![]() Nutritional contents of protein, lipid, water, ash, carbohydrate, crude fiber, and dietary fiber were analyzed using modified AOAC methods, while protein digestability was determined based on the enzymatic principle using modified Saunder method. Sensory analysis was performed using the hedonic test by semi-trained panelists and was evaluated on nine point scale. ![]() The hardness of biscuits was analyzed using Stevens LFRA texture analyzer instrument, while water absorption analysis was determined as bound water per gram of samples. ![]() ![]() The factors were type of flour and additions of peanuts or black oncom flour. A factorial design was used to formulate and test the biscuits. This study aimed to determine physical, sensory characteristics, and nutritional contents of biscuits with the addition of black oncom or peanuts which were made from a substitution from wheat flour to sorghum flour. This problem could be addressed by fermented peanut meal (black oncom) which has many nutritional contents and potential health benefits. Elderly people are a vulnerable group that is in a risk of getting undernutrition.
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