Volume 3, Issue 2 (2024)

Acceptability of glutinous rice bran cassava flour biscotti

Fatima B. Delatina
College of Education Graduate Programs
Capiz State University Roxas City Main Campus
Roxas City, Philippines
Email: [email protected]

Abstract: The study formulated the Glutinous Rice Bran – Cassava Flour Biscotti, specifically to evaluate the
sensory and acceptability qualities in terms of appearance, aroma, taste, and crunchiness. Significant differences
in the sensory qualities and acceptability were also determined. Finally, the products were submitted for
proximate analysis of the best treatments. The research employed a Completely Randomized Design (CRD),
with three replicates, and involved the evaluation of one final product by 100 tasters to gauge consumer
preference. Data collection utilized scorecards with Nine Point Hedonic Scales. The analysis included the
calculation of arithmetic means and the application of Analysis of Variance (ANOVA) to detect significant
differences among treatments. Results from sensory evaluations revealed that Treatment C, with a specific
proportion of 75 grams of glutinous rice bran and 25 grams of cassava flour received the highest ratings from
semi-trained panelists, described as “Extremely Delicious, Pleasant and Crunchy however Treatment B
exhibited an “Extremely Appealing” in appearance. During consumer acceptability evaluation, Treatment C
were highly preferred by consumers. Regardless of sensory characteristics, consumers consistently rated these
products as “Liked Extremely”. Statistical analysis indicated no significant differences in appearance, aroma,
and taste however there is a significant difference in crunchiness based on sensory qualities, in the acceptability
of the products based on appearance, aroma, taste, and crunchiness results revealed that there is a significant
difference as to consumer’ preferences in favor of Treatment C. Microbial analysis of glutinous rice bran-
cassava flour biscotti indicated an Aerobic Plate Count of 800 cfu/g sample, meeting the acceptable criteria set
by BFAD for aerobic plate count. The mold and yeast count were <100 cfu/g sample also within acceptable
levels for baked goods. The Total Coliform count was<10 cfu/g sample, indicating that the product is safe for
human consumption.

Keywords: Glutinous rice bran, cassava flour, and biscotti

Date Submitted: May 7 , 2024

Date Accepted: May 19, 2024
Date Published: May 30, 2024

INTRODUCTION

The majority of people in Asia eat rice as a staple food, making it the region's largest grain
crop. This crop, which is grown in more than 100 countries and has about 18,000 different
varieties, accounts for about 25% of the world's food grain supply. Although rice bran was
originally primarily used as animal feed, it is now widely used to make rice bran treats like
biscotti (Bhosale et al.,2015).
Over time, food has changed to satisfy dietary demands and encourage physical fitness.
As a result, the creation of "functional foods" is becoming more popular as people in
developed and emerging nations alike seek to maintain their health by ending hunger and
malnutrition. In the 1980s, the term "functional food" was first used in Japan. By raising
collective awareness, accumulating evidence, or improving the bioavailability of particular
ingredients, functional foods can be produced. Because it can grow in harsh regions, cassava
(Manihot esculent crantz) is one of the most important sources of starch.
Due to its high starch content, cassava has evolved into an essential food in some areas
while being able to thrive fully in both regions with varied climates (Dudu et al., 2019).
Assava roots are high in carbohydrates and have a significant nutritional value. Compared to
rice and corn, the yields of carbohydrates are 40% and 20% greater, respectively (Bala et al.,

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2015). Its leaves offer protein, vitamins, and minerals, and its roots provide energy. This
crunchy and delicious gluten-free flour was a great substitute for wheat flour.
A diet high in nutrient-dense meals and proper nutrition are essential to leading an
active lifestyle. All types and situations of malnutrition can be avoided by regularly
consuming nutritious foods throughout one's life. Eating a diet rich in nutrients is still crucial
for keeping one's health. The body's immune system can be strengthened by eating a well-
balanced and nutritious diet, even though no single thing can completely defend against
viruses that cause disease.
A little rectangular bar cookie with nuts that is twice baked and shaped like a rectangle
with eggs and nuts is called biscotti, and it is a delicacy from Italy. Most people believed that
biscotti was nutrient-dense, especially if it was made with cassava flour and rice bran.
Filipinos' lives were shaped by food. There is an abundance of unhealthy food available in
various forms, including fast food, street food, junk food, and ready-to-eat items. These items
are sometimes provided at a discount and are unaffordable for Filipino consumers of all ages.
A 2014 study by Nonato et al. found that eating unhealthy foods on a frequent basis may be
linked to health issues.
In more affluent countries according to Olayiwola et al., 2017, the issue of unhealthy
diet and food consumption becomes a concern. Poorer countries are constantly looking for
cheaper and better food substitutes, such as rice bran and cassava flour biscotti. Indigenous
food sources in the countryside can enhance food sufficiency and promote a healthy diet.
The researcher carried out this research in order to develop a new, widely available
product. Several waste products, including rice bran, are often thrown. Nonetheless, rice bran
continues to spark researchers' attention due to its widespread availability, low cost, and high
concentration of nutrients like protein, fat, carbs, bioactive compounds, and dietary fiber.
Food has had a significant impact on Filipinos' lifestyles. Aside from the dinner, they share
meaningful experiences with anyone they're with, making the occasion even more
memorable. As a researcher, it is critical to have a deeper understanding of the impact of diet
and the varied diets.

Statement of the problem

This study generally aimed to develop and determine the acceptability of glutinous rice
bran biscotti in three treatments.

LITERATURE REVIEW
Traditional biscotti
Traditional biscotti is known for its crunchy texture and adaptable taste profiles (bee-
SKAWT-tee). A common term for cookies in Italian, biscotti is derived from the Latin word
"biscoctus," which means "twice-cooked." The dough is shaped into logs and roasted until
golden brown; the logs are then sliced, and each biscotti is cooked again to get their
characteristic dryness. Biscotti can be stored for three to four months without the need for
preservatives or additives. Other countries have their own variations of this cookie, such as
the Dutch rusk, French biscotti, and the German zwieback.
According to Miranti and Wahini (2021), the basic ingredients of biscotti typically
include flour, sugar, eggs, and nuts or dried fruits, with variations incorporating chocolate,
spices, or citrus zest for added flavor. Biscotti are characterized by their firm and dry texture,
making them ideal for extended storage and shipping. Understanding the history, cultural
significance, and traditional preparation methods of biscotti is essential for exploring
innovative formulations and flavor combinations in modern biscotti recipes.

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Biscotti's essential ingredients include flour, sugar, eggs, almonds, or dried fruits
(Miranti and Wahini, 2021). Variations include chocolate, spices, or zest from citrus fruits for
flavor. Because of their firm, dry texture, biscotti are perfect for long-term shipment and
storage. In order to explore creative formulas and flavor combinations in contemporary
biscotti recipes, it is imperative to have a thorough understanding of the history, cultural
significance, and traditional preparation methods of biscotti.
One of the earliest records dates biscuits to the second century AD in Rome, according
to a study conducted by the Arnott Biscuit Company. The name "biscuit" comes from the
Latin "bis costume," which means "twice baked." 'Biscuits' were thin, hard, unleavened
wafers with little to no water content back then. Because they did not easily mildew and
retained very little moisture, they were the perfect food to preserve.
The impact of varying baking temperatures on the texture and crunchiness of almond
biscotti was examined in a study conducted by Shah et al. (2023). A crispier texture was
obtained by baking at lower temperatures for longer periods of time, whereas a firmer crunch
was produced by baking at higher temperatures. These findings suggest that baking
circumstances are an important factor in determining the final texture of biscotti.
Shah et al.'s study probe from 2023 looked into the impact of various baking
temperatures on the crunch and texture of almond biscotti. According to the researchers,
baking at lower temperatures for longer periods of time generated a crispier texture, while
baking at higher temperatures produced a firmer crunch. This suggests that baking
circumstances are important in determining the final texture of biscotti.
In order to determine the impact of aromatic compounds on flavor perception and
customer preference, Zhu (2024) investigated the sensory effects of flavor infusions on
biscotti, such as citrus, vanilla, and cinnamon. The study discovered that biscotti infused with
vanilla had a cozy and comforting aroma, biscotti infused with cinnamon had a spicy and
aromatic profile, and biscotti infused with citrus had a zesty and refreshing flavor. These
findings suggest that adding different flavors to biscotti can improve its sensory appeal and
variety.
Assessing the impact of flavor variations on consumer preference for biscotti, Nachay
and Malochleb (2018) conducted a sensory evaluation study to compare traditional almond
biscotti with chocolate chip and orange zest variations. The results revealed that the chocolate
chip biscotti were favored for their indulgent flavor, while the orange zest biscotti received
high ratings for their refreshing citrus notes, highlighting the importance of flavor diversity in
enhancing biscotti appeal.
In a study by Goldstein and Mintz (2015), the effect of sweetener types on the
sweetness perception and overall acceptability of biscotti was examined to determine the
influence of sugar, honey, and artificial sweeteners on consumer preference. The researchers
found that biscotti sweetened with honey were perceived as less sweet but more flavorful,
while sugar-sweetened biscotti were rated as sweeter but less aromatic, suggesting that the
choice of sweetener can impact the sensory experience and liking of biscotti products.
Assessing the textural properties of biscotti enriched with nuts and seeds, Macario and
Aliguyon (2022) conducted a study to evaluate the crunchiness and mouthfeel of almond,
pistachio, and sesame seed biscotti varieties. The results showed that almond biscotti had a
firmer texture and a rich nutty flavor, pistachio biscotti provided a delicate crunch and vibrant
color, and sesame seed biscotti offered a subtle nuttiness and a satisfying crunch,
demonstrating the textural diversity introduced by nut and seed inclusions in biscotti
formulations.
A study by Zhu (2024) explored the sensory impact of flavor infusions on biscotti, such
as vanilla, cinnamon, and citrus, to assess the influence of aromatic compounds on flavor
perception and consumer liking. The researcher found that vanilla-infused biscotti had a

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warm and comforting aroma, cinnamon-infused biscotti had a spicy and aromatic profile, and
citrus-infused biscotti had a refreshing and zesty flavor, indicating that flavor infusions can
enhance the sensory appeal and variety of biscotti products.
Investigating the influence of baking techniques on the color and appearance of biscotti,
Canali et al. (2020) conducted a study to compare the visual characteristics of conventionally
baked biscotti with steam-baked and microwave-baked alternatives. The researchers observed
that conventionally baked biscotti had a golden-brown hue and uniform color distribution,
while steam-baked biscotti exhibited a softer crust and lighter color, and microwave-baked
biscotti showed a more uneven browning and texture, highlighting the visual differences
resulting from different baking methods.
To evaluate the sensory preferences of biscotti with added spices and herbs, Romaniw
(2020) conducted a consumer taste test to determine the liking for biscotti flavors infused
with cinnamon, cardamom, and rosemary. The results revealed that cinnamon-infused biscotti
were favored for their warm and comforting aroma, cardamom-infused biscotti were
appreciated for their exotic and aromatic notes, and rosemary-infused biscotti were enjoyed
for their herbal and savory profile, indicating that spice and herb additions can enhance the
sensory experience of biscotti products.
In a study by Vinelli et al. (2022), the nutritional benefits of whole grain biscotti were
investigated to determine the fiber content, mineral composition, and antioxidant capacity of
whole wheat and oat biscotti varieties. The researchers found that whole grain biscotti had
higher fiber content, increased mineral content, and enhanced antioxidant activity compared
to refined flour biscotti, indicating that whole grain formulations offer additional health
benefits and nutritional value to consumers.
Analyzing the impact of flavor extraction methods on the taste and aroma of biscotti,
Han et al. (2022) conducted a study to compare the sensory attributes of biscotti made with
natural vanilla bean extract, artificial vanilla flavoring, and vanilla essence. The results
showed that biscotti prepared with natural vanilla bean extract had a rich and complex flavor
profile, while biscotti with artificial vanilla flavoring had a sweeter and more artificial taste,
and biscotti with vanilla essence had a milder and less pronounced aroma, suggesting that
flavor extraction methods can influence the sensory characteristics of biscotti products.

Rice
People's main food is rice (Oryza sativa), especially in Asia. The amount of rice consumed
worldwide in 2019 was 490.27 metric tons, according to Shahbandeh (2024). In Asian
civilizations, rice can make up as much as 50% of total calories ingested. Prior studies have
demonstrated that the milling byproducts of rice still contain a range of nutrients and
bioactive compounds with positive health effects.

Rice bran
Every year, almost 70 million tons of rice bran are produced worldwide. (Zou et al. 2019).
Rice bran nutrients have seen an increase in utilization in recent years due to their high
nutrient and bioactive content, which includes dietary fiber, hypoallergenic proteins, phytic
acid, and polysaccharides (Zhang et al., 2019). In roasted rice bran, the fragrance compounds
vanillin, 2 methoxy-4vinylphenol, and 5- amino-2 methoxyphenol were discovered (Gao et
al., 2021). In relation to ferulic acid, rice bran's key characteristic odor components were
vanillin, 2-methoxy-4-vinylphenol, and 5-amino-2-methoxyphenol.
PCA was used to differentiate the volatile components of six different types of rice
bran. The GC-O experiment verified that the processed products changed from the original
grassy, oily flavor to vanilla, cheese, and caramel flavors (Chen et al, 2019). These findings

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completely describe the flavor properties of rice bran and give significant theoretical support
for the development of rice bran products.
Dietary usage of rice bran in preventing and treating diarrhea has gained growing
attention. Bran is particularly rich in dietary fiber and essential fatty acids and contains
significant quantities of starch, protein, and minerals. Rice bran also serves as a natural
source of phytosterols, which provide blood-sugar control, prostate health, and cholesterol
metabolism.
In a study by Edrisi et al. (2018), the impact of rice bran supplementation on lipid
profile and cardiovascular health was investigated in a randomized controlled trial. Results
showed a significant reduction in LDL cholesterol levels among participants who consumed
rice bran daily for six weeks.
Ade-Kuldip and Mishra (2015) conducted a sensory evaluation of rice bran-fortified
bread to assess consumer acceptance and preferences. The study found that the addition of
rice bran improved the overall texture and flavor of the bread, leading to higher ratings in
taste and aroma.
The effect of rice bran extract on the oxidative stability of food products was explored
by Wu et al. (2021). Their findings demonstrated that the addition of rice bran extract helped
extend the shelf life of packaged snacks by inhibiting lipid oxidation. A comparative analysis
of different rice bran processing methods was conducted by Ghasemzadeh et al. (2015) to
determine the optimal technique for preserving the bioactive compounds in rice bran. The
study highlighted the importance of gentle processing methods to retain the nutritional value
of rice bran.
In a study by Proserpio et al. (2020), the sensory qualities of rice bran-enriched cookies
were evaluated to assess consumer preferences and willingness to purchase. Results indicated
that consumers favored cookies with higher rice bran content due to their perceived health
benefits and unique flavor profile. The potential use of rice bran as a functional ingredient in
gluten-free baked goods was investigated by Phongthai et al. (2016). Their research focused
on developing rice bran-based formulations for biscuits and muffins, highlighting the
versatility of rice bran in enhancing the nutritional quality of gluten-free products.
Investigating the impact of rice bran incorporation on the physicochemical properties of
extruded snacks, Renoldi et al. (2021) conducted a study to assess the effect of varying levels
of rice bran on snack texture, color, and sensory attributes. The results indicated that higher
levels of rice bran led to increased fiber content and improved overall product acceptability.
A study by Purba et al. (2020) explored the potential of rice bran as a natural
antioxidant in meat products to enhance oxidative stability and extend shelf life. The
researchers found that incorporating rice bran extract into meat formulations effectively
reduced lipid oxidation and improved product quality during storage.
To evaluate the sensory characteristics of rice bran-fortified yogurt, Demirci et al.
(2017) conducted a consumer acceptance study to determine the impact of rice bran addition
on flavor, texture, and overall liking. The results revealed that yogurt samples with rice bran
had a favorable sensory profile and were well-received by consumers. In a study by Xu et al.
(2021), the nutritional composition and antioxidant activity of rice bran oil were analyzed to
assess its potential health benefits. The researchers reported that rice bran oil exhibited high
levels of bioactive compounds, such as tocopherols and oryzanol, which contribute to its
antioxidant properties.
Investigating the impact of rice bran supplementation on gut health, Nealon et al.
(2019) conducted a clinical trial to evaluate the effects of rice bran consumption on gut
microbiota composition and short-chain fatty acid production. The study demonstrated that
rice bran intake promoted the growth of beneficial gut bacteria and improved overall gut
health markers. To assess the impact of rice bran supplementation on blood glucose levels

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and insulin sensitivity, Abd El‐Wahab et al. (2017) conducted a randomized controlled trial in
individuals with prediabetes. The results showed that daily consumption of rice bran led to
improved glycemic control and insulin sensitivity, indicating the potential role of rice bran in
managing metabolic health.

Rice bran health benefits

Based to Sohail et al. (2017), rice bran, a byproduct of rice milling, has gained attention in
recent years due to its nutritional value and potential health benefits also known as “the
godsend source of nutrition”. Rich in antioxidants, vitamins, and minerals, rice bran has been
studied for its role in improving human health and preventing chronic diseases. Researchers
have explored various methods to incorporate rice bran into food products to enhance their
nutritional profile and functional properties. Understanding the composition and
characteristics of rice bran is crucial for developing innovative food products that cater to
consumer preferences and dietary needs.
Antibiotic, antiallergic, anticarcinogenic, antidiabetic, cardiovascular, allelochemical,
and other therapeutic advantages are explored, along with bioactivity mechanisms. The
findings show that food-compatible and safe formulations with desirable nutritional and
biological properties can be used to develop new multifunctional foods, bioethanol, and
biodiesel fuel. The overlapping aspects are expected to assist better understand the potential
health benefits of rice-derived brans, oils, and hulls in food and medicine. Such an
understanding will boost nutrition and health while also benefiting the agriculture and
manufacturing industries.
Fights chronic conditions: According to evidence from experimental research studies
described on zhion.com, the many phytonutrients included in rice bran have considerable
disease-preventing properties. Phytonutrients like inositol, rice oil, ferulic acid, gamma-
oryzanol, plant sterols, and others can benefit people with cancer, fatty liver, kidney stones,
and heart disease. Rice bran also improves plasma lipid profiles, decreasing total plasma
cholesterol and triglycerides while increasing high-density lipoprotein cholesterol (Gul et al.,
2015).
Rice Bran is one of the most fiber-rich foods. Rice bran's fiber content can help prevent
heart attacks, digestive issues, and different malignancies. Rice bran's fiber content also aids
in weight management by providing a sense of fullness without overeating. People with high-
fiber diets are less likely to develop obesity-related malignancies and heart attacks. While
fiber is important for normal digestion, excessive consumption can induce bloating and
intestinal gas.
Rice bran provides numerous health benefits. Bran accounts for around 10% of the
rough rice grain and is high in nutrients and bioactive substances. Rice bran protein (RBP)
has good nutritional and biological value since it contains bio-available vitamins, minerals,
and antioxidants (Wang et al., 2023). According to Brent Detering's essay "Rice Bran For
Healthy Body & Life," these effects aid in the fight against free radicals, which cause
degenerative disorders in our bodies. Rice bran includes vitamins, antioxidants, and nutrients
that lower cholesterol, fight illnesses, boost the immune system, and combat free radicals.
Rice bran is also high in vitamin E, antioxidants, and other elements that help prevent aging.
Rice bran is high in nutrients and bioactive compounds, which help to reduce
dyslipidemia and regulate intestinal flora. However, due to the instability of rice bran caused
by rancidity during storage, development is limited. E-nose, GC-MS, and E-tongue were
utilized to monitor the flavor and bitterness of several stabilized rice brans during accelerated
storage, as well as the change in physicochemical attributes of rice bran. A total of 65 volatile
chemicals were found in fresh and preserved rice bran. They contained 16 aldehydes, 10
ketones, 7 hydrocarbons, 9 alcohols, 9 acids, and 14 other chemicals (Zhao et al., 2020).

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Cassava
Millions of people worldwide eat cassava (Manihot esculenta Crantz), popularly known as
yuca, which is a starchy root vegetable. This versatile crop can be used to make a wide range
of food products, including flour, starch, and snacks. It also includes carbohydrates.
Depending on the variety and processing technique, cassava's nutritional composition varies;
certain varieties have notable concentrations of fiber, vitamins, and resistant starch.
(Ashogbon, 2021).
Cassava roots contain significant levels of calcium, iron, potassium, magnesium,
copper, zinc, and manganese, which are comparable to many legumes except soybeans.
Calcium concentration is rather high compared to other main crops, ranging from 15 to 35
mg/100 g edible amount. The vitamin C (ascorbic acid) concentration is also significant,
ranging from 15 to 45 mg per 100 g of edible part. Cassava roots contain low levels of
vitamin B, specifically thiamin, riboflavin, and niacin. Cassava roots have less minerals and
vitamins than sorghum or maize.
Protein, fat, fiber, and minerals are more abundant in the root peel than the peeled root.
However, the carbohydrates determined by the nitrogen-free extract are more concentrated in
the peeled root (center cylinder or pulp). Cassava has the highest concentrations of iron,
calcium, and magnesium. Irish potatoes contain the most zinc, while cocoyam contains the
most manganese. Cassava and cocoyam are good mineral suppliers, whereas African yam and
Irish potato come second. Except for magnesium, water yam has the lowest mineral
concentration.

Cassava flour
Cassava flour, made from cassava root, is a gluten-free alternative that has grown in favor in
a variety of cuisine applications because to its versatility and nutritional benefits. Cassava
flour is known for its high carbohydrate content and low glycemic index, making it an
excellent choice for people who are gluten intolerant or looking for healthier carbohydrate
alternatives. Cassava flour's texture, flavor, and functional characteristics can all be affected
by the processing processes used to create it, altering its applicability for various culinary
uses. Understanding cassava flour's nutritional content, sensory qualities, and technological
properties is critical for optimizing its use in food formulations and addressing customer
expectations for gluten-free and healthier goods (Chisenga, 2019).
Cassava flour is a wheat-free and gluten-free flour substitute manufactured by
shredding and drying the fibrous cassava root (yuca). It can be substituted in recipes for
standard grain-based flour or even gluten-free flour mixes (Levey, 2019).
Cassava flour is a wheat-free flour prepared from peeled, dried, and crushed cassava
root from the cassava plant. This flour has been widely manufactured and used by indigenous
peoples in South America and other parts of the world as a nutrient-dense flour substitute for
wheat (Staughton, 2019). Cassava flour is a gluten-free flour made from the root vegetable
cassava. It can serve as a substitute for wheat flour in various recipes, including bread, pasta,
and other foods. Cassava flour has a neutral taste, a white color, and a smooth texture. It is
commonly used as an alternative for individuals who follow a gluten-free or grain-free diet.
Cassava is one of the most important starch resources since it can thrive in tough climates.
Cassava can be grown in both tropical and subtropical climates and has become a staple food
due to its high starch content. Cassava roots are high in nutritional content and carbs, with
carbohydrate yields that are 40% and 20% greater than rice and corn, respectively (Bala, Gul,
& Riar, 2015). However, unprocessed cassava root contains cyanogenic glycosides, notably
in the fresh and delicate portions, as well as the cortex. If cassava tissue is damaged during
harvesting or storage, natural enzymes hydrolyze the cyanogenic glycosides and produce
poisonous hydrocyanic acid, limiting cassava's edible value (Ahaotu et al., 2017).

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Cassava is traditionally prepared by removing the skin, chopping it into pieces, and
then extracting the cyanogenic glycosides using water immersion or other methods. The
chunks are then sun-dried, crushed, and cooked, and occasionally mixed with other grains.
Indigenous people in South America utilize cassava powder to make bread, cakes, and other
delicacies, as well as mash and ferment cassava to make cassava wine. Ripe cassava is used
by Indonesia and other Southeast Asian countries to make fermented snacks and other
specialty pastry. Cassava, among the roots and tubers, is appropriate for partial or entire
replacement of wheat flour, because of its high yield, low cost of production, and the unique
functional qualities of its flour and starch.
Cassava flour is manufactured from fresh cassava after cleaning, removing the inner
and outer skin, detoxifying (sweet cassava is not used), steaming, slicing, drying, and ultra-
fine grinding. It is widely used in the feed, food, and chemical sectors due to its high
nutritious content, which includes fibers, vitamins, and minerals. (Adesina & Bolaji, 2014).
Because of its unique properties, cassava flour is frequently substituted for wheat flour in
bakery applications. Jensen et al. (2015) investigated the sensory and textural properties of
bread created by replacing high gluten flour with cassava flour. (Ekunseitan et al. 2017)
replaced wheat flour with high-quality cassava flour and blended wheat flour, mushroom
flour, and high-quality cassava flour in varying amounts to test the compound flour's
nutritional and functional properties. Cassava flour has a similar starch content, lower
retrogradation tendency, melting onset, and water absorption as wheat flour. Nonetheless,
cassava flour is weak in gluten and sulfur-containing amino acids, and bread performance is
poor because to its low diastatic activity (Dudu et al., 2019).
As a result, the use of cassava flour in bakery production presents technological
problems. Hydrophilic colloids are commonly used as functional ingredients in the food
industry due to their high molecular weight and hydrophilic properties. They enhance the
taste, texture, and mouthfeel of products while also meeting production requirements (Kaur et
al., 2015; Krstonošić et al., 2019). Xanthan gum, a hydrophilic colloid and an acid
extracellular heteropolysaccharide, is widely utilized in the cosmetics, food, and
pharmaceutical industries due to its thickening and emulsifying capabilities (Bulbul et al.,
2019). Monthe et al. (2019) employed xanthan gum as a gluten substitute to make gluten-free
bread with a compound flour prepared from fermented cassava, sorghum, and sweet potato,
and they investigated the impact of various ingredient combinations on the rheological and
textural aspects of the dough and bread. Xanthan gum had a greater influence on increasing
moisture while decreasing hardness. Kaur et al. (2015) discovered that biscuits made with
buckwheat flour and gums had higher moisture content, weight, diameter, and thickness than
those made with buckwheat flour alone, as well as lower fracture strength.
The effect of cassava starch modification on the rheological properties of food products
was explored by Imbachí-Narváez et al. (2018). The researchers studied the influence of
different starch treatments on the viscosity and stability of sauces and fillings, highlighting
the importance of cassava starch in food formulation and processing.
A comparative analysis of cassava-based snacks fortified with micronutrients was
conducted by Namtala (2017) to assess the nutritional impact and consumer acceptance of
fortified snack products. The study found that fortifying cassava snacks with essential
vitamins and minerals enhanced their nutritional profile and contributed to improved
consumer health outcomes.
Investigating the antioxidant activity of cassava leaves and roots, Linn and Myint
(2018) conducted a study to evaluate the phenolic content and radical scavenging capacity of
cassava extracts. The results demonstrated that cassava extracts exhibited potent antioxidant
properties, highlighting the potential health benefits of incorporating cassava-derived
products in the diet. In a study by Souza et al. (2021), the impact of cassava fiber

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supplementation on gut microbiota composition and digestive health was examined in a

clinical trial. The researchers observed positive changes in gut microbial diversity and short-
chain fatty acid production in participants who consumed cassava fiber supplements,
suggesting a potential role for cassava fiber in promoting gut health.
The use of cassava flour as a gluten-free alternative in baked goods was investigated by
Pérez et al. (2017) to assess the sensory qualities and consumer acceptance of cassava-based
products. The researchers developed gluten-free muffins and cookies using cassava flour and
evaluated their texture, flavor, and overall liking, demonstrating the versatility of cassava in
gluten-free baking.
Assessing the impact of cassava biofortification on the nutritional quality of cassava-
based food products, Oluba et al. (2018) conducted a study to evaluate the levels of essential
micronutrients, such as vitamin A and iron, in biofortified cassava flour. The results showed
that biofortified cassava flour had significantly higher nutrient content compared to
traditional varieties, highlighting the potential of biofortification to address nutrient
deficiencies in cassava-consuming populations.
In a study by Bechoff et al. (2018), the sensory attributes and consumer preferences of
cassava-based snacks were examined to determine the influence of flavor profiles and texture
on product acceptance. The researchers found that snack products with unique flavor
combinations and crispy textures were favored by consumers, emphasizing the importance of
sensory appeal in snack development.
Investigating the impact of cassava processing methods on the glycemic index of
cassava-based foods, Akyereko (2018) conducted a study to compare the glycemic response
of boiled, steamed, and fermented cassava products. The findings revealed that fermentation
significantly reduced the glycemic index of cassava foods, suggesting that fermentation could
be a beneficial processing technique for managing blood sugar levels.
A study by Adeboye et al. (2020) explored the potential of cassava leaves as a
functional ingredient in soups and stews to enhance nutritional value and sensory properties.
The researchers developed recipes incorporating cassava leaves and evaluated the color,
flavor, and texture of the dishes, highlighting the culinary versatility of cassava leaves in
traditional cuisines.
Investigating the antioxidant and antimicrobial properties of cassava peel extracts,
Chollakup et al. (2020) conducted a study to assess the bioactive compounds present in
cassava peels and their potential applications in food preservation. The results demonstrated
that cassava peel extracts exhibited strong antioxidant and antimicrobial activities, suggesting
their use as natural additives in food products to extend shelf life.
To evaluate the impact of cassava fiber on digestive health and satiety, Santoso et al.
(2023) conducted a feeding trial to assess the effects of cassava fiber supplementation on
gastrointestinal function and appetite regulation. The study showed that cassava fiber
consumption promoted feelings of fullness and improved bowel regularity, indicating the
potential of cassava fiber as a dietary fiber source for digestive health.
The utilization of cassava starch as a thickening agent in dairy-free yogurt formulations
was investigated by Dusabe (2022) to develop plant-based yogurt alternatives for lactose-
intolerant consumers. The researcher optimized cassava starch concentrations in yogurt
recipes and evaluated the texture, viscosity, and sensory attributes of the dairy-free yogurts,
demonstrating the feasibility of using cassava starch in plant-based dairy products.
In a study by Rachman et al. (2019), the nutritional composition and functional
properties of cassava flour were analyzed to determine its suitability for gluten-free baking
applications. The researchers characterized the protein content, fiber content, and rheological
properties of cassava flour and compared them to traditional wheat flour, highlighting the
potential of cassava flour as a versatile ingredient in gluten-free formulations.

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Investigating the impact of cassava root fermentation on the bioavailability of nutrients,

Adebo et al. (2022) conducted a study to assess the changes in nutrient content and
digestibility of fermented cassava products. The results revealed that fermentation enhanced
the bioavailability of certain nutrients, such as vitamins and minerals, in cassava-based foods,
underscoring the importance of traditional processing techniques in improving nutrient
absorption.

Health benefits of cassava

Preventing cardiovascular disease. Cassava contains a high concentration of fiber, which is a
substance that helps to minimize fat absorption. It aids in the reduction of LDL cholesterol in
the blood, hence preventing disorders like as heart attack, atherosclerosis, and stroke. Cassava
also includes potassi.um and magnesium, which help to remove excess sodium in the urine
and relax blood vessels. This may assist to prevent high blood pressure.
Improving energy and mood. Cassava, despite its high carbohydrate content, can assist
to increase energy and mood levels and maintain them throughout the day. That indicates that
this product can be an excellent dietary supplement for persons who exercise frequently or
work in high-activity vocations such as construction workers, mail carriers, farmers, and
garbage collectors. Aiding with diabetes management.
Cassava, which is high in fiber and resistant starch, can help manage diabetes. These
aid to slow sugar absorption into the bloodstream, promoting more balanced glucose levels.
Improving digestion. Cassava has a lot of resistant starch, which can help balance intestinal
flora, improve digestion, and prevent the development of digestive problems including
gastritis and ulcers. Improving therapeutically function. Cassava, which contains vitamin A,
vitamin C, and carotenoids (which have significant antioxidant properties), can assist to
fortify immune system cells against infection. This can help avoid allergies, colds, and the
flu. Helps in weight loss. Cassava contains a lot of resistant starch and fiber, both of which
help with digestion. As a result, cassava can help keep you full and lessen your hunger
throughout the day, which can lead to weight loss.
Preventing certain types of cancer. Cassava, which is strong in vitamin C, flavonoids,
carotenoids, and vitamin C (all of which have antioxidant properties), can help resist free
radicals and enhance the immune system. This can help to prevent certain types of cancer,
including intestinal, stomach, and breast cancer. Improving mood. Cassava's resistant starch
can create balanced quantities of beneficial intestinal bacteria in the gut, hence increasing
serotonin production. This neurotransmitter regulates mood and promotes overall well-being.

METHODOLOGY

Research design
The study employed experimental and developmental research approaches. It is clear that
developmental research is a systemic field. The goals of internal consistency and efficacy
must be addressed by research on developing, manufacturing, and evaluating instructional
techniques, programs, and foods (Ibrahim, 2016). Therefore, in order to prepare the glutinous
rice bran-cassava flour biscotti for possible product development and commercialization, a
developmental approach was employed in their creation.

Locale of the study and respondents

The study was conducted in Sigma, Capiz, involving a diverse group of respondents. Ten
semi-trained panelists from Capiz State University, Main Campus, were included to provide
their honest opinions using a Nine-Point Hedonic Scale to evaluate the product's appearance,
aroma, taste, and crunchiness. The respondents include: 20 cookery and bread and pastry

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students, 20 local bakers, 20 mothers, 20 elementary pupils, and 20 random people from
Sigma, Capiz.

Research instruments
The research instrument used in the study was a score card. This score card assessed the
quality attributes of the product, specifically appearance, aroma, taste, and crunchiness,
which were then used to determine the general acceptability of the glutinous rice bran-
cassava flour biscotti.

Data analyses procedure

The data were tabulated and statistically analyzed by SPSS software using the Arithmetic
Mean and the Analysis of Variance (ANOVA).The Arithmetic Mean was used to determine
the sensory qualities and acceptability of the products among the three trials. While, Analysis
of Variance (ANOVA) was used to determine the significant difference in the sensory
qualities of the product in terms of appearance, aroma, taste, and crunchiness as well as the
differences among the three treatments (Kim, 2017) level of significance was set at.01 alpha.

FINDINGS AND DISCUSSION

General acceptability glutinous rice bran–cassava flour as evaluated by consumers

The results revealed that the general acceptability of glutinous rice bran – cassava flour
biscotti. Consumers’ towards glutinous rice bran – cassava flour biscotti considering the three
(3) treatments from the one hundred (100) participants, assessment of appearance, aroma,
taste and crunchiness showed that was “liked extremely” even in different proportion of the
amount of glutinous rice bran and cassava flour biscotti such as Treatment C (mean = 8.76),
Treatment B (mean = 8.51), and Treatment A (mean = 8.49). This maybe because that the
three (3) treatments in making glutinous rice bran- cassava flour biscotti found to be similar
as whole regardless of the variation in the amount of glutinous rice bran and cassava flour.

CONCLUSIONS AND RECOMMENDATION

Several generalizations were derived from the observations. Glutinous rice bran and cassava
flour have been determined to be capable of being transformed into flour and used as the
primary component in the production of biscotti. Treatment C was highly favored by both
semi-trained panelists and customers among the three treatments that were evaluated. These
findings indicate that glutinous rice bran and cassava flour possess considerable promise as
valuable components in a range of food items, specifically in baked delicacies like biscotti.
Several recommendations were given based on the generalizations. Glutinous rice bran-
cassava flour is highly recommended as the main component in baked goods. The baked
goods produced from this flour received strong approval from both partially trained panelists
and customers. These distinctive and savory goods can be featured in school food fairs and
other food exhibition events, emphasizing their uniqueness. Moreover, it is recommended
that future researchers investigate additional variations and characteristics that were not
considered in the present study in order to enhance and broaden the scope of these findings.

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