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Production and Evaluation of Cookies from Composites of Sprouted Wheat, Sorghum and African Yam Bean Seed Flours
Abstract
This study investigated the production of flours from sprouted wheat, sorghum and African yam bean seeds and evaluation of their proximate composition, blending of the composite flours and determination of the functional properties, and production of cookies from the blends and determination of the proximate composition and sensory properties. Flours were produced from sprouted wheat, sorghum and African yam bean seeds and their proximate composition evaluated. The sprouted wheat, sorghum and African yam bean flours were blended at the ratios of 100:0:0, 50:35:15, 40:35:25, 30:35:35, 20:45:35 and 10:55:35 each, where sample 100:0:0 served as control. The proximate composition of the sprouted seed flours showed significant differences (p<0.05) in protein, fat, crude fibre, ash and carbohydrate contents. The functional properties of the blends showed that bulk density decreased, while water absorption, oil absorption, foam, emulsion and swelling capacities increased with increased ratio of incorporation of composite flours to wheat flour. The cookies proximate result depicted increased ash, fat, protein, crude fibre and reduced carbohydrate with increasing addition of composite flours to wheat flour. The sensory result showed that the sensory scores for appearance, taste, flavor, texture and general acceptability of the cookies deceased with increased inclusion of composite flour to wheat flour. However, the composite cookie sample 50:35:15 was more acceptable compared to the other composite cookies. Sorghum and African yam bean flour gave a good flour blend with wheat in cookie production.
