Sensory Qualities, Nutritional Properties and Glycaemic Indices of Biscuits Produced from Processed Fonio Millet Flour
http://www.doi.org/10.26538/tjpps/v3i1.2
Keywords:
glycaemic index, amylopectin, amylose, Biscuits, Fonio milletAbstract
Fonio millet is commonly consumed in different forms as food and is often eaten by diabetic patients without full scientific basis for its consumption. This work examined the outcome of processing on the sensory qualities, nutritional properties and glycaemic indices of Fonio millet flour. Fonio millet grains were pulverized into flour (raw flour). A portion of the Fonio millet grains were subjected to roasting and subsequently milled (roasted flour), while the other portion was subjected to fermentation (fermented flour) prior to biscuit production. The flours were rich in carbohydrate and protein but low in fat, ash and fibre, and these exhibited significant different (p<0.05). The sensory, nutritional, and glycaemic qualities of the biscuits prepared were determined. The sensory evaluation showed a significant difference (p< 0.05) in the colour, taste, texture, and general acceptability, while there was no significant difference (p > 0.05) in the aroma of the biscuits when compared with the control. The proximate composition of the biscuits revealed that there was a significant difference (p< 0.05) in the percentage of moisture, fat, crude fibre, and ash content of the biscuits. The result showed that the biscuits produced had low amylose, sugar, and glycaemic index. This indicates that Fonio millet grain flour can be used in biscuit production as a healthier substitute for wheat flour in the production of health-promoting and disease-preventing snacks.
References
Abdul SD, Jideani AIO. Fonio (Digitaria spp.) Breeding. In: Al-Khayri JM, Jain SM, Johnson DV. (Eds.). Advances in Plant Breeding Strategies: Cereals; Springer. 2019. 47- 81p
Abdulquadri OA, Rahman A. Physical and chemical properties of sweet juice produced from hydrolyzed acha (Digitaria exilis Stapf) starch using crude amylase from germinated maize. World Sci News. 2017; 87: 125 -135.
Ramashia SE, Mashau ME, Onipe OO.Millets cereal grains: Nutritional composition and utilisation in Sub-Saharan Africa. In: Goyal AK (Ed.). Cereal Grains. RAYN Cltivation Inc. 2021; 1- 14p.
Eke-Ejiofor J , Allen JE. Effect of variety on the proximate and sensory properties of wheat/millet cake. Am J Food Sci Technol. 2020; 8(1): 14-18.
Jideani IA. Traditional and possible technological uses of Digitaria exilis (Fonio millet) and Digitaria iburua (iburu), a Review. Plant Foods Hum Nutr. 1999; 54(4): 363-374.
Sharif MK, Zahid A, Shah F. Food processing for increased quality and consumption: Role of food product development in increased food consumption and value addition. In: Grumezescu AM, Holban AM. Handbook of Food Bioengineering. Elsevier Inc. 2018; 455 – 479 p
Petrescu DC, Vermeir I, Petrescu-Mag RM. Consumer understanding of food quality, healthiness and environmental impact: A cross-national perspective. Int J Environ Res Public Health. 2019; 17(1): 169 -189.
Adefegha SA. Functional foods and nutraceuticals as dietary intervention in chronic diseases; novel perspectives for health promotion and disease prevention. J Diet Suppl. 2018; 15(6): 997-1009.
Tujoo M. Review on some cereal and legume based composite biscuits. Int J Agric Sci Food Technol. 2020; 101-109.
Goubgou M, Songré-Ouattara LT, Bationo F, Sawadogo-Lingani H, Traore Y, Savadogo A. Biscuits: a systematic review and meta-analysis of improving the nutritional quality and health benefits. Food Prod. 2021; 3(1):26
Chavan RS, Sandeep K, Basu S, Bhatt S. Biscuits, Cookies, and Crackers: Chemistry and Manufacture. Encyclopedia of Food and Health 2016; 437- 444p.
Ishera LR, Mahendran T, Roshana MR. Incorporating breadfruit flour to prepare high-quality cookies with health benefits. Trop. Agric. Res. 2021; 32(1): 114 - 123.
Adefegha SA, Oboh G. Sensory qualities, antioxidants activities and in-vitro inhibition of enzymes relevant to type-2 diabetes by biscuits produced from 5 wheat - Bambara groundnut flour blends. Int J Food Eng 2013; 9: 17 - 28.
Adeola AA, Ohizua ER. Physical, chemical, and sensory properties of biscuits prepared from flour blends of unripe cooking banana, pigeon pea, and sweet potato. Food Sci Nutr 2018; 6 (3): 532- 540.
Omah EC, Okafor GI. Production and quality evaluation of cookies from blends of millet-pigeon pea composite flour and cassava cortex. J Food Res Sci 2015; 4: 29 -31.
Adanse J, Kwakudua RS, Bigson, K, Serwah A. Quality and sensory characteristics of cookies fortified with soybean and rice bran blended flour. Asian J Dairy Food Res. 2022; 41(3): 356 - 360.
Omobuwajo TO. Compositional characteristics and sensory quality of biscuits, prawn crackers and fried chips produced from bread-fruit. Innov Food Sci Emerg Technol 2003; 4(2):219 - 225.
Agu HO, Ezeh GC, Jideani AIO. Quality assessment of Fonio millet-based biscuit improved with bambara nut and unripe plantain. Afri J Food Sci 2014; 8(5): 278 -286.
Fernández V, Guzmán-Delgado P, Graça J, Santos S, Gil L. Cuticle structure in relation to chemical composition: Re-assessing the prevailing model. Front Plant Sci 2016; 7: 427.
Jackson DS. Starch structure and determination. In: Caballero B. (Ed.), Encyclopedia of Food Science and Nutrition, Elsevier Science Ltd. Netherland 2003; 2: 5561-5567p.
Birt DF, Boylston T, Hendrich S, Jane JL, Hollis J, Li L, et al.. Resistant starch promise for improving human health. Adv Nutr 2013; 4: 581 - 601.
Deng J, Wu X, Bin S, Li TJ, Huang R, Liu Z, . . .Yin YL. Dietary amylose and amylopectin ratio and starch content affects plasma glucose, lactic acid; hormone levels and protein synthesis in splanchnic tissues. J Animal Physiol Animal Nutr 2010; 94: 220 - 226.
Brouns F, Bjorck I, Frayn KN, Gibbs AL, Lang V, Slama G, Wolever TMS. Glycaemic index methodology. Nutr Res Rev 2005; (18): 145p.
Jenkins DJ, Wolever TM, Jenkins AL, Thorne MJ, Lee R, Kalmusky J, Reichert R, Wong GS. The glycaemic index of foods tested in diabetic patients: a new basis for carbohydrate exchange favouring the use of legumes. Diabetologia, 1983; 24: 257 - 264.
Jenkins DJ, Wolever TM, Talyor RH, Barker H, Fielden H, Baldwin JM, Bowing AC, Newman HC, Jenkins AL, Goff DV. Glycaemic Index of foods: A physiological basis for carbohydrate exchange, Am J Clin Nutr 1981; 34: 326 - 366.
Sardá FAH, Giuntini EB, Nazare JA, König D, Bahia LR, Lajolo FM, Menezes, EW. Effectiveness of carbohydrates as a functional ingredient in glycaemic control. Food Sci Technol 2018; 38(4): 561 - 576.
Eleazu CO. The concept of low glycaemic index and glycaemic load foods as panacea for type 2 diabetes mellitus; prospects, challenges and solutions. Afr Health Sci 2016; 16(2): 468 - 479.
Zhang G, Hamaker BR. Slowly digestible starch: Concept, mechanism, and proposed extended glycaemic index. Crit Rev Food Sci Nutr 2009; 49(10): 852 - 867.
Augustin LSA, Kendall CWC, Jenkins DJA, Willett WC, Astrup A, Barclay AW, Björck I, Brand-Miller JC, Brighenti F, Buyken AE Ceriello A, La Vecchia C, Livesey G, Liu S, Riccardi G, Rizkalla SW, Sievenpiper JL, Trichopoulou A, Wolever TMS, Baer– Sinnott S. Poli A. Glycaemic index, glycaemic load and glycaemic response: An international scientific consensus summit from the international carbohydrate quality consortium (ICQC). Nutr Metab Cardiovasc 2015; 25: 795 - 815.
Bhupathiraju SN, Tobias DK, Malik VS, Pan AN, Hruby A, Manson JAE, Willett WC, Hu FB. Glycaemic index, glycaemic load, and risk of type 2 diabetes: Results from 3 large US cohorts and an updated meta-analysis. The Am J Clin Nutr 2014; 100(1): 218 - 232.
Livesey G, Taylor R, Livesey HF, Buyken AE, Jenkins DJA, Augustin LSA, Sievenpiper JL, Barclay AW, Liu S, Wolever TMS, Willett WC, Brighenti F, Salas – Salvado J, Bjorck I, Rizkalla SW, Riccardi G, Lavecchia C, Cariello A, Trichopoulou A, Poli A, Astrup A, Kendall CWC, Ha MA, Bear – Sinnott S, Brand – Miller JC. Dietary glycaemic index and load and the risk of type 2 diabetes: Assessment of causal relations. Nutrients 2019; 11(6): 1436.
George SM, Mayne ST, Leitzmann MF, Park Y, Schatzkin A, Flood A, Subar AF. Dietary glycaemic index, glycaemic load, and risk of cancer: A prospective cohort study. Am J Epidemiol 2009; 169(4): 462 - 472.
Zelenskiy S, Thompson CL, Tucker TC, Li L. High dietary glycaemic load is associated with increased risk of colon cancer. Nutr Cancer 2014; 66(3): 362 - 368.
Zafar MI, Mills KE, Zheng J, Peng MM, Ye X, Chen LL. Low glycaemic index diets as an intervention for obesity: A systematic review and meta-analysis. Obes. Rev. 2019; 20(2): 290 - 315
Giri S, Banerji A, Lele SS, Ananthanarayan L. Starch digestibility and glycaemic index of selected Indian traditional foods: Effects of added ingredients. Int J Food Prop 2017; 20(1): S290 - S305.
Forouhi N, Misra A, Mohan V, Taylor R, Yancy W. Dietary and nutritional approaches for prevention and management of type 2 diabetes. BMJ 2018; 361:k2234.
Zhu F. Fonio grains: Physicochemical properties, nutritional potential, and food applications. Compr Rev Food Sci Food Saf 2020; 19(6): 3365 - 3389.
Association of Official Analytical Chemists. Official Methods of Analysis of the Association of Official Analytical Chemists (15th ed.). Arlington, VA. 2005
Dona A C, Pages G, Gilbert RG, Kuchel PW. Digestion of starch in-vivo kinetic models used to characterize oligosaccharide or glucose release. Carb Polym 2010; 80: 599–617.
Gbenga-Fabusiwa FJ, Oladele EB, Oboh G, Adefegha SA, Oshodi AA. Nutritional properties, sensory qualities and glycaemic response of biscuit produced from pigeon pea-wheat composite flour. J Food Biochem 2018; 42(1):e12505.
Potter NN. Hedonic scale: Food Science. Westport, CT. The AVI Publishing Company Inc. 1968.
Deliza R, MacFie HJH. The generation of sensory expectation by external cues and its effect in sensory perception and hedonic ratings. J Sensory Stud 1996; 11: 103 -128.
Goni I, Alejandra GA, Fulgencio SC. A starch hydrolysis procedure to estimate glycaemic index. Nutr Res 1997; 17: 427 - 437.
Ihekoronye AI, Ngoddy PO. Integrated Food Science and Technology for the Tropics. London. Macmillan Publishers Ltd., 1985; 345 - 360 p
Nwosu JN, Ojukwu M, Ogueke C, Ahaotu I, Owuamanam CJ. The antinutritional properties and ease of dehulling of the proximate composition of pigeon pea as affected by malting. Int J Life Sci 2013; 260: 66 - 67.
Australian Nutrition Foundation. Fibre. The Australian Nutritional Foundation (Victorian) Inc. (Online) 2014 (cited 2022 Sept 7). Available from www.nutritionaustralia.org
Oboh G, Ademosun AO, Ademiluyi AO, Omojokun OS, Nwanna EE, Longe KO. In vitro studies on the antioxidant property and inhibition of α- amylase, α - glucosidase and angiotensin I-converting enzyme by polyphenol-rich extracts from cocoa (Theobroma cacao) bean. Pathol Res Int 2014; 54: 9287
Lin D, Xiao M, Zhao J, Li Z, Xing B, Li X, Kong M, Li L, Zhang Q, Liu Y, Chen H, Qin W, Wu H, Chen S. An overview of plant phenolic compounds and their importance in human nutrition and management of type 2 diabetes. Mol 2016; 21(10): 1374.
Yang Z, Zhang Y, Wu Y, Ouyang J. Factors influencing the starch digestibility of starchy foods: A review Food Chem. 2023; 406
Howlett J, Ashwell M. Glycaemic response and health: Summary of a workshop. Am J Clin Nutr 2008; 87(1):212S-216S
Murray JM, Baxter IA. Food acceptability and sensory evaluation. In: Encyclopedia of Food Sciences and Nutrition (2nd Ed.), 2003; 5130-5136 p.
Churchill A, Greenaway R. Descriptive analysis in sensory evaluation. In: Kemp SE, Hort J, Hollowood T. Application of Descriptive Analysis to Non-Food Products. 2018; 647-677p
Bermúdez-Aguirre D, Welti-Chanes J. Chilled foods: Effects on shelf-life and sensory quality. In: Ency Food Health, 2016; 14-18 p.
Pratap A, George SS, Altemimi AB, Basrah HS. The chemical composition and quality parameters of biscuits: A Review. J Agric Sci 2022; 35(1): 257-277.
Kasav AS, Lad SS, Kasabe ST. Development and quality evaluation of rose petals - orange marmalade IJCS 2019; 7(4): 733-737.
Evans C E L. Dietary fibre and cardiovascular health: a review of current evidence and policy. Proc Nutr Soc. 2020; 79(1): 61- 67.
Kaun M, Sandhi KS. Digestibility, structural and functional properties of starch from pigeon pea cultural grown in India. Carb Polym 2010; 43: 263 - 268.
Chung HJ, Liu Q. Impact of molecular structure of amylopectin and amylose on amylose chain association during cooling. Carb Polym 2009; 77: 807 - 815.
Wang J, Hu P, Lin L, Chen Z, Liu Q Wei C, Wei C. Gradually decreasing starch branching enzyme expression is responsible for the formation of heterogeneous starch granules. Plant Physiol. 2018; 176(1): 582 - 595.
Dipnaik K, Kokare P. Ratio amylose and amylopectin as indicators of glycaemic index and in vitro enzymatic hydrolysis of starches of long, medium and short grain rice Int J Res Med Sci 2017; 5(10):4502
Vlachos D, Malisova S, Lindberg FA, Karaniki G. Glycemic Index (GI) or Glycemic Load (GL) and dietary interventions for optimizing postprandial hyperglycemia in patients with T 2 diabetes: A Review Nutr 2020; 12(6):1561.
Jashandeep K, Kamaljit K, Bajit S, Arashdeep S, Savite S. Insights into the latest advances in law glycemic foods, their mechanism of action and health benefits. J Food Meas Charact 2021; 16: 533-54
Published
How to Cite
Issue
Section
License
Copyright (c) 2024 Tropical Journal of Phytochemistry and Pharmaceutical Sciences
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
