ISSN: 2574-2701
Authors: Frances Wendy Grant, Ibok Oduro*, Faustina D Wireko-Manu and John-Lewis Z Zaukuu
Agbozume biscuit is a traditional snack in Ghana made from cassava starch and coconut milk. It is produced at the cottage industry level leading to variability in its production processes and quality. Orange-fleshed sweet potato and cowpea, reportedly rich in beta-carotene and protein respectively could be used to enrich the biscuit. The study aimed to improve on the existing processing methods and develop nutritionally fortified biscuit by substituting cassava starch (C) up to 30%with orange-fleshed sweet potato puree (OFSPP) and cowpea flour (CP). A recipe was developed using Mixture Design of Stat graphics Centurion XVI, from which four different formulations was developed and subjected to a sensory evaluation (5-point Hedonic scale) to assess their acceptance. The most preferred formulation was selected for proximate, mineral, beta-carotene and Glycomics index (GI) determination. The processing method was improved by using specific/accurate measurements of raw materials. The most preferred formulation was80%C: 15%CP: 5% OFSPP. The improved biscuit had a relatively higher beta-carotene (9.44μg/g), protein (7.21%), crude fiber (0.21%), magnesium (33.5mg/100g), potassium (251mg/100g)and calcium value (61.5 mg/100g) but the traditional Agbozume biscuit (control) (100%C) had a higher fat (17.69%), zinc content (33.5 mg/100g) and relatively lower moisture. The GI of the improved biscuit was79.55.Invivo examination may be investigated to ascertain its direct effect on the blood glucose levels of its consumers. The improved biscuit will provide a good source of nutrition for people of all age groups.
Keywords:
Snacks; Nutrition; Biscuit; Orange-Fleshed Sweet potato; Glycemic Index
