Work

Preparation and Evaluation of Wheat- Baobab Composite Flour and its Uses for Producing Biscuits and Crackers

Year: 2024

Type: article

Abstract: This study aimed to partially replace wheat flour (WF) with baobab flour (BF) to formulate composite flour(WBF). The replacement ratios were 5%, 10% and 20%. for biscuits and crackers manufacturing. Proximate analysisresults showed significant (P≤0.05) increase in ash from 0.94 to1.41%, fiber 0. 19 to 0. 96 %, and nitrogen free extract81.76 to 81.89, while moisture decreased from 14.01 to 13.32% protein 14.49 to 14.20 and fat 2.81to 2.48 as the BFsubstitution level rises. The phytochemical of the blended wheat, increased as the levels of BF increased .The phenolicsubstances managed between 52.04 to 111.61 mg, and antioxidant activity 52.66 to 77.13 estimated by DPPH method.The composite flour contained considerably higher amounts of the following mineral elements: Ca, K, Mg, Fe, Mnand Zn, as compared to the control (WF). Moreover, WBF exhibited higher amounts of phenylalanine and histidine oncontrary to leucine and cysteine as compared to the control (WF). Sensorial evaluation indicated that 5% replacementratio was the significantly (P ≤ 0.05) comparable to the control as judged by panelists.

Source: Alexandria Journal of Food Science and Technology

DOI: 10.21608/ajfs.2024.375182

Authors: majedoleen mursi, mohamed m youssef, El-Seyed M Abou-Tour

Institution: Alexandria University

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDGs: Zero hunger, Responsible consumption and production

Open Access status: diamond

OpenAlex ID: W4402078398