Abstract
Cookies are widely consumed all over the world and can bring important nutrients, especially to children. Composite ours consisting of plantain, moringa seed and sesame seeds were used to produce cookies in this study. Response surface methodology was employed in setting up the cookie's formulation. The samples with the best protein and fibre contents were sample F (71.34% plantain, 6.66% moringa and 22.00% sesame seed, with 14.08% protein and 3.02% fibre) and sample I (68.00% plantain, 10.00% moringa and 22.00% sesame seed, with 14.35% protein and 2.29% fibre). Cookies from 100% wheat flour were prepared as control. The protein, fat, ash and crude fibre contents of formulated cookies were significantly (p≤0.05) higher than control, whereas carbohydrate content was lower. There was no significant difference between the formulated cookies and the control in terms of overall acceptability, aroma and crunchiness. The formulated cookies showed higher biological value, net protein utilization, true digestibility, protein efficiency ratio, net protein ratio and protein retention efficiency than control, resulting in a significant increase in rat growth and development. The composite cookies containing unripe plantain, moringa seed and defatted sesame, at the blending ratio obtained in this study showed better nutritional quality than control cookies. These composite cookies, therefore, would be suitable for mitigating protein energy malnutrition in children.
Highlights
Cookies have become one of the most desirable snacks for both youth and elderly people due to their low manufacturing cost, convenience to eat, long shelf-life and ability to serve as a vehicle for important nutrients (Akubor & Ukwuru, 2003; Giarnetti, Paradiso, Caponio, Summo & Pasqualone, 2015; Hooda & Jood, 2005; Pasqualone, Bianco & Paradiso, 2013).The fruit of plantain is very similar to that of banana except that it is less sweet and larger
The protein content of the flour blends was higher than that of the wheat flour; this may be due to the presence of the defatted sesame and moringa seed flours (Chinma, Igbabul, Omotayo et al, 2012)
The low values of moisture content obtained were in accordance with the report of Olagunju and Ifesan (2013) of low moisture in cookies produced from wheat and germinated sesame seed
Summary
Cookies have become one of the most desirable snacks for both youth and elderly people due to their low manufacturing cost, convenience to eat, long shelf-life and ability to serve as a vehicle for important nutrients (Akubor & Ukwuru, 2003; Giarnetti, Paradiso, Caponio, Summo & Pasqualone, 2015; Hooda & Jood, 2005; Pasqualone, Bianco & Paradiso, 2013).The fruit of plantain is very similar to that of banana except that it is less sweet and larger. Defatted sesame flour contains protein (55.70%), ash (9.83%), crude fiber (1.64%), total carbohydrate (29.40%) and is high in sulphurcontaining amino acids (ElAdawy, 1997). Cookies produced from unripe plantain, moringa seed and defatted sesame seed SI73 hances vitamin E activity which is known to prevent cancer and heart disease (Bailey & Hui, 1996). Flowers, fruits, leaves, roots and seeds are all useful in food and medicine, as they contain various valuable nutrients. Considering the health benefits of unripe plantain, moringa and sesame flour, their incorporation as composite blends in the preparation of cookies may enhance the nutritional and health status of the consumers and reduce total dependence on wheat flour. This research aimed at evaluating the nutritional benefits and sensory quality of cookies produced from non-wheatcomposite flour
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