Assessment of Proximate Chemical Composition and Nutritional Status of Wheat Biscuits Fortified with Oat Powder | ||
| Assiut Journal of Agricultural Sciences | ||
| Article 11, Volume 47, Issue 5, October 2016, Pages 83-94 PDF (333.67 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ajas.2016.2071 | ||
| Abstract | ||
| Oat (Avena sp.) is a species of cereal grain grown for its seeds and it contains many valuable constituents. Gross chemical composition, caloric value, minerals, vitamins and amino acids composition of two oat varieties namely: Common oat (Avena sativa), and Red oat (Avena byzantina),were assessed. Data revealed that, common and red oat had a high content of total carbohydrates (75.625 and 69.435%) and protein (11.61 and 13.62%). Oat powder is rich source of P, K and Mg (472.57- 469.61mg), (350 – 362mg) and (120.67 - 112.25mg); respectively. As well as vitamin B1 and B2. Common and red oat powders are good source of essential amino acids namely Leucine and phenylalanine (8.19 and 8.01g/100gm) and (6.21and 6.42 g/100gm protein). Biscuits fortified with different levels (10, 20 and 30%) oat powders were also evaluated for their chemical, physical and sensory evaluation. Biscuit constituents ranged between 6.06%-7.8% Crude protein, 16.12%-18.39% Crude fat, 1.31%-1.59% Ash and 0.61%-0.91% Crude fiber ; respectively. Highly acceptable biscuits could be obtained by incorporating 10% oat powders in thewheat biscuits formulation. | ||
| Keywords | ||
| Oats; Chemical composition; minerals; physical characteristics; Sensory evaluation; vitamins; Amino acids; biscuits | ||
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