Environmental Waste Management: Effect of Debittered-defatted Orange Seed Flour on the Proximate, Anti-nutritional and Sensory Properties of Biscuit

Ernest Eguono Emojorho *

Department of Food Science and Technology, Delta State University of Science and Technology, Ozoro, Delta State. Nigeria.

Udeh Charles Chiedu

Department of Food Science and Technology, Delta State University of Science and Technology, Ozoro, Delta State. Nigeria.

Felix Emeka Okpalanma

Department of Food Science and Technology, Madonna University, Nigeria.

Ferdinard Nnamdi Okoh

Department of Science Laboratory Technology, Delta State University of Science and Technology, Ozoro, Delta State, Nigeria.

Love Nchekwube Onuoha

Department of Agricultural Education, Federal College of Education Technical, Asaba, Nigeria.

Eseoghene Avbundiogba

Enviromental Management and toxicology, Delta State university of Science and Technology Ozoro, Delta State, Nigeria.

*Author to whom correspondence should be addressed.


Abstract

Orange seeds were extracted from orange fruits and sundried at 30 ± 2˚C for 8 hours. The orange seeds (20kg) were steeped in water for 12 hours and cooked for 120 minutes. The boiling seeds were dehulled, oven dried at 60°C for 14 hours, ground and defatted with 100% ethanol, milled, and sieved. Debittered orange seed flour was used to substitute 10, 20, 30, 40, and 100% in biscuits to test its proximate composition, physical, and sensory qualities. The results revealed that the proximate composition of the biscuits ranged from 12.49% to 17.17% protein, 9.38% - 12.14% fat, 1.55 - 9.84% crude fiber, 1.07% - 4.01% ash, 6.37% - 11.00% moisture content, and 45.83% - 64.46% carbohydrate. With increased orange seed flour content, the biscuits' weight, volume, break strength, and thickness reduced, while their spread ratio and density increased. The anti-nutrient composition of the biscuits revealed oxalate (20.06 – 77.21 mg/100g), phytate (61.03 – 99.91 mg/100g), and tannin (0.07 – 2.09 mg/100g). Biscuits made with up to 30% orange seed flour were generally acceptable throughout sensory evaluation. Orange seeds are commonly disposed improperly during the manufacturing of juice along with other orange fruit products, causing a severe environmental impact and posing a health risk. Orange seed flour production would not only provide a novel source of flour for food manufacturing, but would also serve as an environmentally friendly recycling option.

Keywords: Biscuit, debittered, orange seed flour, physical properties, proximate


How to Cite

Emojorho, Ernest Eguono, Udeh Charles Chiedu, Felix Emeka Okpalanma, Ferdinard Nnamdi Okoh, Love Nchekwube Onuoha, and Eseoghene Avbundiogba. 2024. “Environmental Waste Management: Effect of Debittered-Defatted Orange Seed Flour on the Proximate, Anti-Nutritional and Sensory Properties of Biscuit”. Asian Journal of Research in Biochemistry 14 (5):34-42. https://doi.org/10.9734/ajrb/2024/v14i5309.

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