Production and Evaluation of Cookies from Composites of Sprouted Wheat, Sorghum and African Yam Bean Seed Flours
Abstract
This study investigated the production of flours from sprouted wheat, sorghum and African yam bean seeds and evaluation of their proximate composition, blending of the composite flours and determination of the functional properties, and production of cookies from the blends and determination of the proximate composition and sensory properties. Flours were produced from sprouted wheat, sorghum and African yam bean seeds and their proximate composition evaluated. The sprouted wheat, sorghum and African yam bean flours were blended at the ratios of 100:0:0, 50:35:15, 40:35:25, 30:35:35, 20:45:35 and 10:55:35 each, where sample 100:0:0 served as control. The proximate composition of the sprouted seed flours showed significant differences (p<0.05) in protein, fat, crude fibre, ash and carbohydrate contents. The functional properties of the blends showed that bulk density decreased, while water absorption, oil absorption, foam, emulsion and swelling capacities increased with increased ratio of incorporation of composite flours to wheat flour. The cookies proximate result depicted increased ash, fat, protein, crude fibre and reduced carbohydrate with increasing addition of composite flours to wheat flour. The sensory result showed that the sensory scores for appearance, taste, flavor, texture and general acceptability of the cookies deceased with increased inclusion of composite flour to wheat flour. However, the composite cookie sample 50:35:15 was more acceptable compared to the other composite cookies. Sorghum and African yam bean flour gave a good flour blend with wheat in cookie production.
NAJ supports free online communication and exchange of knowledge as the most effective way of ensuring that the fruits of research and development practice are made widely available. It is therefore committed to open access, which, for authors, enables the widest possible dissemination of their findings and, for readers, increases their ability to discover pertinent information. The Journal adopts and uses the CC: BY license and is open access. This license lets others distribute, remix, adapt, and build upon your work, even commercially, as long as they credit you for the original creation. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the Journal’s published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work. Copyright for articles published in this Journal is retained by the Journal.
