Development of Fermented Sweet Potato Flour (Ipomoea batatas L.) Supplemented with Mackerel (Scomber scombrus) Meal-Based Biscuits

The fermentation of sweet potato (Ipomoea batatas L.) with a strain of Lactobacillus plantarum leads to an increase in its exopolysaccharides (EPS) content which is useful for enhancing the functional properties of flour. The objective of this study was to develop healthy and nutritious meal-based b...

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Bibliographic Details
Published in:International journal of food science 2022, Vol.2022, p.1-12
Main Authors: Mouafo, Hippolyte Tene, Yadang, Germaine, Sibozo, Gabrielle Ofakem, Dibacto, Ruth Edwige Kemadjou, Kenfack, Laurette Blandine Mezajoug
Format: Article
Language:English
Subjects:
Biscuits
Drinking water
Exopolysaccharides
Fermentation
Flour
Formulations
Free radicals
Ingredients
Ipomoea batatas
Laboratories
Lipids
Mackerel
Polyethylene
Potatoes
Proteins
Scavenging
Sensory evaluation
Sensory properties
Stainless steel
Sweet potatoes
Vegetables
Wheat
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Summary:The fermentation of sweet potato (Ipomoea batatas L.) with a strain of Lactobacillus plantarum leads to an increase in its exopolysaccharides (EPS) content which is useful for enhancing the functional properties of flour. The objective of this study was to develop healthy and nutritious meal-based biscuits from fermented sweet potato (FSP) flour supplemented with mackerel flour. Eleven formulations containing wheat flour, FSP flour, nonfermented sweet potato (NFSP) flour, and mackerel flour at different proportions defined following a mixture design were used to prepare biscuits. Physicochemical, microbiological, and sensory analyses of the different biscuits were performed. Biscuits prepared with FSP at 100% scored the lowest lipid (10.83±0.97 g/100 g DM) and the highest sugar (67.43±0.64 g/100 g DM) contents. The incorporation of mackerel flour in the formulation led to a significant (p
ISSN:2356-7015
2314-5765
2314-5765
DOI:10.1155/2022/8033978