Nutritional assessment of wheat biscuits and fortified wheat biscuits with oat flour

ABSTRACT

Oat flour is a nutritions food product with high potential applications as neutraceutical in functional and fortified foods. The present investigation was carried out in an attempt to clarify the nutritional assessment of wheat biscuits and fortified wheat biscuits with oat flour. The study included the determination of gross chemical composition, caloric value and minerals composition [Cu, Fe, K, Mg, Mn, Na, Ca, Se and P] as well as the amino acids composition of wheat biscuits and fortified wheat biscuits with oat flour. Likewise, physical characteristics and sensory characteristics of control [100% wheat flour biscuits] and fortified wheat biscuits with oat flour were assessed as well. The data revealed that incorporation of oat flour in wheat flour biscuits increased crude protein, ash, crude fiber, carbohydrate contents, and decreased moisture content and caloric value of fortified biscuits as well. However, 15% Syrian oat flour fortified biscuits recorded the highest protein content [7.22%], ash [0.90%], crude fiber [1.37%] and carbohydrate content [79.30%] on dry weight basis. Meanwhile, it recorded the least moisture content [4.15%] and the least caloric value [446.97 k.cal/100g biscuits]. However, the 15% Egyptian oat flour fortified biscuits recorded higher protein, ash, crude fiber and carbohydrates contents than that of the wheat biscuits as well as lower moisture and caloric value. Therefore, it could be concluded that the supplementation of control biscuits with 15% oat flour [both Egyptian and Syrian] enhanced the nutritive value in terms of its chemical constituents. Besides, the data revealed that 15% oat flour fortified biscuits had higher Cu, Fe, K, Mg, Mn, Ca and P contents than that in wheat flour biscuits. The most abundant minerals elements in wheat biscuits fortified with both 15% Egyptian and Syrian oat flours were P, Ka and Ca. Furthermore, the data revealed that 18 amino acids were detected in the three studied biscuits among them 8 represented the essential amino acids, namely isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan and valine. Meanwhile, another 10 non essential amino acids were detected, namely alanine, arginine, aspartic acid, cystine, glutaniic acid, glycine, histidine, proline, serine and tyrosine. The data revealed that both 15% Egyptian and Syrian oat flour fortified biscuits contained a good balance of essential amino acids. Considering the spread factor of control biscuits as 100, the data recorded a gradual increment of spread rates as well as of spread factors of both Egyptian and Syrian fortified biscuits in all studied levels [5%, 10% and 15% oat flour; respectively]. Taking the sensory characteristics of biscuits in consideration both physical and sensory characteristics indicated the best quality biscuits were fortified biscuits with 15% Egyptian oat flour and fortified biscuits with 15% Syrian oat flour compared with the control biscuits. In conclusion, both 15% Egyptian and Syrian oat flours fortified biscuits proved that they are nutritious functional food gaining renewed interest as oat flour is a food component with high protein, high carbohydrate, high crude fiber and low fat as well as high level of all the nine studied minerals; and good balance of the essential amino acids required for human nutrition. Moreover, wheat flour fortified biscuits with 15% oat flour could be recommended for caloric reduced diets for obese and over weight persons as well as for diabetic persons due to its lower glycemic response because of its rich beta-glucan having the potential impact on the maintenance of human health