Physicochemical properties, in vitro digestibility, antioxidant activity and consumer acceptability of biscuits prepared from germinated finger millet and Bambara groundnut flour blends

Chiemela Enyinnaya Chinma; Patricia Ayuba Ibrahim; Olajide Emmanuel Adedeji; Vanessa Chinelo Ezeocha; Elizabeth Ugbede Ohuoba; Salamatu Ibrahim Kolo; Ruhaimat Abdulrahman; Nonyelum Laurentia Ogochukwu Anumba; Janet Adeyinka Adebo; Oluwafemi Ayodeji Adebo

doi:10.1016/j.heliyon.2022.e10849

Physicochemical properties, in vitro digestibility, antioxidant activity and consumer acceptability of biscuits prepared from germinated finger millet and Bambara groundnut flour blends

Heliyon. 2022 Oct 1;8(10):e10849. doi: 10.1016/j.heliyon.2022.e10849. eCollection 2022 Oct.

Affiliations

¹ Department of Food Science and Technology, Federal University of Technology Minna, Nigeria.
² Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, 2028, Gauteng, South Africa.
³ Department of Administration, Catering Services Unit, Federal Medical Center, Keffi, Nigeria.
⁴ Department of Food Science and Technology, Federal University Wukari, Wukari, Nigeria.
⁵ Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, Nigeria.
⁶ Department of Food Science and Technology, Ibrahim Badamasi Babangida University, Lapai, Nigeria.
⁷ Department of Food Science and Technology, Rivers State University of Science and Technology, Port Harcourt, Nigeria.
⁸ Food Evolution Research Laboratory, School of Tourism and Hospitality, College of Business and Economics, University of Johannesburg, Bunting Campus, Gauteng, South Africa.
⁹ Food Innovation Research Group, Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, 2028, Gauteng, South Africa.

Abstract

The formulation of new food products with high nutritional quality and functionality is gaining global attention. The physicochemical properties, in vitro digestibility, antioxidant activity and consumer acceptability of biscuits produced from germinated finger millet (GFM) (Eleusine coracana) and Bambara groundnut (GBGN) (Vigna subterranea) flour blends were investigated. As the proportion of GBGN flour increased in the biscuit samples, protein, in vitro protein digestibility (80.52-89.20 %), slowly digestible and resistant starch, total phenolic content and antioxidant activities increased significantly, while rapidly digestible starch, starch hydrolysis index, glycemic index and phytic acid decreased. Addition of GBGN also positively influenced the physical attributes of the biscuits. The blending of 80% GFM with 20 % GBGN resulted in a biscuit with acceptable sensory qualities such as taste, aroma, appearance, crunchiness, and overall acceptability. This study showed that GFM and GBGN flour blends could serve as functional ingredients to produce better products.

Keywords: Antinutrients; Antioxidant; Biscuit; Cereal; Gluten-free; Texture.