Abstract:
This study aimed at improving the nutrient composition and protein quality of biscuits made from sorghum and wheat through fortification with Longhorn Ruspolia
differens powder (RDP) for use as a supplementary food targeting children vulnerable
to protein–energy malnutrition (PEM). Ten biscuit formulations were prepared by replacing a part of wheat and sorghum–wheat flours with 5, 15, 20, and 40% RDP. To
establish the nutrient content of biscuits, proximate and mineral compositions were
determined. The amino acid composition, reactive lysine and in vitro protein digestibility were determined for protein quality. Compositing wheat or wheat–sorghum
biscuits with RDP increased the protein, fat, ash, and crude fiber by percentages as
high as 118, 37, 133, and 573%, respectively. Mineral content increased with, iron,
zinc, and potassium as high as 161, 219, and 169%, respectively. The lysine, reactive
lysine and in vitro protein digestibility of the fortified biscuits increased significantly,
relative to the 100% cereal biscuits. Fortification with RDP significantly improved the
amino acid content of the biscuits but had a marginal effect on improvement of the
lysine score and did not meet the reference pattern for children aged 3–10 years. The
Protein Digestibility Corrected Amino Acid Score (PDCAAS) of wheat–sorghum and
wheat biscuits improved by 6% to 47% and 2% to 33%, respectively, compared to the
control biscuits. The fortified biscuits were liked by the consumers. The RDP-fortified
biscuits have the potential to alleviate PME in developing countries.
