Development of Snack using Cassava (<em>Manihot esculenta</em>) and Wheat (<em>Triticum aestivum</em>) Flour Mixture

Abstract

This research work aimed to assess the suitability of incorporating cassava flour as a supplementary ingredient alongside wheat flour for snacks. In addition, this investigation explored the advantages combining cassava and wheat flours, considered the unique flavor and mixture characteristics imparted by cassava flour. Five different treatments were tested based on the ratios of cassava to wheat flour by dry weight. The aroma, taste, appearance, color, mouthfeel, and overall acceptability of developed snacks were evaluated using sensory tests. The 50 trained panelists trained in 5 -point hedonic scale of 1 (dislike very much) to 5 (like very much). The best snacks preparation composition identified by sensory tests were evaluated for its moisture, ash, color, and texture. Results revealed that the mixture containing a ratio of cassava flour to wheat flour; 25:75 was the most favorable sample across all sensory attributes. Selected best snakes contain moisture content 7.84%, total ash 3.37%. Colour values (L*, a* and b*) were 51.61, 6.80 and 28.78 respectively. Hence, it can be recommended that the snack mixture of 25% cassava flour with 75% wheat flour can be selected as the best snack mixture. The findings may lead to the development of a snack while expanding the understanding of cassava flour's versatility in food production.