FORTIFICATION OF CASSAVA STARCH BISCUIT IN AGBOZUME

ABSTRACT

In developing countries like Ghana, the need for highly nutritious yet readily available and less expensive food is important. The purpose of the study was to develop a more fortified cassava starch biscuit with the introduction of a protein based ingredient in addition to the existing “Agbozume Biscuit.  Cassava starch with coconut and soya bean were prepared by using process flow to come out with a suitable improved product. Sensory Evaluation of the biscuit was conducted by 90 panelists by using sensory attributes of colour, aroma, taste, texture, size and shape of the product. Results indicated a degree of likeness for all out of five, colour (4.1), aroma (4.7), shape (3.9), texture (3.9), size (3.3) and taste (4.5).Shelf life indicates that the product did not like moist therefore preferred to be stored in polythene bags and could make the product last for a period of four months without any significant change. Nutritional analysis in assessing the components of the fortified product revealed an additional increase. For every 100 gram, protein (13.0), fat (6.8), calcium (179mg), Vitamin C (29mg) thiamin (0.44) among other nutrients. This indicates a significant improvement in the Quality of the new composite cassava starch biscuit. The standardized recipe under 

materials can be as follows; Starch flour (dried) 250g, Soya flour 40g, Sugar 100g and Dried coconut 200g. These  results  showed that  the 250g/40g (cassava starch/soya bean flour) composite    could  be  a  viable  alternative  to  achieve  the desired result for the popular delicacy: “Ayigbey biscuit”. It is recommended that, Bakers should limit the inclusion of soya beans flour in biscuit baking as too much soya bean can result in customer rejection.” 

Evaluation of the functionality of composite flour in test baking should be performed to ensure an increase in the use of composite flour made from many different local cereals and root/tuber plants in future instead of over reliance on imported wheat flour.