Abstract
Optimization of the production and evaluation of the quality of maize‐based snack supplemented with soy and tigernut flour was carried out. Experimental design for the composite flour was carried out using optimal design model of response surface methodology. The variables were toasted maize flour (75–85%), soy flour (10–20%), and tigernut flour (5–10%); while the responses were proximate composition and mineral contents. Three blends were selected from optimization results; runs 2, 7, and 11. The functional properties, pasting properties, antioxidant, antinutritional, and amino acid profile of the three blends were evaluated. In addition, sensory evaluation of the cookies produced from the three blends was determined. The results (75/100 g toasted maize flour, 20/100 g soy flour, and 5/100 g tigernut flour) had 16.4/100 g protein, 4.2/100 g ash, 3.5/100 g moisture, 58.5/100 g carbohydrate, 3.0/100 g crude fiber, 14.4/100 g fat, 30.20 ppm calcium, 38.90 ppm potassium, 0.25 ppm manganese, 1.91 ppm iron, 0.14 ppm copper, and 0.98 ppm zinc contents. It also had best overall acceptability.
Highlights
Cookies are widely consumed all over the world and they represent the largest category of snack foods in most parts of the world
The addition of soybeans which are rich in lysine and tryptophan was meant to enhance the nutritional capacity of the composite flour
The highest protein percentage is recorded for sample 2 (16.4/100 g). This can be attributed to the highest ratio of soy flour percentage (20/100 g) in the flour component
Summary
Cookies are widely consumed all over the world and they represent the largest category of snack foods in most parts of the world. They are high in carbohydrates, fat, and calorie, but low in fiber, vitamin, and mineral. Maize is the most important cereal in the world after wheat and rice with regard to cultivation areas and total production (Osagie and Eka 1998). It has been discovered that maize is nutritionally superior to other cereals in many ways, except in protein value. Maize is low in two essential amino acids, lysine and tryptophan. The addition of soybeans which are rich in lysine and tryptophan was meant to enhance the nutritional capacity of the composite flour
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