Browsing by Author "Gebremedhn Brhane"

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    A Study on The Flour Properties and Qualities of Wheat-Based Biscuits Supplemented with Faba-Bean and Cassava Flour
    (Addis Ababa University, 2023-09) Gebremedhn Brhane; Shmeles Shumi (PhD)
    Faba beans and other legumes are significant due to their high nutritional value. The goal of this study is to investigate on the flour properties and qualities of wheat-based biscuits supplemented with faba-bean and cassava flour. The study examined the proximate composition of both (composite flour and biscuit flour), rheological, and functional properties. Besides mineral content, total energy, gluten content, texture, color attribute, and sensory evaluation have been studied. The formulation for composite flour was developed using a D-optimal mixture design ratio applying Design-Expert®, version 13. Accordingly, 16 composite flour samples were developed (T1, T2……. T16 and control sample) and evaluated using the standard method. The gluten content of wheat flour was significantly different from the whole formulated composite flour and also the samples were significantly different from each other at (p<0.05). The proximate composition shows that the crude protein content of faba-bean flour (23.13±0.00%) is two times more than that of wheat flour (11.75±0.00%) and eight times more than that of cassava flour (2.9±0.02%), respectively. Whereas, composite flours show lower water absorption capacity and higher oil absorption capacity and water solubility than wheat flour. The result showed that the pasting temperature range was 72.55 to 76.70 °C compared with the pasting temperature of the control sample (89.65 °C). Moreover, biscuit developed from 40.5% wheat flour, 40% cassava flour and 19.5% faba-bean flour biscuit looked almost similar to the wheat flour biscuit in all aspect with overall acceptability of 8.05±0.64. In this study the 40.5% wheat flour, 40% cassava flour and 19.5% faba-bean flour biscuit was found to be the most acceptable biscuit and had high crude protein, crude fiber and low gluten content. On the other hand, adding faba-bean flour to wheat-cassava flour positively affects the physical, chemical, color attribute, texture, alkaline water retention capacity, staling rate and sensory characteristics of the biscuits.