Consumer preferences in tandem with rising concerns about malnutrition require the development of healthy and protein‐rich functional products. Thus, the present research was conducted to make alfalfa leaf protein concentrate (ALPC)–supplemented biscuits. Findings have indicated an excellent nutritional profile of ALPC with 6.31%, 14.39%, 57.5%, 8.89%, 5.37%, and 7.53% of moisture, ash, crude protein, crude fat, crude fiber, and NFE, respectively, and 340.13 kcal of energy per 100 g. The biscuits were developed with 0%, 2%, 4%, 6%, 8%, and 10% ALPC substitution and analyzed for the proximate composition, physical parameters, phytochemical and antioxidant profile, and sensory attributes. Results showed that moisture, ash, protein, fat, and fiber significantly ( p &lt; 0.0001) increased from 1.91% to 2.56%, 0.53% to 3.05%, 10.23% to 20.18%, 21.05% to 22.96%, and 1.60% to 3.06%, respectively, but the values of nitrogen‐free extract and energy decreased significantly ( p &lt; 0.0001) from 64.66% to 49.21% and 489.02% to 484.24 kcal, respectively. The TPC, TFC, DPPH, and FRAP also significantly ( p &lt; 0.0001) increased and reached 161.97 mg GAE/100 g, 152.75 mg CE/100 g, 50.36%, and 20.68 mmol/100 g. Mineral content was also significantly increased, except for sodium and zinc. Moreover, a notable decrease was observed in the diameter and spread ratio, while the value of thickness and hardness was found to be substantially increased ( p &lt; 0.0001). The most favorable sample in terms of nutritional composition, phytochemical, antioxidant, and mineral contents was T 5 (10% ALPC). Furthermore, the increased amounts of ALPC supplementation resulted in a decrease in the brightness, redness, and yellowness of the biscuits. Biscuits with 8% supplementation of ALPC have maintained good sensory and quality attributes while offering significantly increased nutritional, phytochemical, and antioxidant properties. From the above results, it was concluded that a maximum of 8% ALPC supplementation in refined wheat flour could make acceptable biscuits with a healthy nutritional profile. ALPC could be very useful for the food industry as a source of protein with technological potential, bioactive compounds, and nutritional properties that ultimately achieve food security. 

Nutritional, Textural, Phytochemical, and Sensory Properties of Novel Biscuits Supplemented With Alfalfa Leaf Protein Concentrate

Effect of processing methods on the antioxidant, physicochemical, and microbiological properties of non-alcoholic beverages made from Roselle calyces

This study described the α-Glucosidase, α-amylase, antioxidant activity, and glycemic index of wheat - Phyllantus amarus cookies, using standard methods. It was also observed that these medicinal plants have the ability to inhibit α–amylase, α-glucosidase and reducing effect on the radical DPPH and glycemic index of the formulated cookies. The microbial count on Phyllantus amarus cookies showed that only total viable count between (2-5) 103 cfu/g shows re-sponse against the four samples tested, while Staphylococcus aureus (cfu/g), Coliform count (cfu/g), Fungi count (sfu/g) showed no response which is an ev-idence that these samples may be good for consumption. Physical characteris-tics; thickness, diameter, weight, spread ratio and hardness were also observed which ranged from 12.68mm- 14.37mm, 2.76mm - 2.90mm, 4.18g - 6.44g, 0.17- 0.21 and 8.13mm - 11.57mm respectively. The moisture, protein, ash, fat, fibre, carbohydrate contents of the control cookies (100% Wheat flour) were 5.08%, 14.60%, 1.63%, 20.75%, 1.78%, 57.95% respectively while that of wheat-Phyllantus amarus cookies ranged from 4.14 %- 4.83 %, 13.95 % - 15.92 %, 1.22 % - 2.15 %, 19.83 % - 21.40%, 2.70% - 3.38%, 56.64% - 60.38% respectively

/pdf/nutritional-and-anti-diabetic-properties-of-cookies-24p2tz1f.pdf

Nutritional and Anti-Diabetic Properties of Cookies Supplemented with Processed Phyllantus Amarus Leaf

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Effect of processing methods on the antioxidant, physicochemical, and microbiological properties of non-alcoholic beverages made from Roselle calyces

Nutritional and Anti-Diabetic Properties of Cookies Supplemented with Processed Phyllantus Amarus Leaf