Analyzing the Combined Anti-adipogenic Effects of Ginger and Turmeric on 3T3-L1 Cells

Abstract

Biscuit is a baked product that consists of flour, fat or shortenings, and sugars, which, flour has potentiality to be swapped with sorghum, a gluten-free cereal, while eggshell, one of the ingredients with the highest pollution problem in the food industry, has the potential to be a calcium fortification source. This research focuses on developing eggshell-fortified soy sorghum biscuits as supplementary food for children aged 3-5 years and examining the physical properties and nutrient profile of the eggshell fortified (0.65% and 1.2%) and non-fortified soy sorghum biscuits. Analyses include color, texture, moisture, protein, fat, carbohydrate, calorie, ash, and calcium content of the biscuits. Results indicate that eggshell fortification significantly enhances the biscuits' physical properties and nutrient profiles. The FB2 (1.2%) eggshell powder fortification yields the highest whiteness index (50.61 ± 2.44), and significantly increases moisture (3.50 ± 0.034%), ash (2.68 ± 0.08%), and calcium content (312.02 mg/100g ± 6.85 mg/100 g). The control biscuit has the highest caloric value (446.14 ± 0.91 kcal). Overall, both eggshell-fortified soy sorghum biscuit sample’s protein, fat, and calcium content have met the Kemenkes requirements as a supplementary food for children, except for the caloric content. Further research should aim to lower the caloric content of soy sorghum biscuits through product reformulation, ingredient adjustments, and accurate calorimeter measurements. Additionally, exploring alternative calcium fortification methods may enhance the fortification process and accuracy.