Nutritional, organoleptic, and physical properties of biscuits made with cassava flour: effects of eggs substitution with kidney bean milk (Phaseolus vulgaris L.)
Common bean forms a significant part of the diet in Africa and hence plays a critical role in human nutrition. In order to promote it, this study was designed to investigate the effects of fully substituting eggs with bean milk on the physical, nutritional and organoleptic properties of biscuits mad...
| Autores principales: | , , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
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Informa UK Limited
2022
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| Acceso en línea: | https://hdl.handle.net/10568/119311 |
| _version_ | 1855541677830176768 |
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| author | Mbassi, Josiane Emilie Germaine Ngatchou, Alban Zing Zing, Bertrand Akhobakoh, Mikhail Nchanji, Eileen Bogweh |
| author_browse | Akhobakoh, Mikhail Mbassi, Josiane Emilie Germaine Nchanji, Eileen Bogweh Ngatchou, Alban Zing Zing, Bertrand |
| author_facet | Mbassi, Josiane Emilie Germaine Ngatchou, Alban Zing Zing, Bertrand Akhobakoh, Mikhail Nchanji, Eileen Bogweh |
| author_sort | Mbassi, Josiane Emilie Germaine |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | Common bean forms a significant part of the diet in Africa and hence plays a critical role in human nutrition. In order to promote it, this study was designed to investigate the effects of fully substituting eggs with bean milk on the physical, nutritional and organoleptic properties of biscuits made with cassava flour. Replacement of egg by bean milk increased the biscuits’ fat, carbohydrates, crude protein, and energy content. On the other hand, there were no significant differences in mineral contents between the cassava biscuits with eggs which served as the control and cassava biscuits with bean milk following substitution by bean milk. There was no significant difference (p < .05) in the Saponin and Phytate contents regarding antinutrients contents between bean milk and cassava bean milk biscuits. In contrast, Tannin contents were significantly higher in biscuits than in bean milk. Biscuit made with eggs, was rated as “very good,” while the test biscuits were rated as “good.” Substitution of egg by bean milk in cassava biscuits increased the biscuits’ protein, the fat, and carbohydrates contents with an appreciable taste. These biscuits made with bean milk can be used as a food supplement to help fight protein malnutrition in vulnerable groups. |
| format | Journal Article |
| id | CGSpace119311 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2022 |
| publishDateRange | 2022 |
| publishDateSort | 2022 |
| publisher | Informa UK Limited |
| publisherStr | Informa UK Limited |
| record_format | dspace |
| spelling | CGSpace1193112025-11-11T19:08:14Z Nutritional, organoleptic, and physical properties of biscuits made with cassava flour: effects of eggs substitution with kidney bean milk (Phaseolus vulgaris L.) Mbassi, Josiane Emilie Germaine Ngatchou, Alban Zing Zing, Bertrand Akhobakoh, Mikhail Nchanji, Eileen Bogweh common beans organoleptic properties chemicophysical properties nutrition food supplements fríjol (phaseolus) propiedades organolépticas propiedades fisicoquímicas Common bean forms a significant part of the diet in Africa and hence plays a critical role in human nutrition. In order to promote it, this study was designed to investigate the effects of fully substituting eggs with bean milk on the physical, nutritional and organoleptic properties of biscuits made with cassava flour. Replacement of egg by bean milk increased the biscuits’ fat, carbohydrates, crude protein, and energy content. On the other hand, there were no significant differences in mineral contents between the cassava biscuits with eggs which served as the control and cassava biscuits with bean milk following substitution by bean milk. There was no significant difference (p < .05) in the Saponin and Phytate contents regarding antinutrients contents between bean milk and cassava bean milk biscuits. In contrast, Tannin contents were significantly higher in biscuits than in bean milk. Biscuit made with eggs, was rated as “very good,” while the test biscuits were rated as “good.” Substitution of egg by bean milk in cassava biscuits increased the biscuits’ protein, the fat, and carbohydrates contents with an appreciable taste. These biscuits made with bean milk can be used as a food supplement to help fight protein malnutrition in vulnerable groups. 2022-12-31 2022-04-12T14:19:00Z 2022-04-12T14:19:00Z Journal Article https://hdl.handle.net/10568/119311 en Open Access application/pdf Informa UK Limited Mbassi, J.E.G.; Ngatchou, A.; Zing Zing, B.; Akhobakoh, M.; Nchanji, E.B. (2022) Nutritional, organoleptic, and physical properties of biscuits made with cassava flour: effects of eggs substitution with kidney bean milk (Phaseolus vulgaris L.). International Journal of Food Properties 25(1) p. 695-707. ISSN: 1094-2912 |
| spellingShingle | common beans organoleptic properties chemicophysical properties nutrition food supplements fríjol (phaseolus) propiedades organolépticas propiedades fisicoquímicas Mbassi, Josiane Emilie Germaine Ngatchou, Alban Zing Zing, Bertrand Akhobakoh, Mikhail Nchanji, Eileen Bogweh Nutritional, organoleptic, and physical properties of biscuits made with cassava flour: effects of eggs substitution with kidney bean milk (Phaseolus vulgaris L.) |
| title | Nutritional, organoleptic, and physical properties of biscuits made with cassava flour: effects of eggs substitution with kidney bean milk (Phaseolus vulgaris L.) |
| title_full | Nutritional, organoleptic, and physical properties of biscuits made with cassava flour: effects of eggs substitution with kidney bean milk (Phaseolus vulgaris L.) |
| title_fullStr | Nutritional, organoleptic, and physical properties of biscuits made with cassava flour: effects of eggs substitution with kidney bean milk (Phaseolus vulgaris L.) |
| title_full_unstemmed | Nutritional, organoleptic, and physical properties of biscuits made with cassava flour: effects of eggs substitution with kidney bean milk (Phaseolus vulgaris L.) |
| title_short | Nutritional, organoleptic, and physical properties of biscuits made with cassava flour: effects of eggs substitution with kidney bean milk (Phaseolus vulgaris L.) |
| title_sort | nutritional organoleptic and physical properties of biscuits made with cassava flour effects of eggs substitution with kidney bean milk phaseolus vulgaris l |
| topic | common beans organoleptic properties chemicophysical properties nutrition food supplements fríjol (phaseolus) propiedades organolépticas propiedades fisicoquímicas |
| url | https://hdl.handle.net/10568/119311 |
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