Evaluation and Comparison of Sphenostylis stenocarpa Bean and Wheat Flours: Functional attributes, Antioxidant property, FAME analysis, FTIR, SDS-PAGE and ELISA Validation of the Gluten Content Produced Biscuits

Background and Objective This study of 100% Sphenostylis stenocarpa bean (ssB) flour with incorporation of glyceryl mono stearate (GMS), sodium stearoyl-2-lactylate (SSL) and without additive (W) for the production of Gluten Free (GF) biscuits in comparison to wheat flour biscuit as control was carried out. Materials and Methods : The functional properties of flours, texture, proximate analysis, physico-sensory, biofunctional activities [total phenol content and DPPH (1,1-diphenyl-2-picryl-hydrazyl-hydrate) radical scavenging ability], fatty acid methyl esters (FAME) analysis, fourier transform infrared spectrometry (FTIR), sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and enzyme linked immunosorbent assay (ELISA) validation of the gluten content were determined in the produced biscuits. Results : Among the composite blends, ssB + GMS had the highest functional properties. The obtained values for sensory evaluation, proximate analysis and hardness in ssB + GMS biscuit were also closer to that of control biscuit. The control biscuit showed lower values of total phenol content and DPPH radical scavenging ability compared to the GF biscuits. However, there was no significant difference (p < 0.05) in the values observed in ssB + GMS and ssB + SSL biscuits. The FAME and FTIR analyses revealed the presence of omega-3, omega-6, omega-9 and similar IR spectra in all the GF biscuits. SDS-PAGE showed a more distinct similar band in GF biscuits in comparison to control biscuit that was not visible to the eye. ELISA evaluation confirmed < 20 ppm content of gluten present in the GF biscuit with the highest sensory score (ssB + GMS). Conclusion : Thus, it can be concluded that Sphenostylis stenocarpa bean flour can be utilized 100% to produce satisfactory and nutritious gluten free biscuits.