Potato (Solanum tuberosum L.) flour enriched with date palm fruit (Phoenix dactylifera L.) powder and bean milk for cookies production

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dc.creatorAkhobakoh, Mikhail
dc.creatorZing Zing, Bertrand
dc.creatorNgatchou, Alban
dc.creatorMbassi, Josiane Emilie Germaine
dc.creatorNchanji, Eileen Bogweh
dc.date2022
dc.date2022-10-12T10:01:39Z
dc.date2022-10-12T10:01:39Z
dc.date.accessioned2026-06-27T13:21:12Z
dc.descriptionThis study emphasizes the formulation of three types of cookies viz potato flour with date powder and bean milk (PDBM), potato flour with sugar and bean milk (PSBM), and potato flour, sugar, and eggs as control. After the substitution, the highest protein content was observed in PDBM (1.78 ± 0.12)% followed by PSBM, (1.35 ± 0.01)% and the lowest was in the control (0.91 ± 0.55)%. Moreover, cookies fortified with date palm powder increased the carbohydrate and fat contents compared to the control and significantly increased the calorific value of PDBM. The formulated cookies were significantly higher (p < 0.05) in iron (39.95 ± 3.00) mg/100 g and zinc (13.65 ± 1.61) mg/100 g in PDBM compared to other cookies. The date palm powder incorporated in cookies significantly increases the darkening of biscuits during cooking. The organoleptic characteristics of PDBM and PSBM were rated overall best when specific parameters were tested. With the shortage of wheat and importation constraints, an alternative provides a great market opportunity for local products like potatoes and beans. In addition, fortifying food products as cookies eaten by all will contribute to a more food and nutrition-secured world.
dc.formatapplication/pdf
dc.identifierhttps://hdl.handle.net/10568/124985
dc.identifier.urihttp://hdl.handle.net/123456789/56680
dc.languageen
dc.publisherScientific Research Publishing, Inc.
dc.rightsOpen Access
dc.sourceAkhobakoh, M.; Zing Zing, B.; Ngatchou, A.; Mbassi, J.E.G.; Nchanji, E.B. (2022) Potato (Solanum tuberosum L.) flour enriched with date palm fruit (Phoenix dactylifera L.) powder and bean milk for cookies production. Agricultural Sciences 13(9) p. 973-988 ISSN: 2156-8553
dc.subjectpotato flour
dc.subjectphoenix dactylifera
dc.subjectbeans
dc.subjectmilk
dc.subjectfood security
dc.subjectingredients
dc.subjectharina de patata
dc.subjectfrijol
dc.subjectleche
dc.subjectingredientes
dc.titlePotato (Solanum tuberosum L.) flour enriched with date palm fruit (Phoenix dactylifera L.) powder and bean milk for cookies production
dc.typeJournal Article

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