Development and Evaluation of Biscuits made from Cassava-Sorghum-Soybean Composite Flour to Combat Acute Malnutrition in Children

Abstract

Background: Biscuit is widely consumed by children as a popular snack across various socioeconomic classes. Due to its widespread  acceptance and frequent consumption, it could serve as a suitable vehicle for food nutrients thereby helping to alleviate acute  malnutrition in children.

Objective: The study developed and evaluated biscuits made from cassava-sorghum-soybean composite flour and assessed its  potentialin combating acute malnutrition in children.

Methods: Cassava, sorghum and soybeanwere processed into flours and combined in different proportions of 50:40:10 (CSB), 50:30:20  (CTB), and 50:20:30 (CUB) to obtain composite flours.Biscuits were made from the composite flour andanalyzed for nutrient composition  and acceptability using standard methods. Biscuit made from 100% wheat flour was used as control (WB).The data obtained were  analyzed using SPSS, version 23 and significance was accepted at p < 0.05.

Results: The biscuit samples made with composite flours were significantly (p < 0.05) higher in protein -1 - (17.67-18.1%) and energy  (14145.3-15165.3 KJ·kg ) compared to the control (9.7% and 13644.0 KJ·kg 1 ,respectively). They (CSB, CTB and CUB) had high amounts of  calcium and iron, with appreciable amount of fibre, thiamine and riboflavin. The sensory scores of CSB, CTB and CUB were comparable to  that of the control (WB). Sample CUB had the highest protein (18.1%), crude fibre (6.0%) and iron (3.62 mg) content and ranked highest in  general acceptability. Its (CUB) protein content increased by 46.40% when compared to the protein content of the control (WB).One  medium packet (40 g) of CUB contributed 51.7% and 34.8% of daily protein requirements of children aged 4-6 years and 7-10 years,  respectively. 

Conclusion: Cassava-sorghum-soybean composite flour could be used to produce protein and energy-dense biscuits with  acceptable sensory properties, offering a cost-effective and nutritionally superior alternative to wheat flour biscuit.