Production and assessment of crackers produced from the blend of Cassava (Manihot esculenta), Ugba (Pentaclethra macrophylia), and Wheat (Triticum aestivum) Flours

This work produced composite flour from newly released Cassava (Baba 70), Ugba, and wheat, determined the functional properties of the composite flour, produced crackers using the composite flour, and evaluated the physicochemical and sensory acceptability properties of the crackers.The flour and cracker samples were subjected to functional, physicochemical, and sensory analysis.The water absorption capacity, Oil absorption capacity, bulk density, and foam stability of the flour samples had values from 1.6 -2.7 g/ml, 0.72 -1.82 g/ml, 0.63 -0.72 g/ml, and 30.01 -87.01 % respectively.The moisture, ash, crude fiber, fat, crude protein, and carbohydrate contents had values from 3.20 -7.51 %, 2.73 -3.20 %, 0.60 -8.50 %, 10.32 -22.50 %, 3.30 -20.02 % and 38.50 -78.12 % respectively.The mineral contents had values from 1.23 -20.24 mg/100g for calcium, 1.20 -11.02 mg/100g for Iron, 0.30 -14.80 mg/100g for Sodium 3.62 -36.50 mg/100g, and 5.60 -10.21 mg/100g respectively.The values for weight, diameter, thickness, texture, color, density, and break strength values ranged from 6.71 -10.04 g, 4.23 -5.10 cm, 0.23 -0.62 cm, 4.02 to 27.01 N, 7.00 to 18.50, 0.91 -1.12 g/cm3 and 200.00 -350.24g, while the sensory properties had values which ranged from 4.05 -9.12 for appearance, 2.90 -8.65 for taste, 4.80 -7.90 for texture, 5.54 -8.60 for aroma and 6.00 -8.90 for general acceptability.This study has shown that producing crackers using Cassava (Baba 70), Ugba, and wheat flour blends presents a promising approach to creating a nutritious and functional snack, thereby diversifying raw materials and promoting food security and sustainability, especially in regions with abundant ingredients.