Akinwande B.A., Ade-Omowaye B.I.O., Olaniyan S.A., Akintaro O.O.
Department of Food Science and Engineering, Ladoke Akintola University of Technology, Ogbomoso, Nigeria
Akinwande, B.A., Department of Food Science and Engineering, Ladoke Akintola University of Technology, Ogbomoso, Nigeria; Ade-Omowaye, B.I.O., Department of Food Science and Engineering, Ladoke Akintola University of Technology, Ogbomoso, Nigeria; Olaniyan, S.A., Department of Food Science and Engineering, Ladoke Akintola University of Technology, Ogbomoso, Nigeria; Akintaro, O.O., Department of Food Science and Engineering, Ladoke Akintola University of Technology, Ogbomoso, Nigeria
Purpose - This study aimed at the potential use of ginger-flavoured soy-cassava flour to produce high-protein biscuits. Design/methodology/approach - Preparation of biscuit was done using soy-cassava flour blends (0:100, 20:80, 30:70 and 40:60 w/w). Biscuit was also prepared from 100 per cent wheat flour to serve as control. Findings - Chemical analysis indicated that the substitution of soy flour into cassava flour augmented the nutrient content of the biscuit, which indicates a good potential for meeting the nutrient requirements of school children. The use of ginger powder as flavouring agent effectively masked the beany flavour that is normally associated with soybean products. A sensory evaluation also confirmed good aroma and positive acceptability. Originality/value - The findings in this study confirms the endless possibilities of protein enrichment of cassava flour for the production of biscuits as a potentially effective strategy for enhancing protein-energy balance in children, particularly in developing countries. The value of this study lies in its potential as a product development strategy in combating protein-energy malnutrition, thereby promoting good health, labour productivity and mental development.