Development of gluten-free biscuit from a blend of Teff, Sorghum and Cowpea Flour
| dc.contributor.advisor | Adamu, Zegeye (Assoc. Prof.) | |
| dc.contributor.author | Rebka, Temam | |
| dc.date.accessioned | 2022-03-26T06:43:19Z | |
| dc.date.accessioned | 2023-11-10T14:58:08Z | |
| dc.date.available | 2022-03-26T06:43:19Z | |
| dc.date.available | 2023-11-10T14:58:08Z | |
| dc.date.issued | 2021-12 | |
| dc.description.abstract | The study was conducted to develop gluten-free and protein-rich biscuit to achieve nutritionally improved quality product and reduce celiac problem which arises with gluten content. Teff (Boset variety), Sorghum (Melkam variety) and Cowpea (Bole variety) were collected from Debrezeit and Awash Melkasa Agricultural Research Centers. The raw materials were cleaned, soaked(cowpea), dehulled(cowpea), dried(cowpea), milled and sieved before blended flour preparation. Blend proportions of Teff, Sorghum and Cowpea were prepared as S1 (65%: 20%: 15%), S2 (40%: 25%:35%) and S3 (50%:30%:20%) ratios, respectively using D-optimal design software. In this study, proximate composition, functional properties, anti-nutritional properties, mineral content and sensory analysis were conducted. Biscuit samples were prepared with temperature controlled oven at 205ᵒc for 10 minutes. The results showed that the protein and fat contents of biscuit product were directly proportional to the amount of cowpea flour added in the blend proportion, biscuit having 35% cowpea or S2 being the highest ( 15.4g/100g and 8.5g/100g). Mineral content increment for Fe, Zn and Ca was 9.33 to 12.05, 2.62 to2.95 and 95.34 to 116.3mg/100g respectively with increasing teff proportion. Tannin (23.08mg/100g) and phytates (439.23mg/100g) were higher in higher cowpea and teff addition respectively. Functional properties such as water absorption capacity(2.15ml/gm), oil absorption capacity(1.73ml/g) and bulk density (0.94g/ml) registered the highest values.. pH values of samples were 6.39, 6.49 and 6.45 respectively for S1 (65%: 20%: 15%), S2(40%: 25%:35%) and S3(50%:30%:20%) in the blend proportions respectively. The highest overall sensory acceptability score was 7.8(S3) which was liked moderately next to the control biscuit sample. S3 also scored highest in texture (7.65), appearance (7.8) and taste (7.65) parameters whereas the color (7.7) of S1 biscuit sample was better liked by panelists. | en_US |
| dc.identifier.uri | http://etd.aau.edu.et/handle/12345678/30906 | |
| dc.language.iso | en_US | en_US |
| dc.publisher | Addis Ababa University | en_US |
| dc.subject | anti-nutritional | en_US |
| dc.subject | celiac disease | en_US |
| dc.subject | D-optimal | en_US |
| dc.subject | functional properties | en_US |
| dc.subject | gluten-free | en_US |
| dc.title | Development of gluten-free biscuit from a blend of Teff, Sorghum and Cowpea Flour | en_US |
| dc.type | Thesis | en_US |