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Physiochemical and Sensory Evaluation of Cookies Produced from Composite Flours of Wheat, Bambara Nut and Orange Fleshed Sweet Potato

S. C. Ubbor
D. C. Arukwe
M. E. Ejechi
J. I. Ekeh


This study aimed at investigating the use of wheat, Bambara nut and orange fleshed sweet potato composite flours in the production of cookies. Enriched cookies were produced using wheat, Bambara nut and Orange Fleshed Sweet Potato flour blends in the ratios: 100:0:0, 90:5:5, 90:0:10, 80:10:10 and 80:5:15 and were labeled BVB, ACC, LVG, BCN and CFC respectively. Sample BVB (100% wheat flour) served as the control. The functional properties of the flour blends were determined, as well as the proximate and beta-carotene (pro-vitamin A) composition of the cookies. Also, the physical parameters and sensory qualities of the enriched cookies were evaluated. The moisture content, protein, fat, fibre, ash and carbohydrate ranged from 5.70 to 8.57%, 9.62 to 11.93%, 11.02 to 13.02%, 2.33 to 4.03%, 1.23 to 1.54% and 63.33 to 68.79% respectively. The energy value ranged from 405.46 to 420.03 k/cal. There were significant differences (p<0.05) in the functional properties of the flour blends. The result also revealed that the β-carotene (pro-vitamin A) increased with increase in substitution of orange fleshed sweet potato. The results showed significant differences (p<0.05) in physical properties of the cookies in weight, diameter, break strength, density and volume while there were no significant differences (p>0.05) in thickness and spread ratio. The sensory analysis indicated that all the samples had high level of acceptability in their sensory attributes, but sample BVB and ACC had the best overall acceptability ratings of 7.50 and 7.10 respectively. Therefore, enriched cookies produced from the blends were acceptable. 

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eISSN: 1597-1074