Application of Response Surface Methodology for Nutritional Properties of Cookies Fortified with Niger

Author: Archana Maravi, Deepali Bajpai, Shashi Bala Ahirwar, Priyanka Patel, Anubha Upadhyay and Alpana Singh

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Abstract

The present research aimed to examine the feasibility of using extremely nutritious Niger seed in baked goods and evaluate the nutritional properties made using whole Niger flour and sugar replacements to develop niger fortified cookies. In this research work, the independent parameter, i.e., WNF (whole niger flour): RWF (refined wheat flour) (90:10–70:30), sugar (20-60g), shortening agent (15-35g), baking powder(2.5-4.5g) for the development of niger fortified cookies with high protein, and nutrient-dense and to maximize the acceptability by the application of mathematical approach based on CCRD RSM was successfully used to optimize the niger flour fortified cookies beneficially. The optimal combination of different ingredients required to produce cookies was a moisture content of 22.388%, protein 14.945%, fat 29.307%, carbohydrate 50.135%, crude fiber 2.394%, calcium 93.534%, phosphorus 235.948 %, Zinc 2.640%, Iron 11.354% at WNF: RWF 22.388g, sugar 41.617g, shortening 24.143g, baking powder 3.5g respectively. The final consumer perceives the nutritional properties of cookies as criteria of quality.

Keywords

Nutritional, Niger, Fortified, Cookies, RSM

Conclusion

This study's findings demonstrated the enormous potential of Niger seed by demonstrating how adding more protein, fiber, and minerals to cookies boosted their nutritious value. The analysis showed that the fortified cookies' chemical parameter was superior to the control. In comparison to their control, the fortified items were shown to have greater levels of protein (13.89% to 15.76%), fat (28.04% to 30.34%), fiber (2.1-2.84%), and iron (11.02-11.78%). (0%Niger flour supplement). The ideal proportions of the composite ingredients needed to make biscuits with the desired nutritional and mineral properties were as follows: moisture content 22.388%, protein 14.945%, fat 29.307%, carbohydrate 50.135%, crude fiber 2.394%, calcium 93.534%, phosphorus 235.948%, zinc 2.640%, iron 11.354 at WNF: RWF 22.388g, sugar 41.617g, shortening 24.143g, and baking powder 3.5g. The consumption of cookies enriched with Niger flour should therefore be encouraged as part of a regular diet to improve people's reputations for good nutrition.

References

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How to cite this article

Archana Maravi, Deepali Bajpai, Shashi Bala Ahirwar, Priyanka Patel, Anubha Upadhyay and Alpana Singh (2023). Application of Response Surface Methodology for Nutritional Properties of Cookies Fortified with Niger. Biological Forum – An International Journal, 15(9): 45-53.