ABSTRACT
This study exploited cooking banana as a functional ingredient in high nutrient and acceptable biscuits. Cooking banana has been proving to be highly rich in many micronutrient and bio-active functional ingredients. Peeled cooking banana was processed into flour. The flour was blended with commercial bakery flour at 3, 6, 12, 18 and 24 to 3, 6 to produce five composite flour. The composite and wheat flour (MB1) were used to baked six biscuits samples (MB2, MB3, MB4, MB5 and MB6 respectively). Flours were analyzed for function al properties while biscuits samples were evaluated for physical appearance, composition, dietary fibre profile, antioxidant, physical and sensory properties. Addition of cooking banana flour proportionally increased many of yhe macro and micro nutrient, fibre profile, phytochemical contents and antioxidant properties. The ash, crude fibre, carbohydrate and energy value varied 1.77 – 1.97%, 1.62 – 1.66%, 64.36 – 67.59% and 418.70 – 425.69 Kcal, respectively. From the result of vitamin and phytochemical properties, it was observed that vitamin A, vitamin C, flavonoid and phytate of the different biscuits ranged between 0.19 and 0.25 µg/100g, 4.82 and 6.22 mg/100g, 0.66 and 0.74 mg/100g and 0.02 and 0.04 mg/100g, respectively. Biscuits supplemented with flours of cooking banana had higher contents of all these vitamins and phytochemical properties but vitamin C produced from wheat flour alone had the least value. Physical properties result, it was observed that spread ratio, spread factor and specific volume of the different biscuits ranged between 3.13-7.75%, 0.42–1.09% and 0.90–1.46% respectively. Biscuits supplemented with cooking banana flour had no significant difference (p>0.05) among the dietary fibre profile and antioxidant properties respectively. The sensory qualities of wheat biscuits fortified with cooking banana observed revealed that fortification of cooking banana flour with wheat flour could be used as a partial replacement for wheat flour at the levels of 3 to 10% in the production of biscuits. There were little or no traces and it is within the standard limit control of recommended daily allowance. It was concluded that the use of flours from cooking banana as composites of wheat had good potential for production of nutritionally superior biscuits compared to the use of wheat alone. This study may be an economically viable approach towards promoting utilization of indigenous crops or plant materials for production of value added products in developing countries such as Nigeria, where food security has been a major challenge.
TABLE OF CONTENTS
Title i
Declaration ii
Certification iii
Dedication iv
Acknowledgement v
Table of Contents vi
List of Tables x
List of Figures xi
List of Plates xii
Abstract xiii
CHAPTER 1: INTRODUCTION
1.1 Background of the study 1
1.2 Statement of problem 2
1.3 Justification of the study 2
1.4 Objective of the study 2
CHAPTER 2: LITERATURE REVIEW
2.1 Cooking banana 3
2.1.1 Nutritional components and health significance of cooking banana 4
2.1.2 Processing and food uses of cooking banana 6
2.2 Wheat 7
2.2.1 Nutritional value and health significance of wheat 7
2.2.2 Processing and food uses of wheat 9
2.3 Baking technology 10
2.3.1 Browning reactions in baking 11
2.4 Biscuit 11
2.4.1 Biscuit manufacturing 12
2.4.2 Roles of some ingredients used in biscuit production 14
2.4.3 Influence of basic ingredients on the physical properties of biscuit 15
2.4.3.1 Spread ratio 15
2.4.3.2 Density and thickness 16
2.4.4 Nutrient composition of biscuits 16
CHAPTER 3: MATERIALS AND METHODS
3.1 Materials 18
3.2 Methods 18
3.2.1 Sample preparation 18
3.2.2 Production of cooking banana flour 18
3.2.3 Formulation of composite flour 20
3.2.4 Production of biscuit 21
3.3 Method of analyses 23
3.3.1 Functional analysis on flour 23
3.3.1.1 Determination of bulk density 23
3.3.1.2 Determination of water absorption capacity (WAC) 23
3.3.1.3 Determination of oil absorption capacity (OAC) 23
3.3.1.4 Determination of hydrophilic and lipophilic property of the flour 24
3.3.2 Physical analysis on biscuit 24
3.3.2.1 Determination of specific volume (SV) 24
3.3.2.2 Determination of spread ratio 24
3.3.2.3 Determination of spread factor 24
3.3.3 Proximate analysis on biscuit 25
3.3.3.1 Determination of fat content 25
3.3.3.2 Determination of moisture content 25
3.3.3.3 Determination of crude protein 26
3.3.3.4 Determination of ash content 27
3.3.3.5 Determination of crude fibre 27
3.3.3.6 Determination of carbohydrate content 28
3.3.3.7 Determination of energy value 28
3.3.4 Determination of soluble, insoluble and total dietary fibre 28
3.3.5 Determination of In vitro starch digestibility 29
3.3.6 Determination of resistant starch 30
3.3.7 Antioxidant activity of the biscuits 30
3.3.7.1 Antioxidant activity determined by DPPH 30
3.3.7.2 Antioxidant activity determined by FRAP 30
3.3.7.3 Determination of thiobarbituric acid number 31
3.3.8 Vitamin analysis on biscuit 31
3.3.8.1 Determination of pro-vitamin A 31
3.3.8.2 Vitamin C determination (ascorbic acid) 32
3.3.9 Phytochemical analysis on biscuits 33
3.3.9.1 Determination of flavonoid 33
3.3.9.2 Determination of phytate 33
3.3.10 Sensory analysis 34
3.4 Experimental design 34
3.5 Statistical analysis 34
CHAPTER 4: RESULTS AND DISCUSSION
4.1 Physical appearance of various composite flour 36
4.1.1 Physical appearance of biscuit samples 36
4.2 Functional properties of the composite flour samples 37
4.3 Proximate compositions of biscuit samples 39
4.4 Vitamin and phytochemical composition of biscuit samples 43
4.5 Physical properties of different biscuit samples 46
4.6 Antioxidant properties of different biscuit samples 49
4.7 Dietary fibre profile of different biscuit samples 51
4.8 Sensory properties of different biscuit samples 53
CHAPTER 5: CONCLUSION AND RECOMMENDATIONS
5.1 Conclusion 57
5.2 Recommendations 57
References 59
LIST OF TABLES
Table 3.1: Flour blends formulation 20
Table 3.2: Recipe for biscuits production 21
Table 4.1: Functional properties of wheat and composite flour 38
Table 4.2: Proximate composition of different biscuit samples 40
Table 4.3: Vitamin and phytochemical composition of different biscuit samples 44
Table 4.4: Physical properties of different biscuit samples 47
Table 4.5: Sensory properties of different biscuit samples 54
LIST OF FIGURES
Figure 3.1: Flow chart for production of cooking banana flour 19
Figure 3.2: Flow chart for biscuit production 22
Figure 4.1: Antioxidant properties of different biscuit samples 50
Figure 4.2: Dietary fibre profile and resistant starch level in the different biscuit samples 52
LIST OF PLATES
Plate 1: Physical appearance of unpeeled and peeled cooking banana 18
Plate 2: Physical appearance of various composite flour 36
Plate 3: Physical appearance of the product (biscuit) samples 36
Plate 4: Physical appearance during samples production in food processing lab 35
CHAPTER 1
INTRODUCTION
1.1 BACKGROUND OF THE STUDY
Biscuits are baked from blends of wheat flour, sugar baking powder, fat, salt, egg (optional) and water (Abayomi et al., 2013). Wheat is base ingredient because of its unique gluten protein which is not found in tropical grain. Wheat is imported into Nigeria with high importation cost. Biscuits from the basic recipe may not address food-related health challenges of consumers (Hasmadi et al., 2014).
Biscuits are convenient ready-to-eat baked snacks consumed by people of all ages and classes. Biscuits come in various retail sizes shapes and designs, have varying taste, aroma and quality and also varies in prices and cost (Petrović et al., 2016). Biscuits come in various small retail sizes that are cheap and easily purchased and have long shelf life (Abayomi et al., 2013). With current increasing urbanization and working mothers in Nigeria, biscuit become more acceptable as both snack and staple in many homes and families. Thus, biscuit has become a house hold goods in Nigeria. Biscuit could serve as a vehicle of functional ingredient for a larger member of the population (Gernah et al., 2010).
Cooking banana could be added to biscuit to improve its many benefits. Cooking banana is readily available in Nigeria (Umadevi et al., 2013). The fruit is rich in B-carotene, potassium and resistant starches which can be exploited to benefit consumer on biscuit for good health. ß-carotene promotes good sight potassium regulates acid-base balance in the body and resistant starch regulates glucose absorption against diabetes (Dotto et al., 2018). This study is poised to provide functional biscuit fortified with cooking banana and evaluate it quality characteristics.
1.2 STATEMENT OF THE PROBLEM
Increasing urbanization and growing number of working mothers in Nigeria have caused great change in life style and eating habits in many families. Many families take to baked goods as both snacks and staples. These baked goods are not always adequate in nutrients. They, however, serve as good vehicles for functional ingredient to the larger population. Biscuit is a popular baked goods that could be fortified with cooking banana to supply many functional ingredient to the ordinary Nigerians for healthy living.
1.3 JUSTIFICATION OF THE STUDY
Biscuits are widely accepted and consumed by larger proportion of Nigerian population. It could be the most means of supplying functional ingredients needed by different age group of the population. This is why biscuit is produced with added cooking banana to increase its mineral, dietary fibre, resistant starch and b-carotene content to benefit the Nigerian population.
1.4 OBJECTIVES OF THE STUDY
The main objective of this study was to produce biscuit fortified with cooking banana and then evaluate its quality characteristics.
The specific objectives were to:
i. Produce composite flour from blends of wheat and cooking banana
ii. Evaluate the functional properties of the composite and wheat flour
iii. Produce biscuit using the composite and wheat flours
iv. Determine the nutrient composition of the biscuit samples
v. Determine the in vitro starch digestibility, resistant starch and antioxidant activity of the biscuit samples
vi. Evaluate the physical properties, dietary fibre profile and sensory properties of the biscuit samples.
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