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Effect of incorporation of raphia palm fruit pulp powder on the physicochemical, functional and sensory properties of biscuits

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Food and Health 2023年第1期5卷 6-10页

作者： Tatiana Munghang Tata Thierry Noumo-Ngangmou Aba Richard Ejoh Department of Nutrition Food and Bio-Resource TechnologyCollege of Technologythe University of BamendaBamenda 00237Cameroon

Background:raphia fruit pulp is a good source of phytochemicals and some micronutrients and is locally consumed as a *** aim of this study was to valorize raphia pulp in biscuits production by partially substituting wheat flour in different proportions with flour obtained from the pulp of the raphia ***:Ripe raphia(raphia hookeri)fruits were purchased from local farms,thoroughly washed and the pulps extracted using a stainless-steel *** pulps were dried at 60℃for 12 h and grounded into *** flour was substituted with the raphia pulp flour(RF)in five different proportions(10,20,30,35,and 40%).The functional properties and nutrient profile of the raphia flour and the biscuits obtained from these composite flours were *** evaluation of the biscuits was also carried out using a nine-point hedonic ***:The RF has a high-water absorption capacity WAC(680%)and oil absorption capacity OAC(560%)favoring its use in pastry *** RF is rich in polyphenols 435.0±20(μg/100g),saponins(155±5 mg/100g)and potassium(922±20 mg/100g).The incorporation of the RF in biscuits significantly affect the chemical *** total polyphenols increased from 182±10μg/100g in the sample containing 10%of RF to 342±17μg/100g in the sample containing 40%of *** increased from 8.75±0.03 mg/100g in the sample with 10%of RF to 10.08±0.27 mg/100g in the 40%substituted *** increased from 69.9±0.01 mg/100g in the sample with 10%of RF to 90.22±0.01 mg/100g in the sample with 40%RF and potassium increased from 434.2±10 mg/100g in the sample with 10%of RF to 647.6±5 mg/100g in the sample with 40%of *** samples made with composite flour containing 20%of RF was the most ***:RF can be used as a raw material to replace 20%of wheat flour in biscuit formulations and improve its nutritional and sensory properties.

关键词： composite flour raphia palm fruit pulp biscuits phytochemicals acceptability

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