Physicochemical properties of novel non‐gluten cookies from fermented cassava root

In this study, novel cookies were prepared from cassava root fermented for 24, 48, 72 and 96 hr. The proximate composition, colour and functional properties of the flour and the chemical composition of the cookies, physical and sensory properties were assessed. Wheat flour had considerably higher protein (16.30%) than the unfermented (4.25%) and fermented cassava flour (5.51%–5.95%). The cyanide contents of flours (0.98–1.48 mg/kg) and cookies (0.41–1.29 mg/kg) are within the WHO recommended safe levels of 10 mg/kg. Cookies appearance and hardness were influenced by flour composition. Hardness of the cookies reduced with fermentation period and was substantially lower than wheat cookies. Sensory attributes of the cassava cookies were not significantly affected by fermentation generally except the aroma. Future studies are required to improve the aroma and taste of the cookies using food grade additives as panel members described the cookies from fermented cassava root as chalky. Practical applications This paper describes a novel way of producing non‐gluten cookies using flour from fermented cassava roots. The results demonstrated that cookies with superior appearance and comparable quality can be made from fermented cassava flour. This result further provides another avenue for increased utilization of cassava roots through value addition.