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September 28, 2025Asian Journal of Applied Chemistry ResearchOpen Access

Development of Nutrient-dense Biscuits from Sorghum and Bambara Groundnut Flour

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Authors

EEErnest Eguono EmojorhoOAOnyekachukwu Mabel ADINKWURORoseline Nebechi OBETTA

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Overview

Analysis shows nutritional value enhancement in biscuits with sorghum and bambara groundnut flour, suggesting better dietary options.

Key Points

  • The nutritional value of biscuits increased when substituting wheat flour with sorghum and bambara groundnut flour.
  • Proximate composition revealed protein content between 10.41% and 14.26%, highlighting potential health benefits.
  • Functional properties indicated effective oil and water absorption capacities, enhancing the biscuits' appeal.
  • Research should explore broader uses of these flours in various baked goods and identify optimal packaging strategies.

Cite This Study

Emojorho et al. (2025) studied this question.

synapsesocial.com/papers/68d913a34ddcf71ba560ba60https://doi.org/10.9734/ajacr/2025/v16i4356
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Nutritional and Storage Stability of Bambara Groundnut Flour Enriched Biscuits2026 · 1 citations
  2. 2Production and Assessment of Biscuit from Wheat and Bambara Nut as Fat Substitute2025
  3. 3Proximate, Physicochemical and Phytochemical Evaluation of Biscuits Produced from Millet and Soybean Flour2025
  4. 4Production of biscuits from bambara, cassava and wheat flour blends2026
  5. 5Development of Sorghum-Based Shortbread Biscuits2024 · 1 citations