ANTIOXIDANT ACTIVITY, NUTRITIONAL COMPOSITION AND SENSORY EVALUATION OF MILLETS, LEGUME AND MARJORAM (Origanum majorana L.) LEAF-BASED BISCUITS

Authors

  • Neha Rana Department of Foods & Nutrition, Chaudhary Charan Singh Haryana Agricultural University, Hisar – 125 004, Haryana (India)
  • Saroj Dahiya Department of Foods & Nutrition, Chaudhary Charan Singh Haryana Agricultural University, Hisar – 125 004, Haryana (India)

DOI:

https://doi.org/10.48165/

Keywords:

Antioxidant content, biscuits, marjoram, nutritional composition, sensory evaluation

Abstract

This study was carried out to evaluate the effects of varying proportions of  some flour mixtures on sensory properties of biscuits; and the most acceptable types of biscuits were assessed for their nutritional properties.  Based on organoleptic evaluation, it was found that the biscuits developed  from blanched pearl millet: sorghum: germinated mung bean in ratio of  40:30:30 (Type III) and with marjoram or Marwa (Origanum majorana L.) leaf powder. Type VI (in ratio of 35:30:30:5) composite flours were the most  acceptable products. Nutritional evaluation of value-added biscuits revealed that Type-III biscuits had higher moisture (11.56%) and crude protein  (11.56%), while crude fibre (3.89%) and ash (1.08%) contents were higher  in Type-VI biscuits. Dietary fibre and mineral contents were maximum in Type-VI biscuits. Type-IIIavailability of calcium (59.69%). Phytic acid and polyphenol contents were  higher in Type III biscuits. The antioxidant activity was maximum in Type VI biscuits.

Downloads

Download data is not yet available.

References

Ali, A. and Rahut, D.B. 2019. Healthy foods as proxy for functional foods: Consumer’s awareness, perception, and demand for natural functional foods in Pakistan. International Journal of Food Science, Article ID 6390650, 12. [https://doi.org/10.1155/2019/6390650].

AOAC. 2000. Official Methods of Analysis. Association of Official Analytical Chemists. Washington, USA.

Ariful, A., Alam, J., Hakim, A., Huq, O. and Golam, S.M. 2014. Development of fiber enriched herbal biscuits: A preliminary study on sensory evaluation and chemical composition. International Journal of Nutrition and Food Sciences, 3(4): 246-250.

Bina, F. and Rahimi, R. 2017. Sweet marjoram: A review of ethnopharmacology, phytochemistry, and biological activities. Journal of Evidence-Based Complementary and Alternative Medicine, 22(1): 175-185.

Chavan, J.K. and Kachare, D.P. 1994. Effect of seed treatment on lipolytic deterioration of pearl millet flour during storage. Journal Food Science Technology. 31: 80-81.

Dahiya, P.K. Linnemann, A.R., Khetarpaul, N., Grewal, R.B. and Nout, M.J.R. 2015. Mung bean: Technological and nutritional potential. Food Science and Nutrition, 55: 670-688. Ennaji, H., Chahid, D., Aitssi, S., Badou, A. Khlil, N. and Ibenmoussa, S. 2020. Phytochemical screening, cytotoxicity and antioxidant activity of the Origanum majorana growing in Casablanca, Morocco. Open Journal of Biological Science, 5(1): 053-059.

Furda, I. 1981. Simultaneous analysis of soluble and insoluble dietary fiber. pp. 163-172. In: The Analysis of Dietary Fibre in Food (eds. W.P.T. James and O. Theander). Marcel Dekker, New York, USA.

Gharib, F.A.L. and Silva, J.A.T. 2013. Composition, total phenolic content and antioxidant activity of the essential oil of four lamiaceae herbs. Medicinal and Aromatic Plant Science and Biotechnology, 7: 19-27.

Gyawali, P. 2021. Production trend, constraints, and strategies for millet cultivation in Nepal: A study from review perspective. International Journal of Agricultural and Applied Sciences, 2(1): 30-40.

Hassan, Z.M., Sebola, N.A. and Mabelebele, M. 2021. The nutritional use of millet grain for food and feed: A review. Agriculture & Food Security, 10: 2-16.

Hatano, T., Kagawa, H., Yasuhara, T. and Okuda, T. 1988. Two new flavonoids and other constitutes in licorice root; Their relative astringency and radical scavenging effects. Chemical Pharmacy Bulletin, 36: 2090-2097.

Hou, D., Yousaf, L., Xue, Y., Hu, J., Wu, J., Hu, X., Feng, N. and Shen, Q. 2019. Mung bean (Vigna radiata L.): Bioactive polyphenols, polysaccharides, peptides, and health benefits. Nutrients, 11(6): 1238-1266.

Ivanišová, E., Drevkova, B., Toka´r, M., Terentjeva, M., Krajcˇovic, T.ˇ and Kacˇa´niova, M. 2019. Physicochemical and sensory evaluation of biscuits enriched with chicory fiber. Food Science and Technology International, 26(1): 38-43.

Kim, H. and Zemel, M.B. 1986. In vitro estimation of potential bioavailability of calcium for sea mustard milk and spinach under stimulate normal and reduce gastric condition. Journal of Food Science, 51: 957-963.

Krystyjan, M., Gumul, D., Ziobro, R. and Sikora, M. 2015. The effect of inulin as a fat replacement on dough and biscuits properties. Journal of Food Quality, 38: 305-315.

Kulthe, A.A., Thorat, S.S. and Khapre, A.P. 2018. Nutritional and sensory characteristics of cookies prepared from pearl millet flour. The Pharma Innovation Journal, 7(4): 908-913. Lindsey, W.L. and Norwell, M.A. 1969. A new DPTA-TEA Soil test for zinc and iron. Agronomy Abstract, 61: 84-89.

Mahloko, L.M., Silungwe, H., Mashau, M.E. and Kgatla, T.E. 2019. Bioactive compounds, antioxidant activity and physical characteristics of wheat-prickly pear and banana biscuits. Heliyon, 5(10): e02479. [doi: 10.1016/j.heliyon.2019.e02479].

Mehra, A. and Singh, U. 2017. Sensory and nutritional evaluation of biscuits prepared from pearl millet (bajra). International Journal of Food Science and Nutrition, 2(4): 47-49.

Neha Rana and Saroj Dahiya

Pawase, P.A., Chavan, U.D. and Lande, S.B. 2019. Pearl millet processing and its effect on antinational factors: Review paper. International Journal of Food Science and Nutrition, 4(6): 10-18.

Peryam, D.R. and Girardot, N.F. 1952. Advanced taste test method. Food Engineering, 24: 58-61. Petrescu, D.C., Vermeir, I. and Malina, R. 2020. Consumer understanding of food quality, healthiness, and environmental impact: a cross-national perspective. International Journal of Environmental Research and Public Health, 17(1): 169-189.

Rao, B.S.N. and Parbhavati, T. 1978. An in vitro method of predicting the bioavailability of iron from food. American Journal Clinical Nutrition, 31: 169-175.

Satankar, M., Patil, A.K., Kautkar, S. and Kumar, U. 2020). Pearl millet: A fundamental review on underutilized source of nutrition. Multilogic Science, 10(34): 1080-1084.

Sayed, H.S. and Khali, S.R. 2017. Effect of chicory inulin extract as a fat replacer on texture and sensory properties of cookies. Middle East Journal of Applied Sciences, 7: 168-177. Serrano, J., Goni, I. and Saura-Calixto, F. 2007. Food antioxidant capacity determined by chemical methods may underestimate the physiological antioxidant capacity. Food Research International, 40: 15-21.

Shahrajabian, M.H., Sun, W. and Cheng, Q. 2019. A short review of health benefits and nutritional values of mung bean in sustainable agriculture. Polish Journal of Agronomy, 37: 31-36. Singh, K., Dsouza, M. and Yogitha, R. 2015. Nutrient content and in vivo reduction of anti-nutrients

of mung bean (Vigna radiate L.) under various processing methods. Journal of Chemical, Biological and Physical Sciences, 5(2): 162 [doi: 10.1080/10408398.2012.671202]. Singh, R., Nain, M.S. and Manju. 2020. Nutrient analysis and acceptability of different ratio pearl millet (Pennisetum glaucum) based biscuits. Indian Journal of Agricultural Sciences, 9(2): 428-430.

Singh, U. and Jambunathan, R. 1981. Studies on desi and kabuli chickpea (Cicer arientinum) cultivars: Level of protease inhibitors, levels of polyphenolic compounds and in vitro digestibility. Journal Food Science, 46: 1364-1367.

Singleton, V.L. and Rossi, J.A. 1965. Calorimetry of total phenols with phosphomolybdic-phospho tungstic acid reagents. American Journal of Enology Viticulture, 16: 144-158. Starowicz, M., Arpaci, S., Topolska, J. and Wronkowska, M. 2021. Phytochemicals and antioxidant activity in oat-buckwheat dough and cookies with added spices or herbs. Molecules, 26(8): 2267-2279.

Swain, J. and Hills, W.E. 1959. The phenolic constituents pramus domestical, the qualitative analysis of phenolic constituents. Journal Science Food Agriculture, 10: 63-68.

Talabi, J.Y., Origbemisoye, B.A., Ifesan, B.O. and Enujuigha, V.N. 2019. Quality characterization of biscuits from blends of Bambara groundnut (Vigna subterranea), ground bean seed (Macrotyloma) and moringa seed (Moringa oleifera) flour. Asian Food Science Journal, 12(4): 1-12.

Tripathy, B., Satyanarayana, S., Khan, A. and Raja, K. 2017. An updated review on traditional uses, taxonomy, phytochemistry, pharmacology and toxicology of Origanum majorana. International Journal Pharma Research Health Science, 5(4): 1717-1723.

Upadhyay, S., Khan, S.A., Tiwari, R., Kumar, S., Kohli, D., Rautela, I., Muktawat, P. and Badola, R. 2017. Nutritional and sensory evaluation of herbal cookies. International Journal of Food Science and Nutrition, 2(6): 156-160.

Published

2023-11-16

How to Cite

ANTIOXIDANT ACTIVITY, NUTRITIONAL COMPOSITION AND SENSORY EVALUATION OF MILLETS, LEGUME AND MARJORAM (Origanum majorana L.) LEAF-BASED BISCUITS . (2023). Applied Biological Research, 23(4), 371–378. https://doi.org/10.48165/