Journal of Agricultural Science and Food Research
Open Access
ISSN: 2593-9173
+44 1223 790975
ISSN: 2593-9173
+44 1223 790975
Fatoumata Hama-Ba
Research Institute in Applied Sciences and Technologies (IRSAT), National Center for Scientific and Technological Research,
03 BP 7047 Ouagadougou
Burkina Faso
Research Article
Study of the Nutritional Quality and Acceptability of Millet Biscuits (Pennissetum glaucum L.) Supplemented with Cowpea (Vigna unguiculata L.) and Bambara Groundnut (Vigna subterranea L.)
Author(s): Fatoumata Hama-Ba, Fatoumata Ouattara, Aly Savadogo, Mamouna Simpore and Brehima DiawaraFatoumata Hama-Ba, Fatoumata Ouattara, Aly Savadogo, Mamouna Simpore and Brehima Diawara
The aim of the study was to determine the effect of supplementation of legume flour cowpea and Bambara groundnut (voandzou) from Burkina Faso at different levels 15%, 30% and 50% on the nutritional quality and acceptability of millet biscuits. The macronutrients, Iron and Zinc contents were determined using standard AOAC methods. For the acceptability of cookies, profile test on color, odor, texture and hedonic test were performed with a panel of 30 tasters. The energetic value of cookies decreased when the legume flour supplementation increased 479.8 kcal/100 g to 50% level against 490.1 kcal/100 g for the millet cookies (control). The protein content of cookies increased proportionally with the supplementation. The protein contents of cowpea cookies were higher than Bambara groundnut cookies, 12.82 g/100 g and 10.47 g/100 g respectively. Supplemented cookies have low Iron and Zinc c.. View More»