Partially Replaced Gluten Biscuit: Nutritional and Consumer Acceptability
DOI:
https://doi.org/10.54536/ajfst.v5i1.6040Keywords:
Biscuits, Celiac Diseases, Gluten-Free, Proximate, Sensory AnalysisAbstract
Driven by a heightened awareness of health issues associated with gluten consumption, there is an increasing demand for gluten-free food products. This trend has been particularly pronounced due to the increasing prevalence of conditions such as Celiac disease and Non-Celiac Gluten Sensitivity (NCGS), impacting millions of individuals globally. This study investigated the development of gluten-free biscuits using cassava, soybean, and sorghum flours to address the nutritional and consumer acceptability gaps in gluten-free products. The study also aimed to assess the sensory attributes and nutritional composition of gluten-free biscuits prepared from locally available and cost-effective flours. Sensory analysis revealed high consumer acceptability for gluten-free biscuits, particularly in taste, texture, and overall appeal, with scores averaging above 7 on a 9-point hedonic scale. Proximate analysis indicated that soybean-enriched biscuits contained 14.5% protein, significantly higher than the 8.2% found in wheat-based biscuits, while sorghum contributed 5.8% dietary fiber compared to 2.3% in the control. Cassava provided a carbohydrate content of 72.4%, ensuring energy density. The study’s findings shows the potential of leveraging underutilized crops to address health concerns, reduce reliance on wheat flour, and promote agricultural sustainability. This research offers a practical framework for creating nutritious and desirable gluten-free biscuits that cater to evolving dietary preferences and promote inclusivity in food production.
Downloads
References
Adebayo, S., & Okoli, E. (2017). Production and Evaluation of Biscuits from Lima Bean (Phaseolus Lunatus), Sorghum and Wheat Flour Blends. IOSR J. Environ. Sci. Toxicol. Food Technol., 11, 44–48.
Adebowale, A. A., Adegoke, M. T., Sanni, S. A., Adegunwa, M. O., & Fetuga, G. O. (2012). Functional Properties and Biscuit Making Potentials of Sorghum-wheat Flour Composite. Am. J. Food Technol., 7, 372–379.
Adekunle, O. A., & Mary, A. A. (2014). Evaluation of cookies produced from blends of wheat, cassava and cowpea flours. Int. J. Food Stud., 3, 175–185.
Aidoo, R., Oduro, I. N., Agbenorhevi, J. K., Ellis, W. O., & Pepra-Ameyaw, N. B. (2022). Physicochemical and pasting properties of flour and starch from two new cassava accessions. Int. J. Food Prop., 25, 561–569.
AOAC. (2005). Association of Official Analytical Chemists (AOAC), in: Van Nostrand’s Encyclopedia of Chemistry. John Wiley & Sons, Inc.
Arslan, M., Rakha, A., Xiaobo, Z., & Mahmood, M. A. (2019). Complimenting gluten free bakery products with dietary fiber: Opportunities and constraints. Trends Food Sci. & Technol., 83, 194–202. https://doi.org/10.1016/j.tifs.2018.11.011
Ayo, J. A., Ojo, M. O., Popoola, C. A., Ayo, V. A., & Okpasu, A. (2018). Production and Quality Evaluation of Acha-tigernut Composite Flour and Biscuits. Asian Food Sci. J., 1, 1–12.
Bansal, S., Singh, A., Mangal, M., Mangal, A. K., & Kumar, S. (2017). Food adulteration: Sources, health risks, and detection methods. Crit. Rev. Food Sci. Nutr., 57, 1174–1189.
Berno, T., Neill, L., Thompson, D., Hall, C., & Graville, A. (2018). Kiwi Cuisine. Routledge Companion to Lit. Food. https://doi.org/10.4324/9781351216029-14
Bolarinwa, I. F., Abioye, A. O., Adeyanju, J. A., & Kareem, Z. O. (2016). Production and quality evaluation of biscuits produced from malted sorghum-soy flour blends. Journal of Advances in Food Science and Technology, 3(3), 107-113.
Conte, P. (2018). Technological and Nutritional Challenges, and Novelty in Gluten-Free Breadmaking: a Review. Polish J. Food Nutr. Sci., 69, 5–21.
Di Cairano, M., Galgano, F., Tolve, R., Caruso, M. C., & Condelli, N. (2018). Focus on gluten free biscuits: Ingredients and issues. Trends Food Sci. & Technol., 81, 203–212.
EA, M., JB, H., & JOY, I. (2018). Effect of Fermentation and Roasting on the Physicochemical Properties of Weaning Food Produced from Blends of Sorghum and Soybean. J. Nutr. & Food Sci., 8.
Houssou, P., & Ayernor, G.S. (2002). Appropriate Processing And Food Functional Properties Of Maize Flour. African J. Sci. Technol., 3.
Kaur, S., Kumar, K., Singh, L., Sharanagat, V. S., Nema, P. K., Mishra, V., & Bhushan, B. (2022). Gluten-free grains: Importance, processing and its effect on quality of gluten-free products. Crit. Rev. Food Sci. Nutr., 64, 1988–2015.
Oke, M. O., Hussein, J. B., Ijale, R. A., & Ojo, S. E. (2022). Development and Quality Assessment of Biscuits Made from Mixture of Wheat, Soybean, and Sorghum Flour. Acta Univ. Cibiniensis. Ser. E Food Technol., 26, 261–270.
Okpalanma, E. F., Ishiwu, C. N., & Chukwu, C. (2020). Development of biscuits made with wheat, soybean and cassava flour blends using mixture design.
Oluwafemi, G., Araoye, K. T., Gbenga Isaac, O., & Titilope, S. K. (2017). Quality Evaluation of Composite Bread Produced from Wheat, Cassava, Plantain, Corn and Soy-bean Flour Blends. Am. J. Food Sci. Nutr., 4, 42–47.
Oluwamukomi, M. O., Oluwalana, I. B., & Akinbowale, O. F. (2011). Physicochemical and sensory properties of wheat-cassava composite biscuit enriched with soy flour. African J. Food Sci., 5, 50–56.
Palmeter, S. (2020). Developmental Disorders in Canada. Univ. Toronto J. Public Heal., 1.
Peter-Ikechukwu, A. I., Omeire, G. C., Kabuo, N. O., Eluchie, C. N., Amandikwa, C., & Odoemenam, G. I. (2018). Production and Evaluation of Biscuits Made From Wheat Flour and Toasted Watermelon Seed Meal as Fat Substitute. J. Food Res., 7, 112.
Puerta, P., Laguna, L., Tárrega, A., & Carrillo, E. (2022). Relevant elements on biscuits purchasing decision for coeliac children and their parents in a supermarket context. Food Qual. Prefer., 98, 104496.
Roszkowska, A., Pawlicka, M., Mroczek, A., Bałabuszek, K., & Nieradko-Iwanicka, B. (2019). Non-Celiac Gluten Sensitivity: A Review. Medicina (Kaunas), 55, 222.
Rotondi Aufiero, V., Fasano, A., & Mazzarella, G. (2018). Non‐Celiac Gluten Sensitivity: How Its Gut Immune Activation and Potential Dietary Management Differ from Celiac Disease. Mol. Nutr. & Food Res., 62.
Winter, M. (2018). The Nuffield Farming Lecture Report 2018 Changing Food Cultures: Challenges and Opportunities for UK Agriculture.
Xhakollari, V., & Canavari, M. (2019). Celiac and non-celiac consumers’ experiences when purchasing gluten-free products in Italy. Econ. Agro-Alimentare, 29–48.
Xhakollari, V., Canavari, M., & Osman, M. (2019). Factors affecting consumers’ adherence to gluten-free diet, a systematic review. Trends Food Sci. & Technol., 85, 23–33. https://doi.org/10.1016/j.tifs.2018.12.005
Downloads
Published
Issue
Section
License
Copyright (c) 2026 Gilbert Owiah Sampson, Gifty Sarpong, Faustina Ofori Serwaa
This work is licensed under a Creative Commons Attribution 4.0 International License.
