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Abstract

Novel Techniques in Nutrition and Food Science

Antioxidant and Antinutritional Properties of Biscuit Produced from Enzymatically Modified Tacca [T. Involucrata] Flour

  • Open or CloseOjewumi EO*, Omoba SO and Awolu OO

    Department of Food Science and Technology, Federal University of Technology Akure, Nigeria

    *Corresponding author:Ojewumi Emmanuel Omotayo, Department of Food Science and Technology, Federal University of Technology Akure, Ondo State, Nigeria

Submission: September 09, 2021;Published: October 19, 2021

Volume6 Issue2
October, 2021

Abstract

In this study antioxidant and antinutritional composition of wheat-tacca [T. involucrata] flour biscuits produced in the following blend ratio: Wheat: enzymatically modifies Tacca flour 95:5, 90:10, 85:15 and 80:20 was analyzed, biscuit produced from 100% wheat flour was used as control. There was a significant reduction in the antinutritional composition of the composite flour biscuit with increase in substitution. Also, there was a significant increase in the antioxidant properties (Total phenol, DPPH, FRAP, ABTS, OH, Flavonoids), with increase in substitution of wheat flour with enzymatically modified Tacca flour.

Keywords: Antioxidant; Antinutrients; Tacca; Enzymatic; Biscuit

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