INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 5(2), 249–260 (2002)

QUALITY CHARACTERISTICS OF A MODEL

BISCUIT CONTAINING PROCESSED MANGO
(MANGIFERA INDICA) KERNEL FLOUR

Sunday S. Arogba*

Department of Food Science and Technology, The Federal

Polytechnic, P. M. B. 1037, Idah, Kogi State, Nigeria

ABSTRACT

Mango (Mangiferaindica) kernel was processed to flour and incorporated

at 50% level of wheat flour substitution into biscuit (PMKWB) pre-
paration. PMKWB was comparatively analysed with a commercial whole
wheat biscuit (BRSCB) for several storage characteristics at 31
2 C
and rate of peroxidation at 14, 31 and 58
2 C. Results showed that
both biscuits had similar composition except in fat content. PMKWB was
slightly more acidic than BRSCB due to the associated polyphenolic
matter in the processed kernel flour used. BRSCB had more but negli-
gible microbial load than PMKWB. On a 9-point hedonic scale, both
biscuits were scored between 6.0 and 8.5 for attributes assessed though
BRSCB scores were statistically higher (p < 0.05) than those of PMKWB.
Both biscuits exhibited sigmoid-shaped moisture adsorption isotherms
with calculated monolayer moisture values of 4.074.5% (dry basis) using
Brunauer7Emmett7Teller (BET) equation, and upper stability limits of
8.578.7% using the Henderson equation (rel. humidity, ca 52%). Both
mathematical models fitted the biscuit isotherms well (rel. deviation, 3.0
to 4.5%). Peroxide values on the 90th day were 13, 21 and 56 meq=kg of
PMKWB sample at 31, 14 and 58 C respectively. It was concluded that
hygienically and commercially produced PMKWB would be shelf-stable
for 3 months at temperatures not exceeding 31 C.

*Current address: Department of Biochemistry, Faculty of Natural Sciences, Kogi State Uni-
versity, P. M. B. 1008, Anyigba, Kogi State, Nigeria.

249

Copyright # 2002 by Marcel Dekker, Inc. www.dekker.com

250 AROGBA

INTRODUCTION

Biscuit is a popular snack world-wide. Wheat flour serves as the main

and conventional ingredient in its preparation. The increasing choice of
biscuit among other snacks being served at meetings and social gatherings in
developing countries such as Nigeria partly describes the need for its
increased availability. Unfortunately, the Nigerian tropical climate does not
favor the growth of wheat. An alternative to the production of biscuits as
well as promote backward integration has been through total or part-sub-
stitution of wheat flour with other raw materials.[1] Biscuits prepared from
such composite flour programmes involved the use of rice, maize, sorghum,
millet, peanut, pigeon pea, cowpea, and mango kernel singly or in combi-
nation with wheat.[176]
Our laboratory embarked on waste conversion programme of the
abundant but discarded Nigerian mango (Mangifera indica) kernel. Earlier
studies bordered on composition, toxicology, and functionality of the kernel
before and after processing into flour,[7] the browning activity of its poly-
phenol oxidase,[8] characterization of the tannic constituents[9] and employing
the processed flour in biscuit-formulation.[1] Recent work[10,11] investigated
the effect of temperature on the moisture absorption behavior of the biscuit,
and the diversification of the flour in preparing some traditional Nigerian
dishes in similar manner to efforts reported by Dhingra & Kapoor[12] on
indigenous Indian dishes.
To further the study, the processed mango kernel7based biscuit
(PMKWB) was re-produced and comparatively assessed with a commercial
wheat biscuit (BRSCB) for chemical composition, moisture adsorption
behavior, changes in microbiological and sensory properties after 90 days
of storage at the ambient temperature of 31
21 C. The rate of peroxi-
dation of PMKWB lipid during the storage period was also monitored. The
study, therefore, intends to elucidate the commercial viability of the
model biscuit.

MATERIALS AND METHODS

Sample Procurement

Ripe mango (Mangifera indica) fruits were plucked directly from trees in
the Polytechnic environ at Okenya7Idah, Kogi State during the March=
April fruiting season. Farm fresh unsalted butter (WAMCO Plc.,
Nigeria) was purchased from a supermarket at Jos, Plateau State. Wheat
flour, sugar, salt, egg, vanilla essence, and ‘‘Baker’s Rich Shortcake’’ biscuit
(Yale Foods Ltd., Ibadan) (BRSCB) were purchased from local super-
markets at Idah.
QUALITY CHARACTERISTICS OF MODEL BISCUIT 251

Biscuit (PMKWB) Production

Processed flour from the mango kernel (PMKF) was obtained by fol-
lowing the methodology described by Arogba.[7] The recipe and procedure
described further by Arogba[1] using the 50:50 (PMKF: wheat) flour ratio
were employed for the biscuit (PMKWB) production. In the present study,
the flours were of not more than 0.6 mm granulation when passed through a
standard sieve. Thereafter, PMKWB and the commercial BRSCB were
comparatively analyzed except for peroxide value (on day 0, 14, 30, 60, and
90). The biscuit samples were stored at the ambient temperature or 31
2 C.
Proximate analysis and isotherm study commenced on the ‘zero’ day and
were conducted only once but other anlayses were conducted also at the end
of storage period. Packets of biscuit taken out from storage on specific days
for analyses were not returned for later use.

Chemical Analyses

Moisture content was determined by drying in an air-oven at 105 C to

constant mass. Crude protein (N66.25), fat, fibre, and ash were determined
by AOAC[13] methods 14.086, 14.089, 14.087 and 14.085 respectively. Total
carbohydrate content was calculated by difference. Aqueous filtrates of 10%
(w=v) biscuit suspensions were used for pH determination using a digital
meter (Toptronic, Milano-Italy) while chloroform extracts were employed in
peroxide value determination.[14] Results were expressed as milliequivalents
of peroxide oxygen per kg of biscuit sample. All determinations were con-
ducted in duplicate.

Microbial Count

Standard methods described by Buchanan and Gibbons[15] were

employed for bacteria and mold counts. Each biscuit sample (1 g) was
blended and serially diluted in 1% peptone water. One ml of the dilutions
were each cultured on duplicate plates of nutrient agar (Merck) for bacterial
count, and malt extract agar (Oxoid CM59) for mold count using the pour
plate technique. The plates were incubated at 37 and 32 C respectively, for
24 h. Colony counter (ALS) was used and results were expressed as mean of
the counts.

Sensory Evaluation

A 15-member panel was randomly selected from people in the campus.

The completely randomized experimented design[16] was employed. Each
sample was evaluated for colour, crispness and flavour. Scoring was based on
a nine-point preference scale of 9 (like extremely), 7 (like), 5 (neither like nor
252 AROGBA

dislike), 3 (dislike), and 1 (dislike extremely). The least Significance Difference

test[17] conducted at p ¼ 0.05 was used to separate the mean sensory scores.

Moisture Adsorption Isotherm (MAI)

MAI was determined gravimetrically by exposing one gramme of

powdered biscuit sample to molal concentrations of sulphuric acid of know
humidities, ranging from 11% to 97% as previously described by Arogba.[18]
Triplicate samples of each biscuit type were stored in desiccators at the
ambient temperature of 31
2 C. Gain in mass was monitored at regular
intervals of 24 h until equilibrium moisture content (EMC) was attained.
The EMC data were fitted using two traditional isotherm models
namely, Brunauer7Emmett7Teller (BET), and Henderson’s models also
previously described by Arogba.[18] The parameter values were derived from
the linear regression equations of the two models. The monolayer and upper
critical moisture contents for shelf-stability were evaluated at water activity
(aw) of up to 0.45 (BET) and up to 0.97 (Henderson) respectively.
The goodness of fit was evaluated and expressed as mean relative
deviation (%E), using the equation described by Palou et al.[19]

RESULTS AND DISCUSSION

Chemical Considerations

The proximate compositions of the test (PMKWB) and commercial

(BRSCB) biscuits are given in Table 1. These biscuits possessed similar

Table 1. Acidity and Percentage Proximate Composition of Biscuits

Commercial
Property BRSCB PMKWBa

pH 5.63
0.07 4.10
0.04

Moisture 5.6
0.1 5.0
0.2
Protein (N66.25) 4.8
0.4 4.0
0.3
Fat 18.8
0.09 29.5
0.5
Fiber 0.4
0.03 0.01
Ash 0.08
0.01 Traceb
Total Carbohydratec 70.3 61.4

All results are means of triplicate determinations and are expressed on

dry matter basis.
a
Biscuit (PMKWB) contained processed mango kernel and wheat
flours in ratio (1:1) and of  0.6 mm granulation.
b
Less than 0.005%.
c
Calculated by difference.
QUALITY CHARACTERISTICS OF MODEL BISCUIT 253

moisture and protein contents. The 5% moisture of PMKWB and its cal-
culated monolayer value of 3.9% discussed under moisture adsorption study
below, implied that PMKWB had high nutritional integrity prior to storage.
For a stored food commodity, periodic assessment of the moisture level has
been described as a useful quality index of shelf-stability.[20] Arogba[7]
reported a 9.4% protein content of 100% processed mango kernel flour.
Despite its 50% level of substitution in PMKWB, the protein concentration
of PMKWB was also comparable to that of BRSCB prepared from whole
wheat flour. The observation formed the basis of the optimum protein sup-
plementation earlier identified by Arogba.[1] PMKWB had higher fat content
than BRSCB. This was ascribed to the milling characteristics of the flours.
For instance, PMKWB was prepared from fine flour particles with very low
fiber and negligible ash contents Table 1. However, the higher acidity of
PMKWB compared with BRSCB had been associated with the presence of
reducing substances such as tannin in the processed mango kernel flour.[1]
The rate of peroxidation of the packaged PMKWB was assessed at storage
temperatures of 14, 31 and 58 C (Fig. 1 and Table 4). In the first 15 days, the
peroxide value (PV) at these temperatures were very low ( 6.5 meq). The
induction period for the oil of the biscuit appeared to last for a further 15
days. However, the sample stored at the ambient temperature of 31 C still
exhibited a PV of about 8.5 meq on the 60th day. On the 60th day, the
samples stored at 14 and 58 C exhibited similar magnitude of deterioration
and higher than the sample stored at 31 C. The observation was suggestive of
two modes of rancidity, possibly influenced by differences in the relative
humidity of the storage environments. For instance, the refrigerated sample
at 14 C and that in the wet-heated environment at 58 C were less crispy,
signifying higher moisture gain (that is, higher relative humidity equivalent)
which could promote hydrolytic rancidity. As opposed to water vapour
transfer through the polythene film package, more oxygen transfer from the
air to the sample stored at the ambient temperature of 31 C with assumed
lower relative humidity, would promote oxidative rancidity.
The influence of temperature on the rate of deterioration of PMKWB
became very significant by the 90th day, with PV increasing in the order for
samples stored at 31, 14, and 58 C respectively. Thus, it was inferred that
high temperatures catalyse hydrolytic rancidity while relative humidity
appeared to primarily determine the mode of chemical deterioration as
hydrolytic or oxidative.

Biological Changes

The results of viable counts are shown in Table 2. There was no visible
growth of microorganisms on PMKWB sample cultured on the ‘zero’ day,
suggesting that the quality of the processed mango kernel flour and other
254 AROGBA

Figure 1. Changes in the peroxide value of PMKWB at different storage temperatures.

Table 2. Mean Microbial Counts of Biscuits Stored for 90 Days at 31
2 C

Microbial Count (cfu=g)

Storage Time (day) Biscuita Bacteria Mold

0 PMKWB Nil Nil

BRSCB 3.06101 TsTcb
90 PMKWB 1.376101 TsTc
BRSCB 4.56101 TsTc

a
PMKWB ¼ Processed mango kernel-wheat biscuit (1:1 flour basis) in poly-
thene pack of 0.038 mm thickness; BRSCB ¼ Commercial sample of Baker’s
Rich Shortcake biscuit in polypropylene pack of 0.018 mm thickness.
b
TsTc ¼ Too Small to Count, that is, Not Significant.
QUALITY CHARACTERISTICS OF MODEL BISCUIT 255

ingredients used in the biscuit production was high. Furthermore, abuse is

post-production handling prior to packaging appeared to be negligible.
At the time of purchase, the actual date of production of the commercial
BRSCB was unknown. However, since the sample was serially diluted, the
bacterial and mold counts on the ‘zero’ day indicated low plate counts
(TsTc). Nevertheless, this result sharply contrasted that of PMKWB, possi-
bly due to storage abuse[21] prior to our purchase.
Both the PMKWB and BRSCB exhibited similar microbial growth rate
in the 90 days of storage, with BRSCB being three-fold higher than
PMKWB. Nevertheless, the results were too low to raise any serious alarm of
potential public health hazard. Where the need arises, the use of benzoic acid
as recommended for flours[22,23] is advocated. Benzoic acid is water-soluble,
colorless and ordorless. The advantage of PMKWB over BRSCB is the
natural presence of residual tannins in the processed mango kernel flour[1] for
similar preservative purpose. It was evident in the observed pH 4.1 for
PMKWB and 5.6 for BRSCB.

Organoleptic Assessment

The mean sensory scores of the biscuits on the ‘zero’ and 90th days are
shown in Table 3. The commercial sample (BRSCB) was liked more than the
test sample (PMKWB) in respect of color, crispness and flavor, period of
storage notwithstanding. Both biscuits had significantly different (p < 0.05)
overall mean scores of 8.0 and 6.6.

Table 3. Meanx Sensory Scores of Biscuits Stored for 90 Days at 31
2 C

Attributes

Storage Time (day) Biscuity Crispness Color Flavor Overall Acceptability

0 PMKWB 6.5a 6.1a 7.2a 6.6a

BRSCB 8.3b 8.1b 8.0b 8.1b
90 PMKWB 6.6a 6.1a 7.1a 6.6a
BRSCB 7.2a 8.5b 8.1b 7.9b
Standard Error 0.41 0.64 0.26 0.41
Least Significant 0.63 0.78 0.50 0.62
Difference

Scores in a column followed by different letters differ significantly at p < 0.05.

x
Mean Scores of 15 panelists using a 9-point preference scale, where 9 ¼ Like extremely,
7 ¼ Like, 5 ¼ Neither like nor dislike, 3 ¼ Dislike, and 1 ¼ Dislike extremely.
y
PMKWB ¼ Processed mango kernel-wheat biscuit (1:1 flour basis); color ¼ dull brown.
BRSCB ¼ Commercial Baker’s Shortcake biscuit; color ¼ golden brown.
256 AROGBA

Table 4. Peroxide Value During Storage

Peroxide Value
(meq Peroxide O2 per kg Biscuit)

Storage Period (Days) 14 C 31 C 58 C

0 0.5 0.5 0.5

15 6.5 4.0 5.0
30 7.8 4.5 10.5
60 14.9 8.8 13.5
90 21.3 13.5 55.8

However, while the panelists retained similar level of appreciation for

the three attributes of PMKWB assessed even after 90 days of storage at the
ambient temperature, such appreciation decreased for the crispness of
BRSCB significantly (p < 0.05). The scores for crispness were not sufficient to
affect the overall acceptability of BRSCB. It implied, however, that BRSCB
was more hygroscopic than PMKWB. It was not clear in this study whether
differences in the thickness of the packaging films (PMKWB, 38 micron;
BRSCB, 18 micron) and=or the composition of the biscuit accounted for the
observation.
Further difference in the biscuits was observed in the color. While
visually PMKWB was dull brown, BRSCB was golden brown and conse-
quently affected the scores given by the panelists. The observed color of
PMKWB was attributed to the presence of residual tannic substances[1,7] in
the processed flour. The potential preservative role has been indicated above.
The high scores of more than 7.0 for the flavor of both biscuits were
possibly due to similarity in the recipe. Sugar, egg and butter concentrations
were to principally influence flavor perception.

Moisture Adsorption Isotherm

Table 5 and Fig. 2 shows the isotherms of PMKWB and BRSCB at

31
2 C. Both biscuits exhibited sigmoid-shaped isotherms, conventionally
described as Type II. The isotherms nearly overlapped signifying similarity in
the moisture adsorption behaviour of the biscuits, and was ascribed to similar
chemical composition in respect of moisture, protein and carbohydrate
contents (Table 1).
Furthermore, Table 6 describes similar monolayer moisture contents for
the biscuits as 4.18
0.28% (dry basis). The value is within the range of
3.7875.33% for cookies studied between 20735 C.[19,24,25] However, the
great difference in the calculated values of constant C which is related to heat
QUALITY CHARACTERISTICS OF MODEL BISCUIT 257

Table 5. Moisture Adsorption Isotherm

EMC
(kg H2O=kg Dry Matter)

aw PMKWB BRSCB

0.11 0.060 0.060

0.19 0.072 0.060
0.33 0.075 0.065
0.43 0.080 0.070
0.59 0.10 0.090
0.74 0.145 0.135
0.85 0.242 0.225
0.96 0.39 0.42

of absorption for both biscuits using the BET equation, reflects the severity
of flour milling and heat treatment given during the baking of the biscuits.
The lower the C value, the more exposed were the active absorption sites of
the biscuit polymers during processing.[26]
The mathematical Henderson equation described the two biscuits as
similar in several parameters analysed. Notably, the upper critical moisture
content of 8.6
0.1% of the biscuits defined the moisture limit necessary
for shelf-stability. The value, from Fig. 2, corresponded to aw 0.54
0.02.
Both the BET and Henderson equations described the isotherms of the

Table 6. Parameter Values of BET and Henderson Models to Describe the Isotherms of
Biscuits at 31
2 C

BETa HENDERSONb

Moisture Content of

Biscuit C %m0 %E0 Break % Dry Basis k2 n2 k1 n1 %Ec

PMKWB 18.51 3.90 4.50 0.94 8.7 0.3162 1.00 1.3610  4 4.22 4.16
BRSCB 70.65 4.48 3.03 0.95 8.5 0.3162 1.00 8.9610  4 3.21 2.93

a
Up to aw 0.45.
b
Up to aw 0.97.
c
%E ¼ Mean relative deviation.
C ¼ Constant related to heat of absorption.
m0 ¼ monolayer moisture content expressed as % on dry weight basis.
break ¼ Value on x-axis extrapolated from the juncture of two linear regression curves (not
shown).
% dry basis ¼ Equilibrium moisture content of biscuit corresponding to the value of ‘break’.
n and k ¼ constants related to the biscuit.
258 AROGBA

Figure 2. Moisture adsorption isotherms of biscuits PMKWB and BRSCB at 31
2 C.

biscuits very well with mean relative deviations (%E) of about 3.0 to 4.5%.
Good mathematical models describe isotherms with %E of less than
7.0%.[27]

CONCLUSION

The storage studies have shown that biscuits prepared from whole
wheat flour (BRSCB) and that substituted by 50% with processed mango
kernel flour (PMKWB) were organoleptically acceptable for 3 months. Their
rates of deterioration were influenced to similar extent by physical factors
such as aw and dry matter content. The PMKWB had a more acidic character
than BRSCB and appeared to be more chemically resistant, more so, when
QUALITY CHARACTERISTICS OF MODEL BISCUIT 259

stored in environments with low relative humidities and temperatures not

exceeding 52% and 31 C respectively. Potential marketers of mango kernel-
based baked confectioneries could, thus, be guided.

ACKNOWLEDGMENT

The author sincerely appreciates the word-processing skill of Mr.

Joshua B. Agbogun of Kogi State University, Anyigba, Nigeria.

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Received June 13, 2000

Revised March 21, 2001
Accepted April 25, 2001
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