Abstract
A study was conducted on properties of Anchote (Coccinia abyssinica (Lam.)) flour and its application for cookie production by blending with wheat flour. The experiment was planned with two factors; Anchote blending ratios and baking temperatures. It consisted of nine combinations of treatments executed in a completely randomized design (CRD). The Anchote blending ratios were 10, 15 and 20% and the baking temperatures were 160,180 and 200°C. The functional properties such as water absorption, oil absorption, swelling power, solubility and dispersibility of Anchote flour were 2.44 g/g, 1.92 mL/g, 11.48%, 41.53% and 67.33% while those of the wheat flour was 1.84, 2.18, 9.08, 35.87 and 73.66, respectively with the relevant units indicated. Increasing the blending ratio of Anchote significantly (p<0.05) affected the functional properties of the composite flours. The physical properties of cookies of the composite flours such as spread ratio (6.87 to 10.07), specific volume (1.6 to 1.88 cm3 /g) and hardness (6.37 to 17.54 N) were significantly (p<0.05) affected by the blending ratios and baking temperatures. Sensory acceptability data of cookies showed that increasing the blending ratio resulted in reduced scores of all attributes. However, all the scores were above 5.00 on the 7-point hedonic scale indicating positive acceptance. With regard to baking temperature the highest score for each attribute was scored for cookies baked at 180°C. Thus, it can be concluded that Anchote flour can be blended with wheat flour up to 20% to produce cookies of good physical and sensorial acceptable quality.
Highlights
Root and tuber crops are plants grown all over the world in hot and humid regions, providing starchy roots, corms, rhizomes, stems and tubers
Anchote (Coccinia abyssinica (Lam.) Cogn.) is one of a tuber crop belongs to the Cucurbitaceae family and conccinia genus having over 30 species, about eight of which are believed to occur in Ethiopia (Mengesha et al, 2012; Bekele et al, 2013; Yambo and Feyissa, 2013; Yassin et al, 2013)
Composite flours of 10, 15 and 20% of Anchote had moisture content values 10.33, 9.77 and 9.00%, respectively, with a significant (p
Summary
Root and tuber crops are plants grown all over the world in hot and humid regions, providing starchy roots, corms, rhizomes, stems and tubers. Anchote (Coccinia abyssinica (Lam.) Cogn.) is one of a tuber crop belongs to the Cucurbitaceae family and conccinia genus having over 30 species, about eight of which are believed to occur in Ethiopia (Mengesha et al, 2012; Bekele et al, 2013; Yambo and Feyissa, 2013; Yassin et al, 2013). Anchote is used to treat bone fractures and displaced joints among traditional communities in western Ethiopia. Abebe and Hagos (1991) reported that juice prepared from Anchote has saponin as an active substance and is used to treat gonorrhea, tuberculosis and tumor cancer among local community in the western part of Ethiopia. Anchote has been in use among local people to prepare a variety of food items for traditional ceremonies, special food for guests and animal fattening (Bekele, 2007)
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