Effect of Processing on Physicochemical and Antinutritional Factors of “Anchote”(Coccinia Abyssinica) and Development of Value Added Biscuit
| dc.contributor.advisor | Kumar, Yogesh (professor) | |
| dc.contributor.author | Shebabaw, Habtamu | |
| dc.date.accessioned | 2018-07-17T06:39:21Z | |
| dc.date.accessioned | 2023-11-10T14:58:11Z | |
| dc.date.available | 2018-07-17T06:39:21Z | |
| dc.date.available | 2023-11-10T14:58:11Z | |
| dc.date.issued | 2013-02 | |
| dc.description.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 | en_US |
| dc.identifier.uri | http://etd.aau.edu.et/handle/12345678/8872 | |
| dc.language.iso | en | en_US |
| dc.publisher | Addis Ababa University | en_US |
| dc.subject | Anchote | en_US |
| dc.subject | Fermentation | en_US |
| dc.subject | Boiling | en_US |
| dc.subject | Roasting | en_US |
| dc.subject | Effect of processing | en_US |
| dc.subject | Antinutritional factors | en_US |
| dc.subject | Physicochemical properties | en_US |
| dc.subject | Functional properties | en_US |
| dc.subject | Composite biscuit | en_US |
| dc.title | Effect of Processing on Physicochemical and Antinutritional Factors of “Anchote”(Coccinia Abyssinica) and Development of Value Added Biscuit | en_US |
| dc.type | Thesis | en_US |