Biscuit production from composite flours of wheat and yellow maize: a linear programming, physicochemical, and quality-based approach

Adepoju, F. O. and Bulya, T. E. (2024) Biscuit production from composite flours of wheat and yellow maize: a linear programming, physicochemical, and quality-based approach. International Food Research Journal (Malaysia), 31. pp. 463-476. ISSN 2231 7546

Food enrichment plays a critical role in the food industry, with a significant influence on the nutritional value of various food products and their potential health advantages when consumed. The demand for nutritious food products has led to significant dvancements in the technology used for the production of biscuits, with the aim of enhancing their nutritional characteristics. Therefore, the objective of the present work was to develop nutritionally optimised biscuits using a linear programming model. The study focused on the optimisation of biscuit ingredients, specifically wheat and yellow maize flour, with or without moringa leaf. The formulation process involved the use of conventional methods and a linear programming model. The resulting biscuits were then analysed for their proximate, sensory, functional, and anti-nutritional properties. The biscuits formulated using the linear programming (LP) model exhibited superior qualities compared to other groups. These biscuits had a protein level ranging from 17.5 to 15.4%, and significantly improved organoleptic properties. The concentration of anti-nutritive compounds showed a notable decrease in the LP group compared to the conventionally prepared biscuits. Therefore, the use of a linear programming model can be adopted for the formulation of biscuits that have high nutritional value

Full text available from: Official URL: http://www.ifrj.upm.edu.my/31%20(02)%202024/17%20-...

Abstract

Food enrichment plays a critical role in the food industry, with a significant influence on the nutritional value of various food products and their potential health advantages when consumed. The demand for nutritious food products has led to significant dvancements in the technology used for the production of biscuits, with the aim of enhancing their nutritional characteristics. Therefore, the objective of the present work was to develop nutritionally optimised biscuits using a linear programming model. The study focused on the optimisation of biscuit ingredients, specifically wheat and yellow maize flour, with or without moringa leaf. The formulation process involved the use of conventional methods and a linear programming model. The resulting biscuits were then analysed for their proximate, sensory, functional, and anti-nutritional properties. The biscuits formulated using the linear programming (LP) model exhibited superior qualities compared to other groups. These biscuits had a protein level ranging from 17.5 to 15.4%, and significantly improved organoleptic properties. The concentration of anti-nutritive compounds showed a notable decrease in the LP group compared to the conventionally prepared biscuits. Therefore, the use of a linear programming model can be adopted for the formulation of biscuits that have high nutritional value

[error in script]

Item Type:	Article
AGROVOC Term:	biscuits
AGROVOC Term:	wheat flour
AGROVOC Term:	maize
AGROVOC Term:	research
AGROVOC Term:	organoleptic properties
AGROVOC Term:	ingredients
AGROVOC Term:	Moringa oleifera
AGROVOC Term:	food enrichment
AGROVOC Term:	functional foods
Geographical Term:	Nigeria
Uncontrolled Keywords:	linear programming, biscuits, composite flour, proximate properties, Moringa oleifera, sensory properties, food formulation
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	23 Feb 2026 03:58
Last Modified:	23 Feb 2026 03:58
URI:	http://webagris.upm.edu.my/id/eprint/2599

Actions (login required)

View Item