@article{10.11648/j.ijfsb.20170202.15,
  author = {Ibidapo Olubunmi Phebean and Ogunji Akinyele and Akinwale Toyin and Owolabi Folasade and Akinyele Olabisi and Efuribe Nnenna},
  title = {Development and Quality Evaluation of Carrot Powder and Cowpea Flour Enriched Biscuits},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {2},
  number = {2},
  pages = {67-72},
  doi = {10.11648/j.ijfsb.20170202.15},
  url = {https://doi.org/10.11648/j.ijfsb.20170202.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20170202.15},
  abstract = {Cowpea (Vigna unguiculata) and Carrot (Daucus carota L) were processed into flour and powder respectively and were used to substitute wheat flour as composite flour in the production of biscuits. Biscuits were prepared from different blends of refined wheat flour, cowpea flour and carrot powder in the respective ratios of 100:0:0, 90:5:5, 85:10:5 and 80:10:10 and 75:15:10. The biscuits were analyzed for their physical properties, proximate and carotenoids composition and sensory properties. Results revealed a significant differences (p < 0.05) were observed in moisture, crude protein, crude fat, ash and carbohydrate contents of the biscuit samples. The protein content of the samples varied significantly (p > 0.05) with increasing levels of cowpea flour. It ranged from 9.27- 10.06% with the control sample (A) having the lowest value, while the sample (E) with 15% cowpea flour inclusion having the highest value (10.05%). Significant differences (p > 0.05) existed in the crude fibre content of the enriched and control biscuit samples. The fat content of biscuits varied significantly p < 0.05 ranging from 15.45 and 19.81%. A significant reduction (p < 0.05) was observed in the carbohydrate content, which ranged from 60.61% to 68.803% with the highest value in the control sample and the lowest value in sample D (80% wheat flour; 10% of cowpea flour and 10% carrot powder). A significant increase (p > 0.05) was observed in the carotenoids content of the biscuit samples as the level of carrot powder inclusion increased. It ranged from 1.54- 7.5 mg/kg with the highest value found with the 10% carrot powder inclusion while the lowest value was found in the control sample. The mean sensory scores revealed that there were no significant differences (p > 0.05) in all the sensory attributes evaluated. The study showed that value added biscuits can be produced using carrot powder and cowpea flour to enrich biscuits that is capable of increasing the protein and carotenoids contents which can help in ameliorating protein malnutrition and vitamin A deficiency.},
 year = {2017}
}

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TY  - JOUR
T1  - Development and Quality Evaluation of Carrot Powder and Cowpea Flour Enriched Biscuits
AU  - Ibidapo Olubunmi Phebean
AU  - Ogunji Akinyele
AU  - Akinwale Toyin
AU  - Owolabi Folasade
AU  - Akinyele Olabisi
AU  - Efuribe Nnenna
Y1  - 2017/05/24
PY  - 2017
N1  - https://doi.org/10.11648/j.ijfsb.20170202.15
DO  - 10.11648/j.ijfsb.20170202.15
T2  - International Journal of Food Science and Biotechnology
JF  - International Journal of Food Science and Biotechnology
JO  - International Journal of Food Science and Biotechnology
SP  - 67
EP  - 72
PB  - Science Publishing Group
SN  - 2578-9643
UR  - https://doi.org/10.11648/j.ijfsb.20170202.15
AB  - Cowpea (Vigna unguiculata) and Carrot (Daucus carota L) were processed into flour and powder respectively and were used to substitute wheat flour as composite flour in the production of biscuits. Biscuits were prepared from different blends of refined wheat flour, cowpea flour and carrot powder in the respective ratios of 100:0:0, 90:5:5, 85:10:5 and 80:10:10 and 75:15:10. The biscuits were analyzed for their physical properties, proximate and carotenoids composition and sensory properties. Results revealed a significant differences (p < 0.05) were observed in moisture, crude protein, crude fat, ash and carbohydrate contents of the biscuit samples. The protein content of the samples varied significantly (p > 0.05) with increasing levels of cowpea flour. It ranged from 9.27- 10.06% with the control sample (A) having the lowest value, while the sample (E) with 15% cowpea flour inclusion having the highest value (10.05%). Significant differences (p > 0.05) existed in the crude fibre content of the enriched and control biscuit samples. The fat content of biscuits varied significantly p < 0.05 ranging from 15.45 and 19.81%. A significant reduction (p < 0.05) was observed in the carbohydrate content, which ranged from 60.61% to 68.803% with the highest value in the control sample and the lowest value in sample D (80% wheat flour; 10% of cowpea flour and 10% carrot powder). A significant increase (p > 0.05) was observed in the carotenoids content of the biscuit samples as the level of carrot powder inclusion increased. It ranged from 1.54- 7.5 mg/kg with the highest value found with the 10% carrot powder inclusion while the lowest value was found in the control sample. The mean sensory scores revealed that there were no significant differences (p > 0.05) in all the sensory attributes evaluated. The study showed that value added biscuits can be produced using carrot powder and cowpea flour to enrich biscuits that is capable of increasing the protein and carotenoids contents which can help in ameliorating protein malnutrition and vitamin A deficiency.
VL  - 2
IS  - 2
ER  - 

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