Cassava flour in cocoa powder-based biscuit

What is it about?

Ghana produces a lot of cassava but does not produce wheat flour. In order to promote the utilization and consumption of cassava in Ghana, cassava flour was used to replace wheat flour in certain ratios to produce cocoa biscuit. The biscuit with 20% of the wheat flour being cassava flour was the most preferred by consumers. Bitterness of cocoa biscuit was reduced in the most preferred product compared with the wheat flour cocoa biscuit. But the protein and ash content which could be an indication of minerals were reduced as the cassava flour content in the biscuit increased. Moreover, it was also observed that the quality of biscuit depended on the protein content and texture of the product.

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Why is it important?

It is important because cassava production in Ghana is high and there has been reported post-harvest losses. The use of cassava in diversified ways for the local Ghanaian market is also very low. There is therefore a need to explore the potential of cassava in different products so as to meet the dynamic consumer while promoting the consumption of cassava and its utilization.