Nutritional composition and consumer acceptance of enriched biscuits valorizing Malagasy local resources: Orange-fleshed Ipomoea batatas, Moringa oleifera, Stevia rebaudiana

Abstract

In Madagascar a paradox exists between the high level of undernutrition of the Malagasy population and the rich biodiversity, particularly in highly nutritious plants. This study aims to valorize three local resources in biscuit formulation: orange-fleshed sweet potato (OFSP), Moringa oleifera leaf powder (MOLP) and Stevia rebaudiana leaf powder (SRLP). Different formulations, based on experimental design, resulted in eight products with three factors that differed: wheat flour vs OFSP flour, without MOLP vs with MOLP, 100% sugar vs 80% sugar/20% SRLP. Nutritional contents were analyzed and acceptance rate were assessed by school children. The maximum protein content (11.06%) was for the biscuit made of wheat flour, with MOLP and 80% sugar/20% SRLP. All eight biscuits had caloric values exceeding 400 Kcal/100 g. Global liking of biscuits decreased if OFSP flour and/or MOLP were used. When SRLP is added the amount of sweetness of the biscuits should be increased and the bitterness should be masked to increase liking ratings by children.