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

Irine Mengeneh; Charles Chukwuma Ariahu

doi:doi:10.11648/j.ijnfs.20221102.12

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

Irine Mengeneh, Charles Chukwuma Ariahu

Published in International Journal of Nutrition and Food Sciences (Volume 11, Issue 2)

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), 2024. 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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ACS 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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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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Irine Mengeneh

Center for Food Technology and Research, Benue State University, Makurdi, Nigeria
Charles Chukwuma Ariahu

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

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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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ACS 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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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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