Cookies are flat dry sweet biscuits eaten on a large scale across all age categories in both low and high income nationswhere non-communicable diseases are on the increase. The experimental study was carried out to evaluate the sensoryproperties, chemical composition (proximate), minerals (Ca, Mg, P and Zn), vitamins (pro-vitamin A,BI, B2 and E), antinutrients(tannin, phytate, saponin) of four formulated composite flour cookies. They were produced from sorghum flour(SF), groundnut flour (GF), soybean flour (SOF) and wheat flour (WF) and determined using standard procedures.Three ofthe formulated composite flour cookies contained no wheat flour and were blended using the following ratio:(A=70%SF:20%SOF:10%GF, B=60%SF:20%SOF:20%GF and C=50%SF:30%SOF:20%GF), respectively. The fourthsample (control) had 100% wheat flour and 15 panelists evaluated the organoleptic properties of the cookies. The proximatecomposition showed that the dry matter of the cookies ranged from 94.74% (D)-96.58% (A), moisture content ranged from3.42% (A)-5.26% (D), ash content ranged from 2.27% (D)-3.73% (C), crude fiber ranged from 2.55% (D)-4.0% (C), crudeprotein ranged from 10.87% (D)-26.92% (B), fat content ranged from 12.25% (D)-40.43% (B), carbohydrate contentsranged from 20.98% (B)-66.80% (D) and the energy values ranged from 1759.49kjoules (D)-2321.87kjoules (B). Mineralcompositions are as follows: calcium=10.40mg/100g (C)-15.20mg/100g (A), magnesium=5.30mg/100g (A,C)-7.20MG/100G (B), phosphorus=31.00mg/100g (D)-40.0mg/100g (C) and zinc=2.00mg/100g (A)-5.15MG/100G (D). Thecookies had significant amounts of pro-vitamin A (5.56ug/100g (D)-8.21ug/100g (B), vitamin E (2.43mg/100g (D)-4.76mg/100g (B), low vitamin BI and B2 (0.21mg/100g (A)-0.44mg/100g (B) and 0.14mg/100g (D)-0.38mg/100g (B),respectively. Organoleptically, all the experimental samples were similarly accepted with the control, although sample Bwas more acceptable.The study showed that enriching sorghum flour with soybean and groundnut flours in cookiesproduction improved their nutritional value and could be used to reduce the dependency on wheat flour.
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