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Quality Evaluation of Cookies Produced from Composite Blends of Wheat Flour and African LocustBean (Parkia biglobosa) Fruit Pulp Flour
Abstract
Objective: The physico–chemical and sensory quality of cookies produced from composite blends of wheat flour (WF) and African locust bean fruit pulp flour (LBFPF) were evaluated in order to determine their nutritional value and acceptability.
Materials and Methods: Four different composite blends of WF and LBFP were produced in the ratios of 90:10, 80:20, 70:30 and 60:40, with 100% WF as reference product. Cookies were then prepared from the various blends using established procedure. Thereafter, the physical, chemical and sensory qualities of the blends were determined using standard analytical methods.
Results: While protein, fat and carbohydrate values for LBFPF cookies were significantly lower (p<0.05), ranging from10.68% to 8.26%, 73.40% to 66.40% and 3.12% to 2.45% respectively; values for moisture content, crude fibre and ash content were significantly higher (p<0.05), ranging from 9.332% to 12.40%, 1.30% to 4.32% and 1.16% to 1.97% respectively compared to 100% WF cookies. There was significantly difference (p<0.05) in protein, moisture, crude fibre and ash contents compared to 100% WF. Cookie thickness gave significantly lower values (p<0.05) for LBFPF cookies ranging from 8.90mm to 5.83mm;
while cookie diameter and spread ratio gave significantly higher values (p<0.05), ranging from 39.70mm to 44.10mm and 4.50 to 7.60 respectively as compared to 100% WF cookies. There was no significant difference (p>0.05) in weight of composite blends compared to 100% WF cookies. Sensory scores of the
cookies showed a significant difference (p<0.05) in cookies flavour, texture and overall acceptability in all the blends compared to 100% WF except 90:10 blend, which was most preferred compared to the other blends.
Conclusion: Cookies from LBFPF had improved fibre and mineral content. The 90:10 blend enjoyed a better overall acceptability than 100% WF.
Key words: wheat flour, locust beans fruit pulp, nutrient, cookies, sensory properties.
Materials and Methods: Four different composite blends of WF and LBFP were produced in the ratios of 90:10, 80:20, 70:30 and 60:40, with 100% WF as reference product. Cookies were then prepared from the various blends using established procedure. Thereafter, the physical, chemical and sensory qualities of the blends were determined using standard analytical methods.
Results: While protein, fat and carbohydrate values for LBFPF cookies were significantly lower (p<0.05), ranging from10.68% to 8.26%, 73.40% to 66.40% and 3.12% to 2.45% respectively; values for moisture content, crude fibre and ash content were significantly higher (p<0.05), ranging from 9.332% to 12.40%, 1.30% to 4.32% and 1.16% to 1.97% respectively compared to 100% WF cookies. There was significantly difference (p<0.05) in protein, moisture, crude fibre and ash contents compared to 100% WF. Cookie thickness gave significantly lower values (p<0.05) for LBFPF cookies ranging from 8.90mm to 5.83mm;
while cookie diameter and spread ratio gave significantly higher values (p<0.05), ranging from 39.70mm to 44.10mm and 4.50 to 7.60 respectively as compared to 100% WF cookies. There was no significant difference (p>0.05) in weight of composite blends compared to 100% WF cookies. Sensory scores of the
cookies showed a significant difference (p<0.05) in cookies flavour, texture and overall acceptability in all the blends compared to 100% WF except 90:10 blend, which was most preferred compared to the other blends.
Conclusion: Cookies from LBFPF had improved fibre and mineral content. The 90:10 blend enjoyed a better overall acceptability than 100% WF.
Key words: wheat flour, locust beans fruit pulp, nutrient, cookies, sensory properties.
