Utilization of Unwanted Weed, Paragis Leaves (Eleusine indica Linn.) in Cookie Production
Open accessAbstract
Paragis is a common grass which is abundant and can be seen everywhere but is regarded as having no economic value. To add value to this grass, the study generally aimed to formulate cookies with powdered paragis leaves and mashed bananas; and specifically, it aimed to evaluate the sensory quality of the product. A 3 x 3 factorial design was used, with three levels for both powdered paragis leaves (0, 5, 10 % w/w) and mashed bananas (0, 15, 20 % w/w). Sensory evaluation was done to determine the product’s acceptability in terms of color, taste, aroma, texture, and flavor using a sensory panel. Acceptability ratings were subjected to response surface regression analysis using STATISTICA software. Results revealed that the combination of powdered paragis leaves and mashed bananas showed a significant effect on the color, aroma, texture, taste, flavor, and general acceptability of the product. The optimum combination was 8.8 % and 1.3 to 1.8% of mashed bananas and powdered paragis leaves, respectively, based on the volume of flour. It can be concluded that paragis leaves could be utilized in cookie production, providing potential value to this unwanted commodity using the optimum combination.
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Claims the paper makes
4 of 69 cited sources checked · 3 supported · 0 flagged · accuracy not yet measured
- Findingown data
The optimum combination was 8.8% mashed bananas and 1.3 to 1.8% powdered paragis leaves, based on the volume of flour.
“The optimum combination was 8.8 % and 1.3 to 1.8% of mashed bananas and powdered paragis leaves, respectively, based on the volume of flour.”
Quote in the paperSubstantial claim - Findingown data
The combination of powdered paragis leaves and mashed bananas had a significant effect on the color, aroma, texture, taste, flavor, and general acceptability of the cookies.
“Results revealed that the combination of powdered paragis leaves and mashed bananas showed a significant effect on the color, aroma, texture, taste, flavor, and general acceptability of the product.”
Quote in the paperSubstantial claim - Findingown data
Regression analysis for texture had high significance in its linear, quadratic, and cross-product terms.
“Moreover, regression analyses was statistically evaluated in having a high significance in its linear, quadratic, and cross-product terms (Table 4).”
Quote in the paperNot a substantial claim - Findingown data
The overall mean color acceptability of the cookies was 7.323, falling under 'like moderately'.
“Table 3 displays the overall mean color acceptability of the cookies, 7.323 that falls under the 'like moderately' category in the 9-Point Hedonic Scale.”
Quote in the paperNot a substantial claim
- Findingown data
Sensory panels described the control cookies as having a 'strong buttery' flavor.
“In this study, the sensory panels described the control as having a 'strong buttery' flavor (Table 2)”
Quote in the paperNot a substantial claim - Findingnone given
The sensory panel initially perceived the aroma of banana in the absence of paragis leaves.
“Moreover, the sensory panel initially perceived the aroma of banana in the absence of paragis leaves.”
Quote in the paperNot a substantial claim - Findingown data
A unit increase in the level of powdered paragis leaves is estimated to reduce flavor acceptability by 0.486 significantly.
“Parameter estimates reveal that a unit increase in the level of powdered paragis leaves is estimated to reduce the response by 0.486 significantly.”
Quote in the paperSubstantial claim - Findingown data
A unit increase in powdered paragis leaves might cause a significant decrease in taste acceptability by 0.776.
“The Response Surface Regression Analysis estimated that a unit increase in powdered paragis leaves might cause a significant decrease in taste acceptability by 0.776”
Quote in the paperSubstantial claim - Findingown data
Panelists generally perceived cookies without powdered paragis leaves as 'sweet'.
“The panelists generally perceived the cookies without powdered paragis leaves as 'sweet,'”
Quote in the paperNot a substantial claim - Findingown data
Both treatment samples have taste acceptability scores corresponding to 'like moderately' on the 9-point Hedonic rating scale.
“Both treatment samples have taste acceptability scores corresponding to 'like moderately' of the 9-point Hedonic rating scale.”
Quote in the paperSubstantial claim - Findingown data
A unit increase in powdered paragis leaves significantly causes a decrease in aroma acceptability by 0.433.
“The response for aroma revealed that a unit increase in powdered paragis leaves significantly cause a decrease in acceptability by 0.433 in the forenamed parameter (Table 4).”
Quote in the paperSubstantial claim - Findingown data
The control had the highest mean texture acceptability rating of 7.67 (like moderately).
“In terms of texture acceptability, the control had the highest mean acceptability rating of 7.67 (like moderately)”
Quote in the paperSubstantial claim - Findingown data
The color acceptability of the cookies was significantly affected by the linear terms of powdered paragis leaves.
“Response Surface Regression Analysis shows that the color acceptability of the cookies was significantly affected by the linear terms of powdered paragis leaves (Table 4).”
Quote in the paperSubstantial claim - Findingreasoning
The powdered paragis leaves dominate the aroma of the cookies.
“The powdered paragis leaves dominate the aroma of the cookies.”
Quote in the paperSubstantial claim - Findingown data
Only at the highest level of mashed bananas was a blend of paragis and banana aroma perceived.
“Only at the highest level of mashed bananas that blend of paragis and banana aroma was perceived (Table 3).”
Quote in the paperNot a substantial claim - Findingown data
Cookies in the absence of mashed bananas (in the presence of powdered paragis leaves) are generally perceived as 'slightly bitter'.
“while cookies in the absence of mashed bananas (in the presence of powdered paragis leaves) are generally perceived as 'slightly bitter' (Table 2).”
Quote in the paperSubstantial claim - Findingown data
The cookies' color ranged from light brown to dark green.
“In this study, the cookies' color ranges from 'light brown to dark green' (Table 2).”
Quote in the paperNot a substantial claim - Findingown data
The control cookies scored 8.172 on taste acceptability, falling under the 'like very much' category.
“The control, on the other hand, was scored 8.172, which falls under the 'like very much' category (Table 3).”
Quote in the paperSubstantial claim - Findingown data
As the level of paragis powder increases to 10% with no mashed banana, the product became soft.
“However, as the level of paragis powder increases to 10% (no mashed banana), the product became soft.”
Quote in the paperSubstantial claim - Findingown data
A square unit increase of powdered paragis leaves is estimated to decrease taste acceptability by 0.295.
“likewise, the square unit increase of such is estimated to decrease the response by 0.295 as well.”
Quote in the paperSubstantial claim - Findingown data
High color acceptability ratings are oriented towards low levels of powdered paragis leaves.
“Figure 1(a) illustrates that high acceptability ratings are oriented towards low levels of powdered paragis leaves.”
Quote in the paperSubstantial claim - Findingown data
Flavor acceptability decreases when powdered paragis leaves and mashed bananas increase.
“Figure 1(d) illustrates that flavor acceptability decreases when powdered paragis leaves and mashed bananas increase.”
Quote in the paperSubstantial claim - Findingreasoning
The incorporation of paragis leaves led to perceiving the leaf's odor rather than the banana, even at a 15% level of banana with 5% paragis powder.
“The incorporation of paragis leaves led to perceiving the leaf's odor than the banana, even at a 15% level of the latter (paragis powder is 5%).”
Quote in the paperSubstantial claim - Findingown data
Low texture acceptability was oriented towards high levels of both paragis powder and mashed bananas.
“Figure 1(c) illustrates that low acceptability was oriented towards high levels of both paragis powder and mashed bananas.”
Quote in the paperSubstantial claim - Findingown data
In the absence of mashed bananas with a low level of paragis powder (5%), the texture was described similarly to the control (crumbly).
“On the other hand, in the absence of mashed bananas with a low level of paragis powder (5%), the texture was described similarly to the control (crumbly).”
Quote in the paperNot a substantial claim - Findingown data
The product without paragis powder and mashed bananas was crumbly.
“The product without paragis powder and mashed bananas was crumbly.”
Quote in the paperSubstantial claim - Findingown data
Flavor acceptability is dictated by powdered paragis leaves.
“The regression analysis unveils that flavor acceptability is dictated by powdered paragis leaves (Table 4).”
Quote in the paperSubstantial claim - Findingown data
A unit increase in the level of powdered paragis leaves results in a decrease in color acceptability by 0.894.
“It reveals that a unit increase in the level of powdered paragis leaves results in a decrease in color acceptability by 0.894.”
Quote in the paperSubstantial claim - Findingnone given
In the absence of powdered paragis leaves and mashed bananas, the cookies' color was perceived as light brown.
“In the absence of powdered paragis leaves and mashed bananas, the cookies' color was perceived as 'light brown.'”
Quote in the paperNot a substantial claim - Findingown data
High general acceptability is oriented towards low levels of powdered paragis leaves.
“Figure: 1(f), which shows that high general acceptability is oriented towards low levels of powdered paragis leaves.”
Quote in the paperSubstantial claim - Findingown data
Powdered paragis leaves have a major role in the decrease of the general acceptability of the product, with 0.741 reductions per unit increase.
“This suggests that powdered paragis leaves have a major role in the decrease of the general acceptability of the product (0.741 reductions per unit increase of powdered paragis leaves).”
Quote in the paperSubstantial claim - Findingnone given
Color, flavor, and aroma are the limiting factors of the product.
“The parameters, namely color, flavor, and aroma are the limiting factors of the product.”
Quote in the paperSubstantial claim - Findingown data
Regression coefficients for over-all acceptability showed a significant difference at p<0.001 as affected by linear terms of powdered paragis leaves.
“The Regression coefficients for over-all acceptability, on the other hand, showed a significant difference at p<0.001 as affected by linear terms of powdered paragis leaves (Table 4).”
Quote in the paperSubstantial claim - Findingown data
The optimum combination of mashed bananas and powdered paragis leaves is 8.8% mashed bananas and approximately 1.3 to 1.8% powdered paragis leaves.
“The optimum combination of the two variables is 8.8 % for mashed bananas and approximately 1.3 to 1.8 % for powdered paragis leaves.”
- Also stated in: § CONCLUSION · plain
“The recommended level for use is approximately 1.3 to 1.8 %, combined with 8.8% of mashed banana.”
Quote in the paperSubstantial claim - Also stated in: § CONCLUSION · plain
- Findingown data
Control and cookies with mashed bananas (without powdered paragis leaves) generally have higher acceptability ratings than cookies containing powdered paragis leaves.
“The control and cookies with mashed bananas (without powdered paragis leaves) are generally having high acceptability ratings than cookies containing powdered paragis leaves.”
Quote in the paperSubstantial claim - Findingown data
The observed value of the treatment inside the optimum region regarding color, aroma, flavor, taste, and general acceptability was not significantly different from the predicted and actual values.
“The results show that the observed value of the treatment inside the region regarding of color, aroma, flavor, taste, and general acceptability was not significantly different from the predicted and actual values.”
Quote in the paperSubstantial claim - Findingown data
The levels of powdered paragis leaves significantly affected the color, taste, aroma, texture, and general acceptability of the product.
“The levels of powdered paragis leaves significantly affected the color, taste, aroma, texture, and general acceptability of the product.”
Quote in the paperSubstantial claim - Premisecitation
The pharmaceutical action of E. indica is due to its generous supply of phytochemicals and antioxidants.
“The hepaprotective effect (Iqbal & Gnanaraj, 2012) and pharmaceutical action of E. indica were reported to have been due to the generous supply of phytochemicals and antioxidants.”
Quote in the paperNot a substantial claim0 of 1 sources checked- cites Iqbal & Gnanaraj, 2012 source
- Premisecitation
Paragis has antidiabetic effect.
“antidiabetic effect (Garcia et al., 2003;Okokon et al., 2010)”
Quote in the paperNot a substantial claim0 of 2 sources checked- cites Garcia et al., 2003
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- cites Okokon et al., 2010
- Premisecitation
Paragis (Eleusine indica) possesses many medicinal properties.
“According to the reports, Paragis indeed possesses many medicinal properties.”
Quote in the paperNot a substantial claim - Premisecitation
Safety in the administration of paragis was confirmed through toxicological studies.
“Moreover, safety in the administration of the weed was confirmed through toxicological studies of the plants (Gbadamosi and Otobo, 2014)”
Quote in the paperNot a substantial claim0 of 1 sources checked- cites Gbadamosi and Otobo, 2014
- Premisecitation
Paragis grass can contribute about 21.57% to 29.17% of crude fiber.
“Paragis grass can contribute to about 21.57% to 29.17% of crude fiber (Garcia et al., 2003;Morah & Otuk, 2015;Suwignyo et al., 2017)”
Quote in the paperSubstantial claim0 of 3 sources checked- cites Garcia et al., 2003
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- cites Morah & Otuk, 2015
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- cites Suwignyo et al., 2017
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Interpretationown data
Paragis leaves could be utilized in cookie production, providing potential value to this unwanted commodity using the optimum combination.
“It can be concluded that paragis leaves could be utilized in cookie production, providing potential value to this unwanted commodity using the optimum combination.”
Quote in the paperSubstantial claim- Rests on an assumption: Paragis is abundant and regarded as having no economic value.
- Rests on an assumption: Paragis is locally available and abundant in Leyte and anywhere in the Philippines, and neighboring countries.
- Premisecitation
Macro and microminerals, including Co, Cu, Fe, Ca, K, Mg, Na, and P, are present in paragis grass.
“Furthermore, macro and microminerals were reported present in paragis grass (Serra et al., 1997;Gbadamosi and Otobo, 2014); among which are Co, Cu, Fe, Ca, K, Mg, Na, P.”
Quote in the paperNot a substantial claim0 of 2 sources checked- cites Serra et al., 1997 source
- cites Gbadamosi and Otobo, 2014
- Interpretationcitation
The color intensification is due to the chlorophyll content of paragis leaves.
“This is due to the chlorophyll content of paragis leaves (Chen et al., 2014).”
Quote in the paperNot a substantial claim0 of 1 sources checked- cites Chen et al., 2014
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Interpretationreasoning
Incorporating mashed bananas in the formulation softens the product because banana has high moisture content.
“Incorporating mashed bananas in the formulation basically softens the product because the latter has high moisture content.”
Quote in the paperSubstantial claim - Premisereasoning
Many studies established the limitation of the levels of substitution and incorporation in cookies because these commodities had an adverse effect on the quality of the product.
“Many of these studies established the limitation of the levels of substitution and incorporation in cookies because it was observed that these commodities had an adverse effect on the quality of the product.”
Quote in the paperSubstantial claim - Premisecitation
Paragis grass can contribute as high as 64% crude fiber.
“to as high as 64% as reported by Jackson et al. (1996)”
Quote in the paperNot a substantial claim0 of 1 sources checked- cites Jackson et al. (1996)
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Interpretationown data
The product still has a fair chance of penetrating the market because of its high acceptability rating.
“This indicates that the product still has a fair chance of penetrating the market because of its high acceptability rating.”
Quote in the paperSubstantial claim- Rests on an assumption: A high overall acceptability rating on a 9-point hedonic scale indicates a fair chance of market penetration.
- Classified as probably not a substantial claim. 36
- May combine two claims. 17
- The quote only partly states this claim. 1
Probably not a substantial claim: may not pass S3 (load-bearing).
PremisecitationA similar trend of decreased acceptability with moringa powder incorporation was observed in cookies and bread.
“A similar trend was observed in cookies (Dachana, 2010;Abdel-Samie & Abdulla, 2014) and bread (Sengev et al., 2013) incorporated with moringa powder.”
Quote in the paperNot a substantial claim1 of 3 sources checked- cites Dachana, 2010
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- cites Abdel-Samie & Abdulla, 2014
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- cites Sengev et al., 2013 source
Probably not a substantial claim: may not pass S3 (load-bearing). May combine two claims.
PremisecitationMost components in banana are aliphatic esters, alcohols, and carbonyls, specifically iso-amyl acetate.
“Most components in it are alipathic esters, alcohols, and carbonyls (Tressel & Drawert, 1973), specifically iso-amyl acetate (Rao et al., 2018)”
Quote in the paperNot a substantial claim1 of 2 sources checked- cites Tressel & Drawert, 1973
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- cites Rao et al., 2018 source
Probably not a substantial claim: may not pass S3 (load-bearing).
PremisecitationIso-amyl acetate contributes widely to the desirable sensory attributes of cakes, cookies, and other pastries.
“specifically iso-amyl acetate (Rao et al., 2018), which contributes widely to the desirable sensory attributes of cakes, cookies, and other pastries.”
Quote in the paperNot a substantial claim1 of 1 sources checked- cites Rao et al., 2018 source
The Results section reports that isoamyl acetate increased the rated sweetness of glycerol–propylene glycol mixtures, supporting a sensory effect. The Materials and Methods section classifies it as a fruity aroma, not a dessert-related one. The paper does not establish that it contributes widely to desirable attributes of cakes, cookies, or other pastries. (LLM, conf=0.85)
Experimental — accuracy not yet measured
May combine two claims. The quote only partly states this claim.
FindingcitationIncreasing the amount of powdered paragis leaves to 10% and mashed bananas to 20% intensified the product's color and it was described as dark green.
“Table 2 shows that increasing the amount of powdered paragis leaves to 10 % and 20% for mashed bananas, the product's color intensified and was described as 'dark green'.”
Quote in the paperNot a substantial claimProbably not a substantial claim: may not pass S3 (load-bearing).
FindingreasoningThe interaction of both powdered paragis leaves and mashed bananas may result in a 0.376 increase in taste acceptability.
“On the other hand, the interaction of both powdered paragis leaves and mashed bananas may contrarily result in a 0.376 increase in the response for taste acceptability”
Quote in the paperNot a substantial claimMay combine two claims.
Findingown dataThe mean acceptability scores for aroma ranged from 7.000 to 7.781, falling under 'like moderately'.
“In this study, the mean acceptability scores for aroma ranges from 7.000 to 7.781 which falls under the 'like moderately' category in the 9-point Hedonic rating scale (Table 3).”
Quote in the paperNot a substantial claimMay combine two claims.
Findingown dataThe linear effect of powdered paragis leaves and mashed bananas caused a negative effect on texture acceptability, but a positive 0.325 units are anticipated for every unit change in the interaction of both factor variables.
“The linear effect of powdered paragis leaves and mashed bananas caused a negative effect on texture acceptability, but a consequent positive 0.325 units are anticipated for every unit change in the interaction of both factor variables (Table 4).”
Quote in the paperSubstantial claimMay combine two claims.
Findingown dataBoth powdered paragis leaves and mashed bananas dominate the flavor of the cookies once incorporated.
“while both powdered paragis leaves and mashed bananas dominate the flavor of the product (Table 2) once incorporated into it.”
Quote in the paperNot a substantial claimMay combine two claims.
Findingown dataThe overall mean acceptability of the product is 7.34, corresponding to 'like moderately' on the 9-point Hedonic rating scale.
“It was noted that the overall mean acceptability of the product is 7.34 (Table 3), which corresponds to the 'like moderately' category in the 9-point Hedonic rating scale.”
Quote in the paperSubstantial claimProbably not a substantial claim: may not pass S3 (load-bearing).
PremisecitationParagis has antifungal activity.
“antifungal activity (Alaekwe et al., 2015)”
Quote in the paperNot a substantial claim0 of 1 sources checked- cites Alaekwe et al., 2015
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
Probably not a substantial claim: may not pass S3 (load-bearing).
PremisecitationParagis has antiplasmodial effect.
“antiplasmodial effect (Okokon et al., 2010)”
Quote in the paperNot a substantial claim0 of 1 sources checked- cites Okokon et al., 2010
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
Probably not a substantial claim: may not pass S3 (load-bearing).
PremisecitationParagis could be used against airway inflammatory processes like influenza and pneumonia.
“It could also be used against airway inflammatory processes like influenza and pneumonia, according to De Melo et al. (2005).”
Quote in the paperNot a substantial claim0 of 1 sources checked- cites De Melo et al. (2005) source
Probably not a substantial claim: may not pass S3 (load-bearing).
PremisecitationParagis has been extensively used in traditional and herbal medicine applications in various countries.
“it has been extensively used in traditional and herbal medicine applications in various countries”
Quote in the paperNot a substantial claimProbably not a substantial claim: may not pass S3 (load-bearing).
PremisecitationParagis has antihelmintic activity.
“antihelmintic activity (Morah & Otuk, 2015)”
Quote in the paperNot a substantial claim0 of 1 sources checked- cites Morah & Otuk, 2015
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
May combine two claims.
PremisecitationE. indica extracts contain acidic compounds, anthraquinones, and terpenes.
“Acidic compounds, anthraquinones, and terpenes were likewise observed in E. indica extracts (Alaekwe et al., 2015;Mora & Otuk, 2015;Okokon et al., 2010).”
Quote in the paperNot a substantial claim0 of 3 sources checked- cites Alaekwe et al., 2015
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- cites Mora & Otuk, 2015
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- cites Okokon et al., 2010
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
Probably not a substantial claim: may not pass S3 (load-bearing).
PremisecitationParagis has an antiurolithiatic effect.
“antiurolithiatic effect (Amoah et al., 2017)”
Quote in the paperNot a substantial claim0 of 1 sources checked- cites Amoah et al., 2017
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
Probably not a substantial claim: may not pass S3 (load-bearing).
PremisecitationParagis has a hepatoprotective effect.
“The hepaprotective effect (Iqbal & Gnanaraj, 2012)”
Quote in the paperNot a substantial claim0 of 1 sources checked- cites Iqbal & Gnanaraj, 2012 source
Probably not a substantial claim: may not pass S3 (load-bearing).
PremisecitationParagis has antihypertensive activity.
“antihypertensive activity (Tutor & Chichioco-Hernandez, 2018)”
Quote in the paperNot a substantial claim0 of 1 sources checked- cites Tutor & Chichioco-Hernandez, 2018
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
Probably not a substantial claim: may not pass S3 (load-bearing).
PremisecitationParagis has antibacterial activity.
“antibacterial activity (Al-Zubaire et al., 2011;Mora & Otuk, 2015)”
Quote in the paperNot a substantial claim0 of 2 sources checked- cites Al-Zubaire et al., 2011
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- cites Mora & Otuk, 2015
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
Probably not a substantial claim: may not pass S3 (load-bearing). May combine two claims.
PremisecitationParagis supports increased energy and nutritional requirements in pregnancy, prevents malnutrition, and supplements phytochemicals in therapeutic activities.
“According to Gbadamosi (2012), this botanical plant, among others, supports increased energy and nutritional requirements in pregnancy, prevent malnutrition, and supplements phytochemicals in therapeutic activities.”
Quote in the paperNot a substantial claim0 of 1 sources checked- cites Gbadamosi (2012)
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
May combine two claims.
PremisecitationParagis contains alkaloids, flavonoids, cardiac glycosides, tannins, and saponins.
“The grass contains alkaloids, flavonoids, cardiac glycosides, tannins, and saponins (Okokon et al., 2010;Gbadamosi and Otobo, 2014;Alaekwe et al., 2015;Morah & Otuk, 2015;Etta et al., 2019).”
Quote in the paperNot a substantial claim0 of 3 sources checked- cites Okokon et al., 2010
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- cites Gbadamosi and Otobo, 2014
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- cites Alaekwe et al., 2015
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
Probably not a substantial claim: may not pass S3 (load-bearing).
PremisecitationParagis has a diuretic effect.
“It is believed to have a diuretic effect (Gruyal et al., 2014)”
Quote in the paperNot a substantial claim0 of 1 sources checked- cites Gruyal et al., 2014
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
Probably not a substantial claim: may not pass S3 (load-bearing).
PremisecitationIn cookies, substitution of cashew-apple residue to wheat flour had a significant effect on the sensory qualities of the product.
“In cookies, the substitution of cashew-apple residue (Ebere et al., 2015), dried moringa leaves (Dachana et al., 2010;Abdel-Samie & Abdulla, 2014;Emelike et al., 2015;Mouminah, 2015), cladodes (Msaddak et al., 2015), and composite flour made from cassava, soybean, and mango (Chinma & Gernah, 2007) to wheat flour had a significant effect on the sensory qualities of the product.”
Quote in the paperNot a substantial claim0 of 1 sources checked- cites Ebere et al., 2015 source
May combine two claims.
InterpretationreasoningVolatile compounds possessed by powdered paragis leaves may have dominated the mixture of aromatics and could have overpowered the complex aroma of banana.
“This implies that volatile compounds possessed by powdered paragis leaves may have dominated the mixture of aromatics and could have overpowered the complex aroma of banana.”
Quote in the paperSubstantial claimProbably not a substantial claim: may not pass S3 (load-bearing).
PremisecitationIn cookies, substitution of cladodes to wheat flour had a significant effect on the sensory qualities of the product.
“In cookies, the substitution of cashew-apple residue (Ebere et al., 2015), dried moringa leaves (Dachana et al., 2010;Abdel-Samie & Abdulla, 2014;Emelike et al., 2015;Mouminah, 2015), cladodes (Msaddak et al., 2015), and composite flour made from cassava, soybean, and mango (Chinma & Gernah, 2007) to wheat flour had a significant effect on the sensory qualities of the product.”
Quote in the paperNot a substantial claim0 of 1 sources checked- cites Msaddak et al., 2015 source
Probably not a substantial claim: may not pass S3 (load-bearing).
PremisecitationChanges in color are brought about by varying composition of raw materials, which possess enzymes and components such as flavonoids and phenolics that may affect desirable and undesirable changes in the product's color.
“Changes in the color are brought about by varying composition of raw materials that is mostly agricultural commodities.These commodities possess enzymes and components such as flavonoids and phenolics, which may affect desirable and undesirable changes in the product's color (Ho, 2014).”
Quote in the paperNot a substantial claim0 of 1 sources checked- cites Ho, 2014
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
Probably not a substantial claim: may not pass S3 (load-bearing).
PremisecitationThe color of baked products depends greatly on the ingredient used.
“According to Gustafson (2016), the color of baked products depends greatly on the ingredient used.”
Quote in the paperNot a substantial claim0 of 1 sources checked- cites Gustafson (2016)
Probably not a substantial claim: may not pass S3 (load-bearing). May combine two claims.
PremisecitationBanana has medicinal applications including antifungal and antibiotic activity, reduction of risk to high blood pressure and kidney stones, and cholesterol-lowering properties.
“The medicinal application of banana includes antifungal and antibiotic activity, reduction of risk to high blood pressure and kidney stones, and cholesterollowering properties (Kumar et al., 2012).”
Quote in the paperNot a substantial claim0 of 1 sources checked- cites Kumar et al., 2012
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
Probably not a substantial claim: may not pass S3 (load-bearing). May combine two claims.
PremisecitationAddition of giant swamp taro flour significantly affected the color and general acceptability of cookies but had no significant effect on texture, flavor, and taste acceptability.
“Aduana (2019) also reported that the addition of giant swamp taro flour significantly affected the color and general acceptability of the product but noted no significant effect on texture, flavor, and taste acceptability.”
Quote in the paperNot a substantial claim0 of 1 sources checked- cites Aduana (2019)
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
Probably not a substantial claim: may not pass S3 (load-bearing).
InterpretationreasoningThe increase in taste acceptability from the interaction may be due to masking of mashed bananas on the undesirable taste imparted by powdered paragis leaves.
“which may be due to masking of mashed bananas on the undesirable taste imparted by powdered paragis leaves.”
Quote in the paperNot a substantial claimProbably not a substantial claim: may not pass S3 (load-bearing).
PremisecitationThe aroma is considered the most important of the three components of flavor (taste, smell, and trigeminal effects).
“The aroma is considered the most important of the three components of flavor (taste, smell and trigeminal effects) (Figoni, 2008).”
Quote in the paperNot a substantial claim0 of 1 sources checked- cites Figoni, 2008
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
Probably not a substantial claim: may not pass S3 (load-bearing).
PremisecitationBanana has good nutritional value in terms of fiber, fat, protein, ash, and carbohydrate.
“It has good nutritional value (fiber, fat, protein, ash, carbohydrate) according to Menezes et al. (2011), Odenigbo et al. (2013), and Ashokkumar et al. (2018)”
Quote in the paperNot a substantial claim0 of 3 sources checked- cites Menezes et al. (2011) source
- cites Odenigbo et al. (2013)
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- cites Ashokkumar et al. (2018)
Probably not a substantial claim: may not pass S3 (load-bearing).
PremisecitationParagis grass has a digestibility coefficient of 69.6.
“with digestibility coefficient of 69.6 (Regmi et al., 2004)”
Quote in the paperNot a substantial claim0 of 1 sources checked- cites Regmi et al., 2004
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
Probably not a substantial claim: may not pass S3 (load-bearing).
PremisecitationBanana imparts positive effects to human health.
“and are highly desirable in the diet because it imparts positive effects to human health (Singh et al., 2016)”
Quote in the paperNot a substantial claim0 of 1 sources checked- cites Singh et al., 2016 source
Probably not a substantial claim: may not pass S3 (load-bearing). May combine two claims.
PremisecitationBanana is a valuable source of vitamin B6, vitamin C, and potassium.
“This crop is also a valuable source of vitamin B6, vitamin C, and potassium (Singh et al., 2016;Ashokkumar et al., 2018).”
Quote in the paperNot a substantial claim0 of 2 sources checked- cites Singh et al., 2016 source
- cites Ashokkumar et al., 2018
Probably not a substantial claim: may not pass S3 (load-bearing).
PremisecitationIn cookies, substitution of dried moringa leaves to wheat flour had a significant effect on the sensory qualities of the product.
“In cookies, the substitution of cashew-apple residue (Ebere et al., 2015), dried moringa leaves (Dachana et al., 2010;Abdel-Samie & Abdulla, 2014;Emelike et al., 2015;Mouminah, 2015), cladodes (Msaddak et al., 2015), and composite flour made from cassava, soybean, and mango (Chinma & Gernah, 2007) to wheat flour had a significant effect on the sensory qualities of the product.”
Quote in the paperNot a substantial claim0 of 3 sources checked- cites Dachana et al., 2010 source
- cites Abdel-Samie & Abdulla, 2014
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- cites Emelike et al., 2015
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
Probably not a substantial claim: may not pass S2 (checkable), S3 (load-bearing).
PremisecitationThe color is vital to attract consumers before they consume the product.
“Color is vital to attract consumers before they consume the product (Francis, 1991).”
Quote in the paperNot a substantial claim0 of 1 sources checked- cites Francis, 1991
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
Probably not a substantial claim: may not pass S3 (load-bearing). May combine two claims.
PremisecitationBanana could contain 0.271, 0.886, and 326.70% of Zn, Mn, and Mg, respectively.
“Adeyemi and Oladiji (2009) reported that the crop could contain 0.271, 0.886, and 326.70 % of Zn, Mn, and Mg, respectively.”
Quote in the paperNot a substantial claim0 of 1 sources checked- cites Adeyemi and Oladiji (2009) source
Probably not a substantial claim: may not pass S3 (load-bearing).
PremisecitationIn cookies, substitution of composite flour made from cassava, soybean, and mango to wheat flour had a significant effect on the sensory qualities of the product.
“In cookies, the substitution of cashew-apple residue (Ebere et al., 2015), dried moringa leaves (Dachana et al., 2010;Abdel-Samie & Abdulla, 2014;Emelike et al., 2015;Mouminah, 2015), cladodes (Msaddak et al., 2015), and composite flour made from cassava, soybean, and mango (Chinma & Gernah, 2007) to wheat flour had a significant effect on the sensory qualities of the product.”
Quote in the paperNot a substantial claim0 of 1 sources checked- cites Chinma & Gernah, 2007
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
Probably not a substantial claim: may not pass S3 (load-bearing).
PremisecitationBanana contains bioactive antioxidant compounds: phenolics, carotenoids, biogenic amines, and phytosterols.
“Like paragis, banana also contains several bioactive antioxidant compounds, namely phenolics, carotenoids, biogenic amines, and phytosterols (Singh et al., 2016).”
Quote in the paperNot a substantial claim0 of 1 sources checked- cites Singh et al., 2016 source
May combine two claims.
Interpretationown dataThe incorporation of either powdered paragis leaves or mashed bananas would lower the acceptability rating for texture.
“which means that the incorporation of either powdered paragis leaves and mashed bananas would lower the acceptability rating for texture.”
Quote in the paperSubstantial claimProbably not a substantial claim: may not pass S3 (load-bearing). May combine two claims.
PremisecitationHafez (2012), Ebere et al. (2015), Msaddak et al. (2015), and Aduana (2019) reported that added majoram in cake, cashew-apple residue in cookies, cladodes powder in cookies, and giant swamp taro powder in cookies do not significantly affect over-all acceptability.
“Contrarily, Hafez (2012), Ebere et al. (2015), Msaddak et al. (2015), and Aduana (2019)reported that added majoram in cake, cashew-apple residue in cookies, cladodes powder in cookies, and giant swamp taro powder in cookies do not significantly affect the over-all acceptability of these products.”
Quote in the paperNot a substantial claim0 of 3 sources checkedProbably not a substantial claim: may not pass S3 (load-bearing).
PremisecitationMsaddak et al. (2015) reported slight likeness in cookies with high cladodes powder supplementation.
“Msaddak et al. (2015) also reported slight likeness in cookies with high cladodes powder supplementation on the product.”
Quote in the paperNot a substantial claim0 of 1 sources checked- cites Msaddak et al. (2015) source
May combine two claims.
PremisecitationA similar trend of decreased acceptability with moringa powder was observed in cookies and bread, and in cookies with plantain flour and Bambara groundnut protein concentrate.
“A similar trend was observed by Dachana et al. (2010), Emelike et al. (2015), Mouminah (2015) and Abdel-Samie and Abdulla (2016) in cookies added with moringa powder; El-Gammal et al. (2016) and Sengev et al. (2013) in bread with powdered moringa leaves; and in cookies with plantain flour and Bambara groundnut protein concentrate(Barine, 2015).”
Quote in the paperNot a substantial claim0 of 3 sources checked- cites Dachana et al. (2010) source
- cites Emelike et al. (2015)
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- cites Mouminah (2015)
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
Probably not a substantial claim: may not pass S3 (load-bearing).
PremisecitationThe addition of mango flour and powdered moringa leaves significantly decreased sensory panel preference for cookies and bread at increased levels.
“They observed that (2012), the addition of mango flour and powdered moringa leaves significantly decreased the preference of sensory panels to cookies and bread at increased levels of the forenamed ingredients.”
Quote in the paperNot a substantial claim0 of 3 sources checked- cites Chinma and Gernah (2007)
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- cites Hafez Abdel-Samie, and Abdulla (2014)
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- cites Emelike et al. (2015)
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
Probably not a substantial claim: may not pass S3 (load-bearing).
PremisecitationStudies on addition of 20% powdered cashew-apple fiber and giant swamp taro flour found no significant effect on taste acceptability of cookies.
“It was reported that the addition of the forenamed ingredients in cookies did not cause a significant effect on the taste acceptability of the product.”
Quote in the paperNot a substantial claim0 of 2 sources checked- cites Ebere, 2015
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- cites Aduana, 2019
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
The paper relies on this without support.
Incorporating grass in foods could impart undesirable taste and aftertaste.
“But incorporating grass in foods expectedly could impart undesirable taste and aftertaste in the product.”
The paper relies on this without support.
The right combination of paragis leaves and banana is yet to be determined to attain the optimum sensory quality of the product.
“Although banana has been used extensively in cookies, the right combination of paragis leaves and banana is yet to be determined to attain the optimum sensory quality of the product.”
The paper relies on this without support.
Raw materials may contribute a significant effect on the quality of manufactured products.
“It is given that raw materials may contribute a significant effect on the quality of manufactured products.”
The paper relies on this without support.
Paragis is abundant and regarded as having no economic value.
“This grass is abundant and can be seen everywhere, but are regarded as having no economic value.”
The paper relies on this without support.
One common dietary problem associated with children is reduced or limited dietary fiber intake due to opting for foods from highly popular fast food chains.
“One common dietary problem associated with children is the reduced or limited dietary fiber intake due to opting for foods from highly popular fast food chains.”
The paper relies on this without support.
The leading reason banana is widely utilized in the bakery industry is its flavor.
“Aside from beneficial components, the leading reason banana is widely utilized in the bakery industry is its flavor.”
The paper relies on this without support.
Paragis is locally available and abundant in Leyte and anywhere in the Philippines, and neighboring countries.
“As a commodity that is locally available and abundant here in Leyte and anywhere in the Philippines, and the neighboring countries, it calls for creating value to this disregarded grass.”
The paper relies on this without support.
A high overall acceptability rating on a 9-point hedonic scale indicates a fair chance of market penetration.
“This indicates that the product still has a fair chance of penetrating the market because of its high acceptability rating.”
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
Each contradiction between two passages listed here was confirmed by an independent check.
Optimum percentages use conflicting flour bases
MinorThe abstract expresses the optimum percentages relative to flour volume, whereas the processing method says ingredient levels were calculated from flour weight. These are different bases for the reported formulation.
“The optimum combination was 8.8 % and 1.3 to 1.8% of mashed bananas and powdered paragis leaves, respectively, based on the volume of flour.”
“The calculation was based on the weight of all-purpose flour (100 g).”
Stated aroma range excludes a table value
MinorThe stated upper limit is 7.781, but the table reports an aroma score of 7.787 for treatment 2.
“the mean acceptability scores for aroma ranges from 7.000 to 7.781”
“| 2 | 0 | 15 | 7.906 | 7.787 | 7.344 | 7.719 | 8.125 | 7.953 |”
Most cookies without paragis were not described as sweet
MinorThe discussion says cookies without paragis leaves were generally perceived as sweet. Of the three such formulations in the descriptive results, two were rated "Just right" and only one "Sweet."
“The panelists generally perceived the cookies without powdered paragis leaves as 'sweet,'”
“1 0 0 Light brown Absence of aroma Crumbly Strongly aroma butter Just right 2 0 15 Brownish white Slightly perceptible banana Soft Strongly perceptible banana flavor Just right 3 0 20 Brownish white Slightly perceptible banana Soft Strongly perceptible banana flavor Sweet”
Cites
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Biogenesis of banana volatiles
Tressl, R., & Drawert, F. (1973) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf60188a031 · Cited by 213 · see citing works
DACHANA, K. B., RAJIV, J., INDRANI, D., & PRAKASH, J. (2010) · Journal of Food Quality · doi:10.1111/j.1745-4557.2010.00346.x · Cited by 122
Chemical Composition and Nutritional Value of Unripe Banana Flour (Musa acuminata, var. Nanicão)
Menezes, E. W., Tadini, C. C., Tribess, T. B., Zuleta, A., Binaghi, J., Pak, N., Vera, G., Dan, M. C. T., Bertolini, A. C., Cordenunsi, B. R., et al. (2011) · Plant Foods for Human Nutrition · doi:10.1007/s11130-011-0238-0 · Cited by 118 · see citing works
Sengev, A. I., Abu, J. O., & Gernah, D. I. (2013) · Food and Nutrition Sciences · doi:10.4236/fns.2013.43036 · Cited by 91
De Melo, G. O., Muzitano, M. F., Legora-Machado, A., Almeida, T. A., De Oliveira, D. B., Kaiser, C. R., Koatz, V. L., & Costa, S. S. (2005) · Planta Medica · doi:10.1055/s-2005-864104 · Cited by 79 · see citing works
How Baking Works: Exploring the Fundamentals of Baking Science
Figoni, P. I. (2003) · Cited by 62 · see citing works
Msaddak, L., Siala, R., Fakhfakh, N., Ayadi, M. A., Nasri, M., & Zouari, N. (2015) · International Journal of Food Sciences and Nutrition · doi:10.3109/09637486.2015.1095862 · Cited by 54 · see citing works
<i>Eleucine indica</i> Possesses Antioxidant, Antibacterial and Cytotoxic Properties
Al-Zubairi, A. S., Abdul, A. B., Abdelwahab, S. I., Peng, C. Y., Mohan, S., & Elhassan, M. M. (2011) · Evidence-based Complementary and Alternative Medicine · doi:10.1093/ecam/nep091 · Cited by 50 · see citing works
Ethnomedicinal Plants Used by Residents in Northern Surigao del Sur,Philippines
Gruyal, G. A. (2014) · Natural Products Chemistry & Research · doi:10.4172/2329-6836.1000140 · Cited by 43 · see citing works
Iqbal, M., & Gnanaraj, C. (2012) · Environmental Health and Preventive Medicine · doi:10.1007/s12199-011-0255-5 · Cited by 42 · see citing works
El-gammal, R., Ghoneim, G., & Elshehawy, S. M. (2016) · Journal of Food and Dairy Sciences · doi:10.21608/jfds.2016.46005 · Cited by 36 · see citing works
Characterization of glyphosate-resistant goosegrass (Eleusine indica) populations in China
CHEN, J.-C., HUANG, H.-J., WEI, S.-H., ZHANG, C.-X., & HUANG, Z.-F. (2015) · Journal of Integrative Agriculture · doi:10.1016/s2095-3119(14)60910-2 · Cited by 33 · see citing works
Compositional changes in banana (Musa ssp.) fruits during ripening
(2009) · AFRICAN JOURNAL OF BIOTECHNOLOGY · doi:10.5897/ajb2009.000-9143 · Cited by 32 · see citing works
Proximate Composition and Consumption Pattern of Plantain and Cooking-Banana
Odenigbo, M. (2013) · British Journal of Applied Science & Technology · doi:10.9734/bjast/2013/4943 · Cited by 31 · see citing works
(2018) · Journal of Pharmacognosy and Phytochemistry · Cited by 29 · see citing works
(2010) · International Journal of Drug Development and Research · Cited by 26 · see citing works
(2015) · Asian Journal of Agriculture and Food Sciences · doi:10.24203/ajafs.v3i2.2552 · Cited by 26 · see citing works
Angiotensin-Converting Enzyme Inhibition of Fractions from Eleusine indica Leaf Extracts
Tutor, J. T., & Chichioco-Hernandez, C. L. (2017) · Pharmacognosy Journal · doi:10.5530/pj.2018.1.5 · Cited by 21 · see citing works
Rao, P. D., Husile, N., Strasser, A. A., & Wise, P. M. (2018) · Chemosensory Perception · doi:10.1007/s12078-017-9231-9 · Cited by 20 · see citing works
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Proximate Composition and Consumption Pattern of Plantain and Cooking-Banana
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Investigating genotoxicity of Eleusine indica by micronuclei assay in albino rats
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Flagged first, then by citations
Research works printed but not linked: 14
- [1]1. Abdel-Samie, M.A.S., & Abdulla, G. (2014). Effect of moringa leaves (Moringa oleifera Lam.) on some physic-chemical and sensory properties of wheat flour cookies. Zagazig Journal of Agricultural Research, 41(2):305-314.
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Cited by
Sorted by citations
Eleusine Indica for Food and Medicine
Zakri, Z. H. M., Suleiman, M., Ng, S. Y., Ngaini, Z., Maili, S., & Salim, F. (2021) · Journal of Agrobiotechnology · doi:10.37231/jab.2021.12.2.260 · Cited by 10 · see citing works
- Authors
- Department of Food Science and Technology, V. S. U., Makinano, D., & Cimafranca, L.
- Affiliations
- Visayas State University (PH)
- Corresponding author
- Cimafranca, Lynette
- ORCID
- Cimafranca, Lynette
- Venue
- Central Mindanao University Journal of Science
- Publisher
- Central Mindanao University
- Published
- 2020-01
- Volume
- 24
- Issue
- 1
- ISSN
- 0116-7847 (ISSN-L)
- 2704-3703
- OpenAlex
- W3206858568
- Cited by
- 1
- References
- 28
- Citations by year
- 2021: 1
- FWCI
- 0.16
- Type
- journal article
- Language
- en
- Open access
- diamond
- doi.org
- Locations
- Central Mindanao University Journal of Science (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Seed and Plant Biochemistry
- Keywords
- Eleusine indica, weed utilization, cookie formulation, sensory acceptability, food product development
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Claims read by deepseek-v4.1-flash under definition version 3 (extract-v3) on 2026-10-11.
Classified by jev-1.13-20260917 (gold-guideline-v0.2) on 2026-10-11.
Cited sources are checked by gpt-6-sol.
Statistics and arithmetic are recomputed, not judged.
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