Development, sensory quality and acceptability of cassava- bean/soybean composite supplementary crakers for primary school-age children
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Date
2008
Authors
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Journal ISSN
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Publisher
Sokoine University of Agriculture
Abstract
The study was designed to formulate cassava-based fortified composite novel
products for boosting nutrient uptake of primary school children. Thirteen cassava-
based crackers were prepared from blends of extruded cassava, bean flours, wheat
and soybean flours on a replacement basis that included cassava-soybean crackers
(CSC1, CSC2. CSC3 and CSC4). cassava-wheat (CWC) cracker, wheat cracker
(WC), cassava- bean-wheat cracker (CBWC1 and CBWC2), cassava (CC). cassava
bean-soybean-wheat (CBSWC1, CBSWC2 and CBSWC3) and cassava-soybean-
wheat (CSWC). Proximate and mineral compositions were determined for each
product to assess the potential of the crackers to supply adequate amount of nutrients
needed for growth and cognitive functioning. Physical properties and sensory
qualities of the crackers were also assessed and compared with the plain wheat flour
crackers (WC) simultaneously. Results showed no significant differences in spread
ratio at p<0.05 among the crackers. Among the composites, the (CSC1, CSC3 and
CSC4) cassava- soybean and (CSWC) cassava-soybean-wheat crackers had higher
(p<0.05) protein, fat and energy densities. The amino acid scores ranged from 32%
in CC to 83% in CSC1. Fe, Zn, Mg and Ca concentrations were also significantly
higher (p<0.05) in the (CSC1, CSC3 and CSC4) cassava-soybean, and (CSWC)
cassava-soybean-wheat crackers. However, all composites had adequate essential
nutrients needed for cognitive function. Sensory evaluation indicated that, the CSC4
cassava-soybean cracker was preferred very much in terms of taste and appearance
while the (CSWC) cassava-soybean-wheat cracker ranked the highest in colour,
smell and mouth feel. Nevertheless, the (CSC4) cassava-soybean cracker was liked
very much with respect to overall acceptability along with the plain wheat cracker (WC) and none of the cracker was disliked. Based on the results, it may be concluded
that various blends of cassava, soybean and bean flour can be used to produce
supplementary crackers that are acceptable and of comparable composition and
sensory qualities of wheat crackers.
Description
Dissertation
Keywords
Cassava nutrients, Cassava products, Bean flours, Soybean composite supplementary, School-age children