Protein and carbohydrate quality in cassava-based cookies: An experimental analysis

Abstract

Cassava-based cookies have gained prominence as a gluten-free alternative with significant nutritional potential. This study evaluates the protein and carbohydrate quality in cassava-based cookies through proximate analysis, amino acid profiling, and glycemic index measurements. Samples of cassava-based cookies were prepared with varying levels of protein fortification, and results are compared against wheat-based cookies. The findings highlight the nutritional potential of cassava-based cookies and suggest recommendations for fortification strategies.