QUALITY EVALUATION OF WAFFLES FROM FLOUR BLENDS OF WHEAT, SESAME SEED AND SOYBEAN
Abstract
Developing affordable, nutrient-dense snacks foods is crucial for combating protein-energy malnutrition in developing countries. This study evaluated the proximate composition, mineral, phytochemical, functional, physical properties, color analysis, and sensory characteristics of waffles produced from composite flours of wheat (WF), sesame seed (SSF), and soybean (SBF). Four flour blends ratios were evaluated; 100:0:0, 80:18:2, 70:23:7, 60:30:10, and 50:35:15 (WF: SSF: SBF), and 100% WF served as the control sample. The flour blends and waffle samples had proximate composition ranging from 9.44 - 9.67%:28.41 - 34.26% (moisture), 2.86 - 3.60%:9.08- 14.42% (fat), 1.85 - 2.54%:1.41 - 1.54% (fiber), 2.90 - 3.74%:1.94 - 2.14% (ash), 1.24 - 44.04% (carbohydrates), 351.42 – 358.76kcal/100g:305.34 -342.61kcal/100g (energy value). The mineral composition ranged from 40.22 – 60.57mg/100g:13.62 - 20.36mg/100g (calcium), 4.30 -12.80mg/100g:12.51 – 21.43mg/100g (sodium), 85.55 –123.82mg/100g:34.61–68.54mg/100g (potassium), 14.60– 23.40mg/100g:10.61 – 15.96mg/100g (phosphorus), 4.11–5.94mg/100g:1.87 -2.86mg/100g (manganese), 1.33 – 2.30mg/100g (Iron). The results for the phytochemical properties of the flour blend and the waffles varied from 2.65 - 4.94mg/100g:2.79- 8.79mg/100g (flavonoids), 17.76 - 27.76mg/100g:19.47 - 39.49mg/100g(phenols), 0.56 – 0.9o7mg/100g:0.53 – 0.65mg/100(saponins),1.24 - 2.75mg/100:0.56- 0.77mg/100g(oxalates), 2.81 - 4.85mg/100g:0.99 - 1.96mg/100g(alkaloids). The range of values for the functional properties of the flour blends are 90.00 - 126.67% (WAC), 116.67- 230.00% (OAC), 24.33 - 26.67g/cm3 (bulk density), 15.00 - 16.33 g/cm3 (tap density), 32.84 - 43.75%(carr index), 14.83 - 27.67%(swelling capacity), 3.03 - 3.63% (solubility index), 47.67 - 59.33%(foam capacity), 70.00 - 75.50℃ (gelatinization temperature). The waffles had physical properties ranging from 54.06 - 66.68g (weight), 10.47 – 10.67cm (diameter), 1.07– 1.57cm (thickness), 6.88 – 10.01(spread ratio). The colour analysis showed that the waffles had 0.00 – 0.56(L), -0.21 to -0.34(a*), 2.66 – 3.50(b*). Moreover, the mean scores for the sensory attributes had varied appearance (6.07-794), aroma (5.17-7.10), texture (5.43-7.07), taste (5.97-7.66), crustiness (4.98-6.77), and color (5.63-7.33), overall acceptability (6.46-7.75), respectively. The incorporation of sesame and soybean flours into waffles recipe formulation can enhance their nutritional, mineral and phytochemical properties without affecting their sensory appeals. In conclusion, flour blends containing 50% WF: 35% SSF: 15% SBF had the highest proximate, mineral and phytochemical properties, while sample WAFF2 (WF: 70% SSF: 18% SBF: 2%) was most preferred among the samples.
Full-Text Access Notice
In accordance with the NERD Policy on promoting peer-reviewed publication, public access to the full text of a project, thesis or dissertation is restricted for three years, allowing the author and supervisors sufficient time to pursue peer-reviewed publication.
During this period, researchers with legitimate academic or research purposes may request authorisation directly from the author to enable NERD to release the indexed full texts of the work using the form below.