Volume 5, Issue 3, September 2020, Page: 152-158
Microbial, Nutrient Composition and Sensory Qualities of Cookies Fortified with Red Kidney Beans (Phaseolus vulgaris L.) and Moringa Seeds (Moringa oleifera)
Noah Abimbola A., Department of Food Technology, The Federal Polytechnic, Ilaro, Yewa north, Nigeria
Banjo Olabisi A., Department of Food Technology, The Federal Polytechnic, Ilaro, Yewa north, Nigeria
Received: Jul. 1, 2020;       Accepted: Aug. 3, 2020;       Published: Aug. 25, 2020
DOI: 10.11648/j.ijmb.20200503.20      View  181      Downloads  96
Abstract
The microbial, nutrient and sensory qualities of cookies produced from wheat flour supplemented with red kidney bean and moringa seed flours, formulated as 100:0:0%, 90:5:5%, 80:10:10%, 70:15:15%, and 60:20:20% were studied. Microbial analysis shows total viable count range from 1.5 to 3.5 x 102cfu/g, Fungi counts ranges from 1.0 to 1.4 x 102cfu/g while there was no growth of Staphylococcus and Salmonella. The microbes increase slightly with increase in the substitution of red kidney bean and moringa seeds flour although all the counts were minimal and are within acceptable limits 106cfu/g of ready to eat food product. The moisture, protein, ash, fibre, fat and carbohydrate contents in the cookies ranges from 6.21 to 4.67%, 9.46 to 15.99%, 1.16 to 2.68%, 0.32 to 2.48%, 17.02 to 13.88% and 65.81 to 59.99% respectively. The cookies sample increases in protein, ash, fibre and mineral contents with increasingly added red kidney bean and moringa seed flours. Sensory evaluation depict that cookies sample are significantly different in attributes. Cookies produced from blends of 70:15:15% are observed to be more acceptable of all samples. Result from the work carried out reveals that acceptable cookies of improved nutritional value, high dietary fibre and protein content can be produced from wheat flour supplemented with red kidney bean and moringa seed flours.
Keywords
Cookies, Wheat Flour, Red Kidney Bean Flour, Moringa Seed Flour, Microbial, Quality
To cite this article
Noah Abimbola A., Banjo Olabisi A., Microbial, Nutrient Composition and Sensory Qualities of Cookies Fortified with Red Kidney Beans (Phaseolus vulgaris L.) and Moringa Seeds (Moringa oleifera), International Journal of Microbiology and Biotechnology. Vol. 5, No. 3, 2020, pp. 152-158. doi: 10.11648/j.ijmb.20200503.20
Copyright
Copyright © 2020 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Reference
[1]
Olaoye, O. A., Onilude, A. A. & Idowu, O. A. (2007). Quality characteristics of bread produced from composite flour of wheat, plantain and soyabean. African Journal of Biotechnology. pp. 5: 1102-1106.
[2]
Ajibola, F. C., Oyerinde, O. V. & Adeniyan, S. O. Physicho-chemical and Antioxidant properties of whole wheat biscuits incorporated with Moringa oleifera leaves and cocoa powder. Journal of Scientific Research and Report. 2015; pp. 7 (3) 195-206.
[3]
Farheena, I., Avanish, K. & Uzma, A. (2015). Development and Quality Evaluation of Cookies fortified with Date paste (Phoenix dactylifera L.). International Journal of Science and Technology pp. 3 (4).
[4]
Hanan, M. A. (2013). Quality characteristics of cuntaloope seed on cookies substituted with ground full fat and defatted seeds. Journal of Applied Science Research. pp. 9 (1): 435-443.
[5]
Mishra, V., Puranik V., Akhatar N. & Rai, G. K. (2012). Development and compositional analysis of protein rich soy-maize flour blended cookies. Journal of Food Processing and Technology. pp. 3: 182.
[6]
Chu, M. (2004). “Wheat Flour”. Cooking for Engineers. Retrieved (2009-08-14).
[7]
Cummins, A. C. & Roberts, I. C. (2009). Prevalence of Celiac disease in the Asia Pacific Region http://001.org/10.111/j.144.2009.05932.x.
[8]
FAO; Food and Agriculture Organisation (2017). "Nutritional quality of cereals". Retrieved 1 June.
[9]
Shewry, P. R. & Hey, S. J. (2015). "Review: The contribution of wheat to human diet and health". Food and Energy Security. pp. 4 (3): 178-202. doi: 10.1002/fes3.64 PMC 4998136. PMID 27610232.
[10]
Akubor, P. I., Isolokwu, P. C., Ugbane, O. & Amimawo, I. A. (2000). Proximate composition and Functional properties of African bread fruit kernel and wheat flour blends. Food Research International. pp. 33: 707-712.
[11]
Nzelu, I. C. (2010). Identification, Composition and Processing of Tropical Food Commodities. 2nd edition. Fergu Nwankwo Printing Services, Enugu, Nigeria. pp. 48-52.
[12]
Arkoryed, W. R. & Doughty, J. (2002). Legumes in Human Nutrition. FADI. Rome. pp. 232-244.
[13]
Thapa, N. (2012). Effect of tempering and other processing treatments on the anti-nutritional factors and a canning quality attribute of dark red kidney beans. M. Sc. thesis. Uni. Wisc., United States, Department of Food and Nutrition.
[14]
Shimelis, E. A. and Rakshit, S. K. (2001). Effect of processing on anti-nutrients and in-vitro protein digestibility of kidney bean (Phaseolus vulgaris L.) varieties grown in East Africa. Food Chemistry. Vol. 108, pp. 161-172.
[15]
Khalil, M. (2001). Effect of soaking, germination, autoclaving and cooking on chemical and biological value of guar compared with faba bean. Nuhrung Food, Vol. 45, pp. 246-250.
[16]
Nergiz, C. and Gokgoz, E. (2007). Effect of traditional cooking methods on some anti-nutrients and in vitro protein digestibility of dry beans varieties (Phaseolus vulgaris L.) grown in Turkey. International Journal of Food Science and Technology, Vol. 42, pp. 868-873.
[17]
Price, L. L. (2000). The Moringa Tree. www.Echonet.org (accessed on 12/09/2016).
[18]
Olushola, A. T. E. (2006). The Moringa Tree, Moringa oleifera (Drumstick). In: Achieve Vibrant Health with Nature. Keep Hope Alive Series 1, Unijos Consultancy Limited.
[19]
Arise, A. K., Arise, R. O., Sanusi, M. O., Esan, O. T. & Oyeyinka, S. A. (2014). Effect of Moringa oleifera flower fortification on the nutritional quality and sensory properties of Weaning food. Croatia Journal of Food Science and Technology. pp. 6 (2): 65-71.
[20]
Haneen, H. S. M. (2015). Effect of dried Moringa oleifera leaves on the nutritional and organoleptic characteristics of cookies. Alexander Science Exchange Journal. pp. 33 (4): 297-305.
[21]
Gopalahrishnanb, L., Doriyaa, K. & Kumara, D. S. (2016). Moringa oleifera: a review on nutritive importance and its medicinal application. Food Science. Human Wellness. pp. 5: 49-56.
[22]
Ruchi, C. & Sheel, S. (2013). Convectional Nutrients and Anti-oxidants in Red Kidney Beans (Phaseolus vulgaris L.): An Explorative and Product Development endeavour. Animal Food Science and Nutrition. Department of Food Science and Nutrition, Banasthali University, Rajasthan-304002, India.
[23]
Bolarinwa, I. F., Aruna, T. E. & Raji, A. O. (2017). Nutritive value and acceptability of Bread fortified with Moringa seed powder. Journal of the Saudi Society of Agricultural Sciences. http://dx.doi.org/10.1016/j.jssas.2017.05.002.
[24]
Okpala, L., Okoli, E. C. & Udensi, E. A. (2013). Physico-chemical and Sensory properties of cookies made from blends of germinated pigeon pea, fermented sorghum and cocoyam flour. Food Science and Nutrition. pp. 1 (1): 8-14.
[25]
Lynne MA. Food microbiology laboratory. (comtemporary food science) CRC Press, U. S. A; 2003.
[26]
AOAC (2006). Official Methods of Analysis. Association of Official Analytical Chemists. 18th edition. Washington, D. C. USA. pp. 186-212.
[27]
AOAC (2005). Official Methods of Analysis. Association of Official Analytical Chemists. 18th edition. Washington, D. C. USA.
[28]
Ihekoronye, A. I. & Ngoddy, P. O., (1985). Integrated Food Science and Technology for the Tropics. MacMillan Publishers, New York. pp. 296-361.
[29]
ICMSF (International Commission on Microbiological Specifications for Foods). Microorganisms in Foods 7. Microbiological testing in food safety management. New York USA, Kluwer Academic / Plenum Publishers. 2002.
[30]
Ufot, E. I., Etini, A. D. & Florence, A. B. (2018). Production and Quality evaluation of Functional biscuits from Whole wheat flour supplemented with Acha (fonio) and Kidney bean flours. Asian Journal of Agriculture and Food Sciences. Vol. 06, issue 06 pp. 196-201.
[31]
Hayat, I., Ahmad, A., Khalil, S. & Gulfraz, M. (2014). Exploring the potential of red kidney beans (Phaseolus vulgaris L.) to develop protein based product for food applications. The Journal of Animal and Plant Sciences. Vol. 24, no. 3, pp. 860-868.
[32]
Abiodun, O. A., Adegbite, J. A. & Omolola, A. O. (2012). Chemical and Physicochemical properties of Moringa flours and oil. Global Journal Science Research of Biological Sciences. pp. 12 (5): 1-7.
[33]
Chinma, C. E. and Gernah, D. I. (2007). Physichochemical and Sensory properties of Cookies produced from Cassava/Soyabean/Mango composite four. Department of Food Science and Nutrition, Federal University of Technology, Minna P. M. B. 2373 Makurdi, Nigeria. Journal of Food Technology. pp. 5 (3): 256-260.
[34]
Satinder, K., Sativa, S. & Nogi, H. P. (2011). Functional properties and antinutritional factors in cereal bran. Asian Journal of Food and Agro-Industry. Volume 1, pp. 122-131.
[35]
Ikuomola, D. S., Otutu, O. L. & Oluniran, D. D. (2017). Quality assessment of cookies produced from wheat flour and malted barley (Hordeum vulgare) bran blend. Cogent Food and Agriculture. http://doi.org/10/1080/23311932.2017.1293471.
[36]
Soumya, S., Rani, U. O. & Praveen, C. (2012). Kidney beans: King of Nutrition. Facts for you, New Delhi. pp. 15-18.
[37]
Abulude, F. O., Lawal, L. O., Ehikhamen, G., Adesanya, W. O. & Ashafa, S. I. (2006). Chemical composition and functional properties of some prawns from coastal area of Ondo State, Nigeria. Electronic Journal of Environment, Agriculture and Food Chemistry. Volume 1, no 1, pp. 1235-1240.
[38]
Grosverner, M. B. & Smolin, L. A. (2002). Nutrition: From science of life. Harcourt College Publishers, New York. pp. 404-469.
[39]
Short, M. W. and Domagalski, J. E. (2013). Iron deficiency anemia: Evaluation and management. American Family Physician. Vol. 87, no. 2, pp. 98-104.
Browse journals by subject