Abstract:
Biscuits are ready-to-eat and convenient food product containing important digestive and dietary principles of
vital importance. The current research is aimed to develop value-added biscuits with good nutritional quality
from cassava flour (CF) and mango flour (MF) and to evaluate the quality characteristics of formulated biscuits.
MF was used at levels of 10, 15, 20 and 25% to substitute CF for biscuit formulations. The biscuits were subjected
to nutritional, microbiological and sensory analysis after development. The nutritional analysis of cassava flour
confirmed that it contains 7.47% moisture, 1.37% minerals, 3.71% protein, 0.67% fat, 9.42% dietary fiber and
74.5% soluble carbohydrates. The amylose content in the cassava flour was 19.8% with the solubility of
3.26g/100g. The average moisture content of the biscuits was 6.93%. The protein, fiber, fat, ash and vitamin C
content increased with increase in the proportion of MF, with the 20% MF showed the values of 8.11%, 2.33%,
15.9%, 2.71% and 23.5 mg/100 g, respectively. The pH decreased significantly with the increase in MF supple mentation. The microbiological examination, in terms of total plate count revealed that there was no evidence for
any microbes observed in the developed biscuits. Organoleptic assessment showed that supplementation of CF
biscuits with MF up to 20% did not significantly affect the colour, crispiness and taste except aroma compared
with the market sample (control). The supplementation of CF with MF had been successful for the formulation of
biscuits with improved nutritional and sensory qualities with the universal standards for biscuits.
