Journal of Current Research in Food Science
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P-ISSN: 2709-9377, E-ISSN: 2709-9385

Journal of Current Research in Food Science

2021, Vol. 2, Issue 1, Part A
Evaluation of iron-rich snacks using liver powder and wheat flour blends for Women of reproductive age


Author(s): Adekunle A Folorunso and Ayooluwa O OJO

Abstract: Due to increase in need for iron by the body during menstruation and pregnancy, there is need for food modification to prevent iron deficiency and iron deficiency anaemia. This study investigated the formulation of blends using of liver powder and wheat flour. It also evaluated the Proximate, Iron compositions and Sensory properties of the blends with a view to increasing the Iron quality and quantity of the blends. Beef liver was dried in cabinet drier at 40℃ for 12hrs before milling to powder form. Both liver powder and wheat flour were mixed into different proportions 100:0, 70:30, 60:40 and 100:0, 70:30, 60:40 for cake and cookie samples respectively. The samples were evaluated using standard methods. Iron content ranges from 6.64 ± 0.004% to 0.96 ± 0.003%. The Protein content ranges from 20.36 ± 0.02% to 14.38 ± 0.02%, Moisture content ranges from 16.46 ± 0.05% to 0.52 ± 0.02%, Fat content ranges from 16.54 ± 0.02% to 4.83 ± 0.03%, Ash content ranges from 2.82 ± 0.02% to 1.78 ± 0.02%, Crude Fibre ranges from 2.85 ± 0.01% to 0.76 ±0.02%, Carbohydrate content ranges from 72.13 ± 0.01% to 47.40 ± 0.02%. Sample B & D was the most preferred by the panelist based on Colour (7.40 ± 1.14), sample B & C was the most preferred based on Flavour (7.28±1.26) and sample B was the most preferred with respect to Taste (7.26±1.16) and General acceptability (7.54±1.30). The developed Cakes and Cookies have a better nutritional value than the controls and could be used to combat iron deficiency.

Pages: 12-18 | Views: 156 | Downloads: 81

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How to cite this article:
Adekunle A Folorunso, Ayooluwa O OJO. Evaluation of iron-rich snacks using liver powder and wheat flour blends for Women of reproductive age. J Curr Res Food Sci 2021;2(1):12-18.
Journal of Current Research in Food Science