Sensory evaluation of biscuits resulting from partial substitution of wheat flour with spent grain from three varieties (Bakor, Kponan and Lokpa) of Dioscorea cayenensis-rotundata complex cultivated in Brobo (Centern, Ivory Coast)
1 Laboratory of Biotechnology and Valorization of Agroresources and Natural Substances, Training and Research Unit of Biological Sciences, Peleforo GON COULIBALY University, Po.Box. 1328 Korhogo, Ivory Coast.
2 Laboratory of Biotechnology, Training and Reseach Unit of Biosciences Faculty, Felix Houphouët-Boigny University, Po.Box. 582 Abidjan 22, Ivory Coast.
3 Laboratory of Biocatalysis and Bioprocess, Training and Research Unit of Food Science and Technology, Nangui Abrogoua University, Po.Box. 801 Abidjan 02, Ivory Coast.
4 Laboratory of Biochemical Pharmacodymy, Training and Research Unit of Sciences of Structure, Matter and Technology, Félix HOUPHOUËT-BOIGNY University, Po.Box. 582 Abidjan 22, Ivory Coast.
Research Article
GSC Biological and Pharmaceutical Sciences, 2024, 26(01), 139–146.
Article DOI: 10.30574/gscbps.2024.26.1.0507
Publication history:
Received on 23 October 2023; revised on 02 January 2024; accepted on 05 January 2024
Abstract:
The aim of this study is to valorize yam spent grain obtained after extraction of starch in biscuit production. After extracting the starch from three varieties (Bakor, Kponan and Lokpa) of Dioscorea cayenensis-rotundata, the spent grains were dried at 45°C for 48 h then crushed and the flours were incorporated into the wheat (Triticum aestivum) flour at 5 and 10%. The physicochemical and functional properties of formulated flours were determined as well as the sensory characteristics of the biscuits produced. The results of the physicochemical properties of the formulations reveal moisture, fiber and carbohydrate levels varying respectively from 11.82±0.04 to 11.99±0.0; 1.84±0.01 to 2.35±0.03 and from 76.71±0.02 to 76.88±0.06. The formulated flours have appreciable functional properties in terms of water absorption capacity (83.32±0.32 - 87.78±0.40 g), water absorption capacity (126.29± 0.48 – 148.73±0.58 g) and inflation capacity (8.83±0.12 – 10.64±0.23 g). On the sensory level, the results showed that biscuits produced with 5% incorporation are the most appreciated. In order to contribute to food security, yam spent flours can be incorporated at a rate of 5%, thereby reducing wheat flour by 5%.
Keywords:
Dioscorea cayenensis-rotundata complex; Spent grain; Formulation; Biscuit; Functional
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