| Autor: |
Adegunwa MO; Department of Hospitality and Tourism, Federal University of Agriculture, Abeokuta 111101, Ogun State, Nigeria., Ogungbesan BO; Department of Hospitality and Tourism, Federal University of Agriculture, Abeokuta 111101, Ogun State, Nigeria., Adekoya OA; Department of Hospitality and Tourism, Federal University of Agriculture, Abeokuta 111101, Ogun State, Nigeria., Akinloye EE; Department of Hospitality and Tourism, Federal University of Agriculture, Abeokuta 111101, Ogun State, Nigeria., Idowu OD; Department of Hospitality and Tourism, Federal University of Agriculture, Abeokuta 111101, Ogun State, Nigeria., Alamu OE; Food and Nutrition Sciences Laboratory, International Institute of Tropical Agriculture, Southern Africa Research and Administration Hub Campus, Lusaka 10101, Zambia.; Food and Nutrition Sciences Laboratory, International Institute of Tropical Agriculture, PMB 5320, Oyo Road, Ibadan 200001, Oyo State, Nigeria. |
| Jazyk: |
angličtina |
| Zdroj: |
Foods (Basel, Switzerland) [Foods] 2024 Mar 11; Vol. 13 (6). Date of Electronic Publication: 2024 Mar 11. |
| DOI: |
10.3390/foods13060852 |
| Abstrakt: |
This study aimed to assess the characteristics of flour and cookies produced from composite plantain, breadfruit, and cinnamon blends. Six samples were created by combining the flours (Plantain, Breadfruit, and Cinnamon Composite (PBC)) in the following proportions: 100:0:0, 0:100:0, 65:30:5, 70:25:5, 75:20:5, and 80:15:5. The flours were subjected to proximate, functional, and color analyses using standard methods. The results obtained included moisture content (7.13-9.56%), ash (6.37-7.14%), protein (8.38-12.62%), fat (8.36-12.92%), crude fiber (6.54-7.52%), and carbohydrate (51.84-60.83%). The functional properties of the flour included bulk density (0.66-0.80 g/mol), water absorption capacity (1.91-2.87%), oil absorption capacity (0.88-1.91%), swelling power (3.89-5.30), solubility index (0.01-0.04%), dispersibility (48.55-66.05%), tannin content (1.71-3.98 mg/g), and phytate content (1.57-3.35 mg/g). The analyses revealed significant differences ( p < 0.05) in the proximate composition of the cookie samples. The values ranged from 6.19 to 7.99% for moisture content, 16.06 to 24.75% for crude fat, 3.10 to 8.13% for crude ash, 3.62 to 7.15% for crude fiber, 8.18 to 10.99% for crude protein, and 43.82 to 59.03% for carbohydrates. Substantial changes ( p < 0.05) in color analysis and sensory qualities were observed in the cookie samples, and sample B (100% breadfruit flour) had the most appreciable color attributes. However, the cookies produced from 75:20:5 plantain-breadfruit-cinnamon flour had the highest overall acceptability along with improved nutritional properties. These findings suggest that adding breadfruit and cinnamon flour to cookies could improve their nutritional content, particularly in ash, fiber, fat, and protein. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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