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Research Article | DOI: https://doi.org/10.31579/2637-8914/125
1 Department of Food Engineering, Arba Minch University, Arba Minch Ethiopia.
2 Faculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar.
*Corresponding Author: Masresha Gebeyehu Ewunetu, Department of Food Engineering, Arba Minch University, Arba Minch, Ethiopia.
Citation: Masresha G. Ewunetu, Sisay W. Molla (2023), Development and Characterization of Biscuit Produce from Wheat, Carrot and Haricot Bean Composite Flour, J. Nutrition and Food Processing, 6(8); DOI:10.31579/2637-8914/125
Copyright: © 2023, Muhammad Arshad Ullah. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Received: 14 August 2023 | Accepted: 04 October 2023 | Published: 12 October 2023
Keywords: carrot; biscuit; malnutrition; haricot bean; wheat
In Ethiopia consumption of baked foods is greatly increasing. Moreover, products Protein and vitamin deficiency are still a major concern in the country and it cause disease and death in children under the age of 6 years. A blending of 100:0:0; 90:5:5; 80:10:10; 70:15:15; 60:20:20; 50:25:25 and 40:30:30 percent wheat: carrot: haricot bean flours were used to make composite biscuit. The proximate structure, functional properties, and sensory assessment were evaluated using standard methods. The experiment subjected to one-way analysis of variance (ANOVA) using the statistical analysis system (SAS) software package. The results showed that partially replacing wheat with carrot and haricot bean increased the proximate composition of moisture (5.98-10.55%), protein (10.49-16.55%), ash (1.87-3.06%), fiber (1.36-3.22%), and fat (1.15-2.43%) significantly. Whereas carbohydrate (79.15-64.19%) and energy (368.91-344.83 kcal/g) decreased significantly. Sensory acceptability (appearance, Crispiness, color, flavor, taste, and overall acceptability) was higher in the composite biscuits with up to 30% wheat substitution by carrot and haricot bean than 100% wheat flour biscuits. Based on the findings of this report, using carrot and a haricot bean to wheat flour blend in biscuit formulation appears to be promising in terms of nutritional quality, acceptability, and cost. It is proposed that these products be marketed to vitamin A deficiency (VAD) customers and it have a chance to reduce food insecurity
Nutritional deficiencies, such as, protein malnutrition and vitamin A deficiencies are the major health problem in developing countries and dominantly affect young children. They also cause of illness and death, children’s developing countries (Krishnakumar, 2006). Moreover, tendency to depend upon one or more food components that ultimately leads to lower intake of micronutrients and macronutrients has come out owing to industrialization and changing lifestyle. Among protein, Iron, zinc, iodine and vitamin A are the most chronic forms of macro and micronutrient afflictions (Sramkova & Agricultural, 2017). In the world over three billion people are currently malnourished. This global crisis in nutritional health is the result of dysfunctional food systems that do not consistently supply enough of these essential nutrients to meet the nutritional requirements of high-risk groups (Sramkova & Agricultural, 2017).
Animal-based foods are a decent source of protein, but they are costly (Shewry & Hey, 2015). It is important to combating hunger and malnutrition, by producing cookies with high nutrient density, low size, and low-cost, locally available crops. Pulses are a low-cost protein source, particularly for low-income families. Carrot also perishable roots that contain much amount of vitamin A content.
Wheat is an important source of carbohydrates. Globally, it is the leading source of vegetal protein in human food, having a protein content of about 13%, which is relatively high compared to other major cereals, but relatively low in protein quality for supplying essential amino acids (Kim et al., 2019). When eaten as the whole grain, wheat is a source of multiple nutrients and dietary fiber. Glutenin and gliadin are functional proteins found in wheat biscuit that contribute to the structure of biscuit. Wheat contains far from adequate amounts of vitamin A precursors and mineral (Jariyah et al., 2018).
Carrot is a root vegetable, usually orange in color, though purple, black, red, white, and yellow cultivars exist. Carrots are a domesticated form of the wild carrot, Daucus carota, native to Europe and southwestern Asia. Carrot is one of the important root vegetables rich in bioactive compounds like carotenoid and dietary fibers with appreciable levels of several other functional components having significant health-promoting properties. The consumption of carrot and its products is increasing steadily due to its recognition as an important source of natural antioxidants having anticancer activity. Carrot dietary fiber comprises mostly cellulose, with smaller proportions of hemicelluloses, lignin and starch. Free sugars in carrot include sucrose, glucose and fructose (Owusu et al., 2021). Carrots are an excellent source of antioxidant compounds, and the richest vegetable source of the provitamin A.
Pulses have several beneficial characteristics, including high nutritional value, long storage times, and a low cost compared with animal products. They contribute significantly to the provision of protein and micronutrients to developing-world populations. Beans are high in dietary protein, which is important for human nutrition, particularly when combined with other foods. Pulses are grown in various parts of Ethiopia; however, pulse consumption is not widespread in Ethiopia. The use of haricot bean flour in bakery products would open up a whole new market for protein-rich foods. In contrast to wheat alone, a good blend of wheat, carrot, and haricot bean flours will produce nutritionally enriched biscuits. Local raw materials substitution for wheat flour is increasing due to the growing market for confectioneries. Apart from being readily available and cheap, both haricot and carrot are chosen for their high nutrients that are complementary to each other. The aim of this research is therefore to produce nutritionally enriched biscuit from composite flours of wheat, carrot and haricot bean flours and to determine its physicochemical as well as the sensory properties of biscuit.
2.1. Materials and Sample Collection
The raw materials wheat flour, carrot, haricot bean, salt, sugar, and oil were purchased and transported to Bahir Dar Institute of Technology Food Engineering laboratory. Equipment’s such as blender, mixer, kneader, bowl, knife, digital weighing scale, measuring cylinder, boiler, baking pans, and oven were obtained in the Food Processing laboratory of Bahir Dar University. After collection of raw material preparation of raw material for biscuit for production was started. All other chemicals used were of analytical Chemistry laboratory.
2.2. Sample preparation
Preparation of haricot bean flour
The seed was sorted, washed, and soaked in distilled water in a water bath at 25°C for 24 hours at a ratio of 1:10 (w/v). The soaked seeds were washed twice in water, then rinsed with distilled water before being dried in a 60°C oven for 48 hours (Kindeya et al., 2022). The dried bean was dehulled and milled into flour using a laboratory grinder and sieved with a (700 μm) sieve size before being packed in a polyethylene plastic bag for further study and held in a cool, dark place using a desiccator.
Preparation of Carrot Flour
The carrot fruits were washed in portable water, peeled, sliced into 56 mm thickness; the sliced carrots were blanched for 3 minutes in hot water (95 °C) to prevent browning and discoloration. The carrots were immediately cooled by exposing to air and dried in oven drier at 50 °C for 12 hours. The dried fruit was ground to fine powder and sieved with a 700 μm sieve and was packaged in bag for further uses.
2.2. Experimental design
The experiment was design using one-way factorial experiments design with five levels of the blending ratio coded as C, B1, B2, B3, B4, B5 and B6. The blending contains different proportion of wheat, carrot and haricot flour. The composite was created by taking into account some key facts about biscuit characteristics as well as previous research. Soft wheat flour is one of the most essential ingredients in biscuits, as flours that produce biscuits with a larger spread and smoother texture are preferred. Wheat, carrot powder and haricot bean flour were blended by varying percentages (100, 0, 0), (90, 5, 5), (80, 10, 10), (70, 15, 15), (60, 20, 20) (50, 25, 25) and (40, 30, 30) % respectively.
Finally, each experimental was done in triplication. Experimental design and ingredient formulation were listed in Table 1 and Table 2 respectively
Table 1: Formulation of flour blends of wheat, carrot and haricot for biscuit production.
Note: - 100% wheat (C), 90%wheat, 5
3.1. Functional properties of wheat, carrot and haricot bean flours
The bulk density, water absorption ability, and oil absorption capacity of wheat, carrot and haricot bean flours are shown in Table 3. The bulk density of carrot flour was slightly higher than wheat and haricot bean flour. The bulk density of carrot powder is higher than wheat and haricot bean flour. The bulk density of haricot bean flour (0.84) is higher than that of wheat flour (0.76) g/ml almost similar to the study (Kindeya et al., 2022). The high bulk density of flour suggests that it is suitable for use in food preparations; however, the low bulk density of complementary foods would be advantageous. Both haricot bean flour and carrot powder have a higher bulk density than wheat flour, so adding haricot bean and carrot to the composite flour would increase the bulk density of the composite flour as compared to wheat flour. The manufacture of confectioneries such as cakes, sweet pastries, doughnuts, and cookies benefits from an increase in flour bulk density. This means that the flour’s heaviness and suitability for confectionery production are both positive. A rise in bulk density improves packaging performance. As a result, a larger amount may be packed into a smaller volume.
Wheat, carrot and haricot bean flours have different water absorption capacity. Wheat flour (14.33%), had lowest water absorption potential while haricot bean flour (22.54%), had the highest water absorption capacity. Both are lower than (16.2 and 23.9) study by Kindeya et al., (2022). The hydrophilic elements, such as carbohydrates and proteins (polar amino acid residues), have a strong affinity for water and contribute to the high WAC value. Water absorption is reduced in flours with a lower proportion of polar amino acids and a higher proportion of nonpolar amino acids. As a result, the observed differences in different flours may be due to differences in protein concentration, water interaction, and conformational characteristics. Both haricot bean flour and carrot powder have a higher WAC than wheat flour, so adding haricot bean and carrot to the composite flour would improve the WAC of the composite flour compared with wheat flour. Increased water absorption weakens the dough and causes it to lose its development and stability. The ability to absorb water is essential in product consistency and bulking, as well as in baking applications. The higher water absorption capacities may have contributed to the lower spread ratio.
The three flours have different water absorption capacity, and oil absorption capacity. Wheat flour had the highest while carrot flour had the lowest oil absorption capacity. Wheat flour has a higher oil absorption ability than carrot powder and haricot bean flour, owing to the lipophilic quality of its constituents. Protein conformation, amino acid composition, and surface polarity or hydrophobicity all play a role in lipophilicity. Wheat flour has a higher OAC than carrot powder and haricot bean flour, so adding haricot bean and carrot powder to the composite flour would lower the OAC compared to wheat flour. When the OAC of composite flour is reduced, the taste and mouthfeel of the cookies suffer. Because of the flour’s higher oil absorption potential, it’s perfect for enhancing flavor and mouthfeel when used in food preparation.
Table 3: Functional properties, wheat, carrot and haricot bean flours.
Mean values not followed with the same letter in a column are significantly different at P< 0>
Note: Bulk density (BD), Water absorption capacity (WAC), Oil absorption capacity (OAC), wheat flour(W), Haricot bean flour (HB), and carrot flour (Ct).
3.2 Proximate composition of wheat, carrot and haricot bean flours
The proximate composition of carrot powder, wheat, and haricot bean flours (moisture, ash, crude protein, crude fat, crude fiber, carbohydrate, and energy) are shows in Table 4. Moisture, protein, ash, fiber, and carbohydrate content were found to be substantially different between the three flours. Haricot bean flour has a slightly higher fat content than wheat flour and carrot powder. Wheat flour had the highest moisture content, while carrot powder had the lowest. Haricot bean flour had the most protein, ash, and fat, while carrot powder had the least protein and wheat flour had the least ash, and fiber. The highest carbohydrate content was contained in carrot powder, followed by wheat flour. Furthermore, the energy content of carrot powder was substantially higher than that of haricot bean flour. In terms of protein, ash, and fat content, haricot bean flour appears to have an advantage over wheat flour. The addition of carrot powder appears to improve the fiber content as well. This because of root plants are the source of fiber.
Table 4: Proximate composition of wheat, carrot and haricot bean flours
Mean values not followed with the same letter in a column are significantly different at P< 0>
Note: Wheat flour(W), Haricot bean flour (HB), and carrot flour (Ct).
3.3. Effect of blending ratio of composite flour on proximate composition of biscuits
In Table 5, the approximate compositions of biscuits (moisture, ash, crude protein, crude fat, crude fiber, carbohydrate, and energy) described. The moisture, protein, ash, fiber, and fat content of the biscuit increased as the percentage of haricot bean flour and carrot powder increased. However, when compared with the other proximate elements, carbohydrate content, and energy value showed the opposite trend. As the proportion of wheat flour was reduced and the proportion of haricot bean and carrot powder was increased, both carbohydrate content and energy value decreased 79.15-64.19% and 368.91-344.83 kcal/g respectively. This is supported by wheat, orange fleshed sweet potato and haricot bean flour biscuit studied by Kindeya et al., (2022). Since carrot powder and haricot bean flour have a higher water absorption ability and fiber content than wheat flour, the increase in moisture content in this study may be due to increasing the percentage of carrot powder and haricot bean flour to wheat flour. The latter two flours have higher fiber and water absorption ability than wheat flour.
The hydroxyl group present in the fiber structure allows higher total fiber in non-wheat flour to interact reasonably well with a large amount of water. Since haricot bean flour has higher protein content than wheat flour, the rise in protein content in this study may be due to switching from haricot bean flour to wheat flour. Since haricot bean flour and carrot powder have higher ash content than wheat flour, the increase in ash content of biscuits in this study may be due to increasing the percentage of haricot bean flour and high dry matter content of carrot powder to wheat flour. Increasing the amount of ash content in biscuit made from wheat, haricot bean and carrot powder composite flours by increasing the percentage haricot bean and carrot powder. Since carrot powder and haricot bean flour have higher fiber content than wheat flour, the fiber content increases from (1.36-3.22%) in this study may be due to increasing the percentage of carrot powder and haricot bean flour from (0-30%) and decreasing of wheat flour from (100-40%) in the blended biscuit. Increased fiber content can help with waste passage by expanding the inside walls of the colon, making anti-constipation more efficient, lowering cholesterol levels in the blood, and lowering the risk of various cancers. Since haricot bean flour has a higher fat content than wheat flour, the rise in crude fat content in this study may be attributed to increasing the ratio of haricot bean flour to wheat flour.
The decrease in carbohydrate content of the biscuit may be due to a rise in moisture, fat, ash, and fiber content as the proportion of carrot powder and haricot bean flour in the formulation was increased, resulting in a decrease in carbohydrate content because carbohydrate is measured by difference. The energy content of the biscuit follows the pattern of the carbohydrate content, as carbohydrate is the primary source of energy throughout the biscuit.
Table 5: Effect of blending ratios on biscuits proximate composition on a wet weight basis (%).
Mean values not followed with the same letter in a column are significantly different at P< 0>
Note: - 100% wheat (C), 90%wheat, 5
Biscuits with greater sensory acceptability than wheat-based biscuits can be made by substituting haricot bean flour and carrot powder for up to 40% of the wheat in the recipe (20% haricot bean and 20
The authors would like to acknowledge laboratory technicians of BiT staffs and Arba Minch university, Sawla campus academicians for support in the time of this research work.
Declaration
We declare that this work is original research article and were not published before. It is not under consideration for publication elsewhere in English or in any other language.
Conflict of Interest
The authors declare that there is no conflict of interest regarding this work.
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