Effect of Processing on Physicochemical and Antinutritional Factors of “Anchote”(Coccinia Abyssinica) and Development of Value Added Biscuit
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Date
2013-02
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Addis Ababa University
Abstract
The effect of boiling, roasting and natural fermentation on anchote flour samples
collected from Nekemte and Dembidollo regions of western Ethiopia were studied for
their effects on proximate composition, antinutritional factors, physicochemical and
functional properties. The moisture content of samples was 6.36% for Nekemte sample
and 6.60% for Dembidollo sample for raw flour samples. Based on dry weight basis, the
ash, fat, protein, crude fibre and total carbohydrate were 3.96, 1.15, 7.28, 3.94, and
77.31%, respectively for the raw sample of Nekmte and 4.67, 0.88, 5.17, 4.73, 77.95% for
the raw sample of Dembidollo. The energy values were 348.71and 340.40Kcal/100g for
Nekemte and Dembidollo samples, respectively. Among antinutritional factors analyzed,
the level of phytate, tannin, oxalate and cyanide, were 20.65, 50.19, 6.56 and
5.32mg/100g in raw Nekemte sample and 33.06, 56.34, 7.32 and 6.06mg/100g in raw
Dembidollo flour samples, respectively. Significant difference (P<0.05) was observed in
level of all the antinutrients of the two samples. A reduction of 29.5, 56.6, 35.8 and
17.50% in the level of phytate, tannin, oxalate and cyanide was achieved by boiling
process, respectively. Fermentation reduced about 54.8, 72.4, 62.6 and 47.7%, in the
level of phytate, tannin oxalate and cyanide in Nekemte sample. Phytate, tannin, oxalate
and cyanide were reduced by 32.8, 52.5, 43.6 and 30.4% by boiling and 65.4, 71.1, 63.5
and 50.3% reduction was achieved by fermentation for Dembidollo sample. Natural
fermentation has resulted in significant reduction in all types of antinutrients. Nekemte
sample is preferred where it contains lowest levels of antinutritional factors compared to
Dembidollo sample. The possibility of using anchote flour for the production of biscuit by
blending with wheat flour was also investigated. Fermented anchote and wheat flour
were blended using 10, 20 and 30% proportion. The proximate composition and mineral
composition of biscuit were evaluated. Sensory qualities of biscuit were evaluated in
terms of color, flavor, crispiness and overall acceptability. The biscuits made from wheat
flour supplemented with 10% fermented anchote flour rated at par to control biscuits
with respect to sensory characteristics without significant difference and also improved
nutritional profile of mineral and crude fiber content significantly.
Key words: Anchote, Fermentation, Boiling, Roasting, Effect of processing, Antinutritional
factors, Physicochemical properties, Functional properties, Composite biscuit
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Keywords
Anchote, Fermentation, Boiling, Roasting, Effect of processing, Antinutritional factors, Physicochemical properties, Functional properties, Composite biscuit