Formulation optimization of protein- enriched nami (Dioscorea hispida Dennst.) cookies using soybean [Glycine max (L.) Merr.], mungbean [Vigna radiata (L.) R. Wilezek] and white beans (Phaseolus vulgaris L.) flour
2018
Compendio, Ma.C.M.
Nami (Dioscorea hispida Dennst) is an underutilized tuber because of its inherent high alkaloids and hydrogen cyanide composition, and low protein content. Due to the drawbacks and limitations of this tuber, this study aims to modify its flour characteristics by reducing its alkaloid content and pre-gelatinization. A 2, 3 Simplex Lattice Design was used to determine the optimum combination of composite flour of soybean, mungbean, and white bean that would enrich the protein content of nami cookies. Flour modification resulted in enhanced properties, thus making it suitable for cookie processing. The optimum protein-enriched nami cookie has a level of 61.7% soybean flour, 25.53% white bean flour and 12.77% mungbean flour providing at least 12.1% protein at the price of P6.9/ 40g pack. Each 40-gram serving also provides 13.2% of the total recommended energy intake (RENI) and 51% of the recommended nutrient intake for protein of children aged 4-6 years. Verification study revealed that the model equations were reliable in predicting all of the attributes except color. Consumer preference test also showed that the optimum product can fairly compete in the market as compared to non-altered ingredient cookies.
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