Use of Cassava-Whole Chia Flour for Gluten-Free Cookie Production

Abstract

Previous studies have evidenced the importance of chia seeds flour in the enhancement of the nutritional value of various foods. However, no emphasis has been put on the supplementation of gluten-free cassava cookies with chia. Thus, its effects on the nutritional properties of cassava cookies were unknown. This research evaluated the effect of incorporating chia seeds flour on the protein content of cassava cookies and their sensory acceptability. Cassava flour was substituted with chia flour at levels of 5%, 10% and 15% chia seeds to form flour combinations for the production of the cookies. Addition of chia seed flour significantly (P<0.05) improved the protein content of the cookies. Cookies with 15% chia flour had 1.8times more protein than the control (0% chia). Acceptability scores reduced with increase in chia incorporation. Among the chia cookies, those with 5% chia flour were most accepted and were quite similar to the control. These were followed by cookies with 10% chia flour and lastly those with 15% chia flour. Although, incorporation of chia reduced the sensory acceptability of the cookies, all scores were above 6 ‘like slightly’, implying they were accepted. Cassava cookies can, therefore, be supplemented with chia seed flour up to 15% without rendering them unacceptable to the consumer whilst improving their protein content.