Nutritional Quality, Amino Acid Profile and Phytochemicals of High Protein-fibre Cookies Produced from Whole Wheat, Orange-fleshed Sweet Potato, Defatted Peanut and Rice Bran Composite Flour

Asian Food Science Journal Pub Date : 2023-12-13 DOI:10.9734/afsj/2023/v22i11683

Udeh Charles Chiedu, Malomo Sunday Abiodun, I. O. Steve, Arogundade Toyin Joy

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Abstract

This study evaluated the nutritional qualities of cookies from whole wheat (WW), orange-fleshed sweet potato (OFSP), defatted peanut (DPN) and rice bran (RB) composite flour. The flours (WPRG 1, 2 and 3) were formulated at different ratios (5.00-37.50%) and 100% WW flour (as control). The improved protein (13.54 ̵ 18.91%) and fibre (2.96 ̵ 8.65%) of the cookies depicted the positive inclusion of OFSP, DPN and RB flours. However, the essential minerals were significantly (p≤0.05) high in the composite cookies with no traces of heavy metals. Besides, the hydrophobic amino acids (24.10 ̵ 28.91%) and biological value (74.07 ̵ 89.77%) of the cookies showcased their potential bio-availability in some cardio-disease management. Their phenol (100.28-220.35 mg/100g) and tannin (53.40-76.50 mg/100 g) contents significantly (p≤0.05) enhanced their antioxidative power. The cookies produced from 56.25% WW, 18.75% OFSP, 5% RB and 20% DPN composite flour were mostly preferred by the consumers’ ratings. Finally, the added peanut and rice bran flours showed no significant (p<0.05) effect on the physical properties, acceptability and preference of the cookie samples. Hence, we conclude that it is possible to produce better and high nutritional (protein, fibre, etc.) cookies from whole wheat, OFSP, defatted peanut and rice bran composite flours.

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用全麦、橙皮甘薯、脱脂花生和米糠复合面粉制作的高蛋白纤维饼干的营养质量、氨基酸谱和植物化学物质

本研究评估了全麦（WW）、橘皮甘薯（OFSP）、脱脂花生（DPN）和米糠（RB）复合面粉制成的饼干的营养品质。这些面粉（WPRG 1、2 和 3）以不同的比例（5.00-37.50%）和 100% 全麦面粉（作为对照）配制而成。饼干的蛋白质（13.54 ̵18.91%）和纤维（2.96 ̵8.65%）得到改善，表明添加了 OFSP、DPN 和 RB 面粉。不过，复合饼干中的必需矿物质含量明显较高（p≤0.05），且未检出重金属。此外，饼干中的疏水氨基酸（24.10 ̵ 28.91%）和生物价值（74.07 ̵ 89.77%）显示了它们在一些心脏病治疗中的潜在生物利用率。其酚（100.28-220.35 毫克/100 克）和单宁（53.40-76.50 毫克/100 克）含量显著（p≤0.05）增强了其抗氧化能力。用 56.25% WW、18.75% OFSP、5% RB 和 20% DPN 复合面粉生产的饼干最受消费者青睐。最后，添加的花生粉和米糠粉对饼干样品的物理性质、可接受性和偏好度没有显著影响（p<0.05）。因此，我们得出结论，用全麦、OFSP、脱脂花生和米糠复合面粉生产更好的高营养（蛋白质、纤维等）饼干是可能的。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Asian Food Science Journal

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