Sustainable and regional gastronomy: cassava leaves as a potential ingredient for gluten-free biscuits

Abstract

The addition of roots derivatives to bakery products may be a promising alternative to add value to these products. This study aimed to characterize and evaluate the effect of cassava leaves on the properties of gluten-free biscuits (GFB). The ingredients used were cassava flour, rice flour, cuí, tapioca flour, and 0 (F0), 3.69% (F1), 5.34% (F2), and 7.38% (F3) of cassava leaves (CCL). The results were evaluated by analysis of variance, followed by Scott-Knott test (p-value<0.05). The CCL presented 89.9% moisture, water activity of 0.98, and 2.75% protein; tryptophan was the limiting amino acid. No significant differences were observed between the F0-control and those made with the addition of CCL, which presented moisture and Aw below 3% and 0.30, and hardness between 45 to 60 N. The sensory acceptance scores were greater than 6, which indicates that it is possible to increase the added value of CCL in bakery products. The use of cassava leaves in biscuits showed good technological and sensory characteristics, making it possible to be an ingredient from regional by-products that can favor sustainable development, respect the concept of regionalization, and add income and employment.

Evaluation of Nutritional Potential and Effect of Processing on Improving Nutrient Content of Cassava (Mannihot esculenta crantz) Root and Leaves

“…Low water activity levels (0.33 to 0.50) were detected for all processing parameters. The water activity of cassava leave flour in this study (0.33 to 0.50) was close to that reported by [7], who reported that, the water activity of cassava leaf flour was between 0.38 and 0.43. This suggests that cassava leaves flour may have the best storage stability in relation to water activity.…”

“…Several crops are underutilized in the majority of areas where they are grown due to a lack of awareness about their complete nutritional and anti-nutrition values, as well as information on processing. Growing drought-resistant crop varieties and employing appropriate food processing methods and equipment may help to reduce the dangers to one's health [7]. However, the level of cyanide in the cassava can be effectively reduced with different processing methods.…”

Development of muffin with the incorporation of olive pomace flour, extra virgin olive oil and hydrolyzed soy protein

“…The production of olive oil in Brazil contributes to widespread consumption, a factor of great nutritional interest. In this way, the elaboration of products from olive oil and extraction byproducts such as olive pomace can contribute to the diversification of the economy in the producing centers, increasing the offer of products with added value, diversifying the forms of consumption, and increasing the consumption of olive oil in the Brazilian population (Neves et al, 2021).…”

Root and tuber flours to improve nutritional quality in instant noodles

“…The use of ingredients rich in bioactive compounds can be an alternative for the nutritional improvement of foods (Neves et al, 2021;Vilar et al, 2021;Wahanik et al, 2021). Besides the economic value added, the use of roots and tubers in instant noodles may contribute to enrich the population diet by the increase of bioactive compounds in this product, such as with antioxidant capacity.…”