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All Journal Indonesian Food Science and TechnologyJournal Jurnal Bio-Geo Material Dan Energi
Onwuzuruike, Uzochukwu Anselm
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Agriculture, Biological Sciences & Forestry Humanities Electrical & Electronics Engineering Energy

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Physical properties, dietary fibre profile and peroxide value of biscuit produced from wheat-Tigernut flours with avocado paste as fat substitute Onwuzuruike, Uzochukwu Anselm; P, Ukegbu; NE, Obasi; M, Ogah; I, Okereke; P.C, Uche; C, Echendu
Indonesian Food Science and Technology Journal Vol. 7 No. 1: Volume 7 Number 1, December 2023 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v7i1.30154

Abstract

This study investigated the effect of replacing fat with avocado paste on the physical properties, dietary fibre profile and peroxide value of wheat-tigernut biscuits. Whole tigernut was processed into flour and blended with wheat flour at three different levels; 10%, 20% and 30% weight basis into two parts. The first part of the composite (T10, T20, and T30) and control sample (100% wheat flour, T00) were baked into biscuit using margarine, while in the second batch (AT10, AT20, and AT30), margarine was replaced with avocado paste (100%). The biscuit samples were analysed for physical properties, dietary fibre profile and peroxide value using standard procedures. Data were subjected to Analysis of variance, and means were separated using Duncan’s Multiple Range Test at p<0.05. Biscuits baked with avocado paste had higher spread ratio (6.98 – 7.19) and weight (17.39 – 17.51 g) than samples baked with margarine. Break strength of control sample was higher (185g) compared to biscuit samples baked with margarine (182.70 – 175.81 g), but lower than biscuits baked with avocado paste (182.70 – 175.81 g). Biscuits baked with avocado had higher dietary fibre profile of 7.49 to 7.84% and 5.72 to 5.82% for insoluble and soluble fibres. Biscuits containing avocado paste had higher peroxide values (1.91 to 2.56 meq O2/kg) than samples containing margarine (1.67 to 2.18 meq O2/kg). Replacing avocado with margarine improved the physical properties and dietary fibre profile of the biscuits with no adverse effect on the peroxide value and could therefore, be exploited as a healthier shortening agent to enrich biscuits.
Chemical Composition, Quality Indices and Viscosity of Edible Oils from Blends of African Oil Bean Seed Oil and Sesame Seed Oil Onwuzuruike, Uzochukwu Anselm; Inyang, Ufot Evanson; Edima-Nyah, Anne Peter; Okwunodulu, Innocent N.; Anyanwu, Chioma Uchechi
Jurnal Bio-Geo Material Dan Energi Vol. 4 No. 1 (2024): Journal of Bio-Geo Material and Energy (BiGME), March 2024
Publisher : PUI BiGME Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/jbigme.v4i1.33947

Abstract

This study adopted the concept of blending in developing and evaluating the properties of binary oil blends from African oil bean seed oil and sesame seed oil. Vegetal oils were extracted from African oil bean seeds (AB) and sesame seeds (SS) through Soxhlet extraction and blended in the following proportions: AB100:SS0, AB0:SS100, AB90:SS10, AB80:SS20, AB70:SS30, AB60:SS40 and AB50:SS50 respectively. The chemical, quality and viscosity properties was investigated. Findings from this study showed that the chemical composition decreased from 124.55 to 101.28 g of I2/100 g, 208.67 to 191.29 mg KOH/g, 1.94 to 1.62% for iodine, saponification and unsaponifiable matter values while quality properties improved with reduction in PV, FFA, pAV, AV and totox value from 3.12 to 2.79 meq O2/kg, 4.04 to 2.99%, 0.57 to 0.31, 8.08 to 5.99 mg KOH/g and 6.81 to 5.88 respectively as the proportion of sesame seed oil increased in the blended oils from 10 to 50%. Viscosity results at 50C and 370C increased in the studied samples from 560.00 mPa.s in AB100:SS0 to 635.00 mPa.s in AB50:SS50 and from 91.00 mPa.s in AB100:SS0 to 103.00 mPa.s in AB50:SS50 respectively. Conclusively, binary oil blends had better oil properties and could be optimized for food applications
Stability Indices and Micro-component Assessment of African Oil Bean Seed Oil Blended with Refined Palm Onwuzuruike, Uzochukwu Anselm; Uluocha, Maduabuchi Daniel; Okwunodulu, Innocent N.; Eni, Agwo Obinna; Edima-Nyah, A. Peter; Blessing, Obasi Chidinma
Jurnal Bio-Geo Material Dan Energi Vol. 6 No. 2 (2026): Journal of Bio-Geo Material and Energy (BiGME), April 2026
Publisher : PUI BiGME Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/j-bigme.v6i2.50866

Abstract

This study assessed the stability indices and micronutrient composition of African oil bean (Pentaclethra macrophylla) seed oil blended with refined palm olein (RPO). Edible oil was extracted from African oil bean seeds and blended with refined palm olein in varying proportions. The blended oils were subjected to stability studies for 12 days using an accelerated method (Schaal’s oven test), and the progression of oxidation was evaluated by determining the stability indices and micro-component content of the oil samples. The data generated were analyzed using one-way ANOVA, and mean separation was performed using Duncan’s multiple range test at a 95% confidence level. The results revealed significant differences (p < 0.05) across all measured parameters among the different oil samples. Oil yield determination showed that African oil bean seeds have a high oil content of 43.21%.  The stability indices were affected during storage. The findings indicated that blended oils with a higher proportion of refined palm olein exhibited lower increases in peroxide value, free fatty acid value, and thiobarbituric acid value compared to pure African oil bean seed oil and blends with a higher proportion of African oil bean seed oil. The iodine values (IVs) of the oils decreased during storage, indicating depletion of double bonds. Specifically, AB100 decreased from 118.48 to 87.41 g I₂/100 g, RPO100 from 88.04 to 78.32 g I₂/100 g, RPO15:AB85 from 114.16 to 92.74 g I₂/100 g, RPO30:AB70 from 110.57 to 95.21 g I₂/100 g, and RPO50:AB50 from 102.20 to 94.14 g I₂/100 g.  Vitamin E and beta-carotene contents decreased with accelerated storage; however, increasing the proportion of refined palm olein improved their retention. In conclusion, blending African oil bean seed oil with refined palm olein enhances its oxidative stability, with the highest stability observed in the 50:50 oil blend.
Co-Authors Anyanwu, Chioma Uchechi Blessing, Obasi Chidinma C, Echendu Edima-Nyah, A. Peter Edima-Nyah, Anne Peter Eni, Agwo Obinna I, Okereke Inyang, Ufot Evanson M, Ogah NE, Obasi Okwunodulu, Innocent N. P, Ukegbu P.C, Uche Uluocha, Maduabuchi Daniel