The effect of replacing wheat flour with sesame and flax flour on the chemical composition, fatty acids, and antioxidant properties of biscuits

Abstract

The purpose of this investigation was to learn more about the chemical make-up of various grains and to analyze the chemical compositions, fatty acids, and antioxidant content of biscuits made with varying amounts of sesame and flax flour (0, 10, 20, and 25% replacement ratios). The chemical composition of the biscuits created by substituting sesame flour and flax indicated that the moisture content in all samples was between 5.90 and 6.33%, although the findings showed a disparity in the percentage of moisture for the various biscuit kinds. The proportion of ash increased dramatically with the replacement rates, from 1.33 to 1.70%. The BS25% treatment had the greatest protein concentration, at 14.43%. As the rate of replacement increased, a corresponding rise in protein content was seen. There was also a correlation between the replacement rates for the treatments investigated and the proportion of fats, with the highest percentage of fats being 10.33%. The BS20% treatment had the greatest fiber percentage (12.20%). The highest carbohydrate percentages (55.10-68.33%) suggested a decreasing carbohydrate ratio when replacement rates were increased. The outcomes also demonstrated that both essential and non-essential fatty acids were present in all types of grains studied. Finally, the highest proportion of antioxidants, which reached 58%, was recorded with the biscuits without any substitutes.

Keywords

• Cereal, Oil grains, Chemical Composition, Antioxidants, Fatty Acids