Using cotton seed flour as a new source of protein and its effect on nutritive value and sensory characteristics of biscuit and bread

ABSTRACT

The major nutritional problem in most of the developing countries is protein- energy malnutrition. Nutritionally cotton seed flour [CSF] is low in fat and contains a substantial amount of high biological value protein. The present research was conducted to study the effect of fortification of both biscuit and bread with cotton seed flour. Cotton seed flour was added to wheat flour [extract 72%] at three levels 10%, 20%, and 30%. Fortified and unfortified samples of biscuit and bread were evaluated chemically, nutritionally and sensory. Results revealed that protein and minerals contents of both Fortified biscuit and bread increased by increasing level of fortification. The percentage increase of total protein for biscuit was 35.2%, 70.4% and 103.7% at levels 10%, 20% and 30% cotton seed flour [CSF] respectively, while percentage increase for bread were 51.5%, 113.0% and 154.9%. Calcium [Ca], Phosphorous [P], Iron [Fe] and Zinc [Zn] contents for fortified biscuit [at level 30% CSF] increased by 355.6%, 133.5% 67.3% and 119.2% respectively, while the values for bread were 145.6%, 191.6%, 90.6% and 140% at the same level of fortification [30%]. Also biological value [B.V] and protein efficiency ratio [PER] for fortified biscuit and bread were increased by increasing the level of CSF. All given sensory scores of the fortified biscuit and bread samples were fairly decreased with increasing the percentage of CSF, except for biscuit's colour. The differences between control [unfortified] and fortified biscuit samples were not significant [P >/= 0.05]. In conclusion, addition of [CSF] to wheat flour led to increase of biscuit and bread content of total protein, mineral and amino acids. Also there was an improvement in product colour [biscuit]. The investigator advice mass production of CSF to supplement wheat flour so to help crossing the gap between production and consumption of wheat