Utilization of moringa oleifera seeds flour and starches of white yam, trifoliate yam and sweet potato in cookies
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Date
2021-07-14
Journal Title
Journal ISSN
Volume Title
Publisher
International Journal of Food Science and Nutrition
Abstract
Native starches extracted from selected roots and tubers (white yam, trifoliate yam and sweet potato) were physically and
chemically modified through heat moisture treatment and acetylation respectively while nutritious flour was processed from
Moringa oleifera seeds. Composite flours of 85% wheat flour, 10% native/modified starch and 5% Moringa oleifera seed flour
blends were developed for production of composite cookies. Nutritional compositions and baking properties of these
composite cookies were investigated against those of control samples (i.e. 100% wheat flour cookies). Nutritionally, composite
cookies were significantly (p<0.05) higher than control cookies while in terms of baking properties, the control cookies did not
significantly (p<0.05) differ from composite cookies. Cookies sample NSPC (i.e. made from composite flour of 85% wheat
flour: 10% native sweet potato starch: 5% Moringa oleifera seed flour) took lead positions in crude fat content (19.30%),
protein content (13.25%), calcium content (121.95 mg/100g), iron content (3.75 mg/100g), vitamin A content (4.910 µg/g),
vitamin B1 content (0.079 mg/100g), vitamin B2 content (0.112 mg/100g), vitamin B3 content (0.580 mg/100g), vitamin B6
(0.480 mg/100g) and vitamin C content (14.710 mg/100g). Though NTYC (cookies of composite flour of 85% wheat flour:
10% native trifoliate yam starch: 5% Moringa oleifera seed flour) and CTYC (cookies of composite flour of 85% wheat flour:
10% acetylated white yam starch: 5% Moringa oleifera seed flour) shared the highest moisture content of 8.20%, NTYC had
highest values in ash content (2.60%) and spread factor (62.37)) and toddled in carbohydrate content (55.45%). CWYC (i.e.
cookies of composite flour of 85% wheat flour: 10% acetylated white yam starch: 5% Moringa oleifera seed flour) had best
values in storage-ability potential (i.e. lowest moisture content of 2.50%) and energy content (467.30 Kcal), but had lowest
values in magnesium (57.31 mg/100g) and phosphorus content (64.18 mg/100g). The 100% wheat flour cookies (CTLC) led in
carbohydrate content (63.35%), magnesium content (64.71 mg/100g) and phosphorus content (69.28 mg/100g) but lagged
behind in ash content (1.70%), crude fat content (1.25%), protein content (11.75%), iron content (2.45%), vitamin A (2.250
µg/g), vitamin B1 (0.047 mg/100g), vitamin B2 (0.073 mg/100g), vitamin B3 (0.250 mg/100g), vitamin B6 (0.290 mg/100g),
vitamin C (13.530 mg/100g) and spread factor (41.47). PWYC (cookies of composite flour of 85% wheat flour: 10% heat
moisture treated white yam starch: 5% Moringa oleifera seed flour) recorded lowest values in crude fat content (17.80%) and
energy value (441.30 Kcal); whereas PTYC (cookies of composite flour of 85% wheat flour: 10% heat moisture treated
trifoliate yam starch: 5% Moringa oleifera seed flour) made lowest values in crude fibre content (1.60%) and calcium (117.31
mg/100g). NWYC (cookies of composite flour of 85% wheat flour: 10% native white yam starch: 5% Moringa oleifera seed
flour).led in crude fibre content (1.73%) and general acceptability (8.07) while CSPC (cookies of composite flour of 85%
wheat flour: 10% acetylated starch: 5% Moringa oleifera seed flour) scored lowest in general acceptability (6.20)
Description
Keywords
wheat flour, nutritional compositions and baking properties, cookies, native and modified white yam/trifoliate yam/sweet potato starches, ACE: Food Technology and Research, Nigeria, Food tech and research, Benue University, kano