Abstract
An investigation to examine the impart of replacement of wheat flour with sorrel seed protein isolate and High Quality Cassava Flour (HQCF) made from yellow flesh cassava (TMS/BA/1368) on the attributes of cookies made from their blends was carried out. Wheat flour was blended with Sorrel seed protein isolate and cassava flour at the ratios of 100:0:0 (W100:0:0), 85:5:15 (W85:5:10), 70:10:20 (W70:10:20) and 55:15:30 (W55:15:30) respectively. The proximate, functional, mineral, pasting and sensory attributes of composite flours were evaluated using standard methods. The results obtained showed that crude protein content, crude fat content, ash and crude fibre increased significantly (p< 0.05), as the level of replacement increased, while the moisture and carbohydrate contents were significantly decreased as the level of inclusion increased. The level of carotenoids in the cookies sample also significantly increased along the level of inclusion. Functional characteristics such as water and oil absorption, foaming and swelling capacities increased significantly (p< 0.05) as the wheat flour reduced, while packed and loose bulk densities and pH, decreased accordingly. The mineral constituent of the cookies were significantly (p
Highlights
Composite flour has often been used with the intent of reducing importation of wheat and improving its nutritional value, most especially in countries where, wheat crop is not grown
Water absorption capacity increased with increasing replacement of wheat flour with sorrel seed protein isolate and yellow cassava flour due to the addition of sorrel seed protein isolate
Packed bulk density was seen to increase as the level of wheat flour substitution with sorrel seed protein isolate and yellow cassava flour increased
Summary
Composite flour has often been used with the intent of reducing importation of wheat and improving its nutritional value, most especially in countries where, wheat crop is not grown. It is one of the most essential staple foods for man (Akhtar et al, 2008) It is the most abundantly available energy grain for the production of confectioneries, as it is a cheaper source of protein and carbohydrates. Sorrel seeds protein isolate or concentrates could be a veritable source of cheap protein replacement in dietary supplement or as ingredients for food companies (Sanni et al, 2019). It use, could lessen pressure on conventional sources like, meat, fish and soybean. High quality cassava flour (HQCF) is a good alternative for wheat flour substitution It has to meet the quality features in terms of nutritional and chemical characteristics, and cyanogenic glucoside content (Adetuyi et al, 2009). J Microbiol Biotech Food Sci / Sanni et al 2020 : 9 (6) 1073-1079 fortification on the nutritive value and sensory properties of cookies producing an inexpensive, nutritionally balanced food
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