Abstract
<p>Cookies were produced from wheat, African yam bean and fermented cocoyam flour blends and their physicochemical and sensory properties were determined. Five flour formulations designated as samples A, B, C, D, E were produced. Sample A consisted of 100% wheat flour and served as the control. Samples B and C comprised of 80% wheat, 10% cocoyam, 10% African yam bean flours and 60% wheat, 20% cocoyam and 20% African yam bean flours. The composition of D and E were 40% wheat, 30% cocoyam, 30% African yam bean flours and 20% wheat, 40% cocoyam, and 40% African yam bean flours respectively. The result of the proximate composition showed that there was significant increase (P&lt;0.05) in the protein, fat, fibre, ash content and energy values. The values range from 10.44-14.73%, 3.01-6.73%, 1.63-2.43%, 2.44-3.64% and 356.21-375.25% respectively. The carbohydrate content ranged from 63.94-71.84% while the values for moisture content vary from 8.54-10.68%. These values decreased significantly (P&lt;0.05) with increase in cocoyam and African yam bean flours. The physical properties revealed the weight, diameter, thickness, and spread ratio ranges as; 18.01-20.15g, 6.48-6.82cm, 0.45-0.55cm, and 11.78-15.16, respectively. The sensory scores showed that the cookies produced from 100% wheat flour compared favourably with the cookies from the composite flours of wheat, African yam bean and fermented cocoyam and therefore cookies could be successfully prepared from the composite flours of wheat, African yam bean and fermented cocoyam flour. This would enhance the utilization of these underutilized crops and help in alleviating protein energy malnutrition problems in developing countries.</p>
Highlights
Cookies are commonly consumed in most parts of the world and represent the largest category of snack foods (Lorenz, 1983)
The sensory scores showed that the cookies produced from 100% wheat flour compared favourably with the cookies from the composite flours of wheat, African yam bean and fermented cocoyam and cookies could be successfully prepared from the composite flours of wheat, African yam bean and fermented cocoyam flour
The proximate composition of cookies produced from wheat, cocoyam and African yam bean flour blends are presented in Table 3.There was significant increase (P
Summary
Cookies are commonly consumed in most parts of the world and represent the largest category of snack foods (Lorenz, 1983). Wheat which is the cereal of choice for producing cookies is not grown in tropical regions including Nigeria for climatic reasons. The consumption of cereal based foods like cookies at affordable cost requires the development of an adequate substitute for wheat (Eneche, 1999). Composite flours produced from legumes and tubers have been reported to have higher protein content and caloric value (Chinma et al, 2007). The nutritional value of cereal flours that are poor in lysine but rich in the sulphur containing amino acids is improved by the addition of legume flours, and the nutritional value of root and tuber flours, which are poor in protein, is sufficiently improved by the addition of cereal flours (FAO, 1990). The choice of cocoyam, African yam bean and wheat composite flour would produce nutritious and affordable cookies
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