Water, ash, and fiber content for 100 g of the ingredients used to develop the four formulated flours
Ingredient
Water content (g)
Ash content (g)
Fiber content (g)
Wheat bran
11.70
2.25
6.77
Corn bran
11.07
1.58
12.49
Millet bran
11.33
1.53
6.19
Sorghum bran
9.46
2.22
6.08
White wheat flour
10.69
0.50
5.00
Sweet potato flour
11.64
3.05
5.40
Declarations
Acknowledgments
The authors would like to express their gratitude to all the participants who took part in the sensory evaluation, whose valuable insights greatly contributed to the findings of this study.
Author contributions
BUFS: Conceptualization, Methodology, Formal analysis, Writing—original draft. ATC: Conceptualization, Methodology, Visualization. IT: Conceptualization, Formal analysis. NYJ: Methodology, Investigation, Data curation. GGMM: Methodology, Investigation, Data curation. NJKE: Methodology, Investigation, Data curation. ATD: Methodology, Investigation, Data curation. LKN: Supervision, Validation, Writing—review & editing. All authors read and approved the submitted version.
Conflicts of interest
The authors declare that they have no conflicts of interest.
Ethical approval
The study was approved by the Ethical Review Committee of the University of Bamenda, Cameroon (approval number: 2024/0163H/UBa/IRB) and complied with the Declaration of Helsinki. Animal management adhered to the guidelines set forth by the European Communities Council Directive 86/609/EEC for the care and use of experimental animals.
Consent to participate
Voluntary agreement from individuals to taste and evaluate these biscuits was obtained. Participants were fully informed about the study’s purpose, the nature of the biscuits, any potential risks (such as allergens), and the evaluation process. They are assured of their right to withdraw at any time without consequence. Participants know their role and rights to maintain ethical standards in the research.
Consent to publication
Not applicable.
Availability of data and materials
The original data underpinning the conclusions presented in this manuscript will be accessible to any qualified researcher upon request, without any undue reservation from the authors.
Open Exploration maintains a neutral stance on jurisdictional claims in published institutional affiliations and maps. All opinions expressed in this article are the personal views of the author(s) and do not represent the stance of the editorial team or the publisher.
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