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Effect of Eggshell Fortification on the Physical Properties and Nutrient Profiles of Soy Sorghum Biscuits

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Biscuit is a baked product that consists of flour, fat or shortenings, and sugars, which, flour
has potentiality to be swapped with sorghum, a gluten-free cereal, while eggshell, one of the
ingredients with the highest pollution problem in the food industry, has the potential to be a
calcium fortification source. This research focuses on developing eggshell-fortified soy
sorghum biscuits as supplementary food for children aged 3-5 years and examining the
physical properties and nutrient profile of the eggshell fortified (0.65% and 1.2%) and
non-fortified soy sorghum biscuits. Analyses include color, texture, moisture, protein, fat,
carbohydrate, calorie, ash, and calcium content of the biscuits. Results indicate that eggshell
fortification significantly enhances the biscuits' physical properties and nutrient profiles. The
FB2 (1.2%) eggshell powder fortification yields the highest whiteness index (50.61 ± 2.44),
and significantly increases moisture (3.50 ± 0.034%), ash (2.68 ± 0.08%), and calcium content
(312.02 mg/100g ± 6.85 mg/100 g). The control biscuit has the highest caloric value (446.14
± 0.91 kcal). Overall, both eggshell-fortified soy sorghum biscuit sample’s protein, fat, and
calcium content have met the Kemenkes requirements as a supplementary food for children,
except for the caloric content. Further research should aim to lower the caloric content of
soy sorghum biscuits through product reformulation, ingredient adjustments, and accurate
calorimeter measurements. Additionally, exploring alternative calcium fortification methods
may enhance the fortification process and accuracy.

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Availability

Detail Information

Series Title

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Call Number

FSN 24-025

Publisher

i3L, Jakarta : i3L, Jakarta., 2024

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

biscuits
soy
Calcium
Eggshell
Sorghum

Specific Detail Info

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Statement of Responsibility

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