Development of pearl millet flour-based cookies supplemented with mung bean and orange fleshed sweet potato flours

Author(s): FLORENCE A. BELLO , Mercy A. Folademi , Lawrence J. Iwok , Department of Food Science and Technology, University of Uyo, Uyo, Nigeria, Department of Food Science and Technology, University of Uyo, Uyo, Nigeria, Department of Food Science and Technology, University of Uyo, Uyo, Nigeria

Publication date Created: March 29 2022

Publication date (Electronic): March 29 2022

Journal: The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology

Publisher: Universitatea Dunarea de Jos din Galati

Read this article at

ScienceOpenPublisher

There is no author summary for this article yet. Authors can add summaries to their articles on ScienceOpen to make them more accessible to a non-specialist audience.

Abstract

The study explored the feasibility of producing cookies from pearl millet flour (PMF), mung bean flour (MF) and orange fleshed sweet potato flour (OFSPF). Sixteen formulations were produced by mixing the three basic ingredients: PMF, MF and OFSPF using optimal mixture design of response surface methodology. The sensory properties of cookies developed from these flour blends were evaluated and the result showed variations among cookie samples. Three samples were selected from the optimization results and compared with 100% wheat flour cookies (control). The selected flour blend samples showed a significant (p<0.05) increase in swelling capacity and water absorption capacity. Supplementation with MF improved the protein content of cookie samples while PMF led to an appreciable increase in crude fibre, β-carotene and total phenol contents. This study has confirmed that the production of acceptable cookies of high crude fibre, micronutrients and antioxidant sources that would help reduce the problems of malnutrition and diet-related non-communicable diseases is feasible through the optimization of the basic ingredients.

Related collections

Most cited references 33

Record: found
Abstract: not found
Book Chapter: not found

[14] Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent

Vernon L. Singleton, Rudolf Orthofer, Rosa Lamuela-Raventos (1999)

0 comments Cited 962 times – based on 0 reviews

Bookmark

Record: found
Abstract: not found
Article: not found

The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals

Jia Zhishen, Tang Mengcheng, Wu Jianming (1999)

0 comments Cited 761 times – based on 0 reviews      Review now

Bookmark

Record: found
Abstract: found
Article: not found

Effect of germination on phytochemical profiles and antioxidant activity of mung bean sprouts (Vigna radiata).

Xinbo Guo, Tong-Tong Li, Kexuan Tang … (2012)

Epidemiological studies have shown that regular consumption of fruits and vegetables is associated with reduced risk of chronic diseases. It is recommended to increase consumption of fruits and vegetables to prevent chronic diseases related to free radical-induced oxidative stress. Different varieties of fruits and vegetables provide different vitamins, phenolics, flavonoids, minerals, and dietary fibers for optimal health benefits. Mung bean sprouts are one of the major vegetables in human diet. However, the profiles of phytochemicals and effect of germination on phytochemical content and antioxidant activity of mung bean sprouts have not been studied. The objective of this study was to determine the effect of germination on phytochemical profiles and antioxidant activity of mung bean sprouts. Germination of mung beans dramatically increased vitamin C content in mung bean sprouts in a time-dependent manner and reached the peak on day 8 of germination up to 285 mg/100 g DW, almost 24 times higher than the initial concentration in mung bean seeds (p < 0.05). On fresh weight basis, one serving of mung bean sprouts (about 104 g) provides 21.6 mg of vitamin C, which could meet 36% of Daily Value (DV). In addition, the germination dramatically increased total phenolic compounds and total flavonoids in mung bean sprouts in a time-dependent manner, up to 4.5 and 6.8 times higher than the original concentration of mung bean seeds, respectively. Quercetin-3-O-glucoside content was significantly increased in mung bean sprouts after germination. The total antioxidant activity of mung bean sprouts was increased by 6 times higher than that of mung bean seeds. Therefore, the germination of mung bean sprouts significantly increased phytochemical content, vitamin C content, and antioxidant activity.