Development and evaluation of some physicochemical qualities, antioxidant properties, and sensory attributes of functional cookies from breadnut seeds flour supplemented with maize and pineapple pomace flours

Figures & data

Table 1. Experimental design used to produce flour blends (%)

Samples	BSF	YMF	PPF
R1	100.00	0.00	0.00
R2	86.25	11.25	2.50
R3	87.50	12.50	0.00
R4	80.63	18.12	1.25
R5	95.00	0.00	5.00
R6	75.00	22.50	2.50
R7	75.00	20.00	5.00
R8	100.00	0.00	0.00
R9	75.00	25.00	0.00
R10	75.00	20.00	5.00
R11	87.50	12.50	0.00
R12	97.50	0.00	2.50
R13	95.00	0.00	5.00
R14	75.00	25.00	0.00
R15	80.63	15.62	3.75
R16	93.13	5.62	1.25

Note: BSF = breadnut seeds flour; YMF = yellow maize flour; PPF = pineapple pomace flour.

Table 2. Proximate composition (%) and energy value (Kcal) of functional cookies from the flour blends of breadnut seeds, yellow maize, and pineapple pomace

Samples	Moisture	Crude protein	Crude fat	Ash	Crude fiber	Carbohydrate	Energy
R1	4.12^ef ± 0.02	8.40^cd ± 0.74	24.89^ab ± 1.50	4.32^a ± 0.67	1.56^d ± 0.40	56.71^ab ± 2.14	484.45^ab ± 1.68
R2	4.22^cde ± 0.03	8.40^cd ± 0.49	25.59^a ± 0.10	3.71^b ± 0.53	2.30^b ± 0.00	55.78^ab ± 1.15	487.03^ab ± 1.70
R3	3.82^g ± 0.08	8.45^cd ± 0.26	23.47^b ± 0.94	3.97^ab ± 0.88	2.18^bcd ± 0.58	58.11^a ± 2.58	477.47^bc ± 0.84
R4	4.19^de f ± 0.00	10.72^b ± 0.83	25.88^a ± 1.97	3.31^b ± 0.00	2.27^bc ± 0.04	53.63^b ± 2.86	490.32^a ± 0.70
R5	4.31^c ± 0.01	7.00^d ± 0.74	24.90^ab ± 1.81	3.63^b ± 0.04	2.61^ab ± 0.07	57.55^a ± 2.43	482.30^b ± 0.59
R6	3.75^gh ± 0.03	8.75^c ± 0.49	25.38^a ± 1.64	3.08^bc ± 1.15	2.38^b ± 0.77	56.66^ab ± 0.82	490.06^a ± 1.61
R7	3.43^i ± 0.01	8.75^c ± 0.24	25.67^a ± 0.81	3.38^b ± 1.04	2.75^a ± 0.56	56.02^ab ± 1.65	490.11^a ± 0.28
R8	4.11^f ± 0.02	8.36^cd ± 0.72	25.73^a ± 1.23	4.24^a ± 0.39	1.54^d ± 0.39	56.02^ab ± 0.26	489.09^ab ± 0.23
R9	5.04^a ± 0.02	10.13^b ± 0.24	24.78^ab ± 1.30	2.99^c ± 0.91	2.20^bc ± 0.13	54.86^b ± 2.62	482.98^b ± 2.26
R10	3.41^i ± 0.01	8.72^c ± 0.08	25.66^a ± 0.76	3.43^b ± 0.26	2.73^a ± 0.02	56.05^ab ± 0.37	490.02^a ± 5.03
R11	3.71^h ± 0.01	8.46^cd ± 0.28	23.96^b ± 0.19	4.01^a ± 0.01	2.20^bc ± 0.08	57.66^a ± 0.31	480.12^b ± 0.65
R12	5.08^a ± 0.01	7.70^d ± 0.71	24.52^ab ± 3.70	3.42^b ± 0.16	2.28^bc ± 0.12	57.00^a ± 7.53	479.48^bc ± 1.07
R13	4.32^c ± 0.00	7.02^d ± 0.71	24.80^ab ± 0.05	3.66^b ± 0.02	2.58^ab ± 0.01	57.62^a ± 0.01	481.76^b ± 0.33
R14	5.02^a ± 0.02	10.15^b ± 0.28	25.69^a ± 0.33	2.96^c ± 0.04	2.20^bc ± 0.02	53.98^b ± 0.62	487.73^ab ± 1.69
R15	4.80^b ± 0.05	8.40^cd ± 0.12	25.24^a ± 0.33	3.00^bc ± 0.70	2.42^b ± 0.07	56.14^ab ± 0.94	485.32^b ± 1.18
R16	4.26^cd ± 0.02	8.86^c ± 0.56	25.01^a ± 2.50	3.43^b ± 0.07	2.27^bc ± 0.04	56.17^ab ± 3.17	485.21^b ± 1.09
Control	3.43^i ± 0.00	13.30^a ± 0.72	22.39^a ± 0.97	2.59^c ± 0.21	1.77^d ± 0.01	56.52^ab ± 1.71	480.79^b ± 4.73

Note: Values are means ± standard deviation of three replicates determinations. Means differently superscripted within the columns are significantly different (p <0.05). Control = 100% wheat flour cookies.

Table 3. Vitamins and mineral composition, dietary fiber, antioxidant properties, and in vitro digestibility of functional cookies

	R4	R12	R13	Control
Vit. & Mineral (mg/100 g)
Vit. B2	1.28^d ± 0.00	2.16^b ± 0.00	2.55^a ± 0.00	2.08^c ± 0.00
Vit. C	0.65^d ± 0.00	1.29^b ± 0.00	1.72^a ± 0.00	1.06^c ± 0.00
K	970.90^a ± 2.11	965.00^b ± 4.05	965.70^b ± 2.41	878.0^c ± 0.00
Na	98.54^c ± 0.18	125.02^a ± 0.67	102.81^b ± 0.22	6.24^d ± 0.04
Ca	15.86^c ± 0.08	22.01^a ± 0.17	18.74^b ± 0.12	4.32^d ± 0.02
Mn	3.10^c ± 0.14	3.94^b ± 0.07	3.08^c ± 0.11	11.01^a ± 0.01
Fe	7.73^d ± 0.37	14.51^b ± 0.72	13.14^c ± 0.19	29.09^a ± 1.50
Dietary fiber (%)
Soluble fiber	42.31^a ± 0.90	29.79^b ± 0.93	15.41^c ± 1.19	16.08^c ±  1.15
Insoluble fiber	54.18^c ± 1.21	69.20^b ± 1.93	81.09^a ± 1.19	82.42^a ± 1.85
Total dietary fiber	96.49^b ± 0.43	98.99^a ± 0.28	96.50^c ± 0.65	98.50^b ± 0.50
In vitro digestibility
IVPD (%)	30.88^a ± 0.15	28.13^b ± 0.16	28.29^b ± 0.21	20.04^c ± 0.17
IVSD (%)	37.53^c ± 0.05	40.88^b ± 0.18	43.93^a ± 0.05	29.06^d ± 0.15
Antioxidant properties
Phenol (mg GAE/100 g)	0.38^b ± 0.00	0.41^b ± 0.02	0.69^a ± 0.00	0.17^c ± 0.00
Flavonoid (mg QE/100 g)	0.18^a ± 0.00	0.14^b ± 0.00	0.14^b ± 0.00	0.03^c ± 0.00
DPPH scavenging (%)	3.54^c ± 0.03	3.35^d ± 0.00	4.01^a ± 0.00	3.84^b ± 0.00

Note: Values are means ± standard deviation of three replicates determination. Means differently superscripted within the rows are significantly different (p < 0.05). R4 = 80.63% A, 18.12% B, 1.25% C; R12 = 97.50% A, 0.00% B, 2.50% C; R13 = 95.00% A, 0.00% B, 5.00% C. A = breadnut seeds flour; B = yellow maize flour; C = pineapple pomace flour; control = 100% wheat flour cookies. IVPD = In vitro protein digestibility; IVSD = In vitro starch digestibility.

Table 4. Amino acid profile (g/100 g) of selected functional cookies from the flour blends of breadnut seeds, yellow maize, and pineapple pomace

	R4	R12	R13	Control
Essentials
Leucine	5.52^d ± 0.03	6.48^b ± 0.00	5.87^c ± 0.04	6.89^a ± 0.00
Lysine	4.47^a ± 0.05	4.83^a ± 1.39	4.64^a ± 0.04	4.71^a ± 0.02
Isoleucine	3.37^c ± 0.04	3.93^a ± 0.00	3.75^b ± 0.02	4.06^a ±  0.09
Phenylalanine	3.90^d ± 0.00	4.39^b ± 0.05	3.99^c ± 0.00	4.52^a ± 0.00
Tryptophan	0.78^c ± 0.02	0.91^b ± 0.02	0.80^c ± 0.01	0.99^a ±  0.02
Valine	3.71^c ± 0.04	3.95^b ± 0.12	3.66^c ± 0.03	4.26^a ± 0.02
Methionine	1.30^d ± 0.02	1.49^b ± 0.02	1.41^c ± 0.02	1.67^a ± 0.02
Histidine	1.82^d ± 0.04	2.24^b ± 0.00	2.11^c ± 0.09	2.31^a ± 0.72
Threonine	2.36^d ± 0.04	3.04^b ± 0.05	2.64^c ± 0.03	3.21^a ± 0.12
Non-essential
Proline	3.86^b ± 0.00	4.72^ab ± 0.07	3.96^b ± 0.68	5.03^a ± 0.07
Alanine	3.76^d ± 0.04	4.21^b ± 0.05	3.98^c ± 0.05	4.44^a ± 0.05
Aspartic acid	7.35^d ± 0.04	8.37^b ± 0.08	7.72^c ± 0.04	8.73^a ± 0.11
Glutamate	12.49^d ±  0.32	14.12^b ± 0.15	13.10^c ± 0.10	15.15^a ± 0.20
Glycine	3.18^c ± 0.00	3.59^b ± 0.35	3.40^c ± 0.00	4.20^a ± 0.02
Serine	3.40^b ± 0.04	3.54^b ± 0.03	3.22^c ± 0.03	3.79^a ± 0.07
Tyrosine	3.10^c ± 0.00	3.70^a ± 0.12	3.44^b ± 0.00	3.79^a ± 0.00
Cysteine	0.94^c ± 0.04	1.21^b ± 0.00	1.00^c ± 0.04	1.36^a ± 0.04

Note: Values are means ± standard deviation of three replicates determination. Means differently superscripted within the rows are significantly different (p < 0.05). R4 = 80.63% A, 18.12% B, 1.25% C; R12 = 97.50% A, 0.00% B, 2.50% C = R13: 95.00% A, 0.00% B, 5.00% C. A = breadnut seeds flour; B = yellow maize flour; C = pineapple pomace flour; control = 100% wheat flour cookies.

Table 5. Physical properties of selected functional cookies from the flour blends of breadnut seeds, yellow maize, and pineapple pomace

					Color
Sample	Diameter (cm)	Thickness (cm)	Weight (g)	Spread ratio	L*	a*	b*	c*	h^o
R4	3.25^b ± 0.00	0.25^b ± 0.01	18.99^b ± 0.03	13.00^b ± 0.13	62.02^b ± 2.30	12.93^b ± 1.82	22.88^a ± 0.27	27.83^a ± 1.68	59.08^a ± 1.41
R12	3.09^c ± 0.02	0.21^c ± 0.00	18.01^c ± 0.02	14.71^a ± 0.15	48.95^c ± 1.93	13.76^a ± 0.80	16.07^b ± 0.42	21.89^b ± 1.76	44.94^b ± 2.82
R13	3.30^a ± 0.03	0.29^a ± 0.00	18.47^c ± 0.01	11.38^c ± 0.17	48.63^c ± 1.26	13.83^a ± 1.53	15.90^b ± 1.01	20.24^b ± 2.95	39.45^c ± 1.72
Control	3.32^a ± 0.02	0.23^b ± 0.01	21.91^a ± 0.02	14.43^a ± 0.02	71.02^a ± 2.01	3.25^c ± 0.12	13.87^c ± 0.92	17.67^c ± 0.01	37.68^d ± 2.52

Note: Values are means ±  standard deviation of three replicates determination. Means differently superscripted within the columns are significantly different (p < 0.05). R4 = 80.63% A, 18.12% B, 1.25% C; R12 = 97.50% A, 0.00% B, 2.50% C; R13 = 95.00% A, 0.00% B, 5.00% C. A = breadnut seeds flour; B = yellow maize flour; C = pineapple pomace flour; control = 100% wheat flour cookies. L* = lightness; a* = red; b* = yellow; c* = chroma; h = hue.

Figure 1. Sensory scores of functional cookies from breadnut seeds, yellow maize and pineapple pomace flour blends. R4 = 80.63% A, 18.12% B, 1.25% C; R12 = 97.50% A, 0.00% B, 2.50% C; R13 = 95.00% A, 0.00% B, 5.00% C. A = breadnut seeds flour; B = yellow maize flour; C = pineapple pomace flour; control = 100% wheat flour cookies.