Cogent Food & Agriculture (Dec 2024)

Effect of baking conditions on gluten-free biscuit quality made from groundnut oilseed cake protein isolate and teff flour blends

  • Tewodros Getinet Abebe,
  • Workiye Getnet Abera

DOI
https://doi.org/10.1080/23311932.2024.2437141
Journal volume & issue
Vol. 10, no. 1

Abstract

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This study aimed to optimize the formulation and baking conditions for gluten-free biscuits utilizing teff flour and groundnut oilseed cake protein isolate. By applying the Box-Behnken design, we established that a blend comprising 70% teff flour and 30% groundnut protein isolate, baked at 180 °C for 15 minutes, resulted in biscuits with superior nutritional profiles and sensory qualities. The optimized biscuits achieved a protein content of 25.31%, along with essential minerals such as calcium (78.04 mg/100g) and iron (28.01 mg/100g). Furthermore, they exhibited an antioxidant capacity of 27.89% inhibition while maintaining low levels of anti-nutrients. These results suggest that teff and groundnut can serve as effective ingredients for creating nutritious gluten-free products, potentially improving dietary options for individuals with gluten intolerance. The high level of consumer acceptance observed indicates the market viability of these biscuits.

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