Development and Evaluation of Organoleptic Quality and Acceptability of Cassava-based Composite Crackers for Supplementing Primary School Children

Abstract

The study involved formulating 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, wheat and soybean flours on a replacement basis. Proximate,  amino acids and mineral compositions were determined to evaluate the potential of the crackers to supply energy and nutrients required for optimal growth and cognitive function. Results showed that, protein content in the composite crackers ranged from 3.35 g/100g in plain cassava crackers (CC) to 31.54-g/100 g in cassava-soybean cracker (CSC1), while
energy density ranged from 416 kcal in cassava-bean-soybean-wheat cracker (CBSWC) to 461 kcal in CSC1. Amino acid scores ranged from 32 to 66% with Lysine, Leucine and Threonine as the most limiting amino
acids. The concentrations of Fe, Mg, Cu, Zn and Ca were within the  recommended intake levels for primary school children. Organoleptically, the cassava-soybean-wheat cracker (CSWC) was ranked highest in colour,
smell and texture while the cassava-soybean cracker (CSC4) was superior in terms of taste and appearance. Overall, all the cassava-based composite crackers were accepted by the panellists. The fortified  cassavabean-soybean composite crackers therefore have a potential for use as supplementary foods to increase protein, energy and mineral intake of primary school children in Tanzania.