Partially Replaced Gluten Biscuit: Nutritional and Consumer Acceptability

Abstract

Driven by a heightened awareness of health issues associated with gluten consumption, there is an increasing demand for gluten-free food products. This trend has been particularly pronounced due to the increasing prevalence of conditions such as Celiac disease and Non-Celiac Gluten Sensitivity (NCGS), impacting millions of individuals globally. This study investigated the development of gluten-free biscuits using cassava, soybean, and sorghum flours to address the nutritional and consumer acceptability gaps in gluten-free products. The study also aimed to assess the sensory attributes and nutritional composition of gluten-free biscuits prepared from locally available and cost-effective flours. Sensory analysis revealed high consumer acceptability for gluten-free biscuits, particularly in taste, texture, and overall appeal, with scores averaging above 7 on a 9-point hedonic scale. Proximate analysis indicated that soybean-enriched biscuits contained 14.5% protein, significantly higher than the 8.2% found in wheat-based biscuits, while sorghum contributed 5.8% dietary fiber compared to 2.3% in the control. Cassava provided a carbohydrate content of 72.4%, ensuring energy density. The study’s findings shows the potential of leveraging underutilized crops to address health concerns, reduce reliance on wheat flour, and promote agricultural sustainability. This research offers a practical framework for creating nutritious and desirable gluten-free biscuits that cater to evolving dietary preferences and promote inclusivity in food production.