{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,3]],"date-time":"2026-10-03T03:42:47Z","timestamp":1790998967040,"version":"4.1.0"},"update-to":[{"DOI":"10.12688\/f1000research.52634.1","type":"new_version","label":"New version","source":"publisher","updated":{"date-parts":[[2022,3,11]],"date-time":"2022-03-11T00:00:00Z","timestamp":1646956800000}}],"reference-count":66,"publisher":"F1000 Research Ltd","license":[{"start":{"date-parts":[[2022,3,11]],"date-time":"2022-03-11T00:00:00Z","timestamp":1646956800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Wollega University and Hawassa University"}],"content-domain":{"domain":["f1000research.com"],"crossmark-restriction":false},"short-container-title":["F1000Res"],"abstract":"<ns3:p>\n                    <ns3:bold>Background:\u00a0<\/ns3:bold>\n                    Protein-energy malnutrition and vitamin A deficiency (VAD) are the most important public health issues, and a food-based strategy is crucial to combat those health problems among the vulnerable group of people.\n                  <\/ns3:p>\n                  <ns3:p>\n                    <ns3:bold>Methods:\u00a0<\/ns3:bold>\n                    Composite biscuits were made with 100:0:0, 90:5:5, 80:10:10, 70:15:15, 60:20:20, and 50:25:25 percent wheat, haricot bean, and orange-fleshed sweet potato (OFSP) flours.Standard methods were used to evaluate the proximate compositions, \u03b2-carotene, physical properties, functional properties, and sensory acceptability. A one-way analysis of variance model was used to statistically evaluate the data using the statistical analysis system software package, version 9.0 standard methods.\n                  <\/ns3:p>\n                  <ns3:p>\n                    <ns3:bold>Results:\u00a0<\/ns3:bold>\n                    The results showed that partially replacing wheat with haricot beans and OFSP increased the \u03b2-carotene and proximate compositions significantly. When wheat was replaced with haricot beans and OFSP, the physical characteristics of the biscuits did not vary significantly from those of biscuits made entirely of wheat flour. Sensory acceptability (appearance, color, flavor, taste and overall acceptability) was higher in the composite biscuits with up to 40% wheat substitution than in the 100% wheat flour biscuits.\n                  <\/ns3:p>\n                  <ns3:p>\n                    <ns3:bold>Conclusion:\u00a0<\/ns3:bold>\n                    Based on the findings of this report, replacing wheat with OFSP and haricot beans in biscuit formulation appears to be promising in improving nutritional quality, sensory acceptability, and beta carotene. It is proposed that these products can mitigate food insecurity and deficiency of vitamin A.\n                  <\/ns3:p>","DOI":"10.12688\/f1000research.52634.2","type":"journal-article","created":{"date-parts":[[2022,3,11]],"date-time":"2022-03-11T09:05:06Z","timestamp":1646989506000},"page":"506","update-policy":"https:\/\/doi.org\/10.12688\/f1000research.crossmark-policy","source":"Crossref","is-referenced-by-count":11,"title":["Effect of blending ratio of wheat, orange fleshed sweet potato and haricot bean flour on proximate compositions, \u03b2-carotene, physicochemical properties and sensory acceptability of biscuits\u2019"],"prefix":"10.12688","volume":"10","author":[{"given":"Fieben","family":"Kindeya","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Welday","family":"Hailu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tilku","family":"Dessalegn","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0297-0188","authenticated-orcid":false,"given":"Gesessew","family":"L. 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status","group":{"name":"current-referee-status","label":"Current Referee Status"}},{"value":"10.5256\/f1000research.55936.r88506, Warinporn Klunklin, School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand, 05 Aug 2021, version 1, 3 approved with reservations","URL":"https:\/\/f1000research.com\/articles\/10-506\/v1#referee-response-88506","order":0,"name":"referee-response-88506","label":"Referee Report","group":{"name":"article-reports","label":"Article Reports"}},{"value":"<b>Gesessew L. Kibr<\/b>; \n<i>Posted: 24 Feb 2022<\/i>; The information in the introduction section describes the nutritional concepts and their application from an ingredients' perspective in the methodology part as well. Additionally, nutritional and food science perspectives are discussed, with an emphasis on biscuit production, recent discrepancies, and the use of beans and pulses in the food industry. A separate table is used for presenting the recipes. The manuscript includes photographs of the raw materials and blended biscuits. The sensory test was carried out in accordance with the guidelines of Hawassa University's school of nutrition, food science, and technology, with a panel of 30 panelists. Texture was never intended to be a study variable from the start. Corrections were made as much as possible in the conclusion section to summarize the work of the study.","URL":"https:\/\/f1000research.com\/articles\/10-506\/v2#referee-comment-7869","order":1,"name":"referee-comment-7869","label":"Referee Comment","group":{"name":"article-reports","label":"Article Reports"}},{"value":"10.5256\/f1000research.119918.r127133, Elisa Julianti, Food Science Department, Faculty of Agriculture, Universitas Sumatera Utara, Medan, Indonesia, 28 Mar 2022, version 2, indexed","URL":"https:\/\/f1000research.com\/articles\/10-506\/v2#referee-response-127133","order":2,"name":"referee-response-127133","label":"Referee Report","group":{"name":"article-reports","label":"Article Reports"}},{"value":"10.5256\/f1000research.55936.r91242, Mesfin Wogayehu Tenagashaw, Faculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar University, Bahir Dar, Ethiopia, 06 Sep 2021, version 1, 3 approved with reservations","URL":"https:\/\/f1000research.com\/articles\/10-506\/v1#referee-response-91242","order":3,"name":"referee-response-91242","label":"Referee Report","group":{"name":"article-reports","label":"Article Reports"}},{"value":"<b>Gesessew L. Kibr<\/b>; \n<i>Posted: 25 Feb 2022<\/i>; The title has been modified to make it shorter and more precise. The background information and abstract conclusion are narrated while taking into account both protein energy malnutrition and vitamin A deficiency. The contribution of OFSP clearly indicates the logical flow of the idea concerning malnutrition and the rationality of the problem. Nutritional and food science perspectives are also discussed. OFSP's origin is stated in the study setting. The merging of related sub-headings and re-ordering of subsections were done carefully. The enhancement to increase the impressiveness of the result has been completed. Only statistically significant values were indicated in the discussion section. A concerted effort was made to ensure that the comparison point was both impressive and adequate. To bring the study's work to a close, paraphrasing was used in the conclusion section. Grammatical errors, referencing, and citation correction were all considered. Order and coherence were also maintained adequately throughout the document.","URL":"https:\/\/f1000research.com\/articles\/10-506\/v2#referee-comment-7873","order":4,"name":"referee-comment-7873","label":"Referee Comment","group":{"name":"article-reports","label":"Article Reports"}},{"value":"Grant information \nThe author\u2019s thanks Wollega University and Hawassa University that provided grant conducting this research. The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.","order":5,"name":"grant-information","label":"Grant Information"},{"value":"This is an open access article distributed under the terms of the Creative Commons Attribution Licence, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.","order":0,"name":"copyright-info","label":"Copyright"}]}}