Incorporation of Ricinodendron heudolotti Meal into Blends of Wheat and Precooked Taro Flour for Production of Nutrient Dense Biscuits
Journal Title: Indian Journal of Nutrition - Year 2016, Vol 3, Issue 2
Abstract
Protein energy malnutrition remains the biggest nutritional problem in children under five years in developing countries. Provision of nutritious snack foods to children could go a long way in resolving this problem. Composite flours of wheat (45-80%), precooked taro flour (20%) and njansang meal (0-35%) were studied for the production of energy and nutrient dense biscuits. Chemical composition of flours and biscuits were determined, as well as the physical and sensory properties of biscuits. Nutritional evaluation of biscuits was carried out to determine its contribution to protein and energy RDA of children 3-5 years old. Results show that protein, lipid, and ash contents of flours increased by 84%, 105% and 221% respectively at 35% incorporation of njansang meal. Biscuit diameter and spread ratio decreased, while weight and thickness increased with njansang meal incorporation. Njansang meal improved nutritional quality of biscuits. Best organoleptically accepted biscuits were obtained with a combination of 55% wheat flour, 20% precooked taro flour and 25% njansang meal, with energy and protein values of 398 kcal and 11.22 g respectively per 100g of biscuit. Thus, 100 g of biscuits could supply respectively 86.4% and 33.2% of protein and energy needs of children 3-5 years old.
Authors and Affiliations
Edith N. Fombang
Keywords
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