Microbial, Physical and Sensory Attributes of Cookies Produced From Wheat Flour Fortified with Mushroom Flour (Termitomyces robustus) and Spiced with (Ocimum gratissimum)

Abstract

Wheat flour was used to substitute mushroom flour at the ratio of 70:30 as category A, 50:50 as category B, 30:70 as category C and each categories were substituted with spice (Ocimum gratissimum) at concentration ratio of 5g, 10g, and 15g respectively. The cookies prepared without wheat flour and also without mushroom flour serve as positive control. The spread ratio were determined using meter rule The physical quality parameter indicate a range spread ratio (1.071x 103, 0.913 x 103 and 0.913 x 103), (1.480 x 103, 1 x 103 and 0.863 x 103) and (0.971 x 103, 1.233 x 103 and 1.233 x 103) for category A, B and C as the spice concentration increases from 5g 10g and 15g respectively. The corresponding increase in the spiced concentration inhibits the total
Staphylococcus, Bacillus, Coliform and Fungi count. The mean quality sensory shows a significant difference at probability level P<0.05 as the spice concentration increases for category A and B but C display no significant difference in the parameters scored. The production of cookies from wheat flour fortified with Ocimum gratissimum be encouraged to achieve and harvested its medicinal and preservatives potential.