. Fruit fortification is a promising strategy for improving the nutritional and functional properties of shortbread biscuits, as fruit contains various bioactive compounds that pro - vide potential health benefits. This study aimed to investigate the contemporary patterns in incorporating dried and powdered fruit and their by-products into shortbread biscuits, with a focus on alterations in their physical properties such as geometrical charac - teristics, weight, colour and texture. Moreover, the methods used for obtaining fruit powders were discussed. The research was based on the analysis of papers published within the last six years, retrieved from Scopus, Web of Sciences, and Google Scholar data - bases. It has been found that drying and size reduction are crucial processes that determine the quality of fruit powders. Most importantly, the selection of the type, particle size, and quantity of the additive, as well as its processing conditions, are critical factors in achieving the desired physical characteristics of the final product. The addition of various fruits and their by-products affects the weight and geometric characteristics of the resulting biscuits. The colour of the fortified biscuits undergoes significant changes, with the brightness level typically being reduced and redness increas - ing. In particular, depending on the type of additive used, it can cause an increase or a decrease in shortbread hardness.

http://www.international-agrophysics.org/pdf-165803-92239?filename=Physical%20properties%20of.pdf

Physical properties of shortbread biscuits enriched with dried and powdered fruit and their by-products: a review

This study highlights the significance of education in the sustainability of Robo, a traditional snack crafted from melon seeds (Citrullus vulgaris) and fortified with sweet potato flour (5% – 50%). Proximate analysis showed moisture (6.60% – 8.24%), ash (23.67% – 36.13%), fiber (4.29% – 5.96%), fat (28.12% – 38.83%), protein (3.34% – 5.80%), and carbohydrate content (6.90% – 33.22%). Sensory ratings ranged from 6.84 to 7.54. Education improves producer skills, raises consumer awareness, and encourages the use of local crops. The 5% and 50% blends received the highest acceptance. In conclusion, education fosters innovation, enhances quality, and supports sustainability. It is recommended to incorporate food education into community programs and training workshops to promote adoption, reduce food waste, and boost the nutritional appeal of indigenous snacks like Robo. 

pdf/influence-of-education-on-the-sustainability-of-melon-seed-od69ylvo2x68.pdf

Influence of Education on the Sustainability of Melon Seed Snacks (Robo) Enriched with Sweet Potato in Ilorin, Nigeria

Evaluation of physico-chemical and organoleptic properties of value added moringa green tea

The present study aimed at evaluating the effects of supplementing 60% acha and 40% orange-fleshed sweet potato (OFSP) composite flour with 0, 10, 20, 30, 40 and 50% fermented cowpea flour on the functional properties of the flour blends and on the proximate composition, mineral content, antinutrients, and sensory characteristics of the crackers made from the blends. The 100% composite of acha and orange-fleshed sweet potato flours served as the control sample. The results obtained showed that all the parameters evaluated varied with the proportion of fermented cowpea flour supplementation. The bulk density increased significantly while the water absorption capacity, oil absorption capacity, pH, wettability, and gelatinization temperature decreased significantly with the increase in fermented cowpea flour supplementation. The moisture and carbohydrate content of the crackers progressively decreased from 8.83% - 8.08% and from 68.34% - 54.33% respectively with increase in cowpea flour supplementation. The ash, fibre, fat and protein contents of the crackers progressively increased from 1.90 - 2.43%, 0.40 – 0.70%, 14.46 – 18.45% and 6.07 – 16.01% respectively with increase in fermented cowpea flour supplementation. The potassium content of the crackers decreased from 87.51 – 68.66 mg/100g while the calcium, magnesium, iron and zinc contents of the crackers increased progressively from 59.16 - 96.61 mg/100g, 12.60 – 36.69 mg/100g, 0.62 – 0.78 mg/100g and 0.78 – 1.08 mg/100g respectively with increase in fermented cowpea flour supplementation. The oxalate and phytate contents of the crackers decreased progressively, while the tannin content increased with increasing fermentation of cowpea flour supplementation. It is evident from the study that acceptable crackers of high nutritional value could be produced from a composite of 60% acha and 40% orange-fleshed sweet potato flour supplemented with 30% fermented cowpea flour. This would increase the utilization of these locally grown crops and reduce wheat importation into the country. 

pdf/quality-evaluation-of-flour-and-crackers-made-from-acha-and-2ywvepo9o1ch.pdf

Quality Evaluation of Flour and Crackers Made from Acha and Orange-Fleshed Sweet Potato Composite Flour Supplemented with Fermented Cowpea Flour

Introduction: Composite flour can relatively be any wheat flour composition with a particular substitution percentage of any type of flour produced from any other raw material. This is done to increase the nutritional profile, functional properties or further utilization of the said raw materials.&#x0D; Objective: The functional properties of flour blends play an important part in the processing of food products. Functional properties determine the usability of the blends in bakery products where hydration aid handling in products such as ground meat, baked foods and pancakes where oil and absorption properties is of upmost importance. Functional properties plays significant role in the physicochemical properties in determining the complex interaction between the composition, structure, and molecular conformation, therefore the objective of the study was to produce composite flour from blends of acha starch, chickpea and wheat flour and determine the pasting and functional properties of the blends for food uses. &#x0D; Methodology: Composite flour was produced in different blends using D-Optimal experimental runs. Pasting and functional characteristics is essential in estimating the properties of food paste and products during and after it is cooked.&#x0D; Results: The pasting properties of the blends of the flour, the peak 1(RVU), trough 1(RVU), breakdown(RVU), final viscosity(RVU), set back(RVU), peak time(min) and pasting temperature(0C) ranged between 1722.50 and 2483.5, 931.0 and 1723.00, 659.00 and 824.50, 1949.5.00 and 3267.0, 1095.50 and 1544.00, 5.44 and 6.00,76.28 and 88.83 respectively unit. Results for functional analysis of the flours blends, water absorption capacity(g/ml), oil absorption capacity(g/ml), bulk density(g/ml), swelling power(%), solubility index ranged between 175 and 258, 186 and 232, 0.5588and 0.68, 4.52 and 6.08, 3.50% and 7.50% respectively.&#x0D; Conclusion: The flour blends of Acha starch, chickpea flour and wheat flour showed that it can be good raw materials for food that requires high water and oil absorption properties, bulk density, swelling power, set viscosity and final viscosity. The best sample blend was sample (wheat flour 52.50%, acha flour 42.50% and 5% chickpea flour). 

pdf/comparative-study-on-pasting-and-functional-properties-of-32mm8njtjs.pdf

Comparative Study on Pasting and Functional Properties of Composite flour Produced from Acha (Digitaria exilis) Starch, Chickpea (Cicer arietinum) and Wheat (Triticum aestivum) Flour Blends

Acha is a potential food security crop that contributes significantly to people’s diet, especially in developing countries such as Nigeria. The suitability of acha-cowpea composite flour and sweet potato starch in the production of extruded snacks was investigated. Acha flour (ACF), cowpea flour (CPF)and sweet potato starch (SPS),were mixed in various proportions of percentage weights (ACF:CPF:SPS)and were used to produce extruded snacks totaling 7 samples: 100:0:0, 90:5:5, 85:5:10, 75:5:20, 70:5:25:, 65:5:30 and50:0:50.The flour blends and starch mixes were analyzed for functional properties while the extruded snacks were evaluated for proximate, physicochemical and sensory properties. There was significant differences (p<0.05) in the functional properties of the flour and starch blends. Oil and water absorption capacity reduced as the proportion of SPS increased while the wettability followed the same trend. Foam capacity and foam stability were higher in all the blends containing cowpea flour. Gelatinization temperature was highest in blends with equal proportions of acha and sweet potato starch.The proximate composition of the extruded snacks were significantly difference (p<0.05) amongst the samples. The result showed that all the samples with cowpea flour had higher protein and ash contents than the control. Samples with 90% AF, 5% SPS and 5% CF performed best in sensory scores particularly in terms of appearance, taste, texture and general acceptability. However, all the samples were generally accepted. It was concluded that nutritious extruded snacks with acceptable sensory qualities can be produced from blends of acha-cowpea flour and sweet potato starch.

Production and quality evaluation of ready to eat extruded snacks from flour blends of acha-cowpea and sweet potato starch

Tea is one of the most widely consumed beverages in the world next to water. It is made from tea leaves of Camellia sinensis. Herbal teas on the other hand, are tea variants not made from Camellia sinensis but from other plants, herbs, roots and plant extract. This study therefore, investigated the quality and acceptability of herbal teas made from dried Moringa leaves and lemon peel powder. Herbal teas were made from 100% dried Moringa leaves, 100% dried lemon peel powder and blends of Moringa leaves and lemon peel powder in the ratios of 50:50, 30:70 and 60:40. A total of five formulations were obtained. Using standard analytical methods, the proximate composition, vitamin content, phytochemical contents, chemical and sensory properties of all the tea formulations were investigated. Results obtained were compared to the control which was the Lipton Yellow brand tea. The result of the proximate composition revealed that the herbal teas formulated, compared favourably with the control (Lipton Yellow brand tea). The vitamin contents of all herbal tea formulated were relatively high compared to that obtained in the control. The phytochemical contents of the tea samples showed that the herbal teas contained significant levels of alkaloids, phenols, flavonoids and phytates. Tea made from 100% Moringa leaves was generally accepted and preferred over the control. It was concluded thatherbal tea from 100% Moringa leaves and lemon peel powder has therapeutic potentials and high nutritional value and therefore can thrive commercially in the tea market. 

/pdf/production-and-quality-evaluation-of-herbal-tea-from-moringa-3fsu0nrw.pdf

Production and Quality Evaluation of Herbal Tea from Moringa Leaves and Lemon Peel Powder

Water yam is a tuber crop that is valued for its nutrient composition amongst other yam cultivars. This study investigated the quality of shortbread biscuits produced from water yam and wheat flour blends. Shortbread biscuits were produced from seven formulations of composite flours made from wheat and two varieties of water yam (purple and white) at 30%, 50% and 60% ratios. Shortbread biscuits produced from 100% wheat flour served as control. The functional properties of the composite flours as well as the proximate composition, physical and sensory properties of the shortbread biscuits produced were determined. The functional properties of the flour blends such as oil absorption capacity, water absorption capacity, foam stability, gelatinization temperature and gelatinization time significantly (p˂0.05) increased with increase in the incorporation of water yam flours. Foam capacity, emulsion capacity and wettability recorded highest for the control sample. Bulk density showed no significant difference (p˃0.05) among all the flour blends. Shortbread biscuits differed significantly (p˂0.05) in the proximate composition with the moisture content, crude protein, ash, carbohydrate and energy with the incorporation of water yam flours. The control recorded the highest values for crude fat (14.03%) and crude fiber (1.25%). The physical properties of the shortbread biscuits varied significantly (p˂0.05) in terms of weight, thickness, height and breaking strength. The result of the sensory properties revealed a high general acceptability for all the shortbread biscuit samples. The result of this study deduced that up to 30% water yam substitution can be used for baked food products.

Quality evaluation of shortbread biscuits produced from water yam-wheat flour blends

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Production and quality evaluation of ready to eat extruded snacks from flour blends of acha-cowpea and sweet potato starch

Production and Quality Evaluation of Herbal Tea from Moringa Leaves and Lemon Peel Powder

Quality evaluation of shortbread biscuits produced from water yam-wheat flour blends