Nutritional Evaluation of Unripe Plantain, Moringa Seed and Defatted Sesame Seed Cookies

Abstract

Cookies are widely consumed all over the world and can bring important nutrients, especially to children. Composite ours consisting of plantain, moringa seed and sesame seeds were used to pro- duce cookies in this study. Response surface methodology was employed in setting up the cookieʼs formulation. The samples with the best protein and fibre contents were sample F (71.34% plantain, 6.66% moringa and 22.00% sesame seed, with 14.08% protein and 3.02% fi bre) and sample I (68.00% plantain, 10.00% moringa and 22.00% sesame seed, with 14.35% protein and 2.29% fibre). Cookies from 100% wheat our were prepared as control. The protein, fat, ash and crude fi bre contents of formulated cookies were significantly (p≤0.05) higher than control, whereas carbohydrate content was lower. There was no significant difference between the formulated cookies and the control in terms of overall acceptability, aroma and crunchiness. The formulated cookies showed higher biological value, net protein utilization, true digestibility, protein eficiency ratio, net protein ratio and protein reten- tion eficiency than control, resulting in a significant increase in rat growth and development. The composite cookies containing unripe plantain, moringa seed and defatted sesame, at the blending ratio obtained in this study showed better nutritional quality than control cookies. These composite cookies, therefore, would be suitable for mitigating protein-energy malnutrition in children.