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Journal of the Saudi Society of Agricultural Sciences 19 (2020) 174–178

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Physicochemical properties of novel cookies produced from orange

fleshed sweet potato cookies enriched with sclerotium of edible
mushroom (Pleurotus tuberregium)
b b
Fausat L. Kolawole a, ÿ ,
Bolanle A. Akinwande , Beatrice I.O. Ade-Omowaye
aDepartment of Home Economics and Food Science, University of Ilorin, Nigeria
bDepartment of Food Science and Engineering, Ladoke Akintola University of Technology, Nigeria

article info abstract

Article history: This study investigated the suitability of Orange Fleshed Sweet Potato (OFSP) and sclerotium of Pleurotus
Received 26 January 2018 tubberegium in the production of cookies. Cookies were prepared from the blends of OFSP and sclerotium
Revised 19 June 2018
in varying proportions of 100:0, 90:20, 80:20, 70:30 and 0:100, respectively while wheat flour (100%) was
Accepted 3 September 2018
used as control. The proximate composition, free sugars, water soluble vitamins and mineral contents were
Available online 5 September 2018
determined. The sensory attributes were also evaluated using descriptive test. The moisture, pro tein, fat,
ash, crude fibre and carbohydrate content of cookies samples were in the range of 12.04– 15.33%, 5.66–
Keywords:
11.02%, 9.72–10.44%, 1.01–3.68%, 1.01–3.68% and 62.34–67.22%, respectively. The OFSP based
Orange fleshed sweet potato
Mushroom cookies contained appreciably higher amount of minerals and water-soluble vitamins than the control. The
Cookies 30% supplemented OFSP cookies had the highest content of Iron (30.56 mg/100 g) and Zinc (5.43 mg/100
Chemical composition g). This study demonstrated that OFSP and sclerotium of Pleurotus tubberegium can be used to produce
Sensory evaluation nutritionally improved cookies with acceptable sensory characteristics as a food based approach in
addressing malnutrition in developing countries.
2018 Production and hosting by Elsevier B.V. on behalf of King Saud University. This is an open access
article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

1. Introduction vary between 5091 lg/100 g and 16,456 lg/100 g (Laurie et al.,
2012). OFSP has been suggested to have great potentials to be
Sweet potato (Ipomea batatas) is a starchy tuber cultivated in used in food based programs to address vitamin A deficiency
more than 100 countries of the world (Rose and Vasanthakaalam, (Kurabachew, 2015). Besides being a good source of provitamin A,
2011). It is consumed in many parts of the world and represent a OFSP is highly promising for the production of bakery foods, snack
secondary staple food (van Jaarsveld et al., 2005). There are differ foods, confectionery products and may be processed into flour for
ent varieties of sweet potato which may vary in their physical and longer shelf life (Aina et al., 2009).
chemical attributes. For example, the purple and orange fleshed Snacks including cookies are widely consumed all over the world
sweet potato cultivars have been found to contain large amounts of (Okpala et al., 2013). They represent an important part of human
anthocyanin and carotene, respectively (Kim et al., 2007; Van diet especially as a source of energy and may be consumed in
Jaarsveld et al., 2006). It appears that there is a growing demand between meals. It has been noted that the three meals con sumed
and interest for the orange fleshed sweet potato (OFSP) because it per day may not be sufficient to provide nutrients required for growth
is a good source of beta-carotene, the major precursor of vitamin A. and thus, snack consumption between regular meals is necessary
Depending on variety, the beta-carotene content in OFSP may to complement possible lack (Lobstein et al., 2004).
Effort has been made to explore OFSP in production of bread buns
ÿ Corresponding author. (Low and van Jaarsveld, 2008) and as composite with wheat in the
E-mail address: [email protected] (FL Kolawole). production of bread (Kidane et al., 2013) and cookies (Laelago et
Peer review under responsibility of King Saud University. al., 2015). Laelago et al. (2015) enriched wheat flour cookies with
OFSP flour at 0, 10, 20, 30 and 40% levels. According to the authors,
the ash, fat, fibre, b-carotene and iron contents increased as the
proportion of OFSP flours increased in the blends. Recently, up to
Production and hosting by Elsevier 40% OFSP was used to enrich and improve the colour of wheat

https://doi.org/10.1016/j.jssas.2018.09.001
1658-077X/ 2018 Production and hosting by Elsevier B.V. on behalf of King Saud University.
This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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F.L. Kolawole et al. / Journal of the Saudi Society of Agricultural Sciences 19 (2020) 174–178 175

noodles without negatively affecting other sensory properties (Ginting and (Aziah et al., 2012). The spread ratio was calculated by finding the ratio of
Yulifianti, 2015). the diameter to the thickness of the cookies. Ten cook ies each were
Wheat is the major ingredient used in the production of cookies. randomly selected from each sample and were analyzed.
However, due to the limited amount of wheat produced in Nigeria and the
associated cost incurred for importation (Adebayo and Ojo, 2012), there
seems to be a compelling need to develop an adequate and cheap substitute 2.3.2. Proximate composition
for wheat in the production of cookies and other wheat based products Moisture, fat fibre and ash contents were determined using AOAC (2000)
(Okpala et al., 2013). The use of locally available food sources such as methods. Protein content was determined by the Kjeldahl method (6.25 N)
maize, soybean and OFSP for the production of enriched cookies has been and total carbohydrate was calculated by difference.
reported in the literature (Akubor and Onimawo, 2003; Ndife et al., 2014;
Laelago et al., 2015). Other promising nutrient dense plant foods that could
be used to enrich wheat flour or used as composite with starchy base
2.3.3. Sugar content and water-soluble vitamins
materials such as OFSP is the sclerotium of Pleurotus tuberregium.
Sucrose, glucose and fructose contents of the cookies were determined
using High performance liquid chromatography (HPLC) as described by Hunt
Pleurotus tuberregium is a tropical sclerotal mushroom which has the ability
et al. (1977).
to produce sclerotium, an underground tuber (Akindahunsi and Oyetayo,
The determination of water soluble vitamins was done by reversed-phase
2006). Sclerotia is reportedly rich in protein (13.0–16.8%) and contains
HPLC using the prontoSIL C18 AQ column and smart line HPLC (Staroverov
moderate quantities of fibre (5.0–16.7%) and potassium (2.45–9.56%) (Fasidi
et al., 2004).
and Ekuere, 1993; Nwokolo, 1987; Akindahunsi and Oyetayo, 2006). It
contains bioactive polysaccharides and could be considered as a nutritional
supplement to treat diabetic complications (Huang et al., 2014). 2.3.4. Mineral contents
Calcium, sodium, magnesium and potassium contents were determined
Although literature abound on the consumption of sclerotium, its use in food by flame photometry (AOAC, 2005). The concentration was determined after
application such as in making cookies is not known. wet digestion with a mixture of perchloric and nitric acid using Atomic
Hence, in this study the nutrient composition and acceptability of cookies Absorption Spectrophotometry (AAS, Model Spq, pyeunicam, UK).
developed from flours of OFSP and sclerotium of Pleuro tus tuberregium Phosphorus was estimated calorimet rically by ammonium molybdate
was investigated. method.

2. Materials and methods 2.4. Sensory evaluation

OFSP tubers were harvested from the research farm at Agricul tural Sensory evaluation of the cookies was conducted using the descriptive
Research Management Training Centre (ARMTI), Ilorin, Kwara state while test (Singh et al., 2013). A preliminary study was con ducted and evaluation
sclerotium was obtained from a local market in Ibadan, Oyo state, Nigeria. was carried out on the samples produced to generate the general description
Wheat flour and other ingredients were pur chased from a shopping mall of sensory attributes of the cookies. A suitable score card for the quantitative
(Giant) in Serdang, Selangor, Malay sia. The chemicals, reagents and descriptive anal ysis was developed following the outcome of a training
solvents were purchased from Merck Sdn. Bhd, Malaysia. session where a trained panel was put up to familiarize them with the quality
attributes. The panel consisted of 30 students of Faculty of Food Science
and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia.
2.1. Flour formulation

The tubers were sorted, washed, peeled, sliced and dried in the cabinet
drier at 60 C for 8 h (OFSP) and 40 C for 6 h (sclerotium) in the Food 2.5. Statistical analysis
Biochemistry Laboratory of Universiti Putra Malaysia.
The dried OFSP chips and sclerotium were separately milled into flour and Samples were prepared in three replicates and analysis done in
sieved (150 µm). Composite flour samples were produced from OFSP and duplicates. Data obtained were subjected to Analysis of Variance (ANOVA)
sclerotium flours at different ratios of 100:0, 90:20, 80:20, 70:30 and 0:100, using Minitab V. 15 Statistical package (Minitab Inc.
respectively. All flour samples including wheat flour (control) were vacuum Pennsylvania, USA). Significant means were separated using Fisher’s least
sealed separately in opaque zip-lock bags and stored inside tight-fitting significant difference test at 95% confidence level.
plastic container in a chilling machine until required.
3. Results and discussion

2.2. Production of cookies 3.1. Physical properties

Cookies were prepared using the method previously described (Ajani et The physical properties of the cookies were significantly differ ent (p <
al., 2012). Briefly, flour (100 g), margarine (40 g), whole egg (20 g), sugar 0.05), except the diameter which was very similar (Table 1). 100% wheat
(40 g) and baking powder (1 g) were manually mixed together. The resulting cookies had significantly (p < 0.05) higher weight and thickness than the
batter was baked in an oven at 160 C for 15 min. The cookies were cooled OFSP cookies. These parameters in the OFSP cookies decreased with
and immediately used for further analyses. increasing levels of sclerotium flour. In contrast, the spread ratio increased
with increasing levels of sclerotium flour. The variation in weight and
thickness of the OFSP cookies compared with the control may have some
2.3. Analyses implica tions for sales. For instance, consumers may prefer thicker and
bulkier cookies than thinner and less bulky ones at the same price.
2.3.1. Physical properties
The physical properties of the cookies including weight, thick ness and However, if the potential health benefits of the cookies are known and well-
diameter were determined as previously described advertised, this may not be an issue.
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176 F.L. Kolawole et al. / Journal of the Saudi Society of Agricultural Sciences 19 (2020) 174–178

Table 1
Physical properties of cookies made from wheat flour, OFSP flour and OFSP-sclerotium flour (g/100 g).

Samples Weight (g) Diameter (mm) Thickness (mm) Spread ratio

WK 5.80a ± 0.27 29.00a ± 1.11 16.25a ± 0.96 1.79c ± 0.11

YK 4.70b ± 0.22 31.25a ± 4.35 10.50b ± 1.29 3.00b ± 0.49
YSK1 4.65b ± 0.25 30.00a ± 6.27 8.75c ± 0.50 3.43b ± 0.68
YSK2 4.35b ± 0.19 29.25a ± 4.92 7.25d ± 0.96 4.12b ± 1.11
YSK3 4.28c ± 0.17 30.25a ± 4.57 5.75e ± 0.60 5.30a ± 0.97

Mean values with different letters in each column are significantly (p < 0.05) different.
WK – 100% wheat cookies, YK – 100% OFSP cookies, YSK1 – 90/10 OFSP/Sclerotium cookies, YSK2 – 80/20 OFSP/Sclerotium cookies, YSK3 – 70/30 OFSP/Sclerotium cookies.

3.2. Proximate composition

Carbohydrate (59.84–67.22 g/100 g), protein (5.66–11.02 g/ 100 g),

fat (9.72–10.44 g/100 g) and moisture (12.04–15.33 g/ 100 g) were the
major components of the cookies (Table 2). Ash (1.27–3.70%) and crude
fibre (1.01–3.68%) were very low compared to these major components.
Wheat cookies had significantly (p < 0.05) higher protein and fat contents
than cookies made from 100% OFSP. However, with the addition of
sclerotium flour to OFSP flour, it appears that there was a progressive
and significant increase in protein, ash and fibre contents, while fat,
moisture and carbohy drate content decreased. In general, with the
addition of up to 30% sclerotium flour to OFSP flour, the protein and fibre
contents of the cookies increased by approximately 95% while ash content
increased by 62% (Table 2). The increase in these components con firms
Fig. 1. Sugar content of cookies made from wheat flour, OFSP flour and OFSP sclerotium flour. Error bars indicate
early report that sclerotium of Pleurotus tuberregium is a good source of standard deviation (N = 3).
protein (Ikewuchi and Ikewuchi, 2008) and fibre (Huang et al., 2014). The
protein contents of the OFSP cookies enriched with sclerotium flour is
higher, almost double the values reported in the literature for cookies (2.80–2.90 mg/100 g), pyridoxine (7.30–8.50 mg/100 g) and ascor bic
made from wheat-OFSP composite flour (Laelago et al., 2015) or cookies acid (3.50–4.80 mg/100 g) (Table 3). Although, thiamine was the lowest
incorporated with legume flour (Aziah et al., 2012). Differences in protein vitamin in the cookies, it appears that the addition of 30% sclerotium flour
content suggest that scle rotium flour is highly promising for improving to OFSP substantially increased the thiamine contents of the cookies
the protein content of cookies. reaching up to about 170% increase when compared with the 100%
OFSP cookies. This implies that sclerotium supplemented OFSP cookies
would likely provide more thiamine than the conventional wheat cookies.
Thiamine assists the body in producing energy and protecting the mucous
3.3. Sugar contents membranes and nervous system, while riboflavin helps in maintaining
healthy skin and digestive system (Duru et al., 2012). Except for thiamine,
Sucrose was the most abundant sugar in the cookies, while fruc tose the water-soluble vitamins content of the 100% wheat cookies and 100%
and glucose are present in relatively low quantities (Fig. 1). OFSP cookies were very similar (Table 3). However, the addi tion of
However, 100% OFSP cookies had higher sugar contents than other sclerotium to OFSP flour had slight but significant (p < 0.05) influence on
samples including the control wheat cookies. The concentration of the the water-soluble vitamins of the resulting cookies.
three sugars in the cookies gradually reduced with increasing levels of
sclerotium in OFSP, suggesting that OFSP is richer in sucrose, fructose Pyridoxine, which was the most abundant of these vitamins are important
and glucose compared to wheat and sclerotium flours. Previous studies in several metabolic processes in the body especially those reactions
reported that sucrose is the most abundant sugar in sweet potato (Fetuga involving nitrogen containing compounds.
et al., 2014). Sugars are important both as ingredients during baking to
enhance the formation of desirable colours in the cookies as well as 3.5. Mineral composition
physiologically in pro viding energy.
Calcium, followed by potassium, sodium and magnesium were the
major minerals in the cookies samples (Table 4). Copper, Iron and Zinc
3.4. Water soluble vitamins were generally low. The calcium (345.64 mg/100 g) and potassium
(202.68 mg/100 g) contents of 100% OFSP cookies were significantly
Thiamine contents (0.01–0.60 mg/100 g) of the cookies were generally higher than those of the wheat cookies (calcium: 227.17 mg/100 g;
low compared to riboflavin (3.20–4.30 mg/100 g), niacin potassium: 35.92 mg/100 g) and the cookies

Table 2
Proximate composition of cookies made from wheat flour, OFSP flour and OFSP-sclerotium flour (g/100 g).

Samples Moisture Protein Ash Fat Fibre Carbohydrate

WK 15.33a ± 0.30 9.48b ± 0.06 1.27e ± 0.04 10.44a ± 0.06 1.01e ± 0.03 62.47bc ± 0.50
YK 13.00b ± 0.58 5.66d ± 0.09 2.29d ± 0.06 9.93b ± 0.04 1.90d ± 0.08 67.22a ± 0.56
YSK1 12.67bc ± 0.32 7.91c ± 0.08 2.58c ± 0.07 9.88b ± 0.08 2.32c ± 0.03 64.64b ± 0.68
YSK2 12.29bc ± 0.23 9.53b ± 0.03 3.09b ± 0.04 9.79bc ± 0.06 2.96b ± 0.07 62.34c ± 1.43
YSK3 12.04c ± 0.07 11.02a ± 0.07 3.70a ± 0.04 9.72c ± 0.04 3.68a ± 0.07 59.84d ± 0.67

Mean values with different letters in each column are significantly (p < 0.05) different.
WK – 100% wheat cookies, YK – 100% OFSP cookies, YSK1 – 90/10 OFSP/Sclerotium cookies, YSK2 – 80/20 OFSP/Sclerotium cookies, YSK3 – 70/30 OFSP/Sclerotium cookies.
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F.L. Kolawole et al. / Journal of the Saudi Society of Agricultural Sciences 19 (2020) 174–178 177

Table
3 Water soluble vitamin contents of cookies made from wheat flour, OFSP flour and OFSP-sclerotium flour (mg/100 g).

Samples Thiamine Riboflavin Niacin Pyridoxine Ascorbic acid

WK 0.01d ± 0.00 3.80ab ± 0.12 2.80a ± 0.12 7.50b ± 0.15 3.50a ± 0.12
YK 0.22c ± 0.00 3.20b ± 0.10 2.90a ± 0.06 7.30b ± 0.10 3.60a ± 0.10

YSK1 0.40b ± 0.01 3.30b ± 0.20 2.90a ± 0.06 7.60b ± 0.25 3.60a ± 0.06

YSK2 0.57a ± 0.06 3.50ab ± 0.69 2.80a ± 0.10 7.90ab ± 0.50 3.60a ± 0.10

YSK3 0.60a ± 0.02 4.30a ± 0.10 2.90a ± 0.06 8.50a ± 0.12 4.80a ± 0.12

Mean values with different letters in each column are significantly (p < 0.05) different.
WK – 100% wheat cookies, YK – 100% OFSP cookies, YSK1 – 90/10 OFSP/Sclerotium cookies, YSK2 – 80/20 OFSP/Sclerotium cookies, YSK3 – 70/30 OFSP/Sclerotium cookies.

Table
4 Mineral content of cookies made from wheat flour, OFSP flour and OFSP-sclerotium flour (mg/100 g).

Samples That With Fe K Mg Already Zn

WK 227.15e ± 0.20 0.70d ± 0.06 24.91d ± 0.04 35.92e ± 0.04 47.58e ± 0.03 66.32e ± 0.04 3.25e ± 0.10
YK 345.64a ± 3.80 0.86c ± 0.06 29.04c ± 0.26 202.68a ± 0.08 57.89d ± 0.03 68.91d ± 0.04 4.26d ± 0.02

YSK1 321.15b ± 0.04 1.02b ± 0.03 29.12c ± 0.10 190.27b ± 0.09 61.47c ± 0.04 72.82c ± 0.04 4.55c ± 0.04

YSK2 311.22c ± 0.98 1.16a ± 0.04 29.89b ± 0.27 184.89c + 1.14 63.64b ± 0.06 74.52b ± 0.06 5.12b ± 0.03

YSK3 281.67d ± 0.07 1.21a ± 0.02 30.56a ± 0.07 177.91d ± 0.07 65.29a ± 0.48 76.91a ± 0.04 5.43a ± 0.07

Mean values with different letters in each column are significantly (p < 0.05) different.
WK – 100% wheat cookies, YSK1 – 90/10 OFSP/Sclerotium cookies, YSK2 – 80/20 OFSP/Sclerotium cookies, YSK3 – 70/30 OFSP/Sclerotium cookies, YK – 100% OFSP cookies.
Ca- Calcium, Cu- Coppper, Fe- Iron, K- Potassium, Mg- Magnessium, Na- Sodium, Zn- Zinc.

Table
5 Mean sensory scores of cookies made from wheat flour, OFSP flour and OFSP-sclerotium flour.

Samples Colour Taste Texture Mouth feel Overall acceptability

WK 3.73a ± 0.45 4.00a ± 0.00 3.33a ± 0.66 1.63c ± 0.72 3.63a ± 0.49
YK 2.03c ± 0.72 1.33c ± 0.94 1.90b ± 0.71 1.33c ± 0.48 2.17d ± 0.70
cd
YSK1 2.07c ± 0.52 2.33b ± 0.83 2.07b ± 0.61 2.40b ± 0.67 2.50 ± 0.68

YSK2 3.07b ± 0.52 2.60b ± 1.00 2.23b ± 0.56 3.27a ± 0.69 3.30ab ± 0.47

YSK3 3.10b ± 0.80 2.73b ± 0.91 2.97a ± 0.63 3.10a ± 0.71 2.87bc ± 0.68

Mean values with different letters in each column are significantly (p < 0.05) different.
WK – 100% wheat cookies, YSK1 – 90/10 OFSP/Sclerotium cookies, YSK2 – 80/20 OFSP/Sclerotium cookies, YSK3 – 70/30 OFSP/Sclerotium cookies, YK – 100% OFSP cookies.

made using composite of sclerotium flour and OFSP (calcium: 281.67– The light colour of 100% wheat (control) cookies was more accept able
321.15 mg/100 g; potassium: 177.91–190.27 mg/100 g). by the panelists as indicated by the score (3.73) than the dark colour of
The result suggests that OFSP is richer in calcium and potassium when 100% OFSP cookies (2.03). However, cookies with scle rotium inclusion
compared to wheat or sclerotium flour. This seems plausible since the were reported to have acceptable lighter colours as reflected in the
levels of these minerals significantly (p < 0.05) reduced with increase in panelists rating with values of 3.07 and 3.10 for 20% and 30% sclerotium
the proportion of sclerotium flour. The cookies varied significantly (p < inclusion cookies samples, respec tively. The 20% sclerotium
0.05) in sodium contents with values increasing from 68.91 mg/100 g to supplemented OFSP cookies had similar overall acceptability rating with
76.91 mg/100 g for OFSP based cookies samples, while wheat cookies the 100% wheat cookies. The 100% OFSP cookies was also described
recorded the least value of 66.32 mg/100 g. The iron (29.04 mg/100 g) to have a darker colour than the wheat cookies which on supplementation
and Zinc (4.26 mg/100 g) contents of the 100% OFSP cookies were with sclerotium flour reduced to more acceptable light brown colour. The
signifi cantly higher (p < 0.05) than those of the control (iron: 24.91 mg/ relatively higher levels of sugar in OFSP cookies (Fig. 1) may explain the
100 g; zinc: 3.25 mg/100 g). Khan and Tania (2012) reported the dar ker colours of OFSP samples. The sugars presumably participate in
magnesium content in sclerotium to be within the range of 50–1000 mg/ maillard browning involving carbonyl group of sugars and amino group
100 g while Sneha et al. (2012) described sweet potato as a moderate of amino acids to form dark coloured compounds. The tex ture attribute
source of magnesium. Intake of cal cium and magnesium may be of the OFSP/sclerotium samples were comparable to the control while
associated with reduced risk of total mortality, mortality from cardiovascular the mouthfeel was rated better than the control.
diseases and possibly can cer when the Ca/Mg ratio is higher than 1.7
(Dai et al., 2013). A ratio of sodium/potassium of less than 1.00 as
estimated in the OFSP cookies is appreciated as a natural remedy in the
manage ment of high blood pressure and related diseases (Achinewhu, 4. Conclusion
1986).
The developed cookies from OFSP and sclerotium flour blends
generally had higher protein, ash, crude fibre, water soluble vita mins
and mineral composition compared to the control wheat cookies. This
3.6. Sensory evaluation study has demonstrated that nutrient dense cookies with acceptable
sensory attributes could be produced from the blends of OFSP and the
With the exception of mouth feel, the ratings recorded for the colour, sclerotium of Pleurotus tuberregium. The use of these locally available
taste, texture and overall acceptability of cookies made from the control crops could reduce the burden of wheat importation and their nutritional
wheat flour were significantly higher than those from the composite flour contents would also be an advantage over the conventional wheat based
and those from OFSP alone (Table 5). cookies.
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178 F.L. Kolawole et al. / Journal of the Saudi Society of Agricultural Sciences 19 (2020) 174–178

Acknowledgement Hunt, D.F., Shabanowitz, J., Botz, F.K., 1977. Chemical ionization mass spectrometry of
salts and thermally labile organics with field desorption emitters as solids probes.
Anal. Chem. 49, 1160–1163.
The authors wish to thank Tertiary Education Trust Fund (TET FUND) NIGERIA, Ikewuchi, C.C., Ikewuchi, J.C., 2008. Chemical profile of Pleurotus tuberregium (Fr)
Association of African Universities (AAU), and University of Ilorin, Nigeria for their Sing’s sclerotia. The Pacific J. Sci. Technol. 10, 28–30.
Khan, M.A., Tania, M., 2012. Nutritional and medicinal importance of Pleurotus
support. mushrooms: an overview. Food Rev. Int. 28, 313–329.
Kidane, G., Abegaz, K., Mulugeta, A., Singh, P., 2013. Nutritional analysis of orange flesh
sweet potato and locally available wheat flours at Samre Woreda, Northern Ethiopia.
Current Res. Nutritious. Food Sci. J. 1, 49–57.
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