LITERATURE REVIEW ON

ENHANCING NUTRITIONAL PROFILE

AND FUNCTIONAL PROPERTIES OF
CASSAVA STARCH BISCUITS THROUGH
FORTIFICATION WITH SOYA BEAN AND
SORGHUM
GIFTY SARPONG
8222720021

12/10/2023
 PRESENTATION OUTLINE
• Introduction
• Literature Review
• Theoretical Review
• Conceptual Review
• Empirical Review
• Statement of the problem
• Objectives of the study
• Conclusion
• References
 INTRODUCTION
 According to Aidoo et al., 2019, cassava, a staple crop for millions
around the globe, is widely recognized for its versatility and
adaptability in various agroecological zones.

 Cassava starch, extracted from the tuberous roots of the cassava

plant (Manihot esculenta), serves as a fundamental ingredient in the
production of biscuits, contributing to the palatability and texture of
the final product (Eriksson, 2013).

 However, the nutritional limitations of cassava-based products,

specifically in terms of protein content and overall micronutrient
density, pose a challenge to meeting the dietary needs of populations
relying heavily on these staples (Oladiran and Emmambux, 2022).
 INTRODUCTION…CONT’D
The imperative to address malnutrition and food insecurity has
prompted researchers to explore innovative approaches to fortify
commonly consumed foods (Weiller et al., 2015).

In this context, fortifying cassava starch biscuits with protein-rich

and nutritionally dense ingredients such as soya bean and sorghum
emerges as a promising avenue(Kumar et al., 2023).

Soya bean is renowned for its high protein content, providing

essential amino acids, while sorghum contributes valuable nutrients
such as vitamins, minerals, and dietary fiber(Temba et al., 2016).
 INTRODUCTION…..CONT’D
 According to Petracci et al., 2013, the integration of these ingredients
into cassava starch biscuits not only offers an opportunity to enhance
the nutritional profile but also holds the potential to improve the
functional properties of the final product.

 This thesis endeavors to delve into the intricate dynamics of

fortifying cassava starch biscuits with soya bean and sorghum.

 Through a comprehensive investigation, this research seeks to

contribute valuable insights into the development of fortified snacks
that address both the nutritional needs and food security concerns of
populations relying on cassava-based products.
 INTRODUCTION…..CONT’D..
 As we embark on this journey, it is our aspiration that the
outcomes of this study will not only enrich the scientific literature
but also pave the way for practical applications in the food
industry, potentially influencing the formulation of policies aimed
at improving the nutritional quality of widely consumed staples.
 Literature (Theoretical Framework)
A study of cassava production and utilization.
 Cassava is mostly processed into fermented and unfermented products that
are; cassava bread, fermented cassava flour, fermented starch, fufu, lafun,
akyeke (or attieke), agbelima, and gari are all fermented products (Falade &
Akingbala, 2010).

 Tapioca, cassava chips and pellets, unfermented cassava flour, and starch are
examples of unfermented products. Cassava flour is being used in gluten-free
or gluten-reduced products such as bread and biscuits (Falade & Akingbala,
2010).

• During times of food scarcity, cassava contributes significantly to family food

security. It may feed a family for several weeks and can also be traded for other
foods or sold to buy food or other household requirements (Guira, et al., 2016).
LITERATURE (THEORETICAL FRAMEWORK)
A study of the nutritional contribution of cassava.

 Cassava has 39 grams of carbs per 1/2 cup. A serving of cassava

contains slightly under 2 grams of fiber. Starch accounts for the vast
bulk of carbohydrates (Benton, 2022).

• Cassava has a low protein content, with less than 2 grams per 1/2-
cup meal. Cassava leaves, on the other hand, are edible and high in
protein (ARC, 2014).
 Literature (Theoretical Framework)
A study of the nutritional contribution of cassava.

 Cassava has a lot of potassium and vitamin C. It also includes the majority of B
vitamins (with the exception of B12), vitamin A, magnesium, selenium, calcium, and
iron (Benton, 2022).

A study of soya bean production and utilization.

• Soybean (SB) production accounts for over 6% of global arable land. Soybean growth
is substantially quicker than that of other main grains or oilseeds (Goldsmith, 2008).
• Humans eat just 2% of soybean protein directly in the form of soy food items such as
tofu, soy burgers, or soy milk substitutes (Goldsmith, 2008).
LITERATURE (THEORETICAL FRAMEWORK)
A study of soya bean production and utilization.
• There is an increasing desire to boost soybean output, either by
increasing planted area or by raising yield (Faustino, 2021).

A study of the nutritional contribution of soya beans.

• Soybeans are one of the most significant plant-based protein sources
(Arnarson, 2023).
• Soybeans have a protein level of 36-56% by dry weight. One cup (172 g)
of boiling soybeans has approximately 31 g of protein (USDA, 2018).
Literature (Theoretical Framework)
A study of the nutritional contribution of soya bean.
• Glycinin and conglycinin are the two primary forms of protein found in
soybeans, accounting for around 80% of the total protein content (García,
et al., 2000).

• The fat content is around 18% of the dry weight, with mostly
polyunsaturated and monounsaturated fatty acids and a trace of saturated
fat (Ee, 2009).
• Whole soybeans are very low on the glycemic index (GI), which measures
how meals impact the rise in blood sugar after a meal. Because of their low
GI, soybeans are appropriate for diabetics (Arnarson, 2023).
 Literature (Theoretical Framework)
A study of sorghum production and utilization.
• Sorghum (Sorghum bicolor (L.) Monech) is a staple diet for millions of
people, particularly in Sub-Saharan Africa and South Asia (Khalifa & Eltahir,
2023).
• Sorghum performs well under input limits (e.g., limited water) and has a
high tolerance to harsh climate conditions (e.g., high temperature, drought,
and waterlogging), making it a star crop for addressing hunger in the face of
climate change (Khalifa & Eltahir, 2023).
• Sorghum is commonly used in the following products: stiff porridge, thin
porridge, fried dough, flat bread, githeri (sorghum combined with legumes),
sorghum cake, beverage (sorghum tea), and animal feed (Beinah, et al., 2020).
 Literature (Conceptual Review)
Fortification of cassava starch biscuit.
 The study's goal was to create a more fortified cassava starch biscuit
by adding a protein-based element to the current "Agbozume
Biscuit." Cassava starch with coconut and soya bean was made
utilizing process flow to provide an enhanced product (Yawo, 2015).
 The effects of combining cassava starch and coconut residue on
functional parameters like bulk density, water absorption, and
swelling indices were studied, proximate composition, flour energy
value, and sensory features of tapioca grits meal were investigated
(Adebowale & Ajibode, 2022).
 The study's goal was to evaluate the nutritional benefits of modified
cassava flour cookies with a three-leaf powder comprising moringa,
katuk, and kale (Hasrini, et al., 2021).
 Summary Of Empirical Literature

Author/title Substantive issues Method Theories Findings Gaps

Development of 1. Determine the nutritive 1. Composite No theory 1. Increasing the quantity of 1.The group excluded
biscuits made potential and sensory flour was used cassava in the flour blends locally grown cereal
with wheat, acceptability in biscuit made with decreases the protein contents of flour such as sorghum
soybean, and manufacturing various the biscuits (It is rich in fiber,
cassava flour blends of 2. Increasing both the soybean protein, and various
blends using wheat, and wheat contents of the flour essential minerals such
mixture design soybean and blends increases the protein as iron, magnesium,
(Okpalanma, et cassava content of the biscuits, with and phosphorus. This
al., 2022) flours. soybean contributing more to the makes it a healthier
effect alternative to refined
2. Numerical wheat flour).
optimization 2. The group should
of the protein had used cassava starch
contents of which is toxic free
the biscuits compare to the flour.
was 3.The study excluded
performed the evaluation of
using the sensory property of
response biscuits.
optimizer of
the Design-
Expert
software.
14
 Summary Of Empirical Literature….cont’d
Author Substantive issues Method Theories Findings Gaps
/title

Fortific 1. Development of a more 1. Cassava No theory The results showed that the 1. Evaluation of the
ation of fortified cassava starch biscuit starch with used 250g/40g (cassava starch/soya bean functionality of composite
cassava with the introduction of a protein coconut and flour) composite could be a viable mixture such as (a blend of
starch based ingredient. soya bean were alternative to achieve the desired cassava starch, soya bean
biscuit prepared by result for the popular delicacy: and local cereal flours)
in using process “Ayigbey biscuit”. was not included in the
Agbozu flow to come study.
me out with a 2. The study excluded the
(Yawo, suitable investigation of the protein
2015) improved content of the biscuit.
product.

2. Sensory
Evaluation of
the biscuit was
conducted by
90 panelists by
using sensory
attributes of
colour, aroma,
taste, texture,
size and shape
of the product.
15
 Statement of the Problem
Cassava-based biscuits, while serving as a dietary staple for many,
suffer from significant nutritional deficiencies, particularly in
essential proteins, vitamins, and minerals (Anyiam et al., 2022)
This poses a challenge to meeting the dietary needs of populations
reliant on cassava. The limited availability of economically viable
protein-rich ingredients exacerbates this issue
To address this nutritional gap, fortification with soya bean and
sorghum is proposed.
However, there is a lack of comprehensive research on the
synergistic effects of combining these ingredients and their impact
on the overall quality of cassava starch biscuits.
 Statement of problem Cont’d…

This research aims to fill this gap, seeking to enhance the

nutritional profile and functional properties of cassava-based
biscuits for improved dietary outcomes.
 Objectives of the Study
The objectives of the study are to:
 Determine the optimal fortification ratios of cassava flour, soya bean,
and sorghum for biscuit formulation.

Evaluate the nutritional impact of fortification on gluten free biscuit.

Investigate the influence of fortification on the sensory attributes and

overall acceptability of gluten free biscuit.

Assess the shelf life and stability of fortified gluten free biscuit.
 CONCLUSION
Objective 1:
 The anticipated outcome is the identification of precise fortification
ratios of cassava starch, soya bean, and sorghum that optimally
enhance the nutritional content and sensory qualities of biscuit
formulations, providing a foundation for the development of a
nutritionally superior and widely accepted product.

Consumer satisfaction is a priority, with the formulation of biscuits

designed to exceed taste expectations.
CONCLUSION….cont’d…
Objective 2:
 The anticipated outcome is a demonstrable enhancement in the
nutritional profile of cassava starch biscuits through strategic
fortification, resulting in increased levels of essential nutrients for
consumer well-being.
Objective 3:
 The expected outcome is an informed understanding of how fortification
influences the sensory attributes, taste, and overall acceptability of cassava
starch biscuits, aiming to formulate a product that exceeds consumer
expectations.
CONCLUSION….cont’d…
Objective 4:
The expected outcome is a thorough evaluation providing insights into the
shelf life and stability of fortified cassava starch biscuits, ensuring the
maintenance of product quality, nutritional integrity, and sensory attributes
over time, thereby contributing to consumer confidence and industry
standards.
 REFERENCES
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 REFERENCE
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THANK YOU