Formulation of nutritious and functional meal-based biscuits from mixture of soybean, papaya fruit pulp, and baobab fruit pulp flours

Hippolyte Tene Mouafo; Auréol Djommum Matuekam; Igor Landry Petagou; Maxwell Wandji Ngeudjo; Annick Manuela Bengue Baomog; Patricia Marianne Ntsama; Gabriel Nama Medoua

Heliyon (Sep 2024)

Formulation of nutritious and functional meal-based biscuits from mixture of soybean, papaya fruit pulp, and baobab fruit pulp flours

Hippolyte Tene Mouafo,
Auréol Djommum Matuekam,
Igor Landry Petagou,
Maxwell Wandji Ngeudjo,
Annick Manuela Bengue Baomog,
Patricia Marianne Ntsama,
Gabriel Nama Medoua

Affiliations

Hippolyte Tene Mouafo: Laboratory of Development of Food Technologies, Centre for Food, Food Security and Nutrition Research, Institute of Medical Research and Medicinal Plant Studies, Po.Box 13033, Yaoundé, Cameroon; Laboratory of Food Study and Quality Control, Centre for Food, Food Security and Nutrition Research, Institute of Medical Research and Medicinal Plant Studies, Po.Box 13033, Yaoundé, Cameroon; Corresponding author. Laboratory of Development of Food Technologies, Centre for Food, Food Security and Nutrition Research, Institute of Medical Research and Medicinal Plant Studies, Po.Box 13033, Yaoundé, Cameroon.
Auréol Djommum Matuekam: Department of Food Processing Industries, University Institute of Sciences and Techniques of Yaoundé, Po.Box 5988, Yaoundé, Cameroon
Igor Landry Petagou: Department of Food Processing Industries, University Institute of Sciences and Techniques of Yaoundé, Po.Box 5988, Yaoundé, Cameroon
Maxwell Wandji Ngeudjo: Laboratory of Epidemiology and Nutritional Status, Centre for Food, Food Security and Nutrition Research, Institute of Medical Research and Medicinal Plant Studies, Po.Box 13033, Yaoundé, Cameroon
Annick Manuela Bengue Baomog: Laboratory of Food Study and Quality Control, Centre for Food, Food Security and Nutrition Research, Institute of Medical Research and Medicinal Plant Studies, Po.Box 13033, Yaoundé, Cameroon
Patricia Marianne Ntsama: Laboratory of Development of Food Technologies, Centre for Food, Food Security and Nutrition Research, Institute of Medical Research and Medicinal Plant Studies, Po.Box 13033, Yaoundé, Cameroon
Gabriel Nama Medoua: Laboratory of Development of Food Technologies, Centre for Food, Food Security and Nutrition Research, Institute of Medical Research and Medicinal Plant Studies, Po.Box 13033, Yaoundé, Cameroon; Laboratory of Epidemiology and Nutritional Status, Centre for Food, Food Security and Nutrition Research, Institute of Medical Research and Medicinal Plant Studies, Po.Box 13033, Yaoundé, Cameroon; Laboratory of Food Study and Quality Control, Centre for Food, Food Security and Nutrition Research, Institute of Medical Research and Medicinal Plant Studies, Po.Box 13033, Yaoundé, Cameroon

Journal volume & issue: Vol. 10, no. 18
p. e38171

Abstract

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Background and objective: The current trend in the formulation of convenience foods like biscuits is directed towards using local ingredients endowed with health benefits effects. The present study aimed at valorizing local crops and fruits as substitutes for wheat flour (WF) and sugar in the formulation of healthy, nutritious and functional meal-based biscuits. Methods: Soybean (Glycine max L.), papaya fruit pulp (Carica papaya L.) and baobab fruit pulp (Adansonia digitata L.) flours were produced, characterized, and used to formulate biscuits following a simplex centroid mixing design. The physicochemical, microbiological, sensory and antioxidant properties of the biscuits were assessed. Results: The results showed that protein and lipid contents of the biscuits increased significantly (p < 0.05) with the proportion of soybean flour (SF) in the formulation. The significant increase (p < 0.05) in the mineral content of the biscuits was proportional to the incorporation of papaya fruit pulp (PFPF) and baobab fruit pulp (BFPF) flours in the formulation. The energetic value of the formulated biscuits was higher than those made with 100 % WF. The incorporation of SF and BFPF contributed to a significant increase (p < 0.05) in the crude fibres’ content of biscuits. Biscuits made with SF, PFPF and BFPF were safe for human consumption. They were accepted by the panelists; rich in bioactive compounds (total phenolic, flavonoids), and displayed high antioxidant activities. The optimization procedure revealed that the optimum formulation (with the highest desirability of 0.81) was WF 25 g, SF 51.86 g, PFPF 8.06 g and BFPF 15.06 g Conclusion: This study indicates that baobab fruit pulp, papaya fruit pulp and soybean flours can be used as a substitute for WF in the formulation of functional biscuits. Significance of the research: This study suggests that the formulated meal-based biscuits might have the potential to be used to fight/prevent malnutrition and cardiometabolic diseases, and to boost the immune system while reducing the dependence on wheat.

Published in Heliyon

ISSN: 2405-8440 (Online)
Publisher: Elsevier
Country of publisher: United Kingdom
LCC subjects: Science: Science (General); Social Sciences: Social sciences (General)
Website: https://www.cell.com/heliyon/home

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