuits ranged from 205 to 246 mg/100g for Ca, 196.7 to 221.7 mg/100g for Mg, 4.7 to 6.3 mg/100g for Fe 7 to 9.13 mg/100g for Zn, 1.8 to 3.7mg/100g for Mn and 0.01 to 0.09mg/100g for Cu.

Published in International Journal of Nutrition and Food Sciences (Volume 11, Issue 2)
DOI 10.11648/j.ijnfs.20221102.12
Page(s) 20-29
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2022. Published by Science Publishing Group

Keywords

Proximate Composition of Biscuits, Minerals, Anti-nutrients, Wheat Flour, Millet Flour, Sesame Seed Flour, Sensory

References
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    Irine Mengeneh, Charles Chukwuma Ariahu. (2022). Production and Quality Evaluation of Biscuits from Blends of Wheat, Millet and Sesame Seeds Composites: Functional and Nutrients Characteristics. International Journal of Nutrition and Food Sciences, 11(2), 20-29. https://doi.org/10.11648/j.ijnfs.20221102.12

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    Irine Mengeneh; Charles Chukwuma Ariahu. Production and Quality Evaluation of Biscuits from Blends of Wheat, Millet and Sesame Seeds Composites: Functional and Nutrients Characteristics. Int. J. Nutr. Food Sci. 2022, 11(2), 20-29. doi: 10.11648/j.ijnfs.20221102.12

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    AMA Style

    Irine Mengeneh, Charles Chukwuma Ariahu. Production and Quality Evaluation of Biscuits from Blends of Wheat, Millet and Sesame Seeds Composites: Functional and Nutrients Characteristics. Int J Nutr Food Sci. 2022;11(2):20-29. doi: 10.11648/j.ijnfs.20221102.12

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  • @article{10.11648/j.ijnfs.20221102.12,
      author = {Irine Mengeneh and Charles Chukwuma Ariahu},
      title = {Production and Quality Evaluation of Biscuits from Blends of Wheat, Millet and Sesame Seeds Composites: Functional and Nutrients Characteristics},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {11},
      number = {2},
      pages = {20-29},
      doi = {10.11648/j.ijnfs.20221102.12},
      url = {https://doi.org/10.11648/j.ijnfs.20221102.12},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20221102.12},
      abstract = {The study was designed to produce biscuits from blends of wheat, millet, sesame seeds composites with the outcome of boosting the nutritional value of the biscuits and increasing the utilisation of millet and sesame which are locally grown crops thereby reducing the over dependence of wheat importation. Millet and sesame were processed into flours and mixed with wheat flour at different proportion (100:0:0, 90:5:5, 85:10:5, 80:15:5 and 75:20:5) to produce biscuits. The flours produced were analysed for functional properties, anti-nutrient, proximate and minerals while biscuits produced were analysed for: anti-nutrients, proximate, and minerals. The functional properties of flours; bulk density, swelling capacity, OAC, WAC, and foaming capacity ranged from 0.88-0.993 g/cm3, 1.224-1.65g/mL, 0.846-1.835 g/L, 1.44-2.25ml/g, 8.05-11.03%. The anti-nutritional properties: Cyanide, phytates, oxalate and tannin content of flours ranged from 0.037 to 0.086 mg/kg, 0.064 to 0.556mg/kg, 0.317 to 0.571mg/kg, and 3.51 to 5.03mg/kg respectively. The cyanide content for biscuit was negligible (<0.001) while the phytates, oxalate and tannin ranged from 0.052-0.085mg/kg, 0.113-0.166mg/kg and 1.41-2.22mg/kg respectively. For the Proximate and mineral composition of flour and biscuits samples, Moisture, Protein, fats, crude fibre, ash, carbohydrates and energy values ranged from 13.30 to 14.92 g/100g, 9.65 to 16.53g/100g, 0.19 to 1.56 g/100g, 3.62 to 4.62 g/100g, 1.09 to 1.59g/100g, 72.16 to 60.78g/100g and 1397.81 to 1372.01kJ/100g for flour samples respectively. whereas in biscuits, it ranged from 6.85 to 8.78g/100g, 9.00 to 16.18g/100g, 1.96 to 2.76g/100g, 2.20 to 2.97g/100g, 78.98 to 68.21g/100g and 1568.02 to 1536.92KJ/100 respectively. The mineral composition in flour samples ranged from 304.7 to 330.6 mg/100g for Ca, 281.7 to 299.0mg/100g for Mg, 5.3 to 6.9 mg/100g for Fe, 8.4 to 10.1 mg/100g for Zn, 2.63 to 3.9mg/100g for Mn and 0.02 to 0.18mg/100g for Cu. The As and Pb values were the same in both flour and biscuits samples (<0.001mg/100g). The mineral content for biscuits ranged from 205 to 246 mg/100g for Ca, 196.7 to 221.7 mg/100g for Mg, 4.7 to 6.3 mg/100g for Fe 7 to 9.13 mg/100g for Zn, 1.8 to 3.7mg/100g for Mn and 0.01 to 0.09mg/100g for Cu.},
     year = {2022}
    }
    

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  • TY  - JOUR
    T1  - Production and Quality Evaluation of Biscuits from Blends of Wheat, Millet and Sesame Seeds Composites: Functional and Nutrients Characteristics
    AU  - Irine Mengeneh
    AU  - Charles Chukwuma Ariahu
    Y1  - 2022/03/23
    PY  - 2022
    N1  - https://doi.org/10.11648/j.ijnfs.20221102.12
    DO  - 10.11648/j.ijnfs.20221102.12
    T2  - International Journal of Nutrition and Food Sciences
    JF  - International Journal of Nutrition and Food Sciences
    JO  - International Journal of Nutrition and Food Sciences
    SP  - 20
    EP  - 29
    PB  - Science Publishing Group
    SN  - 2327-2716
    UR  - https://doi.org/10.11648/j.ijnfs.20221102.12
    AB  - The study was designed to produce biscuits from blends of wheat, millet, sesame seeds composites with the outcome of boosting the nutritional value of the biscuits and increasing the utilisation of millet and sesame which are locally grown crops thereby reducing the over dependence of wheat importation. Millet and sesame were processed into flours and mixed with wheat flour at different proportion (100:0:0, 90:5:5, 85:10:5, 80:15:5 and 75:20:5) to produce biscuits. The flours produced were analysed for functional properties, anti-nutrient, proximate and minerals while biscuits produced were analysed for: anti-nutrients, proximate, and minerals. The functional properties of flours; bulk density, swelling capacity, OAC, WAC, and foaming capacity ranged from 0.88-0.993 g/cm3, 1.224-1.65g/mL, 0.846-1.835 g/L, 1.44-2.25ml/g, 8.05-11.03%. The anti-nutritional properties: Cyanide, phytates, oxalate and tannin content of flours ranged from 0.037 to 0.086 mg/kg, 0.064 to 0.556mg/kg, 0.317 to 0.571mg/kg, and 3.51 to 5.03mg/kg respectively. The cyanide content for biscuit was negligible (<0.001) while the phytates, oxalate and tannin ranged from 0.052-0.085mg/kg, 0.113-0.166mg/kg and 1.41-2.22mg/kg respectively. For the Proximate and mineral composition of flour and biscuits samples, Moisture, Protein, fats, crude fibre, ash, carbohydrates and energy values ranged from 13.30 to 14.92 g/100g, 9.65 to 16.53g/100g, 0.19 to 1.56 g/100g, 3.62 to 4.62 g/100g, 1.09 to 1.59g/100g, 72.16 to 60.78g/100g and 1397.81 to 1372.01kJ/100g for flour samples respectively. whereas in biscuits, it ranged from 6.85 to 8.78g/100g, 9.00 to 16.18g/100g, 1.96 to 2.76g/100g, 2.20 to 2.97g/100g, 78.98 to 68.21g/100g and 1568.02 to 1536.92KJ/100 respectively. The mineral composition in flour samples ranged from 304.7 to 330.6 mg/100g for Ca, 281.7 to 299.0mg/100g for Mg, 5.3 to 6.9 mg/100g for Fe, 8.4 to 10.1 mg/100g for Zn, 2.63 to 3.9mg/100g for Mn and 0.02 to 0.18mg/100g for Cu. The As and Pb values were the same in both flour and biscuits samples (<0.001mg/100g). The mineral content for biscuits ranged from 205 to 246 mg/100g for Ca, 196.7 to 221.7 mg/100g for Mg, 4.7 to 6.3 mg/100g for Fe 7 to 9.13 mg/100g for Zn, 1.8 to 3.7mg/100g for Mn and 0.01 to 0.09mg/100g for Cu.
    VL  - 11
    IS  - 2
    ER  - 

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Author Information
  • Center for Food Technology and Research, Benue State University, Makurdi, Nigeria

  • Department of Food Science and Technology, University of Agriculture, Makurdi, Nigeria

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