Title : Development and quality evaluation of iodine-enhanced crackers from wheat, sweet potato, and crayfish flour
Abstract:
The increasing demand for nutrient-enriched, functional snacks has driven research into the development of composite flour-based products that address micronutrient deficiencies and promote food security. This study aimed to formulate and evaluate iodine-enhanced crackers using locally sourced wheat (Triticum aestivum), sweet potato (Ipomoea batatas L.), and crayfish (Procambarus clarkii) flours. The primary objective was to improve the nutritional profile of crackers, particularly their iodine content, while maintaining consumer acceptability.
Sweet potato and crayfish were processed into flours and blended with wheat flour in varying proportions, with a 100% wheat cracker serving as the control. Six composite flour formulations were prepared and used to produce crackers via the creaming method, followed by baking. The crackers were analyzed for proximate composition, mineral content, functional and physical properties, and sensory attributes using standard AOAC methods.
Results indicated that moderate substitution levels, particularly the W80P15C5 blend (80% wheat, 15% sweet potato, 5% crayfish), achieved a balance between enhanced nutritional value and sensory acceptability. Crackers with higher crayfish content exhibited increased protein (up to 14.6%), ash, fiber, fat, and essential minerals such as iodine, calcium, phosphorus, iron, and potassium, while carbohydrate content decreased. However, excessive substitution led to pronounced flavors and textural changes, reducing consumer preference. The optimal formulation (W80P15C5) closely matched the control in sensory scores, suggesting that modest inclusion of sweet potato and crayfish can improve nutritional quality without compromising palatability.
Functional property analysis revealed that moderate substitution improved water absorption and swelling index, beneficial for cracker texture, while higher levels increased least gelation concentration and reduced oil absorption. Physical testing showed increased breaking strength and reduced thickness with higher substitution, reflecting changes in structure and texture.
The study demonstrates that incorporating sweet potato and crayfish into wheat-based crackers is a viable strategy for enhancing protein, fiber, and micronutrient content, including iodine, which is critical for thyroid function and cognitive development. These findings align with previous research showing that composite flours can improve the nutritional and functional properties of crackers and similar snacks, while maintaining consumer acceptance when substitution levels are carefully optimized. The approach also supports local agriculture and reduces reliance on imported wheat, contributing to food security and public health.
In conclusion, iodine-enhanced crackers formulated from wheat, sweet potato, and crayfish flours offer a promising, sustainable solution to address micronutrient deficiencies and improve the nutritional quality of widely consumed snack foods.
