Comparative Studies on the Proximate and Sensory Properties of Cookies Produced From Composite Flours of Wheat, Malted and Unmalted African Yam Bean

C.N. Nwakalor¹

Section:Research Paper, Product Type: Journal-Paper
Vol.8 , Issue.2 , pp.35-40, Feb-2022

Online published on Feb 28, 2022

Copyright © C.N. Nwakalor . This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
 

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Abstract :
Cookies were produced from the composite flours of wheat, malted and unmalted African yam bean. The proximate and sensory evaluation of the cookies produced from blends of wheat flour, malted and unmalted African yam bean flour were determined. Malted and unmalted African yam bean flour were prepared and used at varying proportions in the production of cookies. The sensory qualities of cookies were evaluated using a 9- point Hedonic scale. The results showed that there were significant difference (P<0.05) in the colour, texture, aroma, taste and overall acceptability of the control samples and samples produced from 90% wheat flour and 10% malted AYB flour as well as the sample produced from 60% wheat flour and 40% unmalted AYB flour. These three samples were then subjected to proximate analysis using standard methods. The result revealed that there were significant difference in the moisture, ash, fats, protein, fiber and carbohydrate content of the samples which ranged from 6.00-12.00%, 5.00-6.00%, 5.03-9.00%, 13.43-22.60%, 6.50-14.00% and 42.50-63.39 respectively. The sample produced from 60% wheat flour and 40% unmalted AYB flour had the highest protein percentage (22.60) and ash (6.00) content while the sample produced from 90% wheat flour and 10% malted AYB flour had the least fat (5.03%), protein (13.43%) and fiber content (6.50%). The nutrient composition and sensory properties of wheat-African yam bean cookies showed that African yam bean flour (malted and unmalted) could be used as a partial substitute for wheat flour, thus providing an alternative means of diversifying the use of non-wheat flour.

Key-Words / Index Term :
cookies, proximate composition, sensory evaluation, wheat flour, malted, unmalted and African yam bean flour.

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