IDEAS home Printed from https://ideas.repec.org/a/pkp/joftre/v1y2014i2p111-121id344.html
   My bibliography  Save this article

Nutritional, Functional and Sensory Properties of Biscuit Produced from Wheat-Sweet Potato Composite

Author

Listed:
  • Onabanjo O.O
  • Ighere Dickson A

Abstract

Sweet potato was processed into flour and it was used to substitute wheat flour at different ratios (100:0, 90:10, 70:30, 60:40 and 50:50), and was used to prepare biscuits. The nutritional, functional and sensory properties of biscuits produced from different ratios of wheat-sweet potato composite flour was investigated. The results reveal that, the value of protein ranged between 4.50g/100g and 8.92g/100g, and value of fat (10.97g/100g to 18.93g/100g) in the biscuits decreased as the quantity of potato flour used in supplementing wheat flour increased. The crude fiber value ranged between 3.16g/100g and 5.10g/100g, the highest value of crude fiber was present in the sample with ratio 50:50 wheat-potato flour. Moisture content and carbohydrate values increased as more sweet-potato flour was introduced into the biscuits. The mineral values of calcium (26.20mg/100g to 28.10mg/100g), magnesium (7.30mg/100g to 9.60mg/100g), potassium (4.60mg/100g to 6.20mg/100g), sodium (9.77ppm to 11.564ppm) and phosphorus (49.675ppm to 56.322ppm) were higher in biscuits produced from ratio 90:10, 70:30, 60:40 and 50:50 wheat-sweet potato composite flour than biscuits produced from ratio 100:0 of wheat-sweet potato composite flour. Sensory analysis revealed that there were no significant differences (p≥0.05) in taste between biscuits produced from ratio 100:0, 90:10 and 70:30 of wheat-potato flour, but there were significant differences in taste between biscuits made from ratio 100:0 and biscuits made from ratio 60:40 and 50:50 wheat-potato composite flour. The experiments produced biscuits of acceptable qualities from all ratios of wheat-potato flour that was used.

Suggested Citation

  • Onabanjo O.O & Ighere Dickson A, 2014. "Nutritional, Functional and Sensory Properties of Biscuit Produced from Wheat-Sweet Potato Composite," Journal of Food Technology Research, Conscientia Beam, vol. 1(2), pages 111-121.
    • Handle: RePEc:pkp:joftre:v:1:y:2014:i:2:p:111-121:id:344
    as

    Download full text from publisher

    File URL: https://archive.conscientiabeam.com/index.php/58/article/view/344/465
    Download Restriction: no
    ---><---

    Citations

    Citations are extracted by the CitEc Project, subscribe to its RSS feed for this item.
    as


    Cited by:

    1. Wafula, Elizabeth Namaemba & Malavi, Derick & Mbogo, Daniel & Mwaura, Lucy & Moyo, Mukani & Muzhingi, Tawanda, 2022. "Proximate composition and vitamin A contribution of biofortified orange fleshed sweet potato value added products," African Journal of Food, Agriculture, Nutrition and Development (AJFAND), African Journal of Food, Agriculture, Nutrition and Development (AJFAND), vol. 22(04).
    2. Esra Başarici Ünlü & Çiğdem Aykaç, 2023. "Effect of ultrasound on isolation and properties of oat starch," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 41(2), pages 111-117.

    Corrections

    All material on this site has been provided by the respective publishers and authors. You can help correct errors and omissions. When requesting a correction, please mention this item's handle: RePEc:pkp:joftre:v:1:y:2014:i:2:p:111-121:id:344. See general information about how to correct material in RePEc.

    If you have authored this item and are not yet registered with RePEc, we encourage you to do it here. This allows to link your profile to this item. It also allows you to accept potential citations to this item that we are uncertain about.

    We have no bibliographic references for this item. You can help adding them by using this form .

    If you know of missing items citing this one, you can help us creating those links by adding the relevant references in the same way as above, for each refering item. If you are a registered author of this item, you may also want to check the "citations" tab in your RePEc Author Service profile, as there may be some citations waiting for confirmation.

    For technical questions regarding this item, or to correct its authors, title, abstract, bibliographic or download information, contact: Dim Michael (email available below). General contact details of provider: https://archive.conscientiabeam.com/index.php/58/ .

    Please note that corrections may take a couple of weeks to filter through the various RePEc services.

    IDEAS is a RePEc service. RePEc uses bibliographic data supplied by the respective publishers.