Department of Home Science And Management

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https://keffi.nsuk.edu.ng/handle/20.500.14448/2016

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Browsing Department of Home Science And Management by Subject "Fermented jackbean flour, jacbean protein concentrate, fortification, quality, biscui"

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    EFFECT OF ADDED FERMENTED JACKBEAN FLOUR AND JACKBEAN PROTEIN CONCENTRATE ON THE QUALITY OF SHORTBREAD BISCUIT
    (Department of Home Sciences and Management, Nasarawa State University Keffi., 2015-09-26) Ugwuona, F. U.
    The study evaluated the effect added fermented jackbean flour (FJF) and jackbean protein concentrate (JPC) on quality of shortbread biscuit. Clean jackbean seeds were soaked in excess cold water (1:3 w/w basis) for 2 hours and dehulled manually to get seed dhals. The dhals were divided into two batches (1200 g each) and one batch resoaked in fresh cold water for another 14 h to ferment. This was washed, sun-dried (48 h), oven-dried (55°C, 72 h) and milled into fine FTF flour. The second batch was dehulled, sundried (48 h), oven-dried (55°C, 48 h) and then coarsely milled. This was defatted using n-haxane, oven dried (55°C, 24 h) and re-milled into fine flour. Flour was dispersed in phosphate buffer (1:3, w/v) (pH of 4.5), stirred for 20 min. and centrifuged (1500 ipm, 20 min). The residue (JPC) was re-extracted in a fresh phosphate buffer solution and oven-dried (5jC, 48 h) before use. FJF and JPC had high contents of protein (15.95 - 30.31%) and mineral (3.2 - 5.54%), and affected physicochemical and sensory properties of biscuits. Added 20 % JPC significantly (p< 0.05) improved mineral contents (9.55 to 11.87%), protein from 8.41 to 19.71 % and fat from 18.39 % to 48.45 % in biscuit samples. The FJF and JPC did not affect spread ratio, spread factor and bulk density of biscuits but significantly (p< 0.05) improved sensory attributes of biscuits. Biscuit with 20% JPC was the most preferred among assessors.