Protein, lipid, carbohydrate, fiber, and energy contents of formulated biscuits
Content
B1
B2
B3
B4
Control
Energy (kcal)
442.98 ± 1.60a
473.49 ± 2.88c
473.22 ± 1.37c
478.56 ± 0.34c
453.98 ± 3.44b
Water (%)
2.20 ± 0.07b
2.20 ± 0.02b
1.22 ± 0.09a
1.49 ± 0.08a
2.51 ± 0.25b
Protein (%)
11.31 ± 0.04e
10.70 ± 0.03d
9.71 ± 0.03c
9.48 ± 0.01b
9.12 ± 0.02a
Lipid (%)
21.58 ± 0.13ab
23.09 ± 0.57bc
21.79 ± 0.17b
24.10 ± 0.12c
19.87 ± 0.54a
Carbohydrates (%)
50.88 ± 0.14a
55.7 ± 0.57b
59.57 ± 0.05c
55.93 ± 0.22b
59.68 ± 0.70c
Fiber (%)
12.44 ± 0.17c
6.06 ± 0.04a
6.18 ± 0.06ab
6.73 ± 0.05b
5.78 ± 0.22a
Zn (ppm)
3.37 ± 0.12ab
3.68 ± 0.06b
3.41 ± 0.06ab
2.96 ± 0.05a
3.79 ± 0.07b
Fe (ppm)
4.55 ± 0.41c
3.52 ± 0.21bc
3.03 ± 0.02b
3.01 ± 0.02b
1.49 ± 0.07a
Mg (ppm)
78.05 ± 0.08d
34.37 ± 0.36b
36.42 ± 0.22bc
38.41 ± 0.35c
28.14 ± 0.69a
Na (ppm)
174.03 ± 0.03a
205.13 ± 0.03d
200.34 ± 0.24c
262.04 ± 0.64e
189.74 ± 0.50b
Ca (ppm)
170.16 ± 0.17a
223.63 ± 0.52d
202.61 ± 0.53c
204.09 ± 1.61c
189.74 ± 0.50b
P (ppm)
218.63 ± 0.13a
281.49 ± 3.37c
287.45 ± 0.03c
257.11 ± 0.11b
218.98 ± 4.13a
B1: biscuit made from formulated flour 1; B2: biscuit made from formulated flour 2; B3: biscuit made from formulated flour 3; B4: biscuit made from formulated flour 4; Control: biscuit made from wheat flour; ppm: parts per million. Values carrying different superscripts (a, b, c, d, e) in the same row are statistically significant (P < 0.05)
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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