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Apr 30, 2022Keywords:
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Main Article Content
Development and Quality Assessment of Functional Cookies from Wheat (Triticum aestivum) and Chicken Egg-Shell Composite Flours
Abstract
Eggshell has been found to be an attractive source of calcium in food supplements, for the treatment of rickett and osteoporosis. It has the potential to be exploited in human diets. The efficacy of wheat-eggshell composite flours in the production of functional cookies was investigated. The technological properties of the composite flours as well as the physical, nutrient and sensory qualities of the cookies were studied. The result showed the functional properties of composite flours were significantly (P>0.05) affected by supplementing with eggshell powder. Sample E with 30% eggshell powder had the highest bulk density (0.72 g/mi) and least swelling index (1.15 g/ml). The nutrient content of cookies showed a significant (p<0.05) reduction in moisture (6.95-8.55%), protein (9.12-11.43%), fat (3.90-5.91%) and increase in carbohydrate (61.19-67.89%) and ash (5.27-8.72%) with increased eggshell powder. The addition of eggshell powders resulted in higher mineral values in the cookies. Samples D and E with 20% and 30% eggshell substitution had superior calcium content (513.61-536.30 mg/100g). The fortification with egg-shell powder, improved the texture (6.00-7.91) and overall sensory acceptance (6.13-7.16) of cookies. The functional cookies has the potential to be a cheap source of dietary calcium for treatment of calcium related diseases
