Physicochemical and Sensory Properties of Cookies Produced From Composite Flours of Wheat, Cocoyam and African Yam Beans

Bibiana D. Igbabul, Benbella M. Iorliam, Etietop N. Umana

Abstract


Cookies were produced from wheat, African yam bean and fermented cocoyam flour blends and their physicochemical and sensory properties were determined. Five flour formulations designated as samples A, B, C, D, E were produced. Sample A consisted of 100% wheat flour and served as the control. Samples B and C comprised of 80% wheat, 10% cocoyam, 10% African yam bean flours and 60% wheat, 20% cocoyam and 20% African yam bean flours. The composition of D and E were 40% wheat, 30% cocoyam, 30% African yam bean flours and 20% wheat, 40% cocoyam, and 40% African yam bean flours respectively. The result of the proximate composition showed that there was significant increase (P<0.05) in the protein, fat, fibre, ash content and energy values. The values range from 10.44-14.73%, 3.01-6.73%, 1.63-2.43%, 2.44-3.64% and 356.21-375.25% respectively. The carbohydrate content ranged from 63.94-71.84% while the values for moisture content vary from 8.54-10.68%. These values decreased significantly (P<0.05) with increase in cocoyam and African yam bean flours. The physical properties revealed the weight, diameter, thickness, and spread ratio ranges as; 18.01-20.15g, 6.48-6.82cm, 0.45-0.55cm, and 11.78-15.16, respectively. The sensory scores showed that the cookies produced from 100% wheat flour compared favourably with the cookies from the composite flours of wheat, African yam bean and fermented cocoyam and therefore cookies could be successfully prepared from the composite flours of wheat, African yam bean and fermented cocoyam flour. This would enhance the utilization of these underutilized crops and help in alleviating protein energy malnutrition problems in developing countries.


Keywords


African yam bean, fermented cocoyam, cookies, composite flour, wheat

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DOI: http://dx.doi.org/10.5539/jfr.v4n2p150

Journal of Food Research   ISSN 1927-0887(Print)   ISSN 1927-0895(Online)

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