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Partial replacement of wheat flour with mushroom (Pleurotus tuberregium) powder and cocoyam (Colocasia esculenta) flour in the production of cookies
Abstract
The effect of substituting wheat flour with cocoyam and mushroom flours on the chemical, antinutritional and sensory properties of cookies were investigated. Cookies were prepared by replacing wheat flour with cocoyam and mushroom flour blends at different proportions. There were significant (p<0.05) differences in all the quality attributes analyzed. The protein content of the composite flour blends ranged from 9.46- 12.72%. The protein content increased with increasing cocoyam and mushroom addition. Similar trend was observed in the protein content of the composite cookie samples (9.48-11.48%). The moisture contents of the flour and cookie samples were below 10% (6.81 – 8.03%) which suggests reduced chances of spoilage by microorganisms and consequently increased shelf life. The water absorption capacity of the wheat –cocoyammushroom flour blends were in the range of 65-109% and oil absorption capacity ranged from 170 – 205%. The bulk density values increased (0.33 – 0.37 g/cm3) as the rate of addition of cocoyam and mushroom increased. The cookies were well accepted by the members of the sensory panel with samples 50:40:10 and 100:0:0 having the same mean score value of 7.6 in their general acceptability rating which translates to like very much in the hedonic scale.
Keywords: Wheat, cocoyam, mushroom, and cookies
