Production and quality evaluation of mungbean (vigna radiata (l). Wilczek) starch residue and digestive biscuit produced from mungbean starch residue/wheat blends:- Ntekpere,Helen M
ABSTRACT
This
study was aimed at evaluating mung bean starch residue and their composite
biscuit with wheat blends. The effect of alkali, cold and hot water treatment
on green and brown varieties of mung bean starch residue was also studied. The
result of the anti-nutrient showed that hot water treatment increased the
saponin, alkaloid, flavonoid and phytate level but decreased the oxalate level
of the various samples. The anti-nutrient mean values ranged from 0.70 to
0.93mg/100g Oxalate, 0.03 to 0.13mg/l00g phytate, 6.02 to 9.82mg/l00g Tannin,
0.04mg/l00g to 0.16mg/100g saponin 1.30 to 1.78 mg/l00g Flavonoid, and
0.12mg/l00g to 0.61 mg/l00g Alkanoid. The result of the vitamin composition
showed that, cold water treated samples retained higher vitamins and these
ranged from 5.44 to 8.62mg/100g pro vitamin A (B-caroten), 0.20 to 0.29mg/100g
pro vitamin E (tocopherol), and 1.93 to 2.82mg/100g Vitamin C. There were
significant differences (P<0.05) in the proximate composition of the various
biscuit samples. The proximate mean values ranged from 88.20 to 91.51% dry
matter, 8.20 to 11.80% moisture, 8.81 to 11.06% protein 12.17 to 17.05% fat,
1.74 to 3.66% fiber, 1.23 to 1.69% ash. 56.54 to 65.40% carbohydrate and 415.45
to 429.73% energy. The biscuit samples also showed significant differences (P<0.05)
in the physical properties and vitamin composition. The result of the sensory
evaluation showed that, the sensory mean values ranged from 8.10 to 5.60
appearance, 8.05 to 5.65 texture, 8.40 to 5.40 taste, 8.15 to 5 70 aroma. 8.45
to 5.75 general acceptability. The result also showed that, up to 15% of mung
bean starch residue can be blended with wheat flour to produce a digestive
biscuit without affecting the general acceptability of the product. This study
revealed that mung bean starch residue can be blended with wheat flour to
produce a generally accepted biscuit product with high level of nutrient.
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HELENMICHAEL, H (2024). Production and quality evaluation of mungbean (vigna radiata (l). Wilczek) starch residue and digestive biscuit produced from mungbean starch residue/wheat blends:- Ntekpere,Helen M . Mouau.afribary.org: Retrieved Nov 24, 2024, from https://repository.mouau.edu.ng/work/view/production-and-quality-evaluation-of-mungbean-vigna-radiata-l-wilczek-starch-residue-and-digestive-biscuit-produced-from-mungbean-starch-residuewheat-blends-ntekperehelen-m-7-2
HELENMICHAEL, HELENMICHAEL. "Production and quality evaluation of mungbean (vigna radiata (l). Wilczek) starch residue and digestive biscuit produced from mungbean starch residue/wheat blends:- Ntekpere,Helen M " Mouau.afribary.org. Mouau.afribary.org, 30 Jul. 2024, https://repository.mouau.edu.ng/work/view/production-and-quality-evaluation-of-mungbean-vigna-radiata-l-wilczek-starch-residue-and-digestive-biscuit-produced-from-mungbean-starch-residuewheat-blends-ntekperehelen-m-7-2. Accessed 24 Nov. 2024.
HELENMICHAEL, HELENMICHAEL. "Production and quality evaluation of mungbean (vigna radiata (l). Wilczek) starch residue and digestive biscuit produced from mungbean starch residue/wheat blends:- Ntekpere,Helen M ". Mouau.afribary.org, Mouau.afribary.org, 30 Jul. 2024. Web. 24 Nov. 2024. < https://repository.mouau.edu.ng/work/view/production-and-quality-evaluation-of-mungbean-vigna-radiata-l-wilczek-starch-residue-and-digestive-biscuit-produced-from-mungbean-starch-residuewheat-blends-ntekperehelen-m-7-2 >.
HELENMICHAEL, HELENMICHAEL. "Production and quality evaluation of mungbean (vigna radiata (l). Wilczek) starch residue and digestive biscuit produced from mungbean starch residue/wheat blends:- Ntekpere,Helen M " Mouau.afribary.org (2024). Accessed 24 Nov. 2024. https://repository.mouau.edu.ng/work/view/production-and-quality-evaluation-of-mungbean-vigna-radiata-l-wilczek-starch-residue-and-digestive-biscuit-produced-from-mungbean-starch-residuewheat-blends-ntekperehelen-m-7-2