ABSTRACT
This study evaluated the vitamin, minerals and sensory properties of biscuits made from blends of Hungry rice and fluted pumpkin seeds. Experimental design was used for this study. Biscuit was processed from different flour blends (100:0, 0:100, 90:10, 70:30, 50:50 and 30:70) of Hungry rice and fluted pumpkin seeds, respectively. Biscuits processed from 100% Hungry rice flour and 100% fluted pumpkin seeds flour served as the reference samples. The mineral, vitamin and sensory properties of the biscuit samples were evaluated using standard laboratory procedures. The data generated were statistically analysed by One Way Analysis of Variance (ANOVA) using Statistical Product of Service Solution (Version 21.0). It was observed that there were significant differences (p<0.05) among the minerals, vitamins and sensory properties of the biscuit. The result of mineral content showed that increase in the proportion of fluted pumpkin seeds flour resulted in significant increase in calcium, magnesium, potassium and phosphorus content of the biscuit samples with BFP (Biscuit processed from 100% fluted pumpkin seeds flour) having the highest value followed by BFPH4 (Biscuit produced from 30% Hungry rice flour and 70% Fluted pumpkin seeds flour). The result on vitamin content also showed that increase in the proportion of fluted pumpkin seeds flour resulted in significant increase in pro-vitamin A, vitamin B1, B2 and C whereas vitamin B3 decreased. In terms of vitamin B1, B2 and C, BFP had the highest values followed by BFPH4 whereas result of vitamin B3 showed that BHR (Biscuit produced from Hungry rice flour) had the highest value followed by BFPH1 (Biscuit produced from 90% Hungry rice flour and 10% Fluted pumpkin seeds flour). The result of sensory evaluation indicated that apart from BFP and BFPH4, the sensory attributes of all the biscuit samples were liked by the panelists with BHR (Biscuit produced from Hungry rice flour) having the highest mean scores followed by BFPH1. It can be deduced that nutritious and acceptable biscuit can be processed from flour blends of Hungry rice and fluted pumpkin seeds. Further study should be carried out on the anti-nutrient content of the biscuits produced from composite flour of Hungry rice and fluted pumpkin seeds.
TABLE OF CONTENTS
TITLE PAGE i
CERTIFICATION ii
DEDICATION iii
ACKNOWLEDGEMENTS iv
TABLE OF CONTENTS v
LIST OF TABLES viii
LIST OF FIGURES ix
ABSTRACT x
CHAPTER 1
INTRODUCTION 1
1.1 Statement of problem 3
1.2 Objective 5
1.3 Significance of study 6
CHAPTER 2
LITERATURE REVIEW 7
2.1 Hungry rice 7
2.1.1 Nutritional values and health benefits of Hungry rice 8
2.1.2 Food applications of Hungry rice 10
2.2 Fluted pumpkin 12
2.2.1 Nutrient composition of fluted pumpkin seeds 13
2.2.2 Health benefits of fluted pumpkin seeds 15
2.2.3 Antinutrient factors of fluted pumpkin seeds 17
2.2.4 Processing and utilization of fluted pumpkin seeds 18
2.3 Overview of boiling 20
2.4 Composite flour 21
2.5 Baking powder 22
2.5.1 Browning reactions of baking 23
2.6. Overview of biscuit 24
2.6.1 Biscuit manufacturing 25
2.6.2 Role of some ingredients in biscuit production 27
2.7 Overview of celiac disease 28
CHAPTER 3
MATERIALS AND METHODS 30
3.1 Study design 30
3.2 Sources of raw materials 30
3.3 Sample preparation 30
3.3.1 Production of Hungry rice flour 30
3.3.2 Production of fluted pumpkin flour 30
3.3.3 Formulation of composite flour 34
3.3.4 Production of biscuit 35
3.4 Method of analysis 37
3.5 Mineral analysis 37
3.5.1 Determination of phosphorus 37
3.5.2 Determination of calcium and magnesium 37
3.5.3 Determination of potassium 38
3.6 Vitamin analysis 39
3.6.1 Determination of β-carotene 39
3.6.2 Determination vitamin B1 (thiamin) 40
3.6.3 Determination of vitamin B2 (Riboflavin) 41
3.6.4 Determination of vitamin B3 (Niacin) 41
3.6.5 Determination of vitamin C (Ascorbic acid) 42
3.7 Sensory analysis 43
3.8 Statistical analysis 44
CHAPTER 4
RESULTS AND DISCUSSIONS
4.1 Vitamin content of biscuit made from flour blends of fluted
pumpkin seeds and Hungry rice grain 45
4.2 Mineral content of biscuit made from flour blends of fluted
pumpkin seeds and Hungry rice grain 51
4.3 Sensory properties of biscuit made from flour blends
of fluted pumpkin and Hungry rice grain 57
CHAPTER 5
CONCLUSION
5.1 Conclusion 63
5.2 Recommendations 64
REFERENCES 66
Appendix 1 82
Appendix 2 83
LIST OF TABLES
Table 2.1: Proximate composition of hungry rice flour 10
Table 2.2: Proximate composition of fluted pumpkin seed flour 15
Table 3.1: Flour blends formulation 34
Table 3.2: Recipe for production of biscuit 35
Table 4.1: Vitamin content of biscuit made from flour blends of fluted
pumpkin seeds and Hungry rice grains 46
Table 4.2: Mineral content of biscuit made from flour blends of fluted
pumpkin seeds and Hungry rice grains 52
Table 4.3: Sensory properties of biscuit made from flour blends of
fluted pumpkin seeds and Hungry rice grains 58
LIST OF FIGURES
Figure 3.1: Flow chart for processing Hungry rice flour 32
Figure 3.2: Flow chart for the production of fluted pumpkin seed flour 33
Figure 3.3: Flow chart for biscuit production 36
CHAPTER 1
INTRODUCTION
Snacks are one of the currently thriving markets in sub-Saharan Africa. Biscuit, a type of snack is a small, flat, sweet, baked goods, usually made from flour, eggs, sugar and either butter or fat (Abayomi et al., 2013). In Nigeria, biscuits constitute a popular cereal food consumed by the young and the old. Some of the reasons for such wide popularity are low cost compared to other processed foods, good nutritional quality and availability in different forms, varied taste and longer shelf life (Petrović et al., 2016). Beside these, the increasing phenomenon of urbanization coupled with growing number of working mothers, have profoundly contributed to the popularity and increased consumption of baked products like biscuit (Nwanekezi et al., 2013). Wheat flour is basically used in processing of biscuit due to its nutritional and health benefits (Hadjvassiliou et al., 2013) and its gluten forming proteins, gliadins and glutenins (Barak et al., 2013) which when mixed with water form a matrix providing the dough structure needed for the development of desirable sensory attributes (Villarino et al., 2014) in baked products like biscuit. However, many factors like the fact that certain individuals do not tolerate gluten prompted processing of biscuit with flour blends of hungry rice grains and fluted pumpkin seeds.
Hungry rice is a small-sized grain of the genus Digitariais. It is a traditional cereal grown in Western Africa (Ayenan et al., 2018). Compared with major cereals, such as wheat and rice, hungry rice is an underutilized cereal grain with potential for food applications (Mbosso et al., 2020). Hungry rice is a source of diverse macro- and micronutrients required for human nutrition. White hungry rice had a relatively higher concentration of methionine than most other cereals (Ballogou et al., 2013; Glew et al., 2013). Potassium and magnesium appeared to be the major mineral micronutrients in hungry rice grains (Koreissi-Dembele et al., 2013).
Hungry rice grains are gluten free and can aid people with celiac diseases (Saturni et al., 2010). Intake of cereals like hungry rice decreases the risks of obesity and overweight, colorectal and colon cancers, cardiovascular mortality, and other metabolic diseases in humans (Tieri et al., 2020). Hungry rice showed antidiabetic potential and glycemic control capacity (Ibrahim and Saidu, 2017; Adams and Yakubu, 2020). The immense use of hungry rice in food processing can reduce the reliance on wheat in countries where wheat is largely imported and expensive (Inyang et al., 2018; Agbede et al., 2019).
Fluted pumpkin is grown in West Africa as a leaf vegetable and for its edible seeds (Okpashi et al., 2013). The seed is known as ugu among the Ibos, edikang ikong in Efik language Calabar, ugwu among the Hausas while it is known among the Yoruba people as efuru (Okpashi et al., 2013). The younger seeds are nutritionally preferable as food since they contain fewer anti-nutrients and have sweeter taste than the mature seeds (Akoroda, 2010). Fluted pumpkin seed is a good source of vitamin E, zinc, omega 3 and 6 fatty acids (Orzolek et al., 2012) and crude protein (16.0 %) (Eseyin et al., 2014). Fluted pumpkin seed contains 10.80 µg/g sodium, 280 µg/g calcium, 700 µg/g magnesium, 21000 µg/g phosphorus, 69 µg/g iron, 1.50 µg/g manganese, 0.89 µg/g vitamin A and 0.07 µg/g vitamin C (Agatemor, 2016). According to Eseyin et al. (2014), fluted pumpkin seed has antidiabetic, hepatoprotective, haematological, antiplasmodial, antimicrobial, testiculoprotective, anticancer, antiinflammatory, anxiolytic, sedative and anticonvulsant effects.
Composite flour is combination of wheat and non-wheat flours for the production of baked products; or wholly non wheat flour prepared from mixtures of flours from cereals, roots, tubers, legumes, or other raw materials, to be used for traditional or novel products (Nwanekezi, 2013). Application of composite in biscuit production is not new and has been carried out by numerous researchers (Adebowale et al., 2012; Adeola and Ohizua, 2018; Peter-Ikechukwu et al., 2018). This has numerous advantages which includes but not limited to reduction of wheat flour importation, encouragement of the use of locally grown crops as flour (Hasmadi et al., 2014) and saving some foreign exchange which could be used to develop other areas of the economy (Nwanekezi, 2013).
1.1 STATEMENT OF PROBLEM
The increasing urbanization coupled with growing number of working mothers have profoundly contributed to the popularity and increased consumption of biscuits. Wheat flour, the main ingredient for biscuit production is mainly imported to Nigeria because of unfavourable climatic conditions for its commercial cultivation. This importation places a considerable burden on the foreign exchange reserve of Nigeria’s economy (Nwanekezi, 2013).
Hungry rice grain which possess the potential to be used in production of biscuit and as well reduce overreliance in wheat flour commonly used in biscuit production belongs to the group of lost crops of Africa and has been neglected due to insufficient knowledge of it nutritional value and food applications (Chivenge et al., 2015).
Recently, there has been a slow and steady increase in consumer interest for wheat free foods for minimizing the risk of relatively unfamiliar condition known as celiac disease. Celiac disease is a gluten-induced, immune-mediated, inflammatory process affecting certain individuals. People with celiac disease react adversely to the consumption of gluten, a protein component of certain cereal grains like wheat. Common symptoms of celiac disease includes but not limited to diarrhea, fatigue and abdominal pain. Unfortunately, celiac disease does not have a cure, but can only be controlled by removing gluten from the diet (Tye-Din et al., 2018).
Micronutrient deficiency has been a public health problem in developing nations. In Nigeria, prevalence of iron (45 %), zinc (43.3 %) and vitamin A (51.1 %) deficiency in children is well documented (Abubakar et al., 2017; Ayogu et al., 2018), while 40 % of adolescents are reported to be deficient in iron, vitamin A (Ayogu et al., 2016); with prevalence of their zinc deficiency being 20 % (National Nutrition and Health Survey, 2018). Due to the problems identified, it is important to carry out the research.
1.2 OBJECTIVES
General objective:
The general objective of this study was to evaluate the vitamin, mineral and sensory properties of biscuits made from blends of hungry rice and boiled fluted pumpkin seeds.
Specific objectives:
The specific objectives of this study were to;
i. Produce composite flour from hungry rice and boiled fluted pumpkin seeds
ii. Produce biscuits from the composite flour
iii. Determine the vitamin content (β-carotene, thiamin, riboflavin, niacin, ascorbic acid) of the biscuit
iv. Determine the mineral content (phosphorus, calcium, magnesium and potassium) of the biscuit
v. Evaluate the sensory properties (appearance, taste, texture, aroma and general acceptability) of the biscuit.
1.3 SIGNIFICANCE OF THE STUDY
Consumption of snacks like biscuit are increasingly gaining acceptance in developing countries like Nigeria and gradually replacing most traditional foods used as breakfast due to their nutritional value, relatively long shelf life and good eating quality. Utilization of indigenous crops like hungry rice and fluted pumpkin seeds in production of biscuit will reduce over reliance of wheat flour basically used in processing biscuit, improve the nutritional value of biscuit and as well enhance utilization of fluted pumpkin seeds in food products. This innovation, if adopted, will help to improve the livelihoods of poor farmers in developing countries growing hungry rice and fluted pumpkin seeds and also contribute in alleviation of celiac disease. Furthermore, this study represents an undeniable opportunity to diversify and commercialize the use hungry rice in processing of biscuit. The biscuit will be beneficial to individuals who does not tolerate gluten which is substantial in wheat flour and as well as those that are deficient in micronutrients. Dieticians in Nigeria will find this biscuit highly valuable in management of celiac patients.
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