Evaluation of nutrient, antinutrient and phytochemicals in wheat based cookies incorporated with two cowpea species

Abstract

Background: Under-nutrition among schoolchildren is a serious public health problem which affects their overall growth and development. Nutrient dense cookies may help to control hunger and contribute to general food and nutrient intakes of schoolchildren.

Objective: The aim of the study was to produce cookies from wheat flour blended with two species of cowpea flours.

Methods: Vigna biflorus (oraludi) and Vigna sinensis (apama) were processed into flour and blended with wheat flour in the following ratios: 100:0, 80:20, 70:30, 60:40, 80:10:10, 70:15:15, and 60:20:20. Cookies were produced from the blends and subjected to chemical analysis using standard methods. Descriptive statistics were used and results presented in means ± standard deviations.

Results: Results per 100 g showed that carbohydrate content of wheat: oraludi: apama (60:20:20) cookies (70.52%) was highest (P<0.05). Wheat: oraludi (60:40) cookies had significantly (P<0.05) higher crude fibre (2.79%), vitamin B1 (8.58 mg), flavonoid (18.37 mg), and vitamin E (10.01 mg). Wheat: apama  (60:40) had the highest protein (14.67%). Crude fat (14.44%), energy (434.88 Kcal) and vitamin A (27.69 RE) were significantly (p<0.05) higher in 80:20 wheat: apama cookies. Ash (4.21%) and calcium (92.00 mg) of wheat: oraludi: apama (80:10:10) were superior (P<0.05) to others. Wheat: oraludi (80:20) proved superior (P<0.05) in sodium (124.2 mg) and potassium (479.22 mg). Phosphorus (148.91 mg), zinc (0.97 mg), vitamin C (8.20 mg) and saponin (3.59 mg) were significantly (P<0.05) higher in 70:30 wheat Cookies: apama. Wheat (100%)cookies had the highest iron (0.98 mg). Sodium-to-potassium (0.11-0.26), phytate zinc molar (0.17-0.97) and calcium-to-phosphorus (0.40-3.74) ratios were low.

Conclusion: With exception of iron, wheat cowpea cookies had higher nutrient profile than 100% wheat cookies.

Keywords: Vigna sinensis, Vigna biflorus, cookies, nutrients, phytochemical