Data on physico-chemical and functional analyses of mixture flours from wheat and coconut flours

The data deposited in this library represent the physico-chemical and functional analyses of various samples derived from wheat and coconut. Indeed, 5 samples flours were formulated from wheat and coconut flours using a mixture design. The flours formulated were intended for the production of cookies with improved nutritional and energy values to fight against malnutrition.
In order to generate these data, we assumed that adding coconut flour up to a certain percentage would improve the nutritional value, physical and functional properties and applicability of wheat flour. The data generated suggest that above 20% substitution, the functional properties of the blend show that it is no longer suitable for breadmaking, although certain nutritional properties are improved. These data provide an initial indication to industrialists and small-scale producers alike of the rate of substitution of wheat flour by coconut flour, so that they can continue to benefit from the bread-making properties of wheat flour. They also offer a solution for the formulation of gluten-reduced foods. African politicians could also draw inspiration from this to develop the coconut production chain and reduce wheat imports.

本库所存数据涵盖了从小麦和椰子中提取的各类样本的物理化学性质及功能分析。具体而言，通过混合设计，以小麦粉和椰子粉为原料，制备了5种面粉样品。这些面粉样品旨在用于生产营养成分和能量价值提升的饼干，以对抗营养不良问题。为了生成这些数据，我们假设在一定百分比范围内添加椰子粉能够提升小麦粉的营养价值、物理和功能特性及其适用性。所生成的数据表明，在替代比例超过20%后，混合物的功能特性显示其不再适宜于面包制作，尽管某些营养成分有所改善。这些数据为工业家和中小企业生产者提供了小麦粉替代椰子粉的替代率初步指导，以便他们继续从小麦粉的面包制作特性中获益。同时，这些数据也为开发低麸质食品的配方提供了解决方案。非洲政治家们亦可以从中汲取灵感，发展椰子产业链，减少小麦进口。