Physico‐chemical and sensory properties of cookies made from blends of germinated pigeon pea, fermented sorghum, and cocoyam flours

Abstract

Cookies were produced from germinated pigeon pea, fermented sorghum, and cocoyam flour ( CF ) blends to determine their potentials in cookie manufacture. Ten flour formulations were produced and they were evaluated for their proximate and functional properties. Protein content ranged from 4.85% to 19.89% with 100% CF (100 CF ) having the least value, while 100% germinated pigeon pea flour (100 GPF ) had the highest value. Increase in levels of GPF to the flour blends resulted in increase in protein content of the blends. Cookies made with 100% fermented sorghum flour (100 FSF ) had the highest ash content of 2.73%, while cookies made with 100 GPF had the least ash content. Energy values of the cookies ranged between 369.37 and 376.56 kcal/100 g, with cookie formulation 50% CF :50% FSF having the least value and cookies made with 16.7% CF :16.7% FSF :66.6 GPF having the highest value. The control (cookies made with wheat) had the highest spread ratio of 24.13, while cookies made with 100 FSF had the least spread ratio of 14.97. Cookies made with 100 CF were the least fragile. Sensory ratings revealed that cookies containing up to 50% CF and above, compared favorably with those made with wheat flour.