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Apr 30, 2022Keywords:
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Main Article Content
Physicochemical and Sensory Properties of Cookies produced from Composite Flour of Wheat, Acha and Whole Orange Fleshed Sweet Potato
Abstract
In Nigeria, reliance on wheat flour in the bakery industries has over the years restricted the use of other cereals and tuber crops available to domestic use. Recently government has collaborated with the research institutes to encourage the use of composite flours in the production of food products such as bread, cookies etc. Acha has been a potential crop which contributes significantly to people’s diet and play a vital role in food security especially in developing countries like Nigeria. This study investigated the physicochemical properties and acceptability of cookies produced from wheat, acha and whole orange fleshed sweet potato (OFSP) flour blends. Cookies were produced by substituting wheat flour with acha and OFSP flours. The wheat:acha:whole OFSP were formulated into six different ratios (90:0:10, 80:10:10, 70:20:10, 60:30:10, 50:40:10 and 50:50:0), using 100% wheat flour as the control. The functional properties of the composite flours, proximate, carotenoid content, physical and sensory properties of cookies produced from each formulation were determined using standard procedures. The result of the functional properties revealed that the composite flours had higher gelatinization temperatures (56.50– 75.00°C), emulsion stability (47.16 - 52.34%), emulsion capacity (45.61-50.44%), wettability(0.97-1.27%) and water absorption capacity (1.52 - 1.79g/ml) than the control. The result of the proximate analysis showed that the cookies from the flour composites compared favourably with the control samples, thus the crude protein, fat and carbohydrate ranged from 9.67 - 11.98%, 7.87 - 12.58% and 59.32 - 67.62% respectively, hence, recorded high energy values (379.97-398.49Kcal/100g). The carotenoid contents (1.94 - 4.95µg/100g) of the cookies increased with increase in the proportion of (OFSP) fleshed sweet potato flour. The physical properties of the cookies produced from the composite flours compared favourably with the control. The general acceptability of the cookies ranged from 7 7.68-8.52 (Liked moderately to Liked very much), which shows that all the cookies samples were generally accepted. The general acceptability of the cookies from wheat:acha:whole OFSP (50:50:0) substitution had the highest value(8.52) which denotes Liked very much and was mostly preferred. However, cookies samples from wheat:acha:whole OFSP (70:20:10) competed favourably with the control sample (100% wheat) with the values of 8.08 and 8.36 respectively for overall acceptability. This indicates that acha and OFSP flours could be used in the production of acceptable and quality cookies and could also be used for substituting wheat flour up to 70% level in cookies production without adversely affecting the sensory properties of the cookies.
