Article Sidebar
Published:
Jan 30, 2023Article Details
All authors who submit their paper for publication will abide by following provisions of the copyright transfer:
- The copyright of the paper remain with the authors, and they are transferring the copyright to publish the article and used the article for indexing and storing for public use with due reference to published matter in the name of concerned authors.
- The authors reserve all proprietary rights such as patent rights and the right to use all or part of the article in future works of their own such as lectures, press releases, and reviews of textbooks.
- In the case of republication of the whole, part, or parts thereof, in periodicals or reprint publications by a third party, written permission must be obtained from the Editor-in-Chief of the Journal of Food Stability.
- The authors declare that the material being presented by them in this paper is their original work, and does not contain or include material taken from other copyrighted sources. Wherever such material has been included, it has been clearly indented or/and identified by quotation marks and due and proper acknowledgements given by citing the source at appropriate places.
- The paper, the final version of which they submit, is not substantially the same as any that they had already published elsewhere.
- They declare that they have not sent the paper or any paper substantially the same as the submitted one, for publication anywhere else.
- Furthermore, the author may only post his/her version provided acknowledgement is given to the original source of publication in this journal and a link is inserted wherever published.
- The published articles will be available for use by scholars and researchers under a Creative Commons License.
Main Article Content
Nutritional Composition and Sensory Evaluation of Biscuits Fortified with Sorghum (Sorghum bicolor) and Cricket Powder (Acheta domesticus) for Improved Food Security
Abstract
This study aimed at generating knowledge on the nutritional composition and sensory evaluation of biscuits fortified with sorghum flour and cricket powder. Four biscuits samples were formulated by substituting wheat flour with sorghum flour and cricket powder at 0, 20, 40, and 60%. The results showed that, the fortification improved some nutrient contents of biscuits significantly (p<0.0001). Protein content increased from 10.9 to 17.4% in the four biscuits, fats from 17.3 to 22.7%, ash from 1.1 to 2.00%, crude fiber from 3.59 to 5.58%, energy from 3192 to 3335 Kj/100 g. Iron (Fe) content also increased significantly from 23.3 to 52.1%. However, carbohydrate content decreased from 66.6 to 52.3% in the four biscuits respectively. Copper content decreased drastically with increased fortification while dry matter, calcium, and zinc contents varied inconsistently across the four biscuits. For sensory attributes, appearance, aroma, texture, taste and overall acceptability were significantly (p<0.0001) higher in the fortified biscuits. However, all the fortified biscuits were accepted, but biscuits fortified at 40% were the most accepted with higher ratings for appearance, aroma, texture and overall acceptability.
