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Quality Evaluation of Cookies from Under-Utilized Crop Source Blends

American Journal of Food, Nutrition and Health
Vol.2 , No. 1, Publication Date: Aug. 3, 2017, Page: 1-8

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Authors

[1]	Oluwafemi Gbenga Isaac, Department of Food Technology, The Federal Polytechnic Ado Ekiti, Ado Ekiti, Nigeria.
[2]	Usman Samuel Kehinde, Department of Food Technology, The Federal Polytechnic Ado Ekiti, Ado Ekiti, Nigeria.

Abstract

This study investigated the proximate, mineral, sensory and physical properties of cookies produced from wheat, plantain, and whole almond flour blends at different ratio of 100:0:0, 90:5:5, 80:10:10, 70:20:10, 60:20:20, and 50:30:20 respectively. The results of the proximate composition of flour blends ranged from 10.07% to 22.77% for moisture; 4.43% to 5.47% for ash; 13.33% to 18.17% for fat; 0.07% to 0.90% for crude fibre; 7.77% to 12.50% for protein; 55.83% to 63.69% for carbohydrate and 403.47% to 432.70 calories for energy value, while the result of the cookies ranged from 4.77% to 5.07% for ash; 8.97% to 10.37% for moisture; 8.19% to 12.63% for protein; 53.66% to 64.30% for carbohydrate; and 414.19 to 472.03 calories for energy value. The mineral composition of flour blends ranged from 0.21 to 0.31 mg/100g for phosphorous; 0.06 to 1.89mg/100g for potassium; 0.06 to 0.08mg/100g for calcium; 0.06 to 0.23 mg/100g for magnesium; 240.50 to 523.67 mg/100g for iron; 35.67 to 385.50 mg/100g for Zinc; 0.08 to 0.16mg/100g for sodium. The mineral composition of cookies produced from flour blends of wheat, plantain, and whole almond flours ranged from 0.24 to 0.33 mg/100g for phosphorus; 0.26 to 1.18 mg/100g for magnesium; 0.06 to 0.31mg/100g for calcium; 1.18 to 1.98mg/100g for potassium; 9.50mg/100g to 295.33mg/100g for Iron; 0.11 to 2.81mg/100g for sodium; 64.57 to 875.50mg/100g for Zinc. However, there was increase in protein, fat, crude fibre, ash, carbohydrate, and energy value in cookies compared with the composite flour. Replacing wheat flour with 20% almond flour and above improves the nutritional quality of the composite flour and the cookies. Cookies of composite flours supplemented with up to 30% plantain and 20% almond flour were accepted in terms of sensory attributes.

Keywords

Cookies, Bengal Almond Fruits, Mineral Content, Plantain, Sensory Analysis

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