ArticleHeliyon2022
Effects of blending ratios and baking temperature on physicochemical properties and sensory acceptability of biscuits prepared from pumpkin, common bean, and wheat composite flour.
Article in Heliyon, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
8 citing papers in PubMed, 22 citations in OpenAlex.
- Transforming duck egg liquid albumen by-products into sustainable technology for artificially cured salted egg production.NPJ science of food · 2026Article
- Compatibility of Whole Wheat-Based Composite Flour in the Development of Functional Foods.Food technology and biotechnology · 2024Review
- Nutritional, Functional, and Microbial Quality of Wheat Biscuits Enriched With Malted Pearl Millet and Orange Peel Flours.Food science & nutrition · 2024Article
- Nutritional, Phytochemical, and Functional Properties of Four Edible Orchid Species from Malawi.Foods (Basel, Switzerland) · 2024Article
- Article
- Effect of Cowpea and Pumpkin Powders on the Physicofunctional Properties, Total Phenolic Content, Antioxidant Activity, and Consumer Acceptability of Soup.International journal of food science · 2024Article
- Physicochemical, amino acid profile and sensory qualities of biscuit produced from a blend of wheat and velvet bean (Heliyon · 2023Article
- Dough Rheological Behavior and Bread Quality as Affected by Addition of Soybean Flour in a Germinated Form.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
2 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The utilization of vegetables with supplementation of cereals and pulses plays a vital role in improving protein-energy malnutrition and micronutrient deficiency. Therefore, the study aimed to develop biscuits from pumpkin, common bean, and wheat composite flour with better physicochemical properties and sensory acceptability. All quality parameters were evaluated by using an official standard procedure. The results showed a significant (p < 0.05) difference among products. The addition of pumpkin and common bean flour to composite biscuits significantly (p < 0.05) increased the protein (9.44-16.16%), fat (17.03-21.42%), ash (1.72-2.08%), and crude fibre (1.37-2.06%) contents. In addition, the biscuit's lightness decreased as the incorporation of pumpkin and common bean increased. However, the redness and yellowness of the sample increased. Sensory evaluation scores indicated that biscuits supplemented with 10% pumpkin, 15% common bean, and 75% wheat composite flour baked at 200 °C were more preferred than other formulated products. Therefore, substituting pumpkin powder with wheat-common bean flour significantly improved the nutritional content of the biscuit with desirable sensory acceptability. The findings also showed that the developed products are essential in improving dietary diversity and food insecurity among low-income families.
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Registered trials
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