Physicochemical and sensory properties of cookies produced from malted sorghum and cassava grate composite flour blends

Abstract

Malted sorghum - cassava flour was formulated into blends to produce cookies. Sorghum grains were sorted, washed, steeped (12 hours), malted (48 hours) and oven dried. Freshly harvested cassava roots were manually peeled, washed, grated and dried (using hybrid solar dryer at 50 oC). The dried malted sorghum grains and cassava were processed into flour and sieved. The blends were prepared by homogenously mixing malted sorghum flour and high quality cassava grate flour in varied proportion labelled as sample A (100 % Malted Sorghum Flour) Sample B (60 % Malted Sorghum Flour and 30 % Cassava Flour), sample C (70 % Malted Sorghum Flour and 30 % Cassava Flour) and Sample D (80 % Malted Sorghum Flour and 20 % Cassava Flour) separately prepared into cookies and subjected to proximate, mineral, anti-nutrients, physical and sensory analysis using standard analytical methods with chemicals of analytical grade. The result for moisture, Ash, Fat, Fibre, Protein, Carbohydrate and energy content for samples A, B, C and D respectively ranged from 3.11 % - 6.81 %; 1.41 % - 1.52 %; 21.66 % - 23.41 %; 2.20 % - 2.67 %; 4.41 % - 7.26 %; 60.86 % - 63.85 % 473.09 Kcal - 478.82 Kcal. The mineral result for sodium, potassium and calcium 15.06 mg/100 g, 12.70 mg/100 g, 14.40 mg/100 g and 17.00 mg/100 g; 24.70 mg/100 g, 28.17 mg/100 g, 21.60 mg/100 g and 25.17 mg/100 g; 11.30 mg/100 g, 13.10 mg/100 g, 10.09 mg/100 g and 10.09 mg/100 g respectively. The result recorded for colour ranged from 6.20 - 7.40; aroma was 6.30 - 7.30; taste ranged from 6.10 - 7.20; texture ranged from 5.60 - 5.90 and overall acceptability ranged from 5.70 - 6.50. It can be concluded that combination of Malted Sorghum and Cassava Flour in cookies production will help to enhance the utilization of both crops, nutritional intake, increase variety and reduce wheat importation.