The consumption of cereal foods such as biscuit has become very popular globally. Partial replacement of wheat flour with beniseed and unripe plantain flours rich in protein, vitamins, and minerals will increase nutrient, diversify utilization of beniseed and unripe plantain, and increase biscuit variety. Wheat composite biscuit was produced from wheat, beniseed, and unripe plantain flours. The...

Abstract Biscuits are the largest category of consumed snacks among bakery products, but their simple sugar and fat high content associate to low fiber make them unsuitable for diabetics. This study aimed formulate biscuits with glycaemic index from blend unripe banana, okra stevia leaves or jujube fruit To achieve this goal, fresh okra, fruits were purchased a main market in Ngaoundere process...

Abstract Sorghum has been widely cultivated around the world. The plant a high survival rate to be grown in barren land and is reported positively correlated with health benefits, particular for being gluten-free. Recently, sorghum application food products increased significantly. This study aims investigate consumer acceptance of biscuits evaluate whether knowledge related will influence thei...

OBJECTIVE To compare estimates of food behavior related to oral health obtained through a self-report measure and 24 hour dietary recalls (R24h). METHOD We applied three R24h and one self-report measure in 87 adolescents. The estimates for eleven food items were compared at individual and group levels. RESULTS No significant differences in mean values were found for ice cream, vegetables an...

Four different soluble fibres were evaluated as sugar replacers in short dough biscuits: two resistant dextrins (Nutriose® FM06 and Promitor® SGF 70R) inulin-derived (Orafti® HSI Fibruline™ Instant). The degree of polymerisation the was analysed, viscoelastic properties assessed. Weight loss during baking, dimensions, textural properties, surface colour sensory profile evaluated. Higher (e.g. F...

Common bean forms a significant part of the diet in Africa and hence plays critical role human nutrition. In order to promote it, this study was designed investigate effects fully substituting eggs with milk on physical, nutritional organoleptic properties biscuits made cassava flour. Replacement egg by increased biscuits’ fat, carbohydrates, crude protein, energy content. On other hand, there ...

Biscuits are wheat flour-based manufactured food products. Another option is to locate a flour substitute, such as plantain or purple rice. This study aims establish the ideal ratio of rice and based on quality attributes biscuits. employed one-factor, Completely Randomized Design (CRD) with five treatment levels three replications. The observational data were analysed using ANOVA DNMRT further...

Abstract Protein is a key structural component in many foods. Soybeans are plant-based protein source, that used food. Soy concentrate generally high nutrients, particularly protein, with an essential amino acid profile immense plant products and closely resembles animal protein. In increasing the characteristics of processed soybean products, such as physical modification, namely preheated pro...

With the improvement of living standards, consumers’ demand for wheat food is gradually diversified. Biscuit, as a kind convenience food, becomes consumer’s leisure snack due to its characteristics such low processing cost, easy-to-carry and convenient-to-eat traits, long shelf life, diverse varieties, rich tastes, which have attracted more people. Biscuits are composed four main ingredients, f...