摘要
The consumption of whole grain cereals,pulses and their products,such as biscuits,is associated with protection against nutrition-related non-communicable diseases.Hence,the aim of this study was to evaluate the physicochemical qualities and in vitro starch digestibility of flours and biscuits formulated with biofortified yellow maize(M-f)and cowpea(C-f)composites,as well as the biscuits’sensory attributes.Biscuits,coded M-b,MC-b1,MC-b2,MC-b3,and C-b,were baked from composite flours of M-f and C-f(M-f:C-f,w/w)at the proportions of 100:0,75:25,50:50,25:75,and 0:100,respectively.Refined wheat flour(W-f)and its biscuit(W-b)served as controls.Individually,the final viscosities of M-f(157.36 RVU)and W-f(159.12 RVU)were comparable(p>0.05);but both were significantly higher(p<0.05)than that of C-f(93.15 RVU).Among the composite flours,MC-f2 and MC-f3 had the highest final(175.43 RVU)and peak(65.52 RVU)viscosities,respectively.The total carbohydrate,crude fat,and energy value increased significantly(p<0.05)with increasing proportion of M-f in the composite flours and biscuits,while the crude protein and ash contents increased with an increasing proportion of C-f.The ranges of total carbohydrate,crude fat,and food energy in the biscuits were 51.03(C-b)-68.27%(W-b),12.15(W-b)-19.02%(M-b),and 414.33(C-b)-455.91 kCal/100 g(M-b),respectively.The concentrations of starch,amylose,amylose/amylopectin ratio,starch hydrolysis index(HI),as well as estimated glycaemic index(eGI)of the composite flours and biscuits decreased significantly with an increasing proportion of C-f.Thus,the ranges of starch and eGI in the biscuits were 41.02(C-b)-68.01%(W-b)and 34.99(C-b)-57.19%(W-b),respectively.Crude protein(r=−0.715,−0.696),starch(r=0.966,0.954),amylose(r=0.947,0.931),and amylopectin(r=−0.947,−0.931)significantly correlated with eGI and HI,respectively.The sensory acceptability of the composite biscuits improved as the proportion of C-f increased.Hence,it is concluded that increasing the level of cowpea in biofortified yellow maize-cowpea composite flours and biscuits enhanced their physicochemical and sensory attributes,and reduced their estimated GI.
基金
The Tertiary Education Trust Fund(TETFund)of the Federal Republic of Nigeria funded this study under the Institution-based Research Grant(KWASUIBR/CSP/250918/VOL5/TETF/0054).
