Physicochemical properties, in vitro digestibility, antioxidant activity and consumer acceptability of biscuits prepared from germinated finger millet and Bambara groundnut flour blends

• Published in: Heliyon Vol. 8; no. 10; p. e10849
• Main Authors: Chinma, Chiemela Enyinnaya, Ibrahim, Patricia Ayuba, Adedeji, Olajide Emmanuel, Ezeocha, Vanessa Chinelo, Ohuoba, Elizabeth Ugbede, Kolo, Salamatu Ibrahim, Abdulrahman, Ruhaimat, Ogochukwu Anumba, Nonyelum Laurentia, Adebo, Janet Adeyinka, Adebo, Oluwafemi Ayodeji
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.10.2022; Elsevier
• Subjects: Antinutrients; Antioxidant; Biscuit; Cereal; Gluten-free; Texture; Gluten-free; Cereal; Biscuit; Antioxidant; Texture; Antinutrients
• ISSN: 2405-8440; 2405-8440
• DOI: 10.1016/j.heliyon.2022.e10849

The formulation of new food products with high nutritional quality and functionality is gaining global attention. The physicochemical properties, in vitro digestibility, antioxidant activity and consumer acceptability of biscuits produced from germinated finger millet (GFM) (Eleusine coracana) and Bambara groundnut (GBGN) (Vigna subterranea) flour blends were investigated. As the proportion of GBGN flour increased in the biscuit samples, protein, in vitro protein digestibility (80.52–89.20 %), slowly digestible and resistant starch, total phenolic content and antioxidant activities increased significantly, while rapidly digestible starch, starch hydrolysis index, glycemic index and phytic acid decreased. Addition of GBGN also positively influenced the physical attributes of the biscuits. The blending of 80% GFM with 20 % GBGN resulted in a biscuit with acceptable sensory qualities such as taste, aroma, appearance, crunchiness, and overall acceptability. This study showed that GFM and GBGN flour blends could serve as functional ingredients to produce better products. Cereal; Biscuit; Gluten-free; Antioxidant; Antinutrients; Texture