Physicochemical properties, in vitro digestibility, antioxidant activity and consumer acceptability of biscuits prepared from germinated finger millet and Bambara groundnut flour blends
Chiemela Enyinnaya Chinma, Patricia Ayuba Ibrahim, Olajide Emmanuel Adedeji, Vanessa Chinelo Ezeocha, Elizabeth Ugbede Ohuoba, Salamatu Ibrahim Kolo, Ruhaimat Abdulrahman, Nonyelum Laurentia Anumba, Janet Adeyinka Adebo, Oluwafemi Ayodeji Adebo
Abstract
protein digestibility (80.52-89.20 %), slowly digestible and resistant starch, total phenolic content and antioxidant activities increased significantly, while rapidly digestible starch, starch hydrolysis index, glycemic index and phytic acid decreased. Addition of GBGN also positively influenced the physical attributes of the biscuits. The blending of 80% GFM with 20 % GBGN resulted in a biscuit with acceptable sensory qualities such as taste, aroma, appearance, crunchiness, and overall acceptability. This study showed that GFM and GBGN flour blends could serve as functional ingredients to produce better products.