Abstract
In this study, the suitability of wheat, acha and African yam bean composite flour in the development of cookies was investigated. Wheat, acha and African yam bean were blended into various proportions of flour mixes and used to produce cookies. The flour mixes were analyzed for the proximate, minerals composition, functional properties and anti-nutrients, while the cookies were evaluated for its sensory and physical properties. The proximate composition of the flours varied from 7.85-9.71%, 12.34-14.01%, 1.15- 1.86%, 1.21-1.49%, 1.65-1.92% and 70.01-76.11% for moisture, protein, fat, crude fiber, ash and carbohydrate content of the flour, respectively. The mineral content ranged from 10.11-13.12 mg/100 g, 52.65-61.76 mg/100 g, 130.71-211.76 mg/100 g, 111.97-130.84 mg/100 g and 14.81-20.43 mg/100 g for calcium, magnesium, potassium, phosphorus and sodium, respectively. The functional properties ranged from 0.76-0.80 g/cm3 ; 86.65- 188.11 g/g; 94.30-197.23 g/g; 569.23-699.54%; 5.68-6.44%; 61.50-125.50 sec, 73.75- 75.25% for bulk density, water absorption capacity, oil absorption capacity, swelling capacity, solubility, wettability and dispersiblity respectively. The anti-nutritional properties ranged from 37.67 to 46.73 mg/100 g, 5.27 to 5.57 mg/100 g and 32.91 to 35.10 mg/100 g for oxalate, phytate and tannin, respectively. The physical properties values ranged from 6.11-8.20 mm, 38.46-39.30 mm, 37.83-38.23 mm, 4.79-5.85, 5.35-7.49 g and 1.72-1.90 kg for thickness, diameter, height, spread ratio, weight and break strength respectively. Cookies from composite flours were not significantly (p>0.05) different from the control in overall acceptability. This shows the possibility of producing nutritious cookies with desirable organoleptic qualities from wheat, acha and African yam bean flour.
Highlights
Biscuits or cookies are one of the popular cereal foods, consumed in Nigeria
African yam bean (AYB) and wheat were purchased from a local market (Bodija) in Ibadan, Oyo State while acha was purchased in Jos, Plateau State
The result of the moisture content of the flour varies as acha and African yam bean flour is added
Summary
Biscuits or cookies are one of the popular cereal foods, consumed in Nigeria. They are instant, fast and economical food products, with great dietary and digestive principles (Kulkarni, 1997). Acha is of great nutritional content and this makes it a popular crop with high demand, especially in urban areas where its nutritional importance is known and valued. It contains methionine and cysteine, two amino acids that are important to human survival. The use of African yam bean in composite flour for cookies production will make it readily available for consumption by all persons It is a good source of protein, carbohydrate, minerals and vitamins with its protein content, twice that of sweet or Irish potatoes and very much higher than those in yam and cassava (Day, 2013). This study looks into the quality attributes of cookies produced from composite flour from wheat, acha and African yam bean flour
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