Potato (Solanum tuberosum L.) flour enriched with date palm fruit (Phoenix dactylifera L.) powder and bean milk for cookies production
This study emphasizes the formulation of three types of cookies viz potato flour with date powder and bean milk (PDBM), potato flour with sugar and bean milk (PSBM), and potato flour, sugar, and eggs as control. After the substitution, the highest protein content was observed in PDBM (1.78 ± 0.12)%...
| Main Authors: | , , , , |
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| Format: | Journal Article |
| Language: | Inglés |
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Scientific Research Publishing, Inc.
2022
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/124985 |
| _version_ | 1855513701606490112 |
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| author | Akhobakoh, Mikhail Zing Zing, Bertrand Ngatchou, Alban Mbassi, Josiane Emilie Germaine Nchanji, Eileen Bogweh |
| author_browse | Akhobakoh, Mikhail Mbassi, Josiane Emilie Germaine Nchanji, Eileen Bogweh Ngatchou, Alban Zing Zing, Bertrand |
| author_facet | Akhobakoh, Mikhail Zing Zing, Bertrand Ngatchou, Alban Mbassi, Josiane Emilie Germaine Nchanji, Eileen Bogweh |
| author_sort | Akhobakoh, Mikhail |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | This study emphasizes the formulation of three types of cookies viz potato flour with date powder and bean milk (PDBM), potato flour with sugar and bean milk (PSBM), and potato flour, sugar, and eggs as control. After the substitution, the highest protein content was observed in PDBM (1.78 ± 0.12)% followed by PSBM, (1.35 ± 0.01)% and the lowest was in the control (0.91 ± 0.55)%. Moreover, cookies fortified with date palm powder increased the carbohydrate and fat contents compared to the control and significantly increased the calorific value of PDBM. The formulated cookies were significantly higher (p < 0.05) in iron (39.95 ± 3.00) mg/100 g and zinc (13.65 ± 1.61) mg/100 g in PDBM compared to other cookies. The date palm powder incorporated in cookies significantly increases the darkening of biscuits during cooking. The organoleptic characteristics of PDBM and PSBM were rated overall best when specific parameters were tested. With the shortage of wheat and importation constraints, an alternative provides a great market opportunity for local products like potatoes and beans. In addition, fortifying food products as cookies eaten by all will contribute to a more food and nutrition-secured world. |
| format | Journal Article |
| id | CGSpace124985 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2022 |
| publishDateRange | 2022 |
| publishDateSort | 2022 |
| publisher | Scientific Research Publishing, Inc. |
| publisherStr | Scientific Research Publishing, Inc. |
| record_format | dspace |
| spelling | CGSpace1249852025-11-11T17:39:19Z Potato (Solanum tuberosum L.) flour enriched with date palm fruit (Phoenix dactylifera L.) powder and bean milk for cookies production Akhobakoh, Mikhail Zing Zing, Bertrand Ngatchou, Alban Mbassi, Josiane Emilie Germaine Nchanji, Eileen Bogweh potato flour phoenix dactylifera beans milk food security ingredients harina de patata frijol leche ingredientes This study emphasizes the formulation of three types of cookies viz potato flour with date powder and bean milk (PDBM), potato flour with sugar and bean milk (PSBM), and potato flour, sugar, and eggs as control. After the substitution, the highest protein content was observed in PDBM (1.78 ± 0.12)% followed by PSBM, (1.35 ± 0.01)% and the lowest was in the control (0.91 ± 0.55)%. Moreover, cookies fortified with date palm powder increased the carbohydrate and fat contents compared to the control and significantly increased the calorific value of PDBM. The formulated cookies were significantly higher (p < 0.05) in iron (39.95 ± 3.00) mg/100 g and zinc (13.65 ± 1.61) mg/100 g in PDBM compared to other cookies. The date palm powder incorporated in cookies significantly increases the darkening of biscuits during cooking. The organoleptic characteristics of PDBM and PSBM were rated overall best when specific parameters were tested. With the shortage of wheat and importation constraints, an alternative provides a great market opportunity for local products like potatoes and beans. In addition, fortifying food products as cookies eaten by all will contribute to a more food and nutrition-secured world. 2022 2022-10-12T10:01:39Z 2022-10-12T10:01:39Z Journal Article https://hdl.handle.net/10568/124985 en Open Access application/pdf Scientific Research Publishing, Inc. Akhobakoh, M.; Zing Zing, B.; Ngatchou, A.; Mbassi, J.E.G.; Nchanji, E.B. (2022) Potato (Solanum tuberosum L.) flour enriched with date palm fruit (Phoenix dactylifera L.) powder and bean milk for cookies production. Agricultural Sciences 13(9) p. 973-988 ISSN: 2156-8553 |
| spellingShingle | potato flour phoenix dactylifera beans milk food security ingredients harina de patata frijol leche ingredientes Akhobakoh, Mikhail Zing Zing, Bertrand Ngatchou, Alban Mbassi, Josiane Emilie Germaine Nchanji, Eileen Bogweh Potato (Solanum tuberosum L.) flour enriched with date palm fruit (Phoenix dactylifera L.) powder and bean milk for cookies production |
| title | Potato (Solanum tuberosum L.) flour enriched with date palm fruit (Phoenix dactylifera L.) powder and bean milk for cookies production |
| title_full | Potato (Solanum tuberosum L.) flour enriched with date palm fruit (Phoenix dactylifera L.) powder and bean milk for cookies production |
| title_fullStr | Potato (Solanum tuberosum L.) flour enriched with date palm fruit (Phoenix dactylifera L.) powder and bean milk for cookies production |
| title_full_unstemmed | Potato (Solanum tuberosum L.) flour enriched with date palm fruit (Phoenix dactylifera L.) powder and bean milk for cookies production |
| title_short | Potato (Solanum tuberosum L.) flour enriched with date palm fruit (Phoenix dactylifera L.) powder and bean milk for cookies production |
| title_sort | potato solanum tuberosum l flour enriched with date palm fruit phoenix dactylifera l powder and bean milk for cookies production |
| topic | potato flour phoenix dactylifera beans milk food security ingredients harina de patata frijol leche ingredientes |
| url | https://hdl.handle.net/10568/124985 |
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