Preparation and Evaluation of Wheat- Baobab Composite Flour and its Uses for Producing Biscuits and Crackers

Document Type : Review article

Authors

1 Food science and technology, Agriculture, Alexandria University

2 Food Science and Technology Faculty of Agriculture - Alexandria University

3 Food Science and Technology Faculty of Agriculture, Alexandria University, Egypt

Abstract

This study aimed to partially replace wheat flour (WF) with baobab flour (BF) to formulate composite flour
(WBF). The replacement ratios were 5%, 10% and 20%. for biscuits and crackers manufacturing. Proximate analysis
results showed significant (P≤0.05) increase in ash from 0.94 to1.41%, fiber 0. 19 to 0. 96 %, and nitrogen free extract
81.76 to 81.89, while moisture decreased from 14.01 to 13.32% protein 14.49 to 14.20 and fat 2.81to 2.48 as the BF
substitution level rises. The phytochemical of the blended wheat, increased as the levels of BF increased .The phenolic
substances managed between 52.04 to 111.61 mg, and antioxidant activity 52.66 to 77.13 estimated by DPPH method.
The composite flour contained considerably higher amounts of the following mineral elements: Ca, K, Mg, Fe, Mn
and Zn, as compared to the control (WF). Moreover, WBF exhibited higher amounts of phenylalanine and histidine on
contrary to leucine and cysteine as compared to the control (WF). Sensorial evaluation indicated that 5% replacement
ratio was the significantly (P ≤ 0.05) comparable to the control as judged by panelists.

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