Production and Quality Evaluation of Acha-Orange Fleshed Sweet PotatoBased Biscuit Enriched with Grasshopper (Zonocerus Variegatus) Flour

Abstract

The quality attributes of biscuits produced from acha-orange-fleshed sweet potato (OFSP) flour substituted with edible insect flour was  investigated. Acha-orange fleshed sweet potato flour blend was produced at a ratio of 50:50(acha:sweet potato). The produced  composite flour was substituted with grasshopper flour at 2, 4, 6, 8, 10 and 12 % and mixed with other ingredients (salt, baking fat, baking  powder). The mixture was baked at 160^oC for 12 mins to produce biscuits of uniform shapes. Proximate composition,  phytochemical components, physical properties and sensory qualities of the biscuits were analyzed. The moisture, fat, protein, ash, crude  fibre and carbohydrates contents ranged from 4.05-4.49, 4.90-6.47, 10.72-13.22, 1.71-2.29, 0.50-1.97, 74.55-77.31 %, respectfully. The total  flavonoid, total phenolic and saponin contents ranged from 18.17-77.35, 349.97-542.36 and 0.58-3.23 ppm, respectively. Vitamin A and B  contents varied from 0.03-0.17 and 0.12-0.18. Phosphorus and magnesium contents ranged from 150.19-202.28 and 15. 97-25.75 ppm,  respectively, increasing as the grasshopper content was increased. Sensory studies revealed that the biscuit containing 12% insect flour  substitution was the most preferred by the consumers. Conclusively, this study showed that the use of orange-fleshed sweet potato  blend combined with grasshopper flour improved the protein, Vitamin A, phosphorus and magnesium contents of acha-OFSP biscuits.  This research work recommends that acha-orange fleshed sweet potato flour blend supplemented with grasshopper flour should be   adopted, for the production of biscuits.