Nutritional, organoleptic, and physical properties of biscuits made with cassava flour: effects of eggs substitution with kidney bean milk ( <i>Phaseolus vulgaris L</i> .)
Why is this work in the frame?
A frame that forgets how it found something cannot be audited. These are the routes that admitted this work.
No Canadian affiliation. An affiliation-only frame — the usual design — would never have seen this work. It is one of the works that make the case for inverting the frame.
The three-model screen
all 1,000 screened works →All three models called this out of scope.
Food science study of cassava biscuits with kidney bean milk substituted for eggs.
It studies the nutritional and sensory properties of biscuits, not research itself.
Food science study of cassava biscuits with bean milk substitution; nutrition product properties.
Abstract
Common bean forms a significant part of the diet in Africa and hence plays a critical role in human nutrition. In order to promote it, this study was designed to investigate the effects of fully substituting eggs with bean milk on the physical, nutritional and organoleptic properties of biscuits made with cassava flour. Replacement of egg by bean milk increased the biscuits’ fat, carbohydrates, crude protein, and energy content. On the other hand, there were no significant differences in mineral contents between the cassava biscuits with eggs which served as the control and cassava biscuits with bean milk following substitution by bean milk. There was no significant difference (p < .05) in the Saponin and Phytate contents regarding anti-nutrients contents between bean milk and cassava bean milk biscuits. In contrast, Tannin contents were significantly higher in biscuits than in bean milk. Biscuit made with eggs, was rated as “very good,” while the test biscuits were rated as “good.” Substitution of egg by bean milk in cassava biscuits increased the biscuits’ protein, the fat, and carbohydrates contents with an appreciable taste. These biscuits made with bean milk can be used as a food supplement to help fight protein malnutrition in vulnerable groups.
Stored with the screening record, where it is evidence for the labels above.
The record
- Venue
- International Journal of Food Properties
- Topic
- Food composition and properties
- Field
- Nursing
- Canadian institutions
- —
- Funders
- Global Affairs CanadaBill and Melinda Gates Foundation
- Keywords
- OrganolepticFood scienceTanninPhaseolusTasteChemistryBiologyBotany
- Has abstract in OpenAlex
- yes