eng Enviro Research Publishers Current Research in Nutrition and Food Science Journal 2347-467X 2322-0007 2018-12-24 6 3 720 733 10.12944/CRNFSJ.6.3.14 7537 article Effect of Fortification of De-oiled Bottle Gourd (Lagenaria siceraria) Seed on the Functional and Chemical Characteristics of the Biscuit: A Nutritional Assessment. Avinash Singh Patel 1,3 Rama Chandra Pradhan 2,4 Abhijit Kar 1 Debabandya Mohapatra 5 Division of Food Science and Postharvest Technology, ICAR - Indian Agricultural Research Institute, New Delhi - 110012, India Department of Food Process Engineering, National Institute of Technology Rourkela, Rourkela, Odisha - 769 008, India Centre of Food Science and Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi - 221005, India Department of Farm Engineering, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi - 221005, India Agricultural Produce Processing Division, ICAR-Central Institute of Agricultural Engineering, Bhopal - 462038 India

De-oiled bottle gourd (Lagenaria siceraria) seed is a highly nutritious by-product of edible oil industries. The seed contains a substantial amount of quality protein, dietary fiber, minerals, and essential amino acids. The present study is undertaken to improve the quality of commercial biscuit through replacement traditional wheat flour with de-oiled bottle guard seed cake powder. Response surface methodology was used to carry out experimental layout with two independent variables viz; de-oiled bottle guard seed coded as bottle guard seed cake powder (BGSCP) and whole wheat flour (WWF) against five dependent responses viz., swelling capacity (SC), water absorption capacity (WAC), oil absorption capacity (OAC), protein, insoluble and soluble fiber. The most desirable (R2 - 0.899) solution was found at the formulation level of 50g BGSCP and 40g WWF. Nutritional assessment of optimized biscuit heightened a significant (p<0.05) rise in the amount of crude protein, ash content, and soluble fiber as in comparison with the control group sample. BGSCP fortification revealed significant improvement (43.22) in terms of essential amino acid availability as compared to control biscuit. However, the fatty acid compositions of optimized biscuit were insignificantly (p>0.05) different.

 https://www.foodandnutritionjournal.org/volume6number3/effect-of-fortification-of-de-oiled-bottle-gourd-lagenaria-siceraria-seed-on-the-functional-and-chemical-characteristics-of-the-biscuit-a-nutritional-assessment/ Biscuit Bottle Guard (Lagenaria Siceraria) Seed Functional Characteristic Nutritional Assessment Response Surface Mythology (RSM).