Minerals Vitamins and Anti-Nutritional Properties of Biscuits Produced from Defatted and Undefatted Debittered Orange Seed Flours
DOI:
https://doi.org/10.47672/ajfsn.1694Keywords:
Vitamin, Minerals, Antinutrients, Orange-Seed Flour, BiscuitsAbstract
Purpose: The aim of the research was to identify the amounts of minerals, vitamins, and ant nutrients present in biscuits made from the combination of orange seed flour and wheat flour.
Materials and Methods: Firstly, the orange seeds were submerged in water, after which they were boiled, ground, and half part of the ground flour was defatted for biscuits production, the orange seed flours were used to alternate wheat flour.
Findings: The biscuit samples have 2.52 – 16.95 mg/100g vitamin B9, 0.00 – 1.33 mg/100g vitamin B12, 0.00 – 650.5 IU vitamin A, 2.77 – 26.34 mg/100g vitamin D, 0.00 – 35.3 mg/100g vitamin E, 0.06 – 0.11 mg/100g vitamin B1, 0.034 – 4.09 mg/100g vitamin B2, 0.38 – 3.20 mg/100g vitamin B3. The minerals content of the biscuits are potassium (124.44 – 241.48 mg/100g), sodium (23.14 – 79.9 mg/100g), copper (0.011 – 0.05 mg/100g), zinc (0.2 – 1.55 mg/100g), iron (0.20 – 1.55 mg/100g) and calcium (4.00 – 875.41 mg/100g). The antinutrients content of the biscuits are 23.82 – 85.97 mg/100g oxalate, 0.00 – 46.05 Hu/mg haemaglutinin, 0.00 – 9.99 mg/100g tanins and 79.44 – 149.29 mg/100g phytate. The biscuits containing undefatted and defatted orange seed flours had higher values of vitamins and minerals.
Implications to Theory, Practice and Policy: The production of orange seed flour would serve as a waste disposal strategy in addition to being a source of flour for the processing of biscuits.
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Copyright (c) 2023 Ernest Eguono Emojorho, Maryann Nkemakonam Anene, Udeh Charles Chiedu
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