Abstract
Driven by the increasing demand for gluten-free and affordable breakfast options, this study investigated the potential of cassava flour, as a primary ingredient and gluten-free alternative, for producing extruded breakfast flakes. Cassava flakes were prepared using a twin-screw extruder at a constant screw speed of 35 rpm, constant cutter speed of 21.2 rpm and barrel temperatures of 81 °C, 93 °C, and 89 °C in the first, second, and third zones, respectively. The physical properties, nutritional profile, and consumer acceptability of the cassava flakes were compared to a commercially available breakfast cereal. Cassava flakes exhibited significantly different (p < 0.05) physical properties. They had a higher WSI (57.6 %) but lower values of bulk density (0.3 g/cm3), WAI (2.3 g g-1), and color value (yellow orange ±1.73). Cassava flakes had lower fat (0.3 %), protein (6.6 %), and dietary fiber (1.8 %) compared to the commercial product, except for ash (2.3 %), moisture (6.0 %), carbohydrates (89.0 %), and energy (384.7 Kcal/100 g). Despite these differences, cassava flakes met the UNBS requirements for breakfast cereals. Additionally, the cassava flakes’ nutritional adequacy for school going children and adolescents was assessed by determining their %contribution to RDA per serving (30 g cassava flakes + 100 g milk). Their contribution to the RDAs of school going children was minimal with only the contribution of carbohydrates for all age groups and the contribution of protein for 4–8 years aged children meeting recommendations due to the low protein, fat and fiber content. It is, therefore, important to consider reformulation of the cassava flakes and incorporation of other ingredients to improve their protein, fiber, and energy content. Overall, cassava flakes were acceptable with good functionality, but the acceptability can further be enhanced through optimization of the sensory and nutritional qualities.
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