Effect of baking temperatures on the proximate composition, amino acids and protein quality of de-oiled bottle gourd (Lagenaria siceraria) seed cake fortified biscuit

The effect of baking temperatures (180, 190, 200, 210 & 220 degrees C) on the quality attributes viz., proximate composition, amino acids and protein quality of the de-oiled bottle gourd seed cake powder (BGSCP) fortified biscuit was investigated. Baking temperature predictably was found to have a significant effect on the parameters considered. Excluding ash content, a temperature dependent kinetic of the proximate composition was observed. Foremost heat sensitive amino acids were ARG > MET > LYS > HIS which were declined significantly (p < 0.05) up to 30-35% followed by ILE > ASP > ALA > TRP > VAL > PHE > SER up to 20-25% with increase in the baking temperature from 180 220 degrees C. A significant (p < 0.05) amount decrease in the total essential amino acids (24.02%), predicted biological value (26.69%) and protein efficiency ratio (20.71%) were recorded. Essential amino acids of the fortified biscuit were found more heat sensible as compared to its nonessential amino acids compositions and resulted from an initial ratio of 68:32 (180 degrees C) to 59:41 (220 degrees C), respectively.