Development and Quality Evaluation of Iodine-enriched Crackers from Wheat, Sweet Potato and Crayfish Composite Flour

Abstract

Background: Iodine deficiency disorders remain prevalent in Nigeria, yet few locally available snack options use natural, affordable iodine sources. Crayfish (Procambarus clarkii) is rich in iodine, but its effect on the techno-functional and sensory properties of cereal–tuber composite crackers is unknown. This study addresses that gap. Objective: The study aims to develop and evaluate iodine-enriched crackers from wheat (Triticum aestivum), sweet potato (ipomoea batatas l) and crayfish (Procambarus clarkii) flours. Study Design:  This study adopted a completely randomized design with six formulations of biscuits prepared from wheat flour, sweet potato flour, and crayfish flour in specified proportions thoroughly mixed using a Panasonic MX-AC 2105 blending machine to achieve homogeneous blends. Place and Duration of Study: Department of Food Science and Technology, Madonna University Nigeria, Enugu, between October, 2024 to August, 2025. Methods: Six composite blends (W80P15C5 to W40P35C25) plus a 100% wheat control were prepared. Crackers were baked at 180 °C for 20 min. Analyses included proximate composition, iodine content, functional properties (gelation, oil/water absorption), physical characteristics (breaking strength, thickness), and sensory acceptability (9-point hedonic scale). Results: Increasing crayfish content from 5% to 25% raised iodine from 5.2 to 39.9 µg/100 g, protein from 8.1% to 14.6%, and ash, but reduced spread and oil absorption capacity. Iodine per serving met only 1.3–8% of daily needs. The W80P15C5 formulation gave the best sensory score (6.63/9). This study provides the first empirical evidence that freshwater crayfish flour can naturally fortify crackers with iodine, though not sufficiently to meet daily requirements alone. It quantifies the trade-off between nutritional gains and textural degradation in crustacean–starch composites, offering a baseline for hybrid fortification strategies using locally available ingredients. Conclusion: W80P15C5 crackers are a suitable supplementary iodine source. Further optimization with additional iodine carriers is recommended.