Evaluation of Nutritional and Sensory Attributes of Cookies Produced from Composite Flour of Wheat, African Yam Beans and Unripe Plantain

Abstract

Four cookie samples were produced from composite flour of wheat, unripe plantain and African yam beans. Ratios used were: samples A (100:00:00), B (60:20:20), C (40:30:30) and D (20:40:40) wheat flour, whole unripe plantain flour and African yam bean flour respectively. The functional properties, physical properties, proximate composition, anti-nutritional factors and sensory attributes of the cookies made from the composite flour were analysed. The results of functional properties showed significant differences (p<0.05) among the cookies samples except for oil absorption capacity. On physical properties, there were significant differences (p<0.05) among the weight (2.68 ± 3.40g - 3.95 ± 0.33 g), thickness (0.90 ± 0.10cm - 1.90 ± 0.10 cm) and spread ratio (2.84 ± 0.18 - 5.86 ± 0.67). All the samples including the control had similarities in diameters. Proximate composition showed significant increased (p<0.05) in moisture content (3.33 ± 0.04 – 4.62 ± 0.03%), crude protein (10.04 ± 0.06 – 13.93 ± 0.03%), ash (2.44 ± 0.04 – 5.60 ± 0.01%) and crude fibre (2.20 ± 0.01 – 4.81 ± 0.01%) while the carbohydrate (81.82 ± 0.04 – 73.04 ± 0.02%) and lipid content 3.50 ± 0.01 – 2.62 ± 0.01%   significantly decreased (P<0.05) with increase in level of whole unripe plantain and African yam beans. The Ca, K, Mg and Zn contents increased with an increase in the level of whole unripe plantain and African yam beans. Calcium ranged from 7.03 ± 0.03 in control and 18.21 ± 0.04mg/100g in sample D. Potassium 18.10 ± 0.03 - 93.33 ± 0.03mg/100g, magnesium 0.09 ± 0.01 - 10.22 ± 0.04mg/100g and zinc 0.02 ± 0.01 - 16.11 0.02 mg/100g. On anti-nutritional factors, phytate, oxalate and tannin contents of the cookies ranged from 0.55 ± 0.02 - 10.55 ± 0.03 mg/100g, 2.64 ± 0.04 - 5.96 ± 5.96 mg/100g and 126.90 ± 0.07 - 153.96 ± 0.03 mg/100g respectively. The sensory scores showed that sample B was the most preferred by the panellists in terms of overall acceptability. The study indicated that cookies of high nutritional quality could be produced from composite flour of wheat, unripe plantain and African yam beans. These cookies could help to alleviate the problem of protein-energy malnutrition that is still prevalent in some communities in Nigeria and also promote the utilization of these and similar underutilized crops thus enhancing food security.