Quality evaluation of ginger-flavoured soy-cassava biscuit
Nutrition and Food Science
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.
Glycine max; Manihot esculenta; Triticum aestivum; Zingiber officinale