Use of Glandless Cottonseed Flour to Improve the Nutritive Value of Cassava Cracker

บทคัดย่อ

The objective of this study was to improve nutritive value ot sassava cracker by substituting 5, 10, 15, 20 and 25% (w/w) of cassava flour with low fat glandless cottonseed flour (GCSF). The result showed that bulk density of cassava cracker fortified with 5-25% were higher but their thickness expansion were less than control cracker. The substitation of 10% GCSF in the mixture of cassava cracker was accepted by the panelists which average acceptability score was 4.0 (like very much). Protein and fat contents of 5-25% GCSF-cassava cracker ranged from 3.69-11.145 and 1.11-3.54%, respectively, compared to those of control cracker which were 1.895 and 2.14% respectively.