Abstract
Cassava (Manihot esculenta Crantz) and cowpea (Vigna unguiculata L. Walp) were processed into flours and used to substitute wheat flour for preparation of cookies. The chemical, including proximate composition and anti-nutritional factors, and functional and pasting properties of the blends were determined. Cookies were produced from the blends with 100% wheat flour as a control. The anti-nutritional factors, physical properties and organoleptic attributes of the cookies were evaluated. An increase in the level of cassava flour substitution resulted in a decrease in the protein content of the composite flour. However, addition of cowpea flour resulted in an increase in the protein content. There were significant (p<0.05) reductions in the studied anti-nutritional factors after baking. Cookies from composite flours were not significantly (p>0.05) different from the control in overall acceptability. This indicates the feasibility of producing nutritious cookies with desirable organoleptic qualities from cassava, wheat and cowpea composite flour.
Highlights
Composite flour can be described as a mixture of several flours obtained from root, tuber, cereal and legume, with or without the addition of wheat flour, which is created to satisfy specific functional characteristics and nutrient composition
Increase in the levels of cassava flour substitution of wheat flour resulted in a decrease in the protein content progressively, which is attributed to the low protein content of the cassava flour that diluted the protein content of the wheat flour
Addition of 30% cowpea flour to cassava-wheat flour resulted in the highest protein content of 18.4±1.03%
Summary
Composite flour can be described as a mixture of several flours obtained from root, tuber, cereal and legume, with or without the addition of wheat flour, which is created to satisfy specific functional characteristics and nutrient composition. Cookies are a rich source of fat, protein and carbohydrate, they provide energy and are a good source of minerals (Kure, Bahago, & Daniel, 1998). They can be served with soft drinks or tea, and taken between meals like any other snack. The main ingredient for cookies is mainly imported to Nigeria because of unfavourable climatic conditions for its commercial growth. This importation places a considerable burden on the foreign exchange reserve of Nigeria’s economy.
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