Nutritional Composition and Sensory Evaluation of Biscuits Fortified with Sorghum (Sorghum bicolor) and Cricket Powder (Acheta domesticus) for Improved Food Security
2023
Duku, Linda Thomas Taban | Orinda, Mary Akinyi | Muriithi, Alice Nakumicha | Aboge, Danstone Ochieng
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.
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Este registro bibliográfico ha sido proporcionado por Jaramogi Oginga Odinga University of Science and Technology