Comparative proximate analysis of fiber-rich bread and biscuit developed from fig powder

Abstract

This study was completed on the usage of the fig in the nutritional enrichment of bread and biscuit. To develop high fiber soft dough for bread and biscuit, they were fortified with fig powder at 5% and 10% level (w/w) of wheat flour respectively. Fig powder was prepared through the process of convective dehydration. The sensory evaluation shows that 5% level of fig for bread and 10% level of fig for biscuit produce acceptable quality. The nutritive value of the normal biscuits was moisture content 3.80%, fiber 0.84%, and ash 0.52%. Whereas, prepared biscuits contain 1.162% moisture, 3.3% fiber and 1.78% ash. Similarly, the nutritive value of the normal bread was moisture content 11.15%, fiber 2%, and ash 1.7%. On the contrast, prepared bread contains 9.871% moisture, 3.1% fiber and 2.58% ash. It was noted that quality characteristics were improved due to the incorporation of acceptable level fig powder.