Nutritional and Sensory Evaluation of Wheat Biscuits Fortified with Baobab (<i>Adansonia Digitata L.</i>) Fruit Pulp

Ngah Chlobelle Tenguh Kongwe; Wilson Agwanande Ambindei; Ngwasiri Pride Ndasi; Ngah Clanthea Bih Wase; Ejoh Aba Richard; Edith Nig Fombang

doi:doi:10.11648/j.jfns.20231104.11

Nutritional and Sensory Evaluation of Wheat Biscuits Fortified with Baobab (Adansonia Digitata L.) Fruit Pulp

Ngah Chlobelle Tenguh Kongwe, Wilson Agwanande Ambindei, Ngwasiri Pride Ndasi, Ngah Clanthea Bih Wase, Ejoh Aba Richard, Edith Nig Fombang

Published in Journal of Food and Nutrition Sciences (Volume 11, Issue 4)

Received: 13 May 2023 Accepted: 13 June 2023 Published: 21 July 2023

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Abstract

As a potential source of calcium and or minerals, the nutritional, physical, and sensory characteristics of biscuits enriched with baobab pulp were studied. The six blends of composite flours used were prepared by incorporating baobab pulp flour (BPF) into wheat flour at 0, 5, 10, 15, 20, 25, and 30%. The BPF and biscuits produced were evaluated for nutritional, physical, and sensory quality and antioxidant activity. The results showed an increase in the proximate composition and antioxidant activity with increased incorporation of baobab flour. There was also an increase in protein (10.93 to 15.16%), lipid (45.66 to 51.83%), fiber (1.27 to 11.75%), and ash content (3.45 to 7.57%) but a decrease in carbohydrate (35.59 to 10.81%) and moisture content (3.10 to 2.88%) with increase incorporation. The mineral profile also showed an increase in calcium (88.88 - 751.90 mg/100 gDM), magnesium (79.06 to 105.65 mg/100 gDM), and Fe (2.29 to 6.03 mg/100 gDM) with the addition of baobab flour. Sensory evaluation showed that the most organoleptically accepted biscuits were those produced using 5% BPF though all the biscuit blends obtained were found to be suitable for use to combat calcium deficiency disorders. The 5% BPF had a high mineral profile with biscuits produced that were rich in calcium (350.19 mg/100 g), magnesium (80.81 mg/100 g), and iron (3.09 mg/100 g) as well as a high amount of antioxidants (47.62%). Thus, incorporating baobab pulp flour at various proportions improved the sensory, physical, and nutritional qualities of wheat biscuits as well as their antioxidant ability. Baobab-fortified biscuits could therefore be an alternative and accessible snack to both children and adults and could be exploited in the fight against calcium deficiency disorders.

Published in	Journal of Food and Nutrition Sciences (Volume 11, Issue 4)
DOI	10.11648/j.jfns.20231104.11
Page(s)	107-116
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Biscuits, Baobab Pulp, Nutritional Quality, Sensory Quality, Calcium Deficiency

References

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Ngah Chlobelle Tenguh Kongwe, Wilson Agwanande Ambindei, Ngwasiri Pride Ndasi, Ngah Clanthea Bih Wase, Ejoh Aba Richard, et al. (2023). Nutritional and Sensory Evaluation of Wheat Biscuits Fortified with Baobab (Adansonia Digitata L.) Fruit Pulp. Journal of Food and Nutrition Sciences, 11(4), 107-116. https://doi.org/10.11648/j.jfns.20231104.11

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Ngah Chlobelle Tenguh Kongwe; Wilson Agwanande Ambindei; Ngwasiri Pride Ndasi; Ngah Clanthea Bih Wase; Ejoh Aba Richard, et al. Nutritional and Sensory Evaluation of Wheat Biscuits Fortified with Baobab (Adansonia Digitata L.) Fruit Pulp. J. Food Nutr. Sci. 2023, 11(4), 107-116. doi: 10.11648/j.jfns.20231104.11

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Ngah Chlobelle Tenguh Kongwe, Wilson Agwanande Ambindei, Ngwasiri Pride Ndasi, Ngah Clanthea Bih Wase, Ejoh Aba Richard, et al. Nutritional and Sensory Evaluation of Wheat Biscuits Fortified with Baobab (Adansonia Digitata L.) Fruit Pulp. J Food Nutr Sci. 2023;11(4):107-116. doi: 10.11648/j.jfns.20231104.11

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@article{10.11648/j.jfns.20231104.11,
  author = {Ngah Chlobelle Tenguh Kongwe and Wilson Agwanande Ambindei and Ngwasiri Pride Ndasi and Ngah Clanthea Bih Wase and Ejoh Aba Richard and Edith Nig Fombang},
  title = {Nutritional and Sensory Evaluation of Wheat Biscuits Fortified with Baobab (Adansonia Digitata L.) Fruit Pulp},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {11},
  number = {4},
  pages = {107-116},
  doi = {10.11648/j.jfns.20231104.11},
  url = {https://doi.org/10.11648/j.jfns.20231104.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20231104.11},
  abstract = {As a potential source of calcium and or minerals, the nutritional, physical, and sensory characteristics of biscuits enriched with baobab pulp were studied. The six blends of composite flours used were prepared by incorporating baobab pulp flour (BPF) into wheat flour at 0, 5, 10, 15, 20, 25, and 30%. The BPF and biscuits produced were evaluated for nutritional, physical, and sensory quality and antioxidant activity. The results showed an increase in the proximate composition and antioxidant activity with increased incorporation of baobab flour. There was also an increase in protein (10.93 to 15.16%), lipid (45.66 to 51.83%), fiber (1.27 to 11.75%), and ash content (3.45 to 7.57%) but a decrease in carbohydrate (35.59 to 10.81%) and moisture content (3.10 to 2.88%) with increase incorporation. The mineral profile also showed an increase in calcium (88.88 - 751.90 mg/100 gDM), magnesium (79.06 to 105.65 mg/100 gDM), and Fe (2.29 to 6.03 mg/100 gDM) with the addition of baobab flour. Sensory evaluation showed that the most organoleptically accepted biscuits were those produced using 5% BPF though all the biscuit blends obtained were found to be suitable for use to combat calcium deficiency disorders. The 5% BPF had a high mineral profile with biscuits produced that were rich in calcium (350.19 mg/100 g), magnesium (80.81 mg/100 g), and iron (3.09 mg/100 g) as well as a high amount of antioxidants (47.62%). Thus, incorporating baobab pulp flour at various proportions improved the sensory, physical, and nutritional qualities of wheat biscuits as well as their antioxidant ability. Baobab-fortified biscuits could therefore be an alternative and accessible snack to both children and adults and could be exploited in the fight against calcium deficiency disorders.},
 year = {2023}
}

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TY  - JOUR
T1  - Nutritional and Sensory Evaluation of Wheat Biscuits Fortified with Baobab (Adansonia Digitata L.) Fruit Pulp
AU  - Ngah Chlobelle Tenguh Kongwe
AU  - Wilson Agwanande Ambindei
AU  - Ngwasiri Pride Ndasi
AU  - Ngah Clanthea Bih Wase
AU  - Ejoh Aba Richard
AU  - Edith Nig Fombang
Y1  - 2023/07/21
PY  - 2023
N1  - https://doi.org/10.11648/j.jfns.20231104.11
DO  - 10.11648/j.jfns.20231104.11
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 107
EP  - 116
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20231104.11
AB  - As a potential source of calcium and or minerals, the nutritional, physical, and sensory characteristics of biscuits enriched with baobab pulp were studied. The six blends of composite flours used were prepared by incorporating baobab pulp flour (BPF) into wheat flour at 0, 5, 10, 15, 20, 25, and 30%. The BPF and biscuits produced were evaluated for nutritional, physical, and sensory quality and antioxidant activity. The results showed an increase in the proximate composition and antioxidant activity with increased incorporation of baobab flour. There was also an increase in protein (10.93 to 15.16%), lipid (45.66 to 51.83%), fiber (1.27 to 11.75%), and ash content (3.45 to 7.57%) but a decrease in carbohydrate (35.59 to 10.81%) and moisture content (3.10 to 2.88%) with increase incorporation. The mineral profile also showed an increase in calcium (88.88 - 751.90 mg/100 gDM), magnesium (79.06 to 105.65 mg/100 gDM), and Fe (2.29 to 6.03 mg/100 gDM) with the addition of baobab flour. Sensory evaluation showed that the most organoleptically accepted biscuits were those produced using 5% BPF though all the biscuit blends obtained were found to be suitable for use to combat calcium deficiency disorders. The 5% BPF had a high mineral profile with biscuits produced that were rich in calcium (350.19 mg/100 g), magnesium (80.81 mg/100 g), and iron (3.09 mg/100 g) as well as a high amount of antioxidants (47.62%). Thus, incorporating baobab pulp flour at various proportions improved the sensory, physical, and nutritional qualities of wheat biscuits as well as their antioxidant ability. Baobab-fortified biscuits could therefore be an alternative and accessible snack to both children and adults and could be exploited in the fight against calcium deficiency disorders.
VL  - 11
IS  - 4
ER  -

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Author Information

Ngah Chlobelle Tenguh Kongwe

College of Technology (COLTECH), University of Bamenda, Bamenda, Cameroon
Wilson Agwanande Ambindei

National School of Agro-Industrial Sciences (ENSAI), University of Ngaoundere, Ngaoundere, Cameroon
Ngwasiri Pride Ndasi

College of Technology (COLTECH), University of Bamenda, Bamenda, Cameroon
Ngah Clanthea Bih Wase

College of Technology (COLTECH), University of Bamenda, Bamenda, Cameroon
Ejoh Aba Richard

College of Technology (COLTECH), University of Bamenda, Bamenda, Cameroon
Edith Nig Fombang

National School of Agro-Industrial Sciences (ENSAI), University of Ngaoundere, Ngaoundere, Cameroon

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Ngah Chlobelle Tenguh Kongwe, Wilson Agwanande Ambindei, Ngwasiri Pride Ndasi, Ngah Clanthea Bih Wase, Ejoh Aba Richard, et al. (2023). Nutritional and Sensory Evaluation of Wheat Biscuits Fortified with Baobab (Adansonia Digitata L.) Fruit Pulp. Journal of Food and Nutrition Sciences, 11(4), 107-116. https://doi.org/10.11648/j.jfns.20231104.11

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ACS Style

Ngah Chlobelle Tenguh Kongwe; Wilson Agwanande Ambindei; Ngwasiri Pride Ndasi; Ngah Clanthea Bih Wase; Ejoh Aba Richard, et al. Nutritional and Sensory Evaluation of Wheat Biscuits Fortified with Baobab (Adansonia Digitata L.) Fruit Pulp. J. Food Nutr. Sci. 2023, 11(4), 107-116. doi: 10.11648/j.jfns.20231104.11

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AMA Style

Ngah Chlobelle Tenguh Kongwe, Wilson Agwanande Ambindei, Ngwasiri Pride Ndasi, Ngah Clanthea Bih Wase, Ejoh Aba Richard, et al. Nutritional and Sensory Evaluation of Wheat Biscuits Fortified with Baobab (Adansonia Digitata L.) Fruit Pulp. J Food Nutr Sci. 2023;11(4):107-116. doi: 10.11648/j.jfns.20231104.11

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@article{10.11648/j.jfns.20231104.11,
  author = {Ngah Chlobelle Tenguh Kongwe and Wilson Agwanande Ambindei and Ngwasiri Pride Ndasi and Ngah Clanthea Bih Wase and Ejoh Aba Richard and Edith Nig Fombang},
  title = {Nutritional and Sensory Evaluation of Wheat Biscuits Fortified with Baobab (Adansonia Digitata L.) Fruit Pulp},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {11},
  number = {4},
  pages = {107-116},
  doi = {10.11648/j.jfns.20231104.11},
  url = {https://doi.org/10.11648/j.jfns.20231104.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20231104.11},
  abstract = {As a potential source of calcium and or minerals, the nutritional, physical, and sensory characteristics of biscuits enriched with baobab pulp were studied. The six blends of composite flours used were prepared by incorporating baobab pulp flour (BPF) into wheat flour at 0, 5, 10, 15, 20, 25, and 30%. The BPF and biscuits produced were evaluated for nutritional, physical, and sensory quality and antioxidant activity. The results showed an increase in the proximate composition and antioxidant activity with increased incorporation of baobab flour. There was also an increase in protein (10.93 to 15.16%), lipid (45.66 to 51.83%), fiber (1.27 to 11.75%), and ash content (3.45 to 7.57%) but a decrease in carbohydrate (35.59 to 10.81%) and moisture content (3.10 to 2.88%) with increase incorporation. The mineral profile also showed an increase in calcium (88.88 - 751.90 mg/100 gDM), magnesium (79.06 to 105.65 mg/100 gDM), and Fe (2.29 to 6.03 mg/100 gDM) with the addition of baobab flour. Sensory evaluation showed that the most organoleptically accepted biscuits were those produced using 5% BPF though all the biscuit blends obtained were found to be suitable for use to combat calcium deficiency disorders. The 5% BPF had a high mineral profile with biscuits produced that were rich in calcium (350.19 mg/100 g), magnesium (80.81 mg/100 g), and iron (3.09 mg/100 g) as well as a high amount of antioxidants (47.62%). Thus, incorporating baobab pulp flour at various proportions improved the sensory, physical, and nutritional qualities of wheat biscuits as well as their antioxidant ability. Baobab-fortified biscuits could therefore be an alternative and accessible snack to both children and adults and could be exploited in the fight against calcium deficiency disorders.},
 year = {2023}
}

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TY  - JOUR
T1  - Nutritional and Sensory Evaluation of Wheat Biscuits Fortified with Baobab (Adansonia Digitata L.) Fruit Pulp
AU  - Ngah Chlobelle Tenguh Kongwe
AU  - Wilson Agwanande Ambindei
AU  - Ngwasiri Pride Ndasi
AU  - Ngah Clanthea Bih Wase
AU  - Ejoh Aba Richard
AU  - Edith Nig Fombang
Y1  - 2023/07/21
PY  - 2023
N1  - https://doi.org/10.11648/j.jfns.20231104.11
DO  - 10.11648/j.jfns.20231104.11
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 107
EP  - 116
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20231104.11
AB  - As a potential source of calcium and or minerals, the nutritional, physical, and sensory characteristics of biscuits enriched with baobab pulp were studied. The six blends of composite flours used were prepared by incorporating baobab pulp flour (BPF) into wheat flour at 0, 5, 10, 15, 20, 25, and 30%. The BPF and biscuits produced were evaluated for nutritional, physical, and sensory quality and antioxidant activity. The results showed an increase in the proximate composition and antioxidant activity with increased incorporation of baobab flour. There was also an increase in protein (10.93 to 15.16%), lipid (45.66 to 51.83%), fiber (1.27 to 11.75%), and ash content (3.45 to 7.57%) but a decrease in carbohydrate (35.59 to 10.81%) and moisture content (3.10 to 2.88%) with increase incorporation. The mineral profile also showed an increase in calcium (88.88 - 751.90 mg/100 gDM), magnesium (79.06 to 105.65 mg/100 gDM), and Fe (2.29 to 6.03 mg/100 gDM) with the addition of baobab flour. Sensory evaluation showed that the most organoleptically accepted biscuits were those produced using 5% BPF though all the biscuit blends obtained were found to be suitable for use to combat calcium deficiency disorders. The 5% BPF had a high mineral profile with biscuits produced that were rich in calcium (350.19 mg/100 g), magnesium (80.81 mg/100 g), and iron (3.09 mg/100 g) as well as a high amount of antioxidants (47.62%). Thus, incorporating baobab pulp flour at various proportions improved the sensory, physical, and nutritional qualities of wheat biscuits as well as their antioxidant ability. Baobab-fortified biscuits could therefore be an alternative and accessible snack to both children and adults and could be exploited in the fight against calcium deficiency disorders.
VL  - 11
IS  - 4
ER  -

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