Nutritional Value, Antioxidant Activity, Sensory Properties, and Glycemic Index of Cookies with the Addition of Cassava (Manihot utilissima) Leaf Flour

Abstract

Background/Aims: Cassava leaves contain albumin, fat, carbohydrate, vitamin A, vitamin B1, and fiber, thus having the potential to be used as an ingredient in production of cookies. The purpose of this research was to determine the optimum ratios between wheat flour, cassava puree, and cassava leaves flour to produce cookies with good nutrition profile. Methods: This study was conducted as a Completely Randomized Design with five treatments, namely the ratios between wheat flour: cassava puree: cassava leaf flour (50:50:0), (49:49:2), (48:48:45), (47:47:6), and (46:46:8). Each treatment was replicated thrice. Parameters observed were the nutrient content, sensory acceptance, antioxidant activity, and glycemic index (GI) of the cookies. The data obtained were analyzed with ANOVA; if the test had a significant effect on the treatment, it was then continued with the Least Significant Difference test with at α = 0.05. Results: The samples had moisture content ranged between 1.46 and 5.12%, with 0.23–10.10% ash, 10.67–20.76% fat, 1.20–4.26% fiber, 8.36–10.94% protein, 64.75–74.09% carbohydrates, and 426.31–480.30 kcal energy. Antioxidant activity (IC50) of the cookies ranged between 151 and 200 ppm. The most accepted sample was the one with the ratio of 49 g wheat flour: 49 g cassava puree: 2 g cassava leaf flour, with GI value as high as 77.4. Conclusions: Cassava leaf flour has potential to be used as an alternative ingredient in production of cookies with improved nutrition profile.