MANUFACTURE OF BISCUIT FROM THE FLOUR OF WHEAT AND LENTIL SEEDS AS A FOOD SUPPLEMENT

Abstract

For 4-5 months-old babies in developing countries, breast milk alone no longer suffices to satisfy the needs for energy, proteins and micronutrients such as calcium, iron, and vitamin A. To solve this crucial problem, breast feeding needs to be associated with a food sup plement that is able to compensate for these deficiencies. In this study, the feasibility of manufacturing wheat flour-based biscuits, supplemented with lentil seed flour, for babies and young children was demonstrated. Biochemical characterization of the biscuits manufactured showed that incorporation of lentil seed flour into wheat flour (used as control) significantly (P <0.05) improved the protein (6.8811.45%), lipid (22.8625.41%), moisture (5.137.17%), and cellulose (2.163.84%) contents. Also, their energy value was significantly increased (P <0.05) from 461.2 to 541.5 kcal/ 100 g, and values of pH and acidity varied from 5.24 to 6.01 and from 3.33 to 2.33 meq /100 g, respectively; from biscuits BL0 (100% of wheat flour, control) to BL20 (80% of wheat flour + 20 % of lentil seed flour).Sensory analysis of biscuits revealed a clear preferential acceptance of trained panelists for biscuits with 20% incorporation of lentil seed flour into wheat flour. In the light of the results obtained, the lentil seed flour-incorporated wheat-based biscuits, especially BL20, were found to fulfill the chemical and sensory quality characteristics to be consumed as food supplements by young children

Keywords: Breast milk, Food Supplement, Micronutrients


Article Review Status: Published

Pages: 23-32 (Download PDF)

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