Antioxidant Properties and Sensory Profile of Cookies from Blends of Pearl Millet, Germinated Lentils Seed and Pineapple Peel Flours

Abstract

The study evaluated the antioxidant properties and sensory quality of cookies produced from the flour blends of pearl millet, germinated  lentil seed and pineapple peel. The pearl millet flour, germinated lentil seed flour and pineapple peel flour were mixed in the following  ratios: 90:5:5 (PM), 85:10:5 (LS) and 80:15:5 (PP), and used to produce cookies. The proximate composition, antinutritional content,  antioxidant properties, physical characteristics and sensory qualities of the cookies were determined. All data were subjected to one-way  analysis of variance. The proximate composition of the cookies results for moisture, ash, crude fat, crude protein, crude fibre, and  carbohydrate ranged from 2.30 to 2.43%, 15.83 to 17.52%, 0.94 to 0.99%, 4.06 to 6.23%, 16.33 to 16.70%, 56.59 to 60.53%, respectively. The  levels of phytate, tannin, oxalate and trypsin inhibitors were reduced in the cookies. The total phenol and flavonoid contents increased as  the amount of germinated lentil seed increased and the cookie extracts scavenged DPPH and ABTS radicals. There were no significant  (p>0.05) differences in diameter, weight, or height except for the spread ratio. All the cookie samples were accepted, however, sample PM  (90% pearl millet flour +5% geminated lentils seed flour +5% pineapple peel flour) was most rated by the panelists. Therefore, 90%  pearl millet flour, 5% geminated lentil seed flour and 5% pineapple peel flour could be suitable for cookie production.