Abstract
Cookies were produced from brown rice and fermented Afzelia Africana flour blends and their physicochemical and sensory properties were determined. Five flour formulation, designated as samples A,B,C,D and E were produced. Sample A was control (100% wheat), while sample B,C,D and E were brown rice and fermented Afzelia Africana flour in the ratios 95:5, 90:10, 85:15, and 80:20 percentage respectively. The result of the proximate composition showed that there was a significant increase at p<0.05 in protein, fat, fibre, ash and moisture content. The value ranged from 8.15%-16.92%, 9.20%-10.06%, 1.25%-4.13%, 21.42%-25.95%, 1.06%-3.07% respectively. The physical property revealed the diameter, thickness, spread ratio and weight, ranged as; 4.33cm-4.46cm, 2.50cm-2.00cm, 17.32-22.30 and 13.40g-10.40g, respectively. The mineral content of calcium, phosphorus, potassium, and manganese increased at p<0.05 in the range 13.67mg/100g-24.17mg/100g, 33.27mg/100g-61.85mg/100g, 56.47mg/100g-322.42mg/100g and 56.44mg/100g-67.19mg/100g respectively. The beta carotene and vitamin C contents increased at p<0.05 in the range 1.57mg/100g-2.04mg/100g and 0.01mg/100g-2.15mg/100g respectively. The sensory scores showed that cookies produced from the brown rice and fermented Afzelia Africana flours all compared favourably with cookies from 100% wheat flour and therefore acceptable nutrient dense cookies could be successfully prepared from the composite flour of brown rice and fermented Afzelia Africana flour. Keywords: Brown rice, fermented Afzelia Africana, cookies, composite flour, wheat DOI : 10.7176/FSQM/88-05 Publication date :July 31 st 2019
Highlights
Cookies are one of the confectionary food products consumed in Nigeria especially among children
Materials and Methods 2.1 Source of Raw Materials Afzelia africana seed was obtained from a local market in Makurdi and the brown rice was obtained from MIKAP Nigeria Limited, producer of MIVA rice
2.2 Preparation of Raw Materials 2.2.1 Preparation of Fermented Afzelia africana Flour Afzelia africana seeds was purchased from a local market and brought to the Food Chemistry Laboratory
Summary
Cookies are one of the confectionary food products consumed in Nigeria especially among children. It is a ready to eat, convenient and inexpensive food product, containing digestive and dietary principles of vital importance according to (Oyeyinka et al, 2014). They are popular snacks widely consumed all over the world by people of all ages (Okpala et al, 2013). It has been reported that the seeds contain about 27.04% proteins, 31.71% crude fat, 33.09% total carbohydrates and 5.28% moisture, Igbabul et al, (2014). It is known by different names in Nigeria. It is called “yiase”; among the Tivs,, “akparata” among the Ibos and “apa” “ukpo” “kawa” among the Yoruba’s, Idomas and the Hausa people of Nigeria respectively (Igbabul et al, 2014)
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