Abstract
The present study was aimed at assessing the physical properties, nutrient composition, and sensory characteristics of cookies produced from blends of rice, unripe banana and sprouted soybean flours. The blending ratios (rice: unripe banana: soybean flours) used for the study were 33.33:33.33:33.33 (T<sub>1</sub>), 50:30:20 (T<sub>2</sub>), 30:50:20 (T<sub>3</sub>), 60:15:25 (T<sub>4</sub>), and 70:20:10 (T<sub>5</sub>). The result showed that the physical characteristics, proximate composition, mineral content and sensory attributes of the cookies varied with the proportion of individual flours in the composite mixture. The cookies weight, diameter, thickness and spread ratio ranged from 16.62g, 3.91cm, 0.73cm and 4.44 to 20.14g, 4.20cm, 0.91cm and 5.36 respectively. The spread ratio increased with increased in soybean flour addition. The crude protein and fat contents increased while carbohydrate content decreased with increased in soybean flour incorporation ranging from 10.71%, 15.98% and 69.26% to 14.35%, 19.04% and 61.92% respectively. The Ca, K, Na, Mg, Fe and Zn contents in the cookies ranged from 46.28mg/100g, 228.20mg/100g, 7.69mg/100g, 27.15mg/100g, 2.75mg/100g and 1.99mg/100g to 62.30mg/100g, 245.08mg/100g, 10.64mg/100g, 35.20mg/100g, 3.72mg/100g and 2.95mg/100g respectively. Cookies produced from 50% rice, 30% unripe banana and 20% sprouted soybean flour blend as well as 30% rice, 50% unripe banana and 20% sprouted soybean flour blend were the most preferred cookies by the panelists in terms of taste, texture and overall acceptability. It is evident from the study that acceptable cookies of high nutritive value could be produced from blends of rice, unripe banana and sprouted soybean flours. This will increase the utilization of these locally grown crops and reduce wheat importation into the country.
Highlights
Cookies are ready-to-eat popular snack foods that are widely consumed by people of all ages due to their affordability, convenience, long shell life and nutritive value [1]
Means on the same row with different superscripts are significantly different at P
The result showed that the physical characteristics of the prepared cookies varied with the variation in the proportion of individual flours in the different blends
Summary
Cookies are ready-to-eat popular snack foods that are widely consumed by people of all ages due to their affordability, convenience, long shell life and nutritive value [1]. Wheat is imported into the country to augment the local production. This wheat importation places a considerable burden on the foreign exchange reserve of Nigeria’s economy. The use of composite flour from locally grown crops in cookies production will be of economic advantage as this will reduce the reliance on wheat importation and enhance the industrial utilization of locally grown crops. Since cookies are widely accepted and consumed by people of all ages, they offer a valuable supplementation vehicle for nutritional improvement [2]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
