Abstract
Cookies were produced from the blend of sorghum, unripe plantain and watermelon seed flours at appropriate proportion. The cookies samples were evaluated for proximate, functional, mineral and sensory qualities. Results shows ranged of values in terms of crude protein (12.73 - 13.47%), fat (15.07 - 15.33%), crude fibre (0.47 - 0.81%), ash content (2.71 -5.25%), moisture (5.25 - 6.17%) and carbohydrate (62.09 - 63.56%). The functional properties show that solubility index ranged from 20.10 - 51.55, oil absorption capacity (13.00 - 21.00), water absorption capacity (15.00 – 30.45) swelling capacity (29.00 – 40.50), bulk density (21.50 – 80.57). The values of zinc ranged from 0.08 – 0.14 mg/100g, iron (0.11 - 0.13 mg/100g), calcium (0.11 – 0.13 mg/100g) and phosphorous (0.17 - 0.19mg/100g). Sensory evaluation of the cookies samples showed that 100% wheat flour sample was the most acceptable followed by the 90% “sorghum”, 5% plantain and 5% water melon seed sample. Cookies produced from composite flour of sorghum, unripe plantains and water melon seed flours were found to have high nutritional value that could promotes health and wellbeing of the consumers.
Highlights
Cookies are a form of confectionery product dried to low moisture content (Okaka, 2009)
The study has shown that acceptable cookies can be formulated from composite of sorghum flour, unripe plantain flour, and water melon seed flour blends
The protein content of the cookies increased significantly with the increased in substitution level of sorghum, unripe plantain and water melon seed flour
Summary
Cookies are a form of confectionery product dried to low moisture content (Okaka, 2009). Government has through intensive collaboration with research institutes encouraged the use of composite flours in the production of bread and related food products such as biscuit. This initiative has enhanced the use of flours from cassava, sweet potato, bread-fruit, plantains and other under-utilized crops that are good sources of flour. The adoption of these locally produced flours in the bakery industry will increase the utilization of indigenous crops cultivated in Nigeria and lower the cost of bakery products (Ayo and Gaffa, 2002). This partly stimulated research into the production of cookies using non-wheat flour blends containing functional ingredients
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