Potato (<i>Solanum tuberosum</i> L.) Flour Enriched with Date Palm Fruit (<i>Phoenix dactylifera</i> L.) Powder and Bean Milk for Cookies Production — Oak Academic Publishing
Research ArticleOpen AccessGoogle Scholar indexed
Potato (<i>Solanum tuberosum</i> L.) Flour Enriched with Date Palm Fruit (<i>Phoenix dactylifera</i> L.) Powder and Bean Milk for Cookies Production
Laboratory of Food Science and Technology, Institute of Agricultural Research for Development (IRAD), Yaounde, Cameroon
,
Laboratory of Food Science and Technology, Institute of Agricultural Research for Development (IRAD), Yaounde, Cameroon
,
Laboratory of Food Science and Technology, Institute of Agricultural Research for Development (IRAD), Yaounde, Cameroon
,
Laboratory of Food Science and Technology, Institute of Agricultural Research for Development (IRAD), Yaounde, Cameroon
,
International Center for Tropical Agriculture, Nairobi, Kenya
1 Laboratory of Food Science and Technology, Institute of Agricultural Research for Development (IRAD), Yaounde, Cameroon
2 Laboratory of Food Science and Technology, Institute of Agricultural Research for Development (IRAD), Yaounde, Cameroon
3 Laboratory of Food Science and Technology, Institute of Agricultural Research for Development (IRAD), Yaounde, Cameroon
4 Laboratory of Food Science and Technology, Institute of Agricultural Research for Development (IRAD), Yaounde, Cameroon
5 International Center for Tropical Agriculture, Nairobi, Kenya
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.
KeywordsPotato FlourDate PalmCookiesBean MilkPhysical ColorSensory EvaluationFood and Nutrition Security
Nchanji, E.B. and Ageyo, O.C. (2021) Do Common Beans (Phaseolus vulgaris L.) Promote Good Health in Humans? A Systematic Review and Meta-Analysis of Clinical and Randomized Controlled Trials. Nutrients, 13, 3701. https://doi.org/10.3390/nu13113701
Siri, N., Nchanji, B. and Tchouamo, R. (2020) A Gender Analysis on the Participation and Choice of Improved and Local Haricot Bean (Phaseolus vulgaris L.) by Farmers in Cameroon. Agricultural Science, 11, 1199-1216. https://doi.org/10.4236/as.2020.1112079
Sankara, F., Gondé, Z., Gafar, A. and Somda, I. (2016) Diagnostic participatif des pratiques paysannes post-récolte et des contraintes de stockage de deux légumineuses cultivées dans la région des Hauts-Bassins du Burkina: Cas du niébé, Vigna unguiculata (L.) Walp. et du voandzou, Vigna subterranea (L.) Verdc. International Journal of Innovation and Applied Studies, 16, 646-656. https://www.proquest.com/docview/1805519631
Delamare, G., Butterworth, J., Ellis, R., Hill, S., Warren, J. and Edwards, H. (2020) Incorporation of a Novel Leguminous Ingredient into Savoury Biscuits Reduces Their Starch Digestibility: Implications for Lowering the Glycaemic Index of Cereal Products. Food Chemistry, 5, Article ID: 100078. https://doi.org/10.1016/j.fochx.2020.100078
Lutomia, C.K., Nchanji, E.B., Induli, I., Mutuku, R., Gichangi, A., Mutuli, W. and Birachi, E. (2021) Consumer Intentions to Buy Nutrient-Rich Precooked Bean Snacks: Does Sensory Evaluation Matter. African Journal of Food, Agriculture, Nutrition and Development, 21, 17621-17642. https://doi.org/10.18697/ajfand.97.20210
Ogunsina, B.S., Radha, C. and Indrani, D. (2011) Quality Characteristics of Bread and Cookies Enriched with Debittered Moringa oleifera Seed Flour. International Journal of Food Sciences and Nutrition, 62, 185-194. https://doi.org/10.3109/09637486.2010.526928
Bram, P. and Jan, A.D. (2008) The Role of Wheat Flour Constituents, Sugar, and Fat in Low Moisture Cereal-Based Products: A Review on Sugar-Snap Cookies. Critical Reviews in Food Science and Nutrition, 48, 824-839. https://doi.org/10.1080/10408390701719223
Ajibola, F., Oyerinde, V. and Adeniyan, S. (2015) Physicochemical and Antioxidant Properties of Whole Wheat Biscuits Incorporated with Moringa oleifera Leaves and Cocoa Powder. Journal of Scientific Research and Reports, 7, 195-206. https://doi.org/10.9734/JSRR/2015/18070
Nchanji, E.B. (2020) Bean Based Products Changing Diets in Africa #EachforEqual. https://www.pabra-africa.org/bean-based-products-changing-diets-in-africa
Farheena, I., Avanish, K. and Uzma, A. (2015) Development and Quality Evaluation of Cookies Fortified with Date Paste (Phoenix dactylifera L.). International Journal of Science, Engineering and Technology, 3, 975-978.
Lilei, Y., Anne-Laure, N. and Trust, B. (2013) Comparison of Antioxidant Properties of Refined and Whole Wheat Flour and Bread. Antioxidants, 2, 370-383. https://doi.org/10.3390/antiox2040370
Randa, A., Hadi, D., Mona, F., Manuchehr, A., Makiko, K., Jan, H. and Moustapha, H. (2015) Immunotoxicological Effects of Streptozotocin and Alloxan: In Vitro and in Vivo Studies. Immunology Letters, 163, 193-198. https://doi.org/10.1016/j.imlet.2014.12.006
Sonnewald, U. (2001) Control of Potato Tuber Sprouting. Trends in Plant Science, 6, 333-335. https://doi.org/10.1016/S1360-1385(01)02020-9
Vijay, P., Ezekiel, R. and Rakesh, P. (2016) Sprout Suppression on Potatoes: Need to Look beyond CICP for More Effective and Safer Alternatives. Journal of Food Science and Technology, 53, 1-18. https://doi.org/10.1007/s13197-015-1980-3
Sorce, C., Lorenzi, R., Ceccarelli, N. and Ranalli, P. (2000) Changes in Free and Conjugated IAA during Dormancy and Sprouting of Potato Tubers. Australian Journal of Plant Physiology, 27, 371-377. https://doi.org/10.1071/PP99150
Zhang, K., Tian, Y., Liu, C. and Xue, W. (2020) Effects of Temperature and Shear on the Structural, Thermal and Pasting Properties of Different Potato Flour. BMC Chemistry, 14, Article No. 20. https://doi.org/10.1186/s13065-020-00670-w
Šimková, D., Lachman, J., Hamouz, K. and Vokál, B. (2013) Effect of Cultivar, Location and Year on Total Starch, Amylose, Phosphorus Content and Starch Grain Size of High Starch Potato Cultivars for Food and Industrial Processing. Food Chemistry, 141, 3872-3880. https://doi.org/10.1016/j.foodchem.2013.06.080
Bordoloi, A., Kaur, L. and Singh, J. (2012) Parenchyma Cell Microstructure and Textural Characteristics of Raw and Cooked Potatoes. Food Chemistry, 133, 1092-1100. https://doi.org/10.1016/j.foodchem.2011.11.044
Yadav, A., Guha, M., Tharanathan, R. and Ramteke, R. (2006) Influence of Drying Conditions on Functional Properties of Potato Flour. European Food Research and Technology, 223, 553-560. https://doi.org/10.1007/s00217-005-0237-1
Nawaz, A., Xiong, Z., Li, Q., Xiong, H., Liu, J., Chen, L. and Regenstein, M. (2019) Effect of Wheat Flour Replacement with Potato Powder on Dough Rheology, Physiochemical and Microstructural Properties of Instant Noodles. Journal of Food Processing and Preservation, 43, e13995. https://doi.org/10.1111/jfpp.13995
Alshawi, A.H. (2020) The Use of Irradiated Potato Flour as a Partial Replacement of Wheat Flour in Producing Biscuits. Czech Journal of Food Sciences, 38, 397-403. https://doi.org/10.17221/170/2020-CJFS
Ju, Q., Li, Y., Sun, H., Chen, J., Yuan, Y., Hu, Y. and Luan, G. (2020) Effect of Potato Flour on Quality and Staling Properties of Wheat-Potato Flour Bread. Food Science & Nutrition, 8, 5474-5482. https://doi.org/10.1002/fsn3.1829
Joshi, A., Rudra, G., Sagar, R., Raigond, P., Dutt, S., Singh, B. and Singh, P. (2016) Development of Low-Fat Potato Chips through Microwave Processing. Journal of Food Science and Technology, 53, 3296-3303. https://doi.org/10.1007/s13197-016-2304-y
Cui, L.L., et al. (2018) Preparation of Potato Whole Flour and Its Effects on Quality of Flour Products: A Review. Grain & Oil Science and Technology, 1, 145-150. https://doi.org/10.3724/SP.J.1447.GOST.2018.18037
Al-daihan, S. and Bhat, R. (2012) Antibacterial Activities of Extracts of Leaf, Seed and Bark of Phoenix dactylifera. African Journal of Biotechnology, 11, 10021-10025. https://doi.org/10.5897/AJB11.4309
WHO (2017) Obesity and Overweight. http://www.who.int/news-room/fact-sheets/detail/obesity-and-overweight
Zhu, F. (2019) Glycemic Control in Chinese Steamed Bread: Strategies and Opportunities. Trends in Food Science & Technology, 86, 252-259. https://doi.org/10.1016/j.tifs.2019.02.038
Dada, M., Nwawe, C., Okere, R. and Uwubanmwen, I. (2012) Potentials of Date Palm Tree to the Nigerian Economy. World Journal of Agricultural Sciences, 8, 309-315.
Ikechukwu, P.I., Kabuo, O., Uzoukwu, E., Chukwu, M. and Ogazi, C. (2020) Physical and Organoleptic Properties of Cookies Produced with Date Fruit Pulp, Toasted Watermelon Seed and Wheat Flour Composite. European Journal of Agriculture and Food Sciences, 2, 1-5. https://doi.org/10.24018/ejfood.2020.2.2.2
Hamza, A., Agho, C., Ado, S., Ikuenobe, C., Ataga, C. and Odewal, J. (2014) Proximate Compositions Evaluation and Variability among Cultivars of Date Palm (Phoenix dactylifera L.) in Nigeria. International Journal of Plant & Soil Science, 3, 248-259. https://doi.org/10.9734/IJPSS/2014/6973
Calvince, A., Arnold, N., Samuel, I., Julius, M. and Faith, O. (2019) Chemical Composition of the Seed and “Milk” of Three Common Bean (Phaseolus vulgaris L) Varieties. Journal of Food Measurement and Characterization, 13, 1242-1249. https://doi.org/10.1007/s11694-019-00039-1
Eyenga, E.F., Nchuaji, T., Achu, M., Renaud, B., Mbacham, F. and Sali, A. (2020) Physical, Nutritional, and Sensory Quality of Rice-Based Biscuits Fortified with Safou (Dacryodes edulis) Fruit Powder. Food Science & Nutrition, 8, 3413-3424. https://doi.org/10.1002/fsn3.1622
Leyva, A., Anelis, Q., Meily, S., Elias, N.R., José, C. and Julio, C.S. (2008) Rapid and Sensitive Anthrone-Sulfuric Acid Assay in Microplate Format to Quantify Carbohydrate in Biopharmaceutical Products: Method Development and Validation. Biologicals, 36, 134-141. https://doi.org/10.1016/j.biologicals.2007.09.001
AOAC (2000) Official Methods of Analysis of Association of Official Analytical Chemists International. Vol. II. 17th Edition, AOAC, Rockville.
Mendes, R., Cardoso, C. and Pestana, C. (2009) Measurement of Malondialdehyde in Fish: A Comparison Study between HPLC Methods and the Traditional Spectrophotometric Test. Food Chemistry, 112, 1038-1045. https://doi.org/10.1016/j.foodchem.2008.06.052
Navneet, K. and Kshitij, K. (2011) Development of Carrot Pomace and Wheat Flour-Based Cookies. Journal of Pure and Applied Science & Technology, 1, 5-11.
Gamal, A.E., Salah, M.A. and Al-Otaibi, M.M. (2012) Nutritional Quality of Biscuit Supplemented with Wheat Bran and Date Palm Fruits (Phoenix dactylifera L.). Food and Nutrition Sciences, 3, 322-328. https://doi.org/10.4236/fns.2012.33047
Ghnimi, S., Umer, S., Azharul, K. and Kamal-Eldin, A. (2017) Date Fruit (Phoenix dactylifera L.): An Underutilized Food Seeking Industrial Valorization. NFS Journal, 6, 1-10. https://doi.org/10.1016/j.nfs.2016.12.001
Al-Shahib, W. and Marshall, R.J. (2003) The Fruit of the Date Palm: Its Possible Use as the Best Food for the Future? International Journal of Food Sciences and Nutrition, 54, 247-259. https://doi.org/10.1080/09637480120091982
Ikechukwu, P.A., Okafor, D.C., Kabuo, N.O., Ibeabuchi, J.C., Odimegwu, E.N., Alagbaoso, S.O., Njideka, N.E. and Mbah, R.N. (2017) Production and Evaluation of Cookies from Whole Wheat and Date Palm Fruit Pulp as Sugar Substitute. International Journal of Advancement in Engineering Technology, Management and Applied Science, 4, 1-31. https://www.researchgate.net/publication/317033462_production_and_evaluation_of_cookies_from_whole_wheat_and_date_palm_fruit_pulp_as_sugar_substitute
Hussain, M.I., Farooq, M. and Syed, Q.A. (2020) Nutritional and Biological Characteristics of the Date Palm Fruit (Phoenix dactylifera L.)—A Review. Food Bioscience, 34, 1-12. https://doi.org/10.1016/j.fbio.2019.100509
Assirey, E.A.R. (2015) Nutritional Composition of Fruit of 10 Date Palm (Phoenix dactylifera L.) Cultivars Grown in Saudi Arabia. Journal of Taibah University for Science, 9, 75-79. https://doi.org/10.1016/j.jtusci.2014.07.002
Tawfek, M., Baker, E. and El-Sayed, H. (2021) Study Properties of Fermented Camels’ and Goats’ Milk Beverages Fortified with Date Palm (Phoenix dactylifera L.). Food and Nutrition Sciences, 12, 418-428. https://doi.org/10.4236/fns.2021.125032
Abdel, E., Sulieman, I., Abd, E. and Awad, M. (2012) Comparative Study of Five Sudanese Date (Phoenix dactylifera L.) Fruit Cultivars. Food and Nutrition Sciences, 3, 1245-1251. https://doi.org/10.4236/fns.2012.39164
Demir, B., Bilgic, N., Elgün, A. and Demi, M.K. (2010) Effects of Chickpea Flours and Whole Egg on Selected Properties of Eriste, Turkish Noodle. Food Science and Technology, 16, 557-564. https://doi.org/10.3136/fstr.16.557
Schmelter, L., Rohm, H. and Struck, S. (2021) Gluten-Free Bakery Products: Cookies Made from Different Vicia faba Bean Varieties. Future Foods, 4, 100038-100045. https://doi.org/10.1016/j.fufo.2021.100038
Habib, H.M. and Ibrahim, W.H. (2008) Nutritional Quality Evaluation of Eighteen Date Pit Varieties. International Journal of Food Sciences and Nutrition, 60, 99-111. https://doi.org/10.1080/09637480802314639
Shazia, S., Muhammad, M., Humaira, K., Saima, P., Sharoon, M. and Abdus, S. (2012) Effect of Sweet Potato Flour on Quality of Cookies. 530.
Alsenaien, W.A., Alamer, R.A., Tang, Z.X., Albahrani, S.A., Al-Ghannam, M.A. and Aleid, S.M. (2018) Substitution of Sugar with Dates Powder and Dates Syrup in Cookies Making. Advance Journal of Food Science and Technology, 8, 8-13. https://doi.org/10.19026/ajfst.8.1455
Meilgaard, M., Civille, G.V. and Carr, B.T. (1997) Sensory Evaluation Techniques. 3rd Edition, CRC Press, London, 1-5.
Fieben, K., Welday, H., Tilku, D. and Gesessew, L. (2021) Effect of Blending Ratio of Wheat, Orange Fleshed Sweet Potato (Ipomoea batatas L.) Powder and Haricot Bean (Phaseolus vulgaris L.) Flour on Proximate Composition, Physical Properties and Sensory Acceptability of Biscuits. F1000Research, 10, Article No. 506. https://doi.org/10.12688/f1000research.52634.1