Indigenous pigmented corn (Zea mays L.) flour as substitute for all-purpose flour to improve the sensory characteristics and nutrient content of crackers

Introduction: There is growing interest in using indigenous crops as alternative food sources that can address food and nutrition insecurity in developing countries. This study aimed to evaluate the nutrient content and sensory characteristics of crackers developed from indigenous pigmented corn (Zea mays L.) called camotes. Methods: Eleven camotes and all-purpose flour (APF) combinations were made into crackers following the modified method of Manley (2001) at University of the Philippines Los Baños. Sensory evaluation was conducted using the linear scale of quality scoring based on standard methods. Proximate composition analysis, nutrient contents and phytochemical components were conducted using standard methods. Data from the sensory evaluation were analysed using non-parametric Analysis of Variance (ANOVA), while results from the chemical analysis were analysed using One-Way ANOVA and Tukey’s honestly significant difference (HSD) test. Results: Sensory characteristics of the cracker containing 80% camotes flour were comparable with those of the 100% APF cracker except in colour. Crackers containing 100% and 80% camotes flour had significantly higher levels of protein, dietary fibre, lysine, tryptophan, zinc, antioxidant activity, phenols, and flavonoids than crackers made of 100% APF. Conclusion: Crackers formulated at 80:20 camotes:APF blend compares most favourably with that from APF crackers. Incorporation of camotes flour into making of crackers increases its nutrient content. Such crackers can serve as a nutrient-dense alternative food source to address the food and nutrition insecurity situation in the Philippines.