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Journal of Scientific Research and Reports, ISSN: 2320-0227,Vol.: 7, Issue.: 3

Original-research-article

Physicochemical and Antioxidant Properties of Whole-Wheat Biscuits Incorporated with Moringa oleifera Leaves and Cocoa Powder

 

Comfort Funmilayo Ajibola1*, Victoria Olubukola Oyerinde2 and Olakunle Stephen Adeniyan1

1Department of Food Science and Technology, Federal University of Technology, P.M.B. 704, Akure, Ondo State, Nigeria.
2Department of Forestry and Wood Technology, Federal University of Technology, P.M.B. 704, Akure, Ondo State, Nigeria.

Article Information
Editor(s):
(1) Surapong Pinitglang, Department of Food Science and Technology, School of Science and Technology, University of the Thai Chamber of Commerce, Thailand.
Reviewers:
(1) Anthony Cemaluk C. Egbuonu, Department of Biochemistry, Michael Okpara University of Agriculture Umudike, Nigeria.
(2) Anonymous, Universiti Malaysia Pahang, Malaysia.
Complete Peer review History: http://www.sciencedomain.org/review-history/9062

Abstracts

Aims: To investigate the effect of Moringa oleifera leave and cocoa powder on the quality characteristics and antioxidant properties of biscuits.
Study Design: Two-way ANOVA.
Place and Duration of Study: Department of Food Science and Technology, Federal University of Technology, Akure, Ondo State, Nigeria, between March 2014 and December 2014.
Methodology: Biscuits were prepared from different blends of whole-wheat flour, Moringa oleifera leaves (MLP) and cocoa powder (CCP) in the ratios of 100:0:0, 95:5:0, 90:10:0, 90:5:5 and 85:10:5 w/w respectively. The choice of these levels was made on the initial acceptability trials of the baked product. The effect of MLP and CCP on the physical, nutritional and antioxidant properties of the biscuits were evaluated.
Results: The replacement of whole wheat flour with increasing level of MLP from 0 to 10% decreased the spread ratio of biscuits (from 9.83 to 7.35) while addition of 5% CCP to the moringa-supplemented biscuit increased the spread ratio of the biscuits (from 7.35 to 9.91). The protein content ranged from 10.99 to 14.73% while the fat content varied from 13.19 to 14 .46%. The ash, fibre and carbohydrate contents ranged from 2.23 to 2.63%; 2.45 to 4.35% and 64.77 to 69.86% respectively. The iron and calcium contents ranged from 1.57 mg% to 6.23 mg% and 29.17 mg% to 52.47 mg% respectively. The protein, crude fibre, iron, and calcium of the biscuits increased with increasing quantity of MLP and CCP. Sensory evaluation showed that biscuits incorporated with 10% MLP were acceptable and addition of 5% CCP to the moringa-supplemented biscuit produced biscuits with more acceptable colour and taste. Antioxidant properties of biscuits increased with increasing quantity of MLP and CCP.
Conclusion: The results have shown the possibility of incorporating 10% Moringa oleifera leaves and 5% cocoa powder in biscuits production in order to improve the nutritional and antioxidant properties of biscuits.

Keywords :

Whole-wheat flour; Moringa oleifera; cocoa powder; spread ratio; nutritional properties; antioxidant properties; biscuits.

Full Article - PDF    Page 195-206

DOI : 10.9734/JSRR/2015/18070

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