Nutritional, Sensory, and Microbial Quality of Cookies Produced by Partial Replacement of Wheat Flour with Plantain Flours
Nutritional, sensory, texture, and microbiological load analyses were made of cookies consisting of a partial replacement of wheat flour with plantain (Musa paradisiaca) or cocoyam (Colocasia esculenta) flour. There were slight differences in the amounts of protein, fat, and carbohydrate. Accordingl...
Gespeichert in:
| Veröffentlicht in: | Journal of food processing and preservation 2023-03, Vol.2023 |
|---|---|
| Hauptverfasser: | , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | |
| container_start_page | |
| container_title | Journal of food processing and preservation |
| container_volume | 2023 |
| creator | Bawa, Michael Dzigbor, Aaron Gobe, Vera Afua Dela Opoku, Genevieve Fremah Barima, Akosua Asaah Twum Donkor, Abena Kumia Larbi |
| description | Nutritional, sensory, texture, and microbiological load analyses were made of cookies consisting of a partial replacement of wheat flour with plantain (Musa paradisiaca) or cocoyam (Colocasia esculenta) flour. There were slight differences in the amounts of protein, fat, and carbohydrate. Accordingly, the nutritional values per 100g of the cookies correspond to 10-14% protein and 19-21% energy of the recommended daily allowance. In contrast, cookies containing either cocoyam or plantain flour have 20% and 30% more fiber, respectively, compared to cookies containing wheat flour alone. Similarly, plantain and cocoyam cookies' iron and zinc contents were, respectively, 1-16% and 2-9% more than (p |
| doi_str_mv | 10.1155/2023/6762289 |
| format | Article |
| fullrecord | <record><control><sourceid>gale</sourceid><recordid>TN_cdi_gale_infotracacademiconefile_A756022601</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><galeid>A756022601</galeid><sourcerecordid>A756022601</sourcerecordid><originalsourceid>FETCH-gale_infotracacademiconefile_A7560226013</originalsourceid><addsrcrecordid>eNqVi8tOwzAQRb0AifLY8QHzAX04Dk7TJaqo2IACrcQSTZ0JHXA9yHaEwtfTCn4A3cWRjs5V6rrQ06Kwdma0KWfVvDKmXpyokS5u7KSuF-ZMnaf0rnVprS5H6vuxz5EzS0A_hjWFJHEYA4YWHthF2TJ6eOrRcx5AOliKfDAlaKK0vaMWtgM0GPMxe6ZPj472FPIxfdkRZlh56SN8cd5B4zFk5PDr0qU67dAnuvrjhZqu7jbL-8kbenrl0EmO6A5rac9OAnV88LdzW2ljKl2U_z78AOijWb4</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype></control><display><type>article</type><title>Nutritional, Sensory, and Microbial Quality of Cookies Produced by Partial Replacement of Wheat Flour with Plantain Flours</title><source>EBSCOhost Business Source Complete</source><source>Wiley Online Library Open Access</source><source>Alma/SFX Local Collection</source><creator>Bawa, Michael ; Dzigbor, Aaron ; Gobe, Vera Afua Dela ; Opoku, Genevieve Fremah ; Barima, Akosua Asaah Twum ; Donkor, Abena Kumia Larbi</creator><creatorcontrib>Bawa, Michael ; Dzigbor, Aaron ; Gobe, Vera Afua Dela ; Opoku, Genevieve Fremah ; Barima, Akosua Asaah Twum ; Donkor, Abena Kumia Larbi</creatorcontrib><description>Nutritional, sensory, texture, and microbiological load analyses were made of cookies consisting of a partial replacement of wheat flour with plantain (Musa paradisiaca) or cocoyam (Colocasia esculenta) flour. There were slight differences in the amounts of protein, fat, and carbohydrate. Accordingly, the nutritional values per 100g of the cookies correspond to 10-14% protein and 19-21% energy of the recommended daily allowance. In contrast, cookies containing either cocoyam or plantain flour have 20% and 30% more fiber, respectively, compared to cookies containing wheat flour alone. Similarly, plantain and cocoyam cookies' iron and zinc contents were, respectively, 1-16% and 2-9% more than (p<0.05) the control. The levels of aerobic plate count in the cookies were lower than recommended thresholds for such food products. Those cookies containing 20% and 40% of either plantain or cocoyam flour had comparable sensory, texture, and color quality compared to the control. The effect of intake of plantain and cocoyam cookies is likely to eliminate population mineral deficiencies, particularly iron, and zinc. These results underline the potential of enabling food security crops such as plantain and cocoyam in sustaining cookies production, utilization, nutritional value, and the role of such crops in addressing food and nutrition insecurity.</description><identifier>ISSN: 0145-8892</identifier><identifier>DOI: 10.1155/2023/6762289</identifier><language>eng</language><publisher>John Wiley & Sons, Inc</publisher><subject>Analysis ; Food supply</subject><ispartof>Journal of food processing and preservation, 2023-03, Vol.2023</ispartof><rights>COPYRIGHT 2023 John Wiley & Sons, Inc.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,27903,27904</link.rule.ids></links><search><creatorcontrib>Bawa, Michael</creatorcontrib><creatorcontrib>Dzigbor, Aaron</creatorcontrib><creatorcontrib>Gobe, Vera Afua Dela</creatorcontrib><creatorcontrib>Opoku, Genevieve Fremah</creatorcontrib><creatorcontrib>Barima, Akosua Asaah Twum</creatorcontrib><creatorcontrib>Donkor, Abena Kumia Larbi</creatorcontrib><title>Nutritional, Sensory, and Microbial Quality of Cookies Produced by Partial Replacement of Wheat Flour with Plantain Flours</title><title>Journal of food processing and preservation</title><description>Nutritional, sensory, texture, and microbiological load analyses were made of cookies consisting of a partial replacement of wheat flour with plantain (Musa paradisiaca) or cocoyam (Colocasia esculenta) flour. There were slight differences in the amounts of protein, fat, and carbohydrate. Accordingly, the nutritional values per 100g of the cookies correspond to 10-14% protein and 19-21% energy of the recommended daily allowance. In contrast, cookies containing either cocoyam or plantain flour have 20% and 30% more fiber, respectively, compared to cookies containing wheat flour alone. Similarly, plantain and cocoyam cookies' iron and zinc contents were, respectively, 1-16% and 2-9% more than (p<0.05) the control. The levels of aerobic plate count in the cookies were lower than recommended thresholds for such food products. Those cookies containing 20% and 40% of either plantain or cocoyam flour had comparable sensory, texture, and color quality compared to the control. The effect of intake of plantain and cocoyam cookies is likely to eliminate population mineral deficiencies, particularly iron, and zinc. These results underline the potential of enabling food security crops such as plantain and cocoyam in sustaining cookies production, utilization, nutritional value, and the role of such crops in addressing food and nutrition insecurity.</description><subject>Analysis</subject><subject>Food supply</subject><issn>0145-8892</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><sourceid/><recordid>eNqVi8tOwzAQRb0AifLY8QHzAX04Dk7TJaqo2IACrcQSTZ0JHXA9yHaEwtfTCn4A3cWRjs5V6rrQ06Kwdma0KWfVvDKmXpyokS5u7KSuF-ZMnaf0rnVprS5H6vuxz5EzS0A_hjWFJHEYA4YWHthF2TJ6eOrRcx5AOliKfDAlaKK0vaMWtgM0GPMxe6ZPj472FPIxfdkRZlh56SN8cd5B4zFk5PDr0qU67dAnuvrjhZqu7jbL-8kbenrl0EmO6A5rac9OAnV88LdzW2ljKl2U_z78AOijWb4</recordid><startdate>20230331</startdate><enddate>20230331</enddate><creator>Bawa, Michael</creator><creator>Dzigbor, Aaron</creator><creator>Gobe, Vera Afua Dela</creator><creator>Opoku, Genevieve Fremah</creator><creator>Barima, Akosua Asaah Twum</creator><creator>Donkor, Abena Kumia Larbi</creator><general>John Wiley & Sons, Inc</general><scope/></search><sort><creationdate>20230331</creationdate><title>Nutritional, Sensory, and Microbial Quality of Cookies Produced by Partial Replacement of Wheat Flour with Plantain Flours</title><author>Bawa, Michael ; Dzigbor, Aaron ; Gobe, Vera Afua Dela ; Opoku, Genevieve Fremah ; Barima, Akosua Asaah Twum ; Donkor, Abena Kumia Larbi</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-gale_infotracacademiconefile_A7560226013</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>Analysis</topic><topic>Food supply</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Bawa, Michael</creatorcontrib><creatorcontrib>Dzigbor, Aaron</creatorcontrib><creatorcontrib>Gobe, Vera Afua Dela</creatorcontrib><creatorcontrib>Opoku, Genevieve Fremah</creatorcontrib><creatorcontrib>Barima, Akosua Asaah Twum</creatorcontrib><creatorcontrib>Donkor, Abena Kumia Larbi</creatorcontrib><jtitle>Journal of food processing and preservation</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Bawa, Michael</au><au>Dzigbor, Aaron</au><au>Gobe, Vera Afua Dela</au><au>Opoku, Genevieve Fremah</au><au>Barima, Akosua Asaah Twum</au><au>Donkor, Abena Kumia Larbi</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Nutritional, Sensory, and Microbial Quality of Cookies Produced by Partial Replacement of Wheat Flour with Plantain Flours</atitle><jtitle>Journal of food processing and preservation</jtitle><date>2023-03-31</date><risdate>2023</risdate><volume>2023</volume><issn>0145-8892</issn><abstract>Nutritional, sensory, texture, and microbiological load analyses were made of cookies consisting of a partial replacement of wheat flour with plantain (Musa paradisiaca) or cocoyam (Colocasia esculenta) flour. There were slight differences in the amounts of protein, fat, and carbohydrate. Accordingly, the nutritional values per 100g of the cookies correspond to 10-14% protein and 19-21% energy of the recommended daily allowance. In contrast, cookies containing either cocoyam or plantain flour have 20% and 30% more fiber, respectively, compared to cookies containing wheat flour alone. Similarly, plantain and cocoyam cookies' iron and zinc contents were, respectively, 1-16% and 2-9% more than (p<0.05) the control. The levels of aerobic plate count in the cookies were lower than recommended thresholds for such food products. Those cookies containing 20% and 40% of either plantain or cocoyam flour had comparable sensory, texture, and color quality compared to the control. The effect of intake of plantain and cocoyam cookies is likely to eliminate population mineral deficiencies, particularly iron, and zinc. These results underline the potential of enabling food security crops such as plantain and cocoyam in sustaining cookies production, utilization, nutritional value, and the role of such crops in addressing food and nutrition insecurity.</abstract><pub>John Wiley & Sons, Inc</pub><doi>10.1155/2023/6762289</doi></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0145-8892 |
| ispartof | Journal of food processing and preservation, 2023-03, Vol.2023 |
| issn | 0145-8892 |
| language | eng |
| recordid | cdi_gale_infotracacademiconefile_A756022601 |
| source | EBSCOhost Business Source Complete; Wiley Online Library Open Access; Alma/SFX Local Collection |
| subjects | Analysis Food supply |
| title | Nutritional, Sensory, and Microbial Quality of Cookies Produced by Partial Replacement of Wheat Flour with Plantain Flours |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-24T23%3A11%3A11IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-gale&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Nutritional,%20Sensory,%20and%20Microbial%20Quality%20of%20Cookies%20Produced%20by%20Partial%20Replacement%20of%20Wheat%20Flour%20with%20Plantain%20Flours&rft.jtitle=Journal%20of%20food%20processing%20and%20preservation&rft.au=Bawa,%20Michael&rft.date=2023-03-31&rft.volume=2023&rft.issn=0145-8892&rft_id=info:doi/10.1155/2023/6762289&rft_dat=%3Cgale%3EA756022601%3C/gale%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rft_galeid=A756022601&rfr_iscdi=true |