Characterization of incorporated Biscuit with Jatropha seed as non-traditional protein

Document Type : Original Article

Authors

1 Department of Food Technology, National Research Centre, Dokki, Giza, Egypt

2 Department of Pomology , National Research Centre, Dokki, Giza, Egypt

Abstract

Lack of food products with high protein in many flour-based products is an issue of great concern, consequently, our aim was to use detoxified jatropha seed as non-traditional protein source to produce biscuit with high protein content. Results showed that formulated biscuits gave high levels of protein 33.82±2.0 also, ash was increased and crude fiber was decreased with increasing quantity of Jatropha flour. Energy of biscuit had a significant (p<0.05) decreased from control sample 562.29 to sample 15% additive 513.93 Kcal/100g. Essential amino acids were present in greater concentrations than in the FAO reference protein pattern (35.69 g/100 g protein). Sensory evaluation revealed that formulated biscuit with Jatropha fortification had a good acceptance value for all samples. Both of 5.0 and 10% in formulated biscuits were the most suitable levels of fortification. Jatropha curcas detoxified flour could be a viable source of protein for fortifying a variety of wheat-based diets.

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Egyptian Journal of Chemistry
Volume 66, Issue 13 - Serial Number 13
Special Issue: Applied Chemistry for Greener Life and Sustainability
December 2023
Pages 1103-1110

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History

  • Receive Date: 02 April 2023
  • Revise Date: 14 May 2023
  • Accept Date: 22 May 2023

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