Effect of Cassava (Manihot esculenta Crantz) and Sesame Seed (Sesamum indicum) Blend Flour Incorporation on the Nutritional, Anti-nutritional, and Sensory Properties of Wheat-Based Biscuits
DOI:
https://doi.org/10.5281/zenodo.20781518Keywords:
Wheat, Proximate composition, Anti-nutrients, composite flour, and BiscuitsAbstract
The study evaluated the nutritional, anti-nutritional, and sensory properties of biscuits produced from wheat, cassava, and sesame seed composite flours. Three formulations were prepared: XXA (80% wheat, 5% cassava, 15% sesame), XXB (70% wheat, 20% cassava, 10% sesame), and XXC (100% wheat, control). Standard methods were used to determine proximate composition, minerals, vitamins, anti-nutritional factors, and sensory attributes. The results showed that composite flour incorporation significantly influenced the nutritional composition of the biscuits (p < 0.05). Ash and fat contents were higher in formulations containing sesame seed flour, whereas carbohydrate content increased with higher levels of cassava flour. Mineral composition varied significantly among samples, with XXA exhibiting higher iron, magnesium, zinc, and calcium contents. Vitamin E and vitamin B₁ contents were significantly enhanced in composite biscuits, particularly in XXA, whereas vitamin A was highest in XXB. The levels of anti-nutritional factors, including tannins, oxalates, phenols, and hydrogen cyanide, differed significantly among formulations but remained within acceptable safety limits. Sensory evaluation indicated that the composite biscuits were acceptable and comparable to the control. The study showed that cassava and sesame seed flours can be successfully used in biscuit production to improve nutritional quality.
References
Downloads
Published
Data Availability Statement
The raw data supporting the conclusions of this article will be made available by the authors upon reasonable request.Issue
Section
License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
All articles published in BNJAR will be Open-Access articles distributed under the terms and conditions of the Creative Commons Attribution-NonCommercial 4.0 International License (CC BY-NC 4.0) (https://creativecommons.org/licenses/by-nc/4.0/deed.en), which allows others to remix, adapt, and build upon the work non-commercially, and although their new works must also acknowledge the original creator and be non-commercial, they don’t have to license their derivative works under the same terms.
