Issued on: 3 August 2016 BNM/RH/PD 028-6

Wadi`ah

Applicable to:
1. Licensed Islamic banks
2. Licensed takaful operators and professional retakaful operators
3. Licensed banks and licensed investment banks carrying on Islamic banking business
4. Prescribed institutions carrying on Islamic financial business

Wadi`ah

Issued on: 3 August 2016

TABLE OF CONTENTS

PART A  OVERVIEW .............................................................................................. 1

1. Introduction .............................................................................................. 1

2. Applicability ............................................................................................. 1

3. Legal provisions ...................................................................................... 1

4. Effective date ........................................................................................... 2

5. Interpretation ........................................................................................... 2

6. Related legal instruments and policy documents .................................... 2

PART B SHARIAH REQUIREMENTS AND OPTIONAL PRACTICES ................. 3

7. Compliance with Part B ........................................................................... 3

8. Definition ................................................................................................. 3

9. Nature...................................................................................................... 3

10. Components of wadi`ah .......................................................................... 3

11. Contracting parties .................................................................................. 3

12. Offer (ijab) and acceptance (qabul) ......................................................... 4

13. Wadi`ah asset ......................................................................................... 4

14. Salient features of wadi`ah contract ........................................................ 4

15. Arrangement of wadi`ah contract with charges ....................................... 5

16. Wadi`ah contract to be construed as qard contract upon utilisation of

wadi`ah asset under custody ................................................................... 6

17. Arrangement of wadi`ah contract with rahn ............................................. 6

18. Dissolution of wadi`ah contract ................................................................ 6

19. Completion of wadi`ah contract ............................................................... 6

20. Effect of dissolution or completion of wadi`ah contract ............................ 6

21. Collection of wadi`ah asset after demise or dissolution of the safekeeping

depositor .................................................................................................. 6

22. Failure to immediately collect wadi`ah asset after dissolution or

completion of the wadi`ah contract .......................................................... 7

PART C OPERATIONAL REQUIREMENTS ......................................................... 8

23. Governance and oversight ...................................................................... 8

24. Structuring ............................................................................................... 9

25. Risk management ................................................................................. 11

26. Business and market conduct ............................................................... 11

27. Transition arrangement ......................................................................... 12

Appendix 1 Legitimacy of wadi`ah contract .............................................. 13

Appendix 2 Glossary ................................................................................... 15

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PART A  OVERVIEW

1. Introduction

1.1 Compliance with Shariah requirement is a prerequisite in ensuring the

legitimacy and integrity of Islamic financial products and services. In meeting
this expectation, it is essential for an Islamic financial institution to establish
sound operational framework and infrastructure to ensure that its conduct of
Islamic financial transactions is consistent with Shariah.

1.2 The Shariah contract-based regulatory policy is intended to promote

consistency of Shariah contract application in Islamic financial products and
services. This policy is envisaged to strengthen legal certainty and Shariah
compliance practices by an Islamic financial institution.

1.3 This policy document aims to−

(a) provide reference on the Shariah rulings applicable to wadi`ah;
(b) set out key operational requirements for the implementation of wadi`ah;

and
(c) promote end-to-end compliance with Shariah requirements, which

further promote sound Islamic banking and takaful practices and
safeguard consumer interests.

1.4 This policy document sets out the following:
(a) salient features and essential conditions of wadi`ah in Part B; and
(b) regulatory and supervisory expectations for the operational

requirements on governance and oversight, structuring, risk
management as well as business and market conduct in Part C.

2. Applicability

 2.1 This policy document is applicable to Islamic financial institutions as defined
in paragraph 5.2.

3. Legal provisions

 3.1 The requirements in Part B of this policy document are specified pursuant to−
(a) section 29(1) of the Islamic Financial Services Act 2013 (IFSA); and
(b) section 33E(1) of the Development Financial Institutions Act 2002

(DFIA).

3.2 The requirements in Part C of this policy document are specified pursuant to−
(a) sections 29(2), 57, 135(1) and 155 of IFSA; and
(b) sections 33E(2), 41, 42C(1) and 116 of DFIA.

3.3 The guidance in this policy document is issued pursuant to section 277 of the

IFSA and section 126 of the DFIA.

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4. Effective date

 4.1 This policy document comes into effect on 31 July 2018, except for paragraph
27 which takes effect immediately upon issuance of this policy document.

5. Interpretation

5.1 The terms and expressions used in this policy document must have the same
meanings as assigned under the Financial Services Act 2013 (FSA), IFSA and
DFIA, as the case may be, unless otherwise defined in this policy document.

5.2 For the purpose of this policy document−

“S”    denotes a standard, an obligation, a requirement, specification, direction,
condition and any interpretative, supplemental and transitional provisions
that must be complied with. Non-compliance may result in enforcement
actions;

“G”  denotes guidance which may consist of statements or information,

intended to promote common understanding and advice or
recommendations that are encouraged to be adopted;

“direct costs” refers to costs that are directly related to the wadi`ah
transaction, either based on actual or estimated amount, without any profit or
mark-up element;

            “Islamic financial institutions” or “IFI” means−

(a) licensed Islamic banks;
(b) licensed takaful operators and professional retakaful operators;
(c) licensed banks and licensed investment banks approved under section

15(1)(a) of the FSA to carry on Islamic banking business; and
(d) prescribed institutions approved under section 33B(1) of the DFIA to

carry on Islamic financial business.

5.3     A glossary of terms used in this policy document is set out in Appendix 2.

6. Related legal instruments and policy documents

6.1 This policy document must be read together with other relevant legal

instruments and policy documents that have been issued by the Bank.

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PART B SHARIAH REQUIREMENTS AND OPTIONAL PRACTICES

7. Compliance with Part B

S

7.1 An IFI which uses the wadi`ah contract for its products and services must
ensure that such products and services are in compliance with Part B of this
policy document.

8. Definition

S 8.1 Wadi`ah refers to a contract where an asset is placed with another party for
safekeeping.

9. Nature

S 9.1 The inherent nature of wadi`ah is trusteeship1, referred to as wadi`ah yad
amanah in which any of the contracting parties may terminate the contract
unilaterally.

10. Components of wadi`ah

S 10.1 Wadi`ah contract shall consist of the following components:
(a) contracting parties, comprising a custodian (wadi`) and a safekeeping

depositor (mudi`);
(b) offer (ijab) and acceptance (qabul); and
(c) wadi`ah asset.

11. Contracting parties

S

11.1 The contracting parties in a wadi`ah contract shall be a custodian (wadi`) and
a safekeeping depositor (mudi`) of a wadi`ah asset.

S

S

11.2 The contracting parties in a wadi`ah contract shall be a natural person or a
legal entity that must have the legal capacity2 to enter into a wadi`ah contract.

11.3 A safekeeping depositor must be the owner or a person who has full legal

authority over the ownership of the asset placed in custody. If there is more
than one owner of the wadi`ah asset, consent from all owners must be
obtained by the safekeeping depositor for the wadi`ah contract.

G 11.4 In relation to paragraph 11.3, such consent may be given−
(a) collectively as all owners are the safekeeping depositors;
(b) through appointing one of the owners to act on their respective behalf as

1
  The word “trust” and “trusteeship” used in this policy document denote the literal meaning and

must not be associated with terms relating to any law.
2
   Legal capacity of a person, from Shariah perspective, is defined as the capacity to assume rights

and responsibilities and capacity to give legal effect to his action. Among the important conditions
are that the person must possess sound mind and the capacity to distinguish between what is
harmful or beneficial to one’s interests. Legal capacity of a legal entity is defined as eligibility of an
entity to acquire rights and assume responsibilities. In Malaysia, this legal capacity is also subject
to the Contracts Act 1950 and the Age of Majority Act 1971.

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the safekeeping depositor; or
(c) through a third party agent appointed by all owners to act on their

respective behalf as the safekeeping depositor.

G 11.5 Any party to a wadi`ah contract may enter into the wadi`ah contract through an
agent (wakil).

12. Offer (ijab) and acceptance (qabul)

S 12.1 The wadi`ah contract must be entered into through an offer and acceptance
between the contracting parties.

G 12.2 The offer and acceptance may be expressed orally, in writing or by any other
methods recognised by Shariah.

13. Wadi`ah asset

S 13.1 A wadi`ah asset under a wadi`ah contract shall be an asset that is−
(a) deliverable;
(b) identifiable; and
(c) consistent with the principles of Shariah.

14. Salient features of wadi`ah contract

Wadi`ah asset held on amanah

S

14.1 A wadi`ah asset is held on trust by the custodian for safekeeping. The
custodian must return the wadi`ah asset placed in custody to the safekeeping
depositor according to the agreed terms of the wadi`ah contract or in the event
that there is no such contractual term, it must be at the request of the
safekeeping depositor.

Wadi`ah period

G 14.2 The contracting parties may agree to specify the period of the wadi`ah
contract.

Safekeeping of the wadi`ah asset

S 14.3 The custodian must ensure the safety of the wadi`ah asset placed in custody
and must act in the interest of the safekeeping depositor.

G 14.4 The method of safekeeping may be determined between the contracting

parties or may be based on customary business practice (`urf tijari) and
depending on the nature of the wadi`ah asset placed in custody.

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Liability for loss or damage to wadi`ah asset

S 14.5 The custodian must not be liable for any loss or damages to the wadi`ah asset
under the wadi`ah contract except for those arising from his own misconduct
(ta`addi), negligence (taqsir) or breach of specified terms (mukhalafah al-
shurut) or that of his agents or representatives’.

Appointment of third party custodian

S 14.6 A custodian must not entrust the wadi`ah asset placed in his custody to a third
party without prior permission of the safekeeping depositor.

G 14.7 In relation to paragraph 14.6, such permission to entrust the wadi`ah asset in
the custody of a third party may be expressed in writing or by any other
methods which could be evidenced by appropriate documentation or record.

S 14.8 If the custodian fails to obtain such permission and places the wadi`ah asset in

the custody of a third party, the custodian must be fully responsible for any
loss or damages of the wadi`ah asset.

Direct costs

S

14.9 All direct costs related to the safekeeping of the wadi`ah asset must be borne
by the safekeeping depositor if the wadi`ah asset is placed with−
(a) the custodian; or
(b) a third party with the prior permission of the safekeeping depositor.

G 14.10 Notwithstanding paragraph 14.9, the contracting parties to the wadi`ah

contract may agree for the custodian to bear such direct costs either wholly,
partially or proportionately.

ARRANGEMENT OF WADI`AH WITH OTHER CONTRACTS OR CONCEPTS

15. Arrangement of wadi`ah contract with charges

G

15.1 The contracting parties may agree to a payment of charges by the
safekeeping depositor in consideration for the safekeeping service provided by
the custodian.

S 15.2 Upon the agreement described in paragraph 15.1, the relationship between
the contracting parties must transform into an ijarah contract and be governed
by the principles of ijarah whereby the custodian must be the lessor and the
safekeeping depositor must be the lessee.

S 15.3 As a lessor, the custodian must be fully responsible for the loss or damages of
the asset placed in custody unless he can prove that such loss or damages
was not due to his own misconduct (ta`addi), negligence (taqsir) or breach of
specified terms (mukhalafah al-shurut) or that of his agents or
representatives’.

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16. Wadi`ah contract to be construed as qard contract upon utilisation of
wadi`ah asset under custody

S 16.1 A wadi`ah contract shall be construed as a qard contract and shall be

governed by the principles of qard if−
(a) the wadi`ah asset is a fungible asset (mal mithli) such as money; and
(b) the custodian is allowed to utilise the asset.

17. Arrangement of wadi`ah contract with rahn

G 17.1 A wadi`ah asset may be pledged by the safekeeping depositor to the
custodian or to another party.

S 17.2 If the wadi`ah asset is pledged, then the contracting parties of the pledge
arrangement must ensure that it complies with the Shariah principles of rahn.

DISSOLUTION (FASAKH) AND COMPLETION (INTIHA’) OF WADI`AH
CONTRACT

18. Dissolution of wadi`ah contract

S

18.1 A wadi`ah contract is dissolved upon the occurrence of the following:
(a) unilateral termination of the wadi`ah contract by either one of the

contracting parties;
(b) termination of the wadi`ah contract by mutual agreement of both

contracting parties;
(c) demise (in the case of individual), dissolution (in the case of legal entity)

or loss of legal capacity of either contracting party; or
(d) change of ownership of the wadi`ah asset.

19. Completion of wadi`ah contract

S 19.1 A wadi`ah contract completes upon the maturity date as agreed by the
contracting parties.

20. Effect of dissolution or completion of wadi`ah contract

S 20.1 Upon the dissolution or completion of the wadi`ah contract, the safekeeping
depositor must be responsible for collecting the wadi`ah asset and the
custodian must return the wadi`ah asset to the safekeeping depositor.

21. Collection of wadi`ah asset after demise or dissolution of the
safekeeping depositor

S 21.1 Upon the dissolution of a wadi`ah contract due to the demise (in the case of
individual) or dissolution (in the case of legal entity) of a safekeeping depositor,
the legal representatives or heirs of the demised safekeeping depositor is
responsible for collecting the wadi`ah asset from the custodian.

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S 21.2 The custodian must not be held responsible in ensuring that the wadi`ah asset
of the deceased safekeeping depositor is administered according to the
applicable laws for distribution of a deceased person’s assets or Shariah law of
distribution (fara’id).

22. Failure to immediately collect wadi`ah asset after dissolution or
completion of the wadi`ah contract

G

S

22.1 In the event of a failure by a safekeeping depositor, his legal representatives,
heirs or agents to immediately collect the wadi`ah asset, a custodian may−
(a) charge a fee for the safekeeping service arising from the late collection;
(b) charge the direct costs for the safekeeping service; or
(c) surrender or transfer the wadi`ah asset placed in custody to the relevant

authorities in accordance with the relevant applicable laws.

22.2 In relation to paragraph 22.1(a) in the event that the custodian charge a fee for
the safekeeping service, such fee must be mutually agreed by the safekeeping
depositor and the custodian.

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PART C OPERATIONAL REQUIREMENTS

23. Governance and oversight

    G

       S

       S

23.1 The requirements under this part complement the broad governance and
oversight expectations specified under the relevant policy documents on
governance issued by the Bank.

23.2 While the broad governance and oversight principles are applicable to wadi`ah,
an IFI must observe specific requirements on governance arrangements as
outlined in this policy document to address distinct risks associated with
wadi`ah.

23.3 An IFI must have sufficient understanding of its risk profile and ensure the

availability of personnel with the appropriate knowledge and skills to offer
wadi`ah.

Board of Directors

    S

23.4 The Board of Directors of an IFI (the Board) must establish sound governance
structure to facilitate an effective oversight on the management and
implementation of wadi`ah.

    S 23.5 The Board has overall responsibility for Shariah governance and Shariah

compliance of the IFI. As such, the Board must–
(a) approve the business and risk strategies of the IFI with regard to the

application of wadi`ah;
(b) approve and oversee the implementation of policies and procedures

governing the application of wadi`ah, which must include, at minimum,
the following aspects:
(i) eligibility criteria of wadi`ah assets or non-permissible list of wadi`ah

assets3;
(ii) risk management;
(iii) information disclosures;
(iv) fees and charges; and
(v) arrangement with the third party in managing the wadi`ah asset,

where applicable;
(c) ensure that appropriate internal controls, systems and infrastructure are

in place to implement wadi`ah in accordance with Shariah requirements;
and

(d) ensure that independent reviews are conducted regularly to assess
compliance with the policy documents issued by the Bank and internal
policies established by the IFI.

3
    Example of Shariah non-compliant goods outlined by Jabatan Kemajuan Islam Malaysia under

Halal Directory or listed goods under Accepted Bills-i transactions in the Guidelines on Accepted
Bills-i issued by the Bank.

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Shariah Committee

       S

23.6 The Shariah Committee of an IFI must perform the following to ensure that
implementation of wadi`ah are conducted in accordance with Shariah
requirements:
(a) endorse the application of Shariah requirements in the relevant policies

and procedures governing the wadi`ah;
(b) review the terms and conditions stipulated in the legal documentation4

and other documents such as information published on promotional
materials, product manuals or other publications, and endorse that the
terms and conditions are in compliance with Shariah;

(c) endorse policies relating to eligibility criteria of wadi`ah assets or non-
permissible list of wadi`ah assets;

(d) endorse policies on fees and charges imposed on a wadi`ah contract;
(e) advise and provide clarification on relevant Shariah rulings, decisions or

policy documents on Shariah matters issued by the Bank, and if relevant,
any other authorities; and

(f) assess the work carried out by Shariah review and Shariah audit and
endorse any rectification measures that needed to ensure that the
wadi`ah complies with Shariah requirements.

    S

Senior management

23.7 The senior management has the responsibility to ensure that the business and
operations of an IFI complies with Shariah requirements. As such, at a
minimum, the senior management must–
(a) develop and implement internal control and risk management policies

and procedures in line with the business and risk strategies approved by
the Board;

(b) establish and implement internal policies, procedures and processes
governing wadi`ah including those relating to eligibility criteria of wadi`ah
assets or non-permissible list of wadi`ah assets, fees and charges and
arrangement with  third party in managing the wadi`ah assets, where
applicable;

(c) establish and implement adequate mechanism for managing risk inherent
in the wadi`ah contract;

(d) undertake regular review and monitor compliance with the approved
internal policies; and

(e) clearly communicate the approved internal policies and procedures,
including Shariah decisions to the relevant stakeholders.

24. Structuring

       S

24.1 An IFI shall ensure that Shariah rulings on wadi`ah is appropriately applied in
the IFI’s products and services.

4
    Example of legal documentation such as the agreement signed between the contracting parties

which is legally enforceable.

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 G

S

S

S

      S

Contracting parties

24.2 An IFI may enter into a wadi`ah contract with a safekeeping depositor.

24.3 The wadi`ah contract shall come into effect upon the asset placement and

completion of legal documentations between the customer and the IFI.

24.4 An IFI shall obtain prior written consent from the customer if a third party is

appointed by the IFI to safe keep the wadi`ah asset. In this regard, the
obligation to safe keep the deposited asset continues to remain with the IFI.

24.5 Pursuant to paragraph 24.4, an IFI shall ensure that the adequacy of the
safekeeping arrangement by the third party is mutually agreed with the
customer. Therefore, the IFI must assess the third party’s capacity and
capability to properly safe keep the asset.

24.6 In cases where the customer is a minor, an IFI shall obtain written consent

from the guardian of the minor before entering into a wadi`ah contract with a
minor.

S

Wadi`ah asset

24.7 In structuring a wadi`ah product, an IFI shall ensure that the wadi`ah asset5
meets the eligibility criteria or not in the non-permissible list of wadi`ah assets
as set out in the approved internal policies referred in paragraph 23.5(b)(i).

S 24.8 For the purpose of paragraph 24.7, an IFI must ascertain6 the nature or type of
the wadi`ah asset prior to entering the wadi`ah contract with the customer.

S 24.9 Pursuant to paragraph 24.8, an IFI shall require the customer to declare that
the wadi`ah asset complies with Shariah requirements.

G 24.10 In the event where the details of the wadi`ah asset are incomplete or uncertain,

an IFI may refuse to accept such asset without having to provide its reasons.

S

Offer and acceptance

24.11 In establishing the wadi`ah contract, an IFI shall ensure that the offer of the
placement and the acceptance of a wadi`ah assets for safekeeping must be
evidenced by appropriate documentations or record.

S

Fees and charges

24.12 An IFI must ensure that fees and charges are based on the direct costs
relating to safekeeping of wadi`ah assets.

5
    Refers to an asset which is non-perishable or non-consumable and comply with the principles of

Shariah and may include fungible asset.
6
    Ascertainment can be done through declaration by customer (including asset deposited is Shariah-

compliant, nature or types of the asset).

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25. Risk management

S 25.1 An IFI shall establish internal policies and procedures on risk management,
which include the following:
(a) process and procedures for identification, assessment, measurement,

monitoring, mitigation and reporting of risk exposures associated with
wadi`ah contracts;

(b) procedures for the acceptance and management of wadi`ah assets to
ensure that such assets comply with Shariah requirements and mitigate
the possibility of the wadi`ah assets being used or utilised by the IFI;

(c) assessment on the adequacy of the security and maintenance of wadi`ah
assets that commensurate with the nature and value of such assets to
mitigate the potential risk of loss and damages;

(d) clear processes and procedures for the dissolution or completion of
wadi`ah; and

(e) regulatory requirements stipulated in relevant policy documents on risk
management issued by the Bank.

S 25.2 For purposes of establishing policies and procedures under paragraph 25.1(a),

an IFI shall establish systems and internal controls that address the risks
associated with wadi`ah contracts which include the following:
(a) processes for identification and assessment risks inherent in wadi`ah

transactions;
(b) ascertain risk mitigation technique7 to minimise potential loss;
(c) procedures for proper inspection and maintenance of wadi`ah assets to

ensure that the IFI is able to satisfy the obligation to return the wadi`ah
assets to the customer; and

(d) reporting requirements to the Board, Shariah Committee and senior
management.

S 25.3 An IFI must maintain all records relating to wadi`ah transactions including the

safekeeping and transaction records. These internal records must be updated
regularly and should be available for inspection by the Bank or external
auditors as and when required.

26. Business and market conduct

S

General principle

26.1 An IFI must take into consideration the customer’s interests in developing
policies, processes and procedures to ensure that a wadi`ah transaction is
conducted in a fair, transparent, responsible and professional manner.

S

Fair dealings

26.2 An IFI must ensure that the offering and marketing of the wadi`ah products to
the customer are done in a fair and transparent manner.

7
  For instance, the IFI provide takaful coverage for safe deposit box services rendered to a customer

under a wadi`ah contract to mitigate the IFI from potential losses arising from any damages to the
customer’s wadi`ah asset held by the IFI.

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S 26.3 An IFI must exercise due care in safekeeping the wadi`ah assets throughout
the tenure of a wadi`ah contract.

S

Disclosure of information

26.4 An IFI must develop and implement appropriate disclosure and  promotional
and marketing materials to ensure that the customer receives clear and
adequate information, including at pre-contractual stage, on the following:
(a) features and purpose of the wadi`ah;
(b) contractual relationship between the contracting parties;
(c) rights and obligations of the contracting parties to the wadi`ah including

accountability for any loss or damages to the wadi`ah asset;
(d) terms and conditions of the wadi`ah contract;
(e) arrangement with other Shariah contracts or concepts such as takaful,

where applicable;
(f) arrangement with the third party, where applicable;
(g) arrangement upon the dissolution or completion of the wadi`ah contract,

including in the event of the demise of the customer; and
(h) fees and charges, where applicable.

S 26.5 An IFI must ascertain that the customer understand the concept, terms and

conditions of a wadi`ah contract prior to entering such contract.

S 26.6 An IFI must adequately clarify the use of Arabic terminology, if any, in its
documentation to enhance the customer’s understanding on the Shariah
contract.

27. Transition arrangement

S

27.1 An IFI must refer to the policy document on Qard for transition arrangement of
existing products and services using wadi`ah contract as prescribed under
paragraph 16 of this policy document.

S 27.2 Upon the completion of this transition arrangement, activities such as
placement of money with permission to utilise must be referred to as qard.

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APPENDICES

Appendix 1 Legitimacy of wadi`ah contract

 1. The legitimacy of wadi`ah is derived from the Quran and founded on the
Sunnah of Prophet Muhammad (peace be upon him) and the consensus of
muslim jurists (ijma`).

The Quran
2. Although the concept of wadi`ah is not specifically mentioned in the Quran, the

concept of trustworthiness, which is an important feature of wadi`ah, is
expressed in several places in the Quran. The word “trust” or “amanah” is used
in the Quran to indicate the importance of fulfilling all types of trust including
that of safekeeping (wadi`ah) and returning the amanah when it is due.

 3. The following Quran verses imply the general permissibility of wadi`ah.

(a) ََِدِهمَ َِِلََمانَاِِتِمَ َُهمَ ََوالَِّذين  .رَاُعونََوَعه

“Those who are true to their trusts and pledges.”8

(b) َ ََمانَاِتَِإََلٰ ِلَهاِإنََّاللَـَّهَيَأ ُمرُُكم َأَنَتـَُؤدُّواَاِل  َ.أَه
“Truly, Allah commands you to hand back your trusts to the (rightful)
owners.”9

(c) ََُأَِمَنَبـَع ُضُكمَبـَع ًضاَفـَل يـَُؤدَِّالَِّذيَاؤ ُتَُِنَأََمانـََته ََََََََ.فَِإن

“But if any of you entrusts another with a pledge (without a document of
contract, witnesses or things produced as pledges of security), let the
trustee deliver up that which is entrusted to him to its owner.”10

 The Sunnah of Prophet Muhammad (peace be upon him)
4. The following hadiths imply the general permissibility of wadi`ah.

(a) َصلىَ-رسولَاهللَ وأمرَتعينَ:َقالتَ-صلىَاهللَعليهَوسلمَ-عنَعائشةَيفَهجرةَالنيب
-علياَرضىَاهللَعنهَأنَيتخلفَعنهَمبكةَحىتَيؤدىَعنَرسولَاهللََ-اهللَعليهَوسلم

َكانتَعندهَللناس.َالودائعَاليتَ-صلىَاهللَعليهَوسلم
`Aishah narrated that on the occasion of the Prophet’s migration to Medina,
“The Messenger of Allah (peace be upon him) asked `Ali (may Allah be
pleased with him) to take his place in Makkah in order to deliver the
deposited things to their owners.”11

8
  Surah al-Mu’minun, verse 8.

9
  Surah al-Nisaa’, verse 58.

10
 Surah al-Baqarah, verse 283.

11
 Al-Baihaqi, Sunan Al-Kubra, hadith no. 12696.

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(b) َمنَائتنن َو اَنخنَمنَأدَاِلمانةَإَلَ:عنَأيبَهريرةَعنَالنيبَصلىَاهللَعليهَوسلمَقال
  خان .

Abu-Hurairah narrated that Prophet Muhammad (peace be upon him) said:
“Return the trust to those who entrusted you, and do not betray those who
betrayed you.”12

The consensus of muslim jurists (ijma`)
5. Muslim jurists have reached ijma` on the permissibility of wadi`ah.

12

 Abu Daud, Sunan Abi Daud, hadith no. 3535.

Wadi`ah 15 of 15

Issued on: 3 August 2016

Appendix 2 Glossary

Terms Definition

Amanah Trusteeship

Fara’id The knowledge or rules on estate distribution

according to Islamic principles

Ijma` Consensus of the muslim jurists

Mal Mithli Fungible asset refers to comparable or

interchangeable assets that are valued or treated as

the same class of assets

Mudi` Safekeeping depositor

Mukhalafah al-shurut Breach of specified terms

Qard A contract of lending money by a lender to a borrower

where the latter is bound to repay an equivalent

replacement amount to the lender. Money may include

cash in any currency, gold or silver

Rahn A contract between a pledgor and a pledgee whereby

an asset is pledged as collateral that will be used to

fulfill  the liability or obligation against the pledgee in

the event of default

Ta`addi Misconduct

Taqsir Negligence

`Urf tijari Customary business practice which is acceptable by

the community and does not contradict Shariah rulings

Wadi` Custodian

Wadi`ah yad amanah Safekeeping based on trusteeship

Wakil Agent


 *Corresponding author.

Email: mkhairi@umt.edu.my

eISSN: 2550-2166 / © 2020 The Authors. Published by Rynnye Lyan Resources

  Food Research 4 (4) : 1181 - 1190 (August 2020)
  Journal homepage: http://www.myfoodresearch.com

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Physicochemical, antioxidant and sensory characteristics of cookies

supplemented with different levels of spent coffee ground extract

1Azuan, A. A. 1Mohd Zin, Z.,2Hasmadi, M.,3,4Rusli, N.D. and 1,*Zainol, M.K.

1Faculty of Fisheries and Food Sciences, Universiti Malaysia Terengganu, 21030, Kuala Nerus,

Terengganu, Malaysia
2Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, 88400 Kota Kinabalu, Sabah,

Malaysia
3Faculty of Agro Based Industry, Universiti Malaysia Kelantan, Jeli, Kelantan, Malaysia

4Institute of Food Security and Sustainable Agriculture, Universiti Malaysia Kelantan, Jeli, Kelantan,

Malaysia

Article history:

Received: 8 February 2020

Received in revised form: 15

March 2020

Accepted: 22 March 2020

Available Online: 8 April

2020

Keywords:

Spent coffee ground,

Extract,

Ultrasonic-assisted

extraction,

Antioxidant,

Cookies

DOI:
https://doi.org/10.26656/fr.2017.4(4).058

Abstract

Spent coffee grounds (SCG) are the primary by-product of coffee production which still

contains functional properties with high natural antioxidant components. It can be

extracted using ultrasonic-assisted techniques and then integrated into baking products

such as cookies. This research is aimed to measure the physicochemical and sensory

acceptability of cookies incorporated with SCG extract. Extraction of SCG was done

using water through ultrasonic extraction following incorporated SCG water extract into

cookies. Six different formulations were developed using different amount of SCG extract

(A-control 0%, B-0.27%, C-0.52%, D-0.80%, E-1.07% and F-1.33%). Physicochemical

properties (antioxidant properties, colour profile, texture, moisture, sugar, fat, protein, ash,

calorie and texture profile) and the sensory acceptability of SCG extract cookies was

observed. Total phenolic content (TPC) was used to quantify the antioxidant content while

the antioxidant activity was measured using 2,2-diphenyl-2-picrylydrazyl  radical

scavenging activity assay (DPPH) and ferric reducing antioxidant power (FRAP) assays.

Results show that decreasing in lightness (L*) and yellowness (b*) with the increasing

percentage of SCG extract were observed. In contrast with L* and a* value, the b* value

of cookies was increased with the increasing percentage of SCG extract. Formulation E

(1.07% SCG extract) showed the highest percentage in almost all proximate analysis such

as 6.49±0.39 moisture, 2.11±0.22 ash, 20.42±0.74 crude fat, 8.13±0.05 crude protein and

4.37±0.04 crude fibre content. The highest amount of antioxidant content was depicted by

the formulation D cookie (1.72±0.04 mg GAE/g). The best antioxidative activity was

found in formulation E (7.80±0.27 DPPH inhibition and 0.02 abs by FRAP analysis).

Sensory acceptance revealed that formulation E (1.33%) cookies were more accepted by

the panellists. It is interesting to note that SCG can serve as one of the ingredients for

cookie production that showed significant effects on the physicochemical and organoleptic

properties of the final products.

1. Introduction

Global coffee production has increased by 6% since

2010 and a total of 9.6 million tons of coffee bags were

made in 2019 (ICO, 2020).  The increase in the amount

of coffee brewing, the amount of coffee spent,

hereinafter referred to as Spent Coffee Ground (SCG),

has increased accordingly.  SCG is one of the most

abundant by-products produced by the food industry

worldwide (López-Barrera et al., 2016). Such biomass

residues are greatly underutilized, even though they are

generated in increasingly larger amounts, with most of

the residues being discarded in landfills or used, albeit to

a very small extent, in composting (Liu and Price, 2011;

Valipour, 2015).  SCG is regarded as a good raw product

for the recovery of bioactive compounds. SCG extracts

are also rich in antioxidants, especially chlorogenic acid

(5-caffeoylquinic acid) and melanoidine, which are

capable of preventing serious neurodegenerative and

cardiac diseases (Pettinato et al., 2017). The need for an

https://orcid.org/0000-0003-3629-586X

https://orcid.org/0000-0001-8637-5257

https://orcid.org/0000-0002-0242-9770

https://orcid.org/0000-0002-6387-9927

 Azuan et al. / Food Research 4 (4) (2020) 1181 - 1190

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effective extraction method for extracting spent coffee

ground to be applied to bakery products.

Ultrasound-assisted extraction (UAE) is an effective

extraction process that can produce high concentrations

of bioactive compounds with a shorter extraction time

(Prakash et al., 2017). Furthermore, Chemat et al. (2017)

reported that experiments supported with ultrasound

have shown that extraction is a green and economically

viable alternative to traditional food and natural product

techniques. The main benefits of using UAE are

decreased extraction and processing time, the amount of

energy and solvents used in unit operations and CO2

emissions.  A strong SCG extract could be extracted

using the UAE process and could be used as an

antioxidant by mixing it in bakery products such as

cookies (Ali et al., 2018).

Cookies have become one of the most common

foods for both young and elderly people due to lack of

demand, improved convenience, long shelf life and the

ability to serve as a source of important nutrients

(Akubor, 2003). Cookies are small-scale baking products

(Manley, 1998) made of a mixture high in sugar and fat

and relatively low in water (Hoseney, 1986). Manley

(1998) described cookies as products made from wheat

flour, fat, milk powder, salt, sugar, water and some

minor ingredients such as sodium bicarbonate,

ammonium bicarbonate and emulsifiers that improve

colour, taste, texture and consistency. These are

characterized by a well-developed gluten structure, but

with the amount of sugar, fat and gluten, these become

more extensible and less versatile (Pereira et al., 2013).

Cookies are a potential candidate for the addition of SCG

as a functional ingredient because they are a popular

bakery item and are consumed by nearly all levels of

society in both developed and developing nations

(Olagunju, 2014). The popularity of cookies may be

related to their good taste, variety, low cost and

convenience (Handa et al., 2011; Laguna et al., 2011).

There is a knowledge gap in the use of SCG to enhance

the nutritional quality of bakery items, such as cookies.

The use of SCG containing bioactive compounds which

will enrich nutritionally cookies is therefore of great

importance. Therefore, the purpose of this paper is to

investigate the impact of the inclusion of spent coffee

ground extract on physicochemical quality in cookies,

such as physical characteristics, texture profile,

proximate assessment, antioxidant properties and sensory

acceptability, in order to fully understand potential

information gaps utilization of SCG.

2. Materials and methods

2.1 Materials

The raw materials needed for the study was the

coffee ground with Arabica type which were purchased

from Kilang Kopi FAMA Banting (Selangor, Malaysia).

The coffee beans were fully processed by the coffee

farmers at the factory.

2.2 Preparation of SCG

The coffee brews were prepared as described by

Bravo et al. (2012)   with some modifications. Coffee

beans were grounded using a grinder for 1 min with 10 s

intervals. The coffee was brewed using a French Press

coffee maker with 100 g of ground roasted coffee, which

was extracted by adding 500 mL of water at 98°C into

the plunger brewer. The coffee powder and the water

kept in contact for 5 mins before the plunger is slowly

pushed down. The SCG was collected, drained and dried

using an oven at 40°C until for 25 hrs and stored at -18°

C.

2.3 Ultrasonic-assisted extraction

SCG of 20 g was diluted in 200 mL water and

immersed in an ultrasonic water bath (UC-10, JEIO Tech

-Korea) at 50 kHz, 400 W, and the temperature was set

at 40°C for 1 hr. After the three times extraction, the

SCG was filtered using a vacuum pump. The SCG

extract was concentrated by drying at 60°C using the

drying cabinet. The extracted sample was stored in

amber bottles at -18°C (Zainol et al., 2018).

2.4 Production of cookies

Cookies were produced according to the method

described by (Aly and Seleem, 2015) with some

modifications. The modified recipe adopted after

preliminary experimentation was as follows: margarine

(150 g), castor sugar (52.5 g), salt 0.75 g), eggs (25 g),

wheat flour (113 g) and baking soda (3 g) (Table 1). The

margarine and castor sugar were beaten using speed 1 for

2 mins, the egg and milk powder were added during

mixing. The baked cookies were cooled to room

temperature and packed in airtight containers for further

analysis.

2.5 Dimensions

The thickness of cookies was determined by

measuring the diameter of four cookies samples placed

edge to edge with a digital vernier calliper. An average

of three values was taken for each set of samples. The

average value for thickness was reported in millimetres

(mm). The diameter of cookies was determined by

placing four biscuit samples edge to edge and measuring

with a digital vernier calliper. An average of three values

was taken for each set of samples. The average value for

diameter was reported in millimetres. The weight of

cookies was measured as average values of six individual

cookies with the help of an analytical weighing balance

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(Bala et al., 2015).

2.6 Colour profile analysis

The colour intensity of the top and down (the one in

contact with the baking tray) surfaces of cookie samples

were measured using a Konica Minolta Colour

Measuring System (Chroma Meter CR‐410, Minolta

LTD Japan). The lightness (L*), redness (a*), and

yellowness (b*) values were obtained after calibrating

the instrument using a white tile. Triplicate readings

were taken for each cookie formulation sample.

2.7 Cookie texture

The instrumental texture measurements were made

with a TA.XT.Plus texture analyzer (Stable

Microsystems, UK). The hardness, springiness,

chewiness and gumminess of the pastilles product were

determined by this assessment. A force-time graph was

produced and textural parameters such as hardness,

springiness, chewiness and gumminess were acquired

with the assistance of the software supplied with the

instrument.

2.8 Aqueous extract of cookies

Aqueous extracts of the cookies were prepared by

soaking 10 g of the milled biscuits in 100 mL of distilled

water for 24 hrs at 37°C; the mixtures were filtered,

centrifuged and supernatants were stored in the

refrigerator for subsequent analysis (Oboh et al., 2010).

2.9 Chemical analysis

Proximate analysis was conducted to determine the

percentage of moisture, ash, crude protein, crude fat, and

crude fibre, according to the Association of Official

Analytical Chemists’ procedure (AOAC, 2007). The

calorie content in the cookie extract sample was

determined using a bomb calorimeter. The sample was

put in the crucible in the combustion chamber for the

combustion process. After the combustion complete, the

heat of combustion (cal/g), the change in temperature

was noted on the screen. The bomb was opened and the

remaining fuse wire was observed and the weight and its

length were measured.

2.10 Total phenolic content

The total phenolic content (TPC) of SCG cookie

extracts was determined spectrophotometrically using

Folin-Ciocalteu reagent (Zainol et al., 2017). Gallic acid

was used as a standard and results were expressed in mg

of gallic acid equivalents (GAE) per g of sample on a dry

mass basis. Approximately 4 mL of SCG extract was

mixed with 2 mL of sodium carbonate solution at 7.5%

(w/v) and 7.5 mL of 10% Folin-Ciocalteu reagent. The

mixtures were let to stand at room temperature for 1 hr.

The absorbance was measured by using a

spectrophotometer at 760 nm.

2.11 Antioxidant capacity using 2,2-diphenyl-2-

picrylydrazyl (DPPH) radical scavenging activity assay

The DPPH was conducted according to the

procedure as described by Malik et al. (2017) with some

modifications. Four milligrams of cookie sample was

dissolved in 1 mL methanol and assayed in triplicate.

BHT and ascorbic acid were used as standards. 3.0 mL

of 0.1 Mm methanol DPPH was added and vortex well.

The test tubes were allowed to stand at room temperature

in the dark for 1 hr. The reduction of the DPPH free

radical in the cookie sample was measured by reading

the absorbance at 517 nm.

2.12 Sensory evaluation

A sensory evaluation session was conducted based

on a 7-point hedonic scale where a higher score indicates

better quality attributes (1, dislike very much and 7, like

very much) (Mamat et al., 2018). Sensory attributes such

as colour, aroma, appearance, crispiness and flavour of

biscuit were evaluated. Each attribute was independently

judged by forty untrained panels based on their likeness.

The sample was packed and coded with a 3-digit code.

The coded samples were served in a tray to the panellist

(Lawless and Heymann, 2010). The random permutation

principle was followed to determine the serving order.

The judges evaluated randomLy coded cookies in terms

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Ingredients (g) Control A (0.27%) B (0.53%) C (0.80%) D (1.07%) E (1.33%)

Wheat flour 26.63 26.63 26.63 26.63 26.63 26.63

Pastry flour 26.63 26.36 26.09 25.83 25.57 25.3

Sugar 18.64 18.64 18.64 18.64 18.64 18.64

Margarine 21.3 21.3 21.3 21.3 21.3 21.3

Milk powder 5.33 5.33 5.33 5.33 5.33 5.33

Baking powder 1.07 1.07 1.07 1.07 1.07 1.07

Salt 0.13 0.13 0.13 0.13 0.13 0.13

Egg 0.27 0.27 0.27 0.27 0.27 0.27

SCG extract 0 0.27 0.53 0.8 1.07 1.33

Table 1. Ingredients used in different formulations for preparation of SCG cookies

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of colour, appearance, flavour, texture, taste and overall

acceptability.

2.13 Statistical analysis

The data was collected and analysed using ANOVA

and Fisher’s multiple range tests the significant

difference (p<0.05) data were further analysed and

p<0.05 were regarded as significant. The data were

analysed using Minitab 14 software and all data obtained

were presented at mean ± standard deviation.

3. Results and discussion

3.1 Production of cookies

Variations in the percentage of SCG extract

incorporated may or may not substantially (at p<0.05)

affect these attributes of cookies. Formulation D and E

obtained the highest average weight, while formulation

A was the lowest (Table 2). The increasing percentage of

SCG extract incorporated cookies showed an increasing

value in the weight of cookies. The variety of weight for

all the formulation may be due to an increasing

percentage of SCG extract incorporated and the shaping

technique of cookie with cutting the dough before

baking.  Petrovic et al. (2016) observed that the addition

of cherry pomace extract resulted in cookies with the

weight that was significantly different from that of the

control cookie. It was probable that the addition of the

cherry pomace extract would increase water retention in

flours. So, the increased water retention in flours with

the SCG extract addition also may contribute to the

increase in weight of the cookies. Table 3 illustrates the

diameter of the SCG cookies and the control cookie. The

control cookie has the highest thickness of 8.20 mm and

formulation E exhibited the lowest thickness (5.91 mm).

The increasing percentage of SCG added cookies

showed a decreasing value in the diameter and thickness

of the cookies. Petrovic et al. (2016) suggested that the

diameter of the cookies decreased when the extract was

replaced and, therefore, the cookies were distinguished

by a higher thickness of the cookies. Supplementation

with SCGs resulted in cookies being produced with

significantly greater weight compared to control.

Strikingly, as the amount of SCG in the cookie

increased, the diameter and thickness decreased

significantly compared with the control.

3.2 Colour profile analysis

The decrease in lightness (L *) was attributed to the

less light dispersion by increasing the percentage of the

dark SCGs extract (Table 3). The  a* value of biscuits

increased with an increased mixing amount of SCGs

extract, where a* value was 0.45 in the control sample,

then significantly increased with an increase in the

percentage of SCG extract into cookies. In contrary with

a* value, b* value of the cookie with SCGs extract

decreased significantly. Colour attributes are affected

mainly by the degree of browning during baking

(Hussein et al., 2019). At the start of non-enzymatic

browning caused by the interaction of proteins or amino

acids and sugars, an increase in a * and b * could be

observed due to the increase in redness and yellowness.

The colour of the cookies changed from creamy yellow

to dark brown, as the SCG extract incorporation

increased. That may be because of the browning

reactions that occur during baking. Maillard browning

and caramelization of sugar during baking is considered

to create brown pigments (Laguna et al., 2011). Petrovic

et al. (2016) reported that the addition of cherry pomace

extract favours the development of colour cookies due to

the high sugar and protein content that contributed to

Maillard reactions, resulting in a decrease in lightness

(L* value) with the increasing extract level. At the same

time, a positive a* values (redness) in cookies increased

because of characteristic anthocyanin structure (Patras et

al., 2010). The colour of the SCG extract may influence

the colour of the cookie. Krystyjan et al. (2015)

indicated that the inclusion of bee pollen in the biscuit

surface caused darkening, however, in this study, it was

not possible to observe any difference between samples

(with or without SCG extract), that could be considered a

positive feature if it is intended to preserve the traditional

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Formulation Weight (g)
Diameter

(mm)
Thickness

(mm)

Control 3.25±0.19b 31.95±0.07a 8.20±0.14a

A (0.27%) 3.23±0.14b 31.35±0.21a 8.15±0.21a

B (0.53%) 3.45±0.05ab 30.75±1.34ab 7.15±0.21b

C (0.80%) 3.46±0.06ab 30.60±1.56ab 6.22±0.40c

D (1.07%) 3.51±0.01a 30.80±0.00ab 6.10±0.00c

E (1.33%) 3.51±0.04a 29.05±0.21b 5.91±0.30c

Table 2. Different dimensions of the SCG cookies prepared by

different formulations.

Values represent the mean ± standard deviation. Values with

the same superscript letters in the same row are not

significantly different (P>0.05).

Samples L* a* b*

Control 77.30±0.20a 0.45±0.21d 35.92±0.06a

A (0.27%) 73.16±0.46b 3.36±0.92c 33.88±0.93ab

B (0.53%) 71.66±0.94bc 3.69±0.90c 32.91±0.91bc

C (0.80%) 69.94±1.92c 3.31±0.90c 30.75±2.71cd

D (1.07%) 67.54±1.87d 5.74±1.14b 30.07±0.35d

E (1.33%) 61.07±0.78e 7.70±0.80a 24.88±0.67e

Table 3. Colour profile analysis of the SCG cookies prepared

by different formulations.

Values represent the mean ± standard deviation. Values with

the same superscript letters in the same row are not

significantly different (P>0.05).

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nature of cookies.

3.3 Cookie texture profile analysis

Hardness can be defined as a force necessary to

attain a given deformation (Szczesniak, 2002). Table 4

shows that there is no significant difference (p>0.05)

between the cookies. The hardness of the cookies is

generally increased from control cookie to formulation C

with 0.80% of SCG extract incorporated (65.30±6.36 g

to 75.50±3.68 g) and slightly lower in formulation D and

E with 1.07 and 1.33% of SCG extract incorporated

(67.60±0.00 g and 67.10±1.56 g). The control cookie

exhibited the least hardness value. The differences

observed might be caused by the structure of the cookies

in addition to ingredients used which might generate

large force fluctuations (Kontogiorgos, 2010).

Formulation C (0.80%) shows the highest hardness value

with 75.50±3.68 g. Cookies with SCG extract

incorporated and less flour used had higher hardness

value compared to the control cookie with no SCG

extract incorporated and more flour used.

Fracturability is the measurement of cookie

resistance of bending. The distance at which the cookie

breaks was noted as fracturability. Cookies that break at

a shorter distance has higher fracturability (Anis

Jauharah et al., 2014). Baked biscuits are most often

tender and crunchy because little or no gelatinization of

starch and sugar is produced (Penfield and Campbell,

1990). Analysis of variances showed that the product

thickness had a significant effect (p<0.05) on

fracturability and the maximum value was observed at

formulation E (1.33%) with 40.03 ± 0.12 mm, while

minimum value of 38.43 ± 1.09 mm was observed at the

thickest cookie which was the control cookie. Control

cookie showed the lowest distance value which indicated

that it had higher fracturability among all cookies.

Similar to Adeola and Ohizua (2018), who found that the

fracturability of the biscuit samples significantly

decreased (p < 0.05) as the level of UBF increased,

where the increasing percentage of SCG extract

incorporated reduced cookie fracturability.

3.4 Chemical analysis of the SCG cookies

Table 5 shows the gradual increment in moisture

content in control cookie and SCG extracts incorporated

cookies, which could be due to the consistency of baking

temperature and time since it was the same baking

condition that was used for all. This probably influenced

the lower hardness of these biscuits, as the water

molecules being present in the food matrix possibly

caused a softening and softening of the structure. The ash

content of SCG cookies was higher than the control,

indicating that with the incorporation of SCG extract

contributed to ash content in the SCG cookies. Ash

content of SCGs is in concordance with a previous study

conducted by Mussatto et al. (2011) who found that a

low ash content in SCGs suggested that brewing

conditions during industrial coffee extraction result in

enormous loss of minerals and ash. Interestingly, there

are no variations observed in the fat contents of the SCG

cookie samples because of the same quantity of fat used

in the recipe. However, the fat content of SCG extracts

incorporated cookies were slightly higher than the

control. This showed a slight increase in fat content

when SCG extract added to cookies. In protein analysis,

there were some variations between all the cookies

formulation, yet no significant difference (p>0.05) was

observed between formulation C, D and E cookies. The

cookies showed increases in protein content when the

percentage of SCG extract increased. The increasing

addition of SCGs has shown good enhancement in

protein in cookies when compared to the control cookie.

Such increment revealed the thermal stability of SCGs

during food processing, which makes them safe and

suitable to be incorporated into food products. Martinez-

Saez et al. (2017) produced biscuits supplemented with

many functional ingredients such as maltitol,

oligofructose, stevia and SCGs. However, they were

focused more on digestibility, safety, and sensory

properties for the innovated biscuits without clear

complete data concerning the chemical composition of

the final product (Martinez-Saez et al. 2017). The crude

fibre content of the cookies varied from 2.72±0.53% to

4.51±0.02%. The increasing addition of SCG also gives

good enhancement in crude fibre compared to the control

cookie. Ali et al. (2018) mentioned that increasing the

addition of SCGs (2, 4 and 6%) has shown good

enhancement in fibre and ashes in nutraceutical biscuits

when compared to control. Gradual decrement of

carbohydrate content was observed for control cookie

and SCG extracts incorporated cookies. The SCG extract

incorporated cookies showed lower scores for

carbohydrates than control cookies. Table 5 also depicts

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Samples Hardness (g) force-1
Fracturability (mm)

distance -1

Control 65.30 ± 6.36a 37.70 ± 1.53c

A (0.27%) 69.15 ± 7.28a 38.43 ± 1.09bc

B (0.53%) 70.60 ± 4.24a 39.90 ± 0.15a

C (0.80%) 75.50 ± 3.68a 39.04 ± 0.66b

D (1.07%) 67.60 ± 0.00a 39.25 ± 0.71ab

E (1.33%) 67.10 ± 1.56a 40.03 ± 0.12a

Table 4. Texture profile analysis of the SCG cookies prepared

by different formulations

Values represent the mean ± standard deviation. Values with

the same superscript letters in the same row are not

significantly different (P>0.05).

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the carbohydrate content of the cookies decreased as the

protein content increased where SCG extract showed

good enhancement in protein. These findings are in

agreement with previous studies conducted by

(Olagunju, 2014) where the carbohydrate content of the

biscuits made from wheat flour and germinated sesame

flour blends decreased when the protein content of the

biscuits increased. Statistically, there was no significant

difference (p>0.05) for calorie content between the

cookie samples. For the calorie content, the highest

calorie content was observed in the formulation D cookie

with 1.07% of SCG extract incorporated. The energy

content of the cookie samples increased as the protein

content increased. This was in concert with the study by

Adeola and Ohizua (2018) where the energy content of

the biscuit samples also increased as the protein content

increased.

3.5 Total phenolic content of the SCG cookies

Phenolics are generally bound with cell wall

structural proteins and carbohydrates (Parmar et al.,

2017) and might get released by rupture of cell wall upon

heating resulting in the increase in TPC of cookies. TPC

of cookies might also be enhanced due to the generation

of Malanoidins produced in the Maillard reaction at high

temperatures (Bhat et al., 2018). Total phenolic content

(TPC) of control and SCG cookies were presented in

Table 6. Baking of cookies was found to be significantly

(p<0.05) affected their total phenolic content and was

found in the range of 0.76 - 1.72 mg GAE/g.  The SCG

cookies were significantly higher compared to that of the

control cookie, yet, there was no significant difference

(p>0.05) between SCG cookies. TPC increased from

control cookie until formulation E (1.07%) but decreased

at formulation E with the highest SCG extract

incorporated cookie of 1.33%. It may be supposed that

during kneading, phenols of the SCG extract bind to

dough components, such as proteins, and cannot be

completely recovered (Dordoni et al., 2019). However, it

cannot be excluded that TPC was oxidized, as

polyphenol oxidase enzymes are abundant in whole

wheat meals (Taranto et al., 2012). For instance, an

increase in free phenolic compounds due to degradation

of conjugated polyphenolic compounds is reported by

Abdel-Aal and Rabalski (2013) in whole grain bakery

products. A similar increase in polyphenolic compounds

was observed in biscuits supplemented with Bambara

groundnut and orange peel when compared to 100%

whole wheat biscuits (Adefegha and Oboh, 2013).

Hence, the observed increase in phenolic compounds of

the cookies in this study could be attributed to the

different percentages of SCG extract that was

incorporated.

3.6 Antioxidative capacity analysis using 2,2-diphenyl-2-

picrylydrazyl (DPPH) radical scavenging activity  assay

of the SCG cookies

The DPPH radical scavenging activities of aqueous

extracts of cookies are shown in Table 6. The cookies

containing SCG exhibited better DPPH radical

scavenging activity to that the control cookie while the

highest DPPH radical scavenging activity was observed

in the formulation E cookie. Formulation E with the

highest TPC exhibited the highest DPPH radical

scavenging activity whereas; lowest DPPH radical

scavenging activity was recorded for control cookie with

lowest polyphenol content. This data showed that there is

a positive relationship between the polyphenolic content

and DPPH radical scavenging activity of the biscuits.

Pereira et al. (2016) stated that the different extraction

methods and the solvent is chosen to be used can

influence the antioxidant potential exhibited by the

samples. Sharma et al. (2012) reported the production of

dark brown coloured pigments during the thermal

processing of foods due to the Maillard reaction. The

increase in DPPH scavenging activity may, therefore, be

attributed to Maillard reaction products (melanoidin)

which improved the antioxidant activity of cookies. An

increase in antioxidant activity upon thermal processing

has also been reported by Sharma and Gujral (2011).

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 Chemical Analysis Control A (0.27%) B (0.57%) C (0.80%) D (1.07%) E (1.33%)

Moisture 5.54±1.03a 5.47±0.58a 5.24±0.36a 5.37±0.17a 5.48±0.23a 6.49±0.39a

Ash 0.76±0.69b 1.77±0.26a 1.70±0.12a 2.26±0.12a 1.88±0.05a 2.11±0.22a

Protein 5.53±0.05bc 5.09±0.21c 7.21±1.89ab 8.33±0.20a 8.08±0.24a 8.13±0.05a

Fat 16.56±3.89a 18.97±0.37a 18.95±0.16a 19.00±0.95a 19.62±0.38a 20.42±0.74a

Fibre 2.72±0.53b 2.93±0.28b 3.90±0.11a 3.96±0.24a 4.51±0.02a 4.37±0.04a

Carbohydrates 68.89±0.53a 65.77±0.28a 63.00±0.11b 61.08±0.24bc 60.43±0.02bc 58.48±0.04c

Calorie (kcal/g) 482.00±0.11b 501.54±0.01a 503.89±0.01a 502.34±0.01a 511.17±0.08a 509.64±0.01a

Table 5. Proximate composition and calorie content of the SCG cookies prepared by different formulations.

Values represent the mean ± standard deviation. Values with the same superscript letters in the same row are not significantly

different (P>0.05).

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3.7 Sensory evaluation of the SCG cookies

Table 7 reveals the sensory attributes of cookies

incorporated with SCG extract and control cookie. The

score for the appearance of a control cookie and SCG

extract incorporated cookies were not significantly

different (p>0.05). However, the control cookie showed

the highest colour acceptance with a 6.00±1.11 mean

score by the panellist followed by B, C, E, D and A. This

showed that appearance for all the formulations was

acceptable by the panellists. The colour attribute of

formulation B (0.53% of SCG extract incorporated)

showed the highest colour acceptance with 5.63 mean

score by the panellist followed by C, E, D, control and

A. This showed that appearance for all the formulations

was acceptable by the panellists. As compared to the

colour profile analysis in Table 3, formulation B (0.53%)

had the third-highest L* value (lightness) among all the

biscuits which indicated formulation B had slightly dark

colour compared to the control and formulation A

(0.27%) cookies. Thus, formulation B cookie colour was

the most acceptable by the panellists. Statistically, for

odour and taste properties, there were some differences

but not significantly different (p>0.05). This is probably

because, during coffee brewing, most of the volatile

aromatic compounds were lost or extracted with the

aqueous phase; reducing the amount of aromatics in the

SCG (Martinez-Saez et al., 2017). Furthermore, the

odour and taste acceptability were affected by the

presence of more glycaemic reduced sugars, obviously

because of characters such as roasted, sweet and caramel,

which are perceived as the main and very positive

sensory attributes (Hussein et al., 2019). There was no

significant difference (p>0.05) were observed between

the control cookie and SCG extract incorporated cookies

but the control cookie showed the highest mean score

with 5.57±1.25. Surprisingly, the data showed the

opposite finding with the texture profile analysis where

the increase of SCG extracts incorporated into cookies,

the hardness value was increased. The texture of

supplemented samples seems to be near as the control or

better than it, which could be due to the excellent

emulsifying activity and emulsion stability of SCGs

reported previously by (Ballesteros et al., 2014).

4. Conclusion

This work provides a new perspective on using SCG

as a key ingredient in the production of food. The use of

SCG as one of the ingredients for the development of

cookies showed significant impacts on the final products

physicochemical and organoleptic properties.

Formulation C cookies (0.72% of SCG extract) had the

highest hardness value and formulation A with the

lowest percentage of SCG extract incorporated showed

the highest fracturability. The SCG extract incorporated

cookies had higher fibre, protein, fat and ash content

than that of the control cookies. The formulation F SCG

cookies (1.33% of SCG extract) also exhibited very

promising readings in TPC, DPPH and FRAP analysis.

Sensory acceptance revealed that formulation E cookies

(1.2% SCG extract) were more accepted by the

panellists. Therefore, the addition of SCG in cookies

improved quality by increasing the content of nutrients

(proteins), polyphenolic substances and increased

antioxidants power. Considering this finding, SCG based

cookies can be a good source of antioxidant and the

possibility of utilizing SCG extract into cookies and any

other pastry to improve nutritionally and antioxidant

properties for people consumption.

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Samples TPC (abs value) DPPH (inhibition %)

Control 0.76±0.10c 2.56±1.49c

A (0.27%) 1.24±0.06b 3.39±4.04b

B (0.53%) 1.36±0.16b 3.69±0.96c

C (0.80%) 1.26±0.02b 4.14±0.74c

D (1.07%) 1.72±0.04a 5.15±2.71ab

E (1.33%) 1.44±0.08b 6.62±4.47c

Ascorbic acid   7.80±0.27a

BHT   7.68±0.16a

Table 6. Total phenolic content and DPPH inhibition of the

SCG cookies prepared by different formulations.

Values represent the mean ± standard deviation. Values with

the same superscript letters in the same row are not

significantly different (P>0.05).

Formulation Appearance Colour Odour Hardness Taste Overall acceptability

Control 6.00±1.11a 5.33±1.27a 4.03±1.77e 5.57±1.25a 3.70±1.49d 5.03±1.40b

A (0.24%) 5.50±1.41a 5.20±1.38a 4.57±1.52de 5.47±1.31a 4.10±1.56cd 4.87±1.17b

B (0.48%) 5.83±1.12a 5.63±1.19a 5.33±1.27bc 5.50±1.23a 4.67±1.45bc 5.40±1.07ab

C (0.72%) 5.73±1.36a 5.37±1.22a 4.77±1.38cd 5.37±1.19a 4.37±1.65bcd 4.83±1.37b

D (0.96%) 5.57±1.28a 5.33±1.01a 6.03±0.72a 5.63±1.13a 5.50±1.23a 5.77±1.04a

E (1.2%) 5.60±1.22a 5.33±0.88a 5.50±5.37ab 5.37±1.30a 5.03±1.35ab 5.43±1.25ab

Table 7. Sensory evaluation of the SCG cookies prepared by different formulations.

Values represent the mean ± standard deviation. Values with the same superscript letters in the same row are not significantly

different (P>0.05).

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eISSN: 2550-2166 © 2020 The Authors. Published by Rynnye Lyan Resources

Conflict of interest

The authors declare no conflict of interest.

Acknowledgement

The authors gratefully acknowledging the Lab staff

of Faculty of Fisheries and Food, UMT for financing the

project and the laboratory facilities.

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