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Research Article Open access CC BY 4.0

Physiochemical, Anti-nutrient and in-vitro Protein Digestibility of Biscuits Produced from Wheat, African Walnut and Moringa Seed Flour Blends

V. C. Wabali, S. Y. Giami, D. B. Kiin-Kabari, O. M. Akusu

Asian Food Science Journal · pp. 17–26 · Published 23 Jan 2020

10.9734/afsj/2020/v14i130120

Abstract

Biscuits were produced from wheat, African walnut and Moringa seed flour blends and chemical, physical, in-vitro protein digestibility, ant-nutrient and sensory properties of the products were evaluated. Chemical compositions of the biscuit samples revealed that sample E was significantly higher (p < 0.05) in ether extract (30.16%) and ash (4.20%) while sample F had a significantly higher protein content of 11.41%. The weight of the biscuit samples increased with increasing substitution levels with Moringa seed flour from 9.73–12.08 g. The heights of the samples were not affected by substitution levels. In-vitro protein digestibility values of the biscuits showed remarkable improvement from 11.03% for the control sample to 69.03% for sample E. Anti-nutrient content of the formulated biscuits showed that oxalate had values ranging from 18.68–35.71mg/100g, phytate 0.61–9.21mg/100g, saponin 0.46–8.41%, trypsin inhibitor 2.31–6.80mg/100g, tannin 18.68–35.71 mg/100g and cyanide 0.02–0.44mg/100g. Sensory evaluation scores showed decreasing values in flavour and overall acceptability with increased levels of substitution with Moringa seed flour (7.5–10%) in the biscuit formulation. Although, these substitution levels led to an improvement in protein content, fibre and protein digestibility of the biscuit samples.

Biscuits Moringa seed flour African walnut four in-vitro protein digestibility anti-nutrients analysis.

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