International Journal of Science and Research (IJSR)

International Journal of Science and Research (IJSR)
Call for Papers | Fully Refereed | Open Access | Double Blind Peer Reviewed

ISSN: 2319-7064

Downloads: 1 | Views: 85

Research Paper | Food & Nutrition | Cameroon | Volume 10 Issue 6, June 2021 | Rating: 4.9 / 10

Development of Functional Biscuits made of Wheat Flour and Diospyros mespiliformis Pulp

Djuikwo Nkonga Ruth Viviane | Ngueke Merveille | Ngatchic Metsagang Therese Josiane | Yadang Germaine | Youdom Patrick | Njintang Yanou Nicolas

Abstract: Functional foods' refers to traditional processed foods containing one or more ingredients that, in addition to their normal functions, promote specific physiological functions compared to the unmodified products from which they are derived?. Among the foods increasingly used for this purpose are biscuits. The objective of the present study was to design a functional biscuit enriched with the fruit pulp of Diospyrosmespiliformis and to evaluate its nutritional and anti-oxidant potential. The proximate composition of the fruit and biscuits was assessed. Antioxidant activity and sensory analysis characteristics were determined. Results revealed that Diospyros mespiliformis pulp is a potential source of carbohydrates, crude fibre and iron. An interesting antioxidant activity was noted, certainly caused by the presence of total polyphenols and ?-carotene. The use of D. mespiliformis as a composite considerably enhances the nutritional composition of the biscuits. The significant increase of about 50% in the iron content suggests that Diospyros mespiliformis could contribute to the fight against anaemia. From the sensory analysis, it appears that the most appreciated biscuit after the control (BST) was BS 8 with 12.5 % wheat flour, 18.75 % sugar and 68.75 % D. mespiliformis powder.

Keywords: Diospyros mespiliformis, functional biscuit formulation general acceptability, nutritional potential

Edition: Volume 10 Issue 6, June 2021,

Pages: 1060 - 1070

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