Development and Sensorial Evaluation of Cookies from Selected Root Crops Flour

Abstract

The research focused on the development and sensorial evaluation of cookies using local root crops flour like cassava flour, potato flour, sweet potato flour and yam flour which are in the area widely available. This product development research included two major phases: (1) development of root crops flour, (2) making cookies with root crops flour as main ingredients. The evaluators consisted of children, adolescents, adults and experts. Results of the study revealed that on sample 1, described by the respondents as "highly acceptable " from cassava flour, sweet potato flour and yam flour. In contrast, the evaluators found the potato flour-based cookies to be "moderately acceptable." While sample 2 and 3, all cookies described by the respondents “highly acceptable". On the general acceptability of the different sample of root crops flour among varied age groups, the cassava cookies were on top followed by sweet potato cookies and yam cookies. The least was the potato cookies which was the grand mean of 4.55 though it was rated "highly accepted". But as evaluated by the evaluators, in the overall acceptability, significant difference in evident of cookies made with root crop flour in the four (four) criteria: appearance aroma, taste, and texture. Moreover, more baked products should be made to determine the acceptability of root crops flour as main ingredients. Finally, research of this kind may be conducted to enrich the finding of the study.