Nutrient composition of biscuits containing fermented cassava and cricket flour

  • K. O. Otieno Department of Dairy, Food Science and Technology, Egerton University
  • P. S. Muliro Department of Dairy, Food Science and Technology, Egerton University
  • M. N. Omwamba Department of Dairy, Food Science and Technology, Egerton University

Abstract

Cassava (Manihot esculenta Crantz) is a highly adaptable root crop that can be utilized as an excellent source of carbohydrate. The objective of this study was to determine the effects of fermentation of cassava and compositing with cricket flour (Acheta domesticus) on the nutrient content of the biscuits. The treatments (fermentation and blending ratios) were arranged in a 3 × 4 factorial arrangements under completely randomized design (CRD). The biscuits were baked in a fan-assisted oven at 170 ℃ for 7 minutes. Biscuit samples were subjected to proximate analysis. All samples showed an increase in protein and ash content (P<0.05) on fermentation with increased level of cricket flour. At the same time, fibre and carbohydrate decreased (P<0.05) with an increase in cricket flour content in the mix. The drop in carbohydrate content is attributable to the utilization of carbohydrates by the microorganisms during fermentation. The fat content of the biscuits did not vary among the treatments (P>0.05) and is attributed to the use of margarine during preparation. There was a positive (P<0.001) correlation (R2=99.67) between blending and protein quantities in the biscuits indicating that cricket flour  can  be  a  valuable source  of  protein for enriching cassava to make biscuits hence enhancing productivity and diversification of food sources to tame the protein-energy malnutrition in Kenya.

Published
2022-05-26
How to Cite
Otieno, K. O., Muliro, P. S., & Omwamba, M. N. (2022). Nutrient composition of biscuits containing fermented cassava and cricket flour. East African Agricultural and Forestry Journal, 85(1-4), 8. Retrieved from https://www.kalro.org/www.eaafj.or.ke/index.php/path/article/view/500