Abstract
This study was carried out to evaluate the quality characteristics and acceptability of cookies produced from wheat flour and fermented Afzelia africana flour blends in various proportions (100:0 (sample A and control), 90:10 (sample B), 80:20 (sample C), 70:30 (sample D) and 60:40 (sample E). The proximate, physical, mineral, vitamin and sensory properties were determined. The result of the proximate composition showed that there was significant increase (P<0.05) in the protein (6.08 to 12.33%), fibre (1.88 to 5.89%), ash (1.35 to 3.02%), fat (19.29 to 27.06%) and energy (431.29 to 458.78kcal). The carbohydrate content decreased with the addition of fermented Afzelia africana flour and ranged from 41.48-58.34% while the value for the moisture content varies from 9.39 to 13.06% which decreased significantly (P<0.05) with increase in fermented africana flour. The physical properties were ; the diameter (12.25 to 13.50mm), thickness (12.25 to 13.50mm), Weight (19.75 to 18.20g) and spread ratio (3.30 to 3.83) of the cookies. The minerals and vitamins increased significantly at (P<0.05) with the addition of Afzelia africana flour. The result ranged as follows; iron (1.67 to 3.00mg/100g), calcium (15.21 to 116.03mg/100g), zinc (0.55 to 2.98mg/100g), potassium (55.86 to 388.68mg/100g), beta-carotene (1.54 to 2.08mg/100g), vitamin C (0.01 to 0.92mg/100g). The sensory scores showed that cookies produced from 100% wheat flour (sample A and control) compared favourably with the cookies from 90% wheat flour and 10% fermented Afzelia africana flour (sample B), 80% wheat flour and 20% fermented Afzelia africana(sample C), 70% wheat flour and 30% fermented Afzelia africana(sample D), 60% wheat flour and 40% fermented Afzelia africana(sample E) . All the cookies were generally acceptable and scored above 5 on the 9-point Hedonic scale. Therefore wheat flour can be substituted up to 40% fermented Afzelia Africana flour in baking depending on the nutritional needs. This would enhance the utilization of this underutilized crop and help to increase protein, energy and decrease malnutrition problem in developing countries.
Highlights
Cookies are a form of confectionary products usually dried to a low moisture content [1]
Addition of fermented Afzelia africana flour resulted in some significant changes at (P
The protein content of the cookies which ranged from 6.08% to 12.33%, sample E, which is 60% wheat flour and 40% fermented Afzelia africana flour had the highest protein content of 12.33%
Summary
Cookies are a form of confectionary products usually dried to a low moisture content [1] Compared to biscuit they tend to be larger with softer, chewer in texture and consumed extensively all over the world as a snack food and on large scale in developing countries where protein and caloric malnutrition are prevalent [1]. From a nutritional point of view its quality can be enhanced by including a number of ingredients in the recipe In this way cookies have a great potential to become a good medium for providing special dietary needs. Another important aspect in designing cookies with improved nutritional status is the maintenance of a product’s sensory characteristic because the consumer acceptability remains the key factor which determines the successful application of a newly developed product [2]
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