The physicochemical and nutritional properties of biscuits from low temperature dried breadfruit (Artocarpus altilis (Parkinson) Fosberg) flour

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cg.authorship.typesCGIAR and developing country instituteen
cg.authorship.typesCGIAR and advanced research instituteen
cg.contributor.affiliationInstitute of Agricultural Research for Development, Cameroonen
cg.contributor.affiliationUniversity of Buéaen
cg.contributor.affiliationFirst Avenue International, Chicago (Illinois), USAen
cg.contributor.affiliationAfrica Rice Centeren
cg.creator.identifierSali Atanga Ndindeng: 0000-0002-2403-8076
cg.howPublishedFormally Publisheden
cg.identifier.doihttps://doi.org/10.1007/s11694-024-02505-xen
cg.identifier.urlen
cg.isijournalISI Journalen
cg.issn2193-4134en
cg.issue6en
cg.journalJournal of food Measurement and characterizationen
cg.reviewStatusPeer Reviewen
cg.volume18en
dc.contributor.authorLevai, L.D.en
dc.contributor.authorTang, E.N.en
dc.contributor.authorMonono, Y.E.en
dc.contributor.authorNDikum, S.B.en
dc.contributor.authorEyenga, E.F.en
dc.contributor.authorSumbele, S.A.en
dc.contributor.authorNgane, B.K.en
dc.contributor.authorSchneider, J.en
dc.contributor.authorBirmingham, T.en
dc.contributor.authorNDindeng, S.A.en
dc.contributor.authorNGome, F.A.en
dc.date.accessioned2024-10-29T04:25:54Zen
dc.date.available2024-10-29T04:25:54Zen
dc.identifier.urihttps://hdl.handle.net/10568/158205
dc.titleThe physicochemical and nutritional properties of biscuits from low temperature dried breadfruit (Artocarpus altilis (Parkinson) Fosberg) flouren
dcterms.abstractTo reduce postmaturity losses and increase awareness of breadfruit (Artocarpus altilis) food value and versatility, we characterized the physicochemical, nutritional and sensory properties of sundried (96 h ± 28oC) and oven dried (72 h, 50oC) breadfruit flour and biscuits. Our findings revealed that breadfruit flour and biscuits are rich in essential minerals of public health concern, with iron being particularly high in the biscuits. Biscuits from sundried flour (BSDF) and oven-dried flour (BODF) could contribute respectively 10.89% and 10.83% of the daily Fe needs for adults and children above 4 years. The zinc content did not differ significantly between drying methods, but increased significantly to 4.88 and 4.93 mg/100 g in BSDF and BODF, respectively. The BSDF and BODF could, respectively, provide 13.05% and 18.15% of the daily energy requirement for an individual with a recommended daily intake of 2000 kcal. The lightness varied significantly with the drying method, and the oven dried flour (ODF) had the highest L* value. The gelatinization temperature (75.48 vs. 73.20oC) of ODF was significantly higher than that of sundried flour (SDF). The setback, breakdown, final, peak, and trough viscosities of the SDF were significantly lower than those of the ODF, suggesting that the SDF is suitable for infant and instant food formulations. Taste, aroma, crispiness, greasiness, and overall acceptability did not differ significantly (Prob>|t|=0.21), but granulometry and melting (Prob>|t|=0.03) differed significantly between BSDF and BODF. In conclusion, breadfruit can be successfully processed into acceptable cookies that provide essential nutrients to meet daily recommended intakes.en
dcterms.accessRightsLimited Access
dcterms.audienceScientistsen
dcterms.available2024-03-26
dcterms.bibliographicCitationLevai, L.D., Tang, E.N., Monono, Y.E., Ndikum, S.B., Eyenga, E.F., Sumbele, S.A., Ngane, B.K., Schneider, J., Birmingham, T., Ndindeng, S.A. and Ngome, F.A. 2024. The physicochemical and nutritional properties of biscuits from low temperature dried breadfruit (Artocarpus altilis (Parkinson) Fosberg) flour. Journal of Food Measurement and Characterization 18(6):4429-4444.en
dcterms.extent4429-4444en
dcterms.issued2024-03-26
dcterms.languageen
dcterms.licenseCopyrighted; all rights reserved
dcterms.publisherSpringer Science and Business Media LLCen
dcterms.subjectfood enrichmenten
dcterms.subjectnutritionen
dcterms.subjectArtocarpus altilisen
dcterms.subjectbiscuitsen
dcterms.typeJournal Article

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