Development and Quality Evaluation of Wheat Cookies Enriched with Bambara Groundnut Protein Isolate alone or in Combination with Ripe Banana Mash

Protein-energy malnutrition (PEM) and huge postharvest losses of agricultural produce are some of the major challenges militating against food and nutrition security in most parts of the world, particularly in developing countries with increasing population. The incorporation of nutritionally-rich u...

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Autores principales:	Abimbola K. Arise, Sarafa A. Akeem, Omotola F. Olagunju, Oluyemisi D. Opaleke, Deborah T. Adeyemi
Formato:	article
Lenguaje:	EN
Publicado:	Elsevier 2021
Materias:	Acceptability Bambara groundnut protein isolate cookies food security quality attributes ripe banana Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/7843672fb24e4dd7bd58f7496bc88284
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spelling	oai:doaj.org-article:7843672fb24e4dd7bd58f7496bc882842021-12-02T05:04:54ZDevelopment and Quality Evaluation of Wheat Cookies Enriched with Bambara Groundnut Protein Isolate alone or in Combination with Ripe Banana Mash2772-502210.1016/j.afres.2021.100003https://doaj.org/article/7843672fb24e4dd7bd58f7496bc882842021-06-01T00:00:00Zhttp://www.sciencedirect.com/science/article/pii/S2772502221000032https://doaj.org/toc/2772-5022Protein-energy malnutrition (PEM) and huge postharvest losses of agricultural produce are some of the major challenges militating against food and nutrition security in most parts of the world, particularly in developing countries with increasing population. The incorporation of nutritionally-rich underutilized local crops into popularly consumed foods such as cookies could be employed to address challenges of PEM. Hence, the feasibility of producing cookies from wheat flour, Bambara groundnut protein isolate (BPI) and ripe banana mash (100:0:0, 90:10:0, 85:10:5, 80:10:10, 75:10:15, 70:10:20, 65:10:25) was investigated. The cookies were subjected to physical, proximate, amino acid, mineral and sensory analyses. The physical properties (hardness, height, weight, diameter and spread ratio) of the cookies substituted with BPI alone or in combination with banana mash decreased (p ˂ 0.05). Among the proximate compositions of the cookies, only the protein (11.49 - 14.10 g/100g) which was increasing and carbohydrate (64.43 - 68.36%) which was decreasing with inclusion of BPI and increasing substitution of ripe banana mash appeared to be significant (p ˂ 0.05). However, moisture, ash, fat and fibre also showed increasing trends. The cookies containing 25% ripe banana mash had the highest calcium, potassium and magnesium but also, the lowest sodium and iron. Amino acids results showed protein of cookies with 25% ripe banana mash to be of highest quality. This study revealed that nutritious and acceptable cookies could be produced from wheat, BPI and ripe banana mash with 90:10:0 being the most preferred and 65:10:25 and 75:10:15 being the recommended among the ripe banana mash-containing cookies.Abimbola K. AriseSarafa A. AkeemOmotola F. OlagunjuOluyemisi D. OpalekeDeborah T. AdeyemiElsevierarticleAcceptabilityBambara groundnut protein isolatecookiesfood securityquality attributesripe bananaFood processing and manufactureTP368-456ENApplied Food Research, Vol 1, Iss 1, Pp 100003- (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Acceptability Bambara groundnut protein isolate cookies food security quality attributes ripe banana Food processing and manufacture TP368-456
spellingShingle	Acceptability Bambara groundnut protein isolate cookies food security quality attributes ripe banana Food processing and manufacture TP368-456 Abimbola K. Arise Sarafa A. Akeem Omotola F. Olagunju Oluyemisi D. Opaleke Deborah T. Adeyemi Development and Quality Evaluation of Wheat Cookies Enriched with Bambara Groundnut Protein Isolate alone or in Combination with Ripe Banana Mash
description	Protein-energy malnutrition (PEM) and huge postharvest losses of agricultural produce are some of the major challenges militating against food and nutrition security in most parts of the world, particularly in developing countries with increasing population. The incorporation of nutritionally-rich underutilized local crops into popularly consumed foods such as cookies could be employed to address challenges of PEM. Hence, the feasibility of producing cookies from wheat flour, Bambara groundnut protein isolate (BPI) and ripe banana mash (100:0:0, 90:10:0, 85:10:5, 80:10:10, 75:10:15, 70:10:20, 65:10:25) was investigated. The cookies were subjected to physical, proximate, amino acid, mineral and sensory analyses. The physical properties (hardness, height, weight, diameter and spread ratio) of the cookies substituted with BPI alone or in combination with banana mash decreased (p ˂ 0.05). Among the proximate compositions of the cookies, only the protein (11.49 - 14.10 g/100g) which was increasing and carbohydrate (64.43 - 68.36%) which was decreasing with inclusion of BPI and increasing substitution of ripe banana mash appeared to be significant (p ˂ 0.05). However, moisture, ash, fat and fibre also showed increasing trends. The cookies containing 25% ripe banana mash had the highest calcium, potassium and magnesium but also, the lowest sodium and iron. Amino acids results showed protein of cookies with 25% ripe banana mash to be of highest quality. This study revealed that nutritious and acceptable cookies could be produced from wheat, BPI and ripe banana mash with 90:10:0 being the most preferred and 65:10:25 and 75:10:15 being the recommended among the ripe banana mash-containing cookies.
format	article
author	Abimbola K. Arise Sarafa A. Akeem Omotola F. Olagunju Oluyemisi D. Opaleke Deborah T. Adeyemi
author_facet	Abimbola K. Arise Sarafa A. Akeem Omotola F. Olagunju Oluyemisi D. Opaleke Deborah T. Adeyemi
author_sort	Abimbola K. Arise
title	Development and Quality Evaluation of Wheat Cookies Enriched with Bambara Groundnut Protein Isolate alone or in Combination with Ripe Banana Mash
title_short	Development and Quality Evaluation of Wheat Cookies Enriched with Bambara Groundnut Protein Isolate alone or in Combination with Ripe Banana Mash
title_full	Development and Quality Evaluation of Wheat Cookies Enriched with Bambara Groundnut Protein Isolate alone or in Combination with Ripe Banana Mash
title_fullStr	Development and Quality Evaluation of Wheat Cookies Enriched with Bambara Groundnut Protein Isolate alone or in Combination with Ripe Banana Mash
title_full_unstemmed	Development and Quality Evaluation of Wheat Cookies Enriched with Bambara Groundnut Protein Isolate alone or in Combination with Ripe Banana Mash
title_sort	development and quality evaluation of wheat cookies enriched with bambara groundnut protein isolate alone or in combination with ripe banana mash
publisher	Elsevier
publishDate	2021
url	https://doaj.org/article/7843672fb24e4dd7bd58f7496bc88284
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Development and Quality Evaluation of Wheat Cookies Enriched with Bambara Groundnut Protein Isolate alone or in Combination with Ripe Banana Mash

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