Chemical Composition and Sensory Properties of Wheat, African Yam Bean and Tiger Nut Residue Composite Flour Cookies
Published: 20-09-2023
Page: 536-545
Issue: 2023 - Volume 2 [Issue 4]
Israel Chukwunonso George *
Department of Food Science and Technology, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria.
Ernest Chukwusoro Igwe
Department of Food Science and Technology, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria.
Chika Ukamaka Obiora
Department of Food Science and Technology, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria.
Felix Omologbe
Department of Food Science and Technology, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria.
Paige Ngozi Igwe
Department of Food Science and Technology, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria.
IzunnaTochukwu Ubaka
Department of Food Science and Technology, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
This study looked into the use of a blend of Wheat, African yam bean and tiger nut residue flours for the production of cookies and assessment of its chemical and sensory properties. The experiment used a completely randomized design, a total of 5 samples of the composite flour and one control (100% wheat flour) were obtained and used to bake the cookies. Proximate composition, mineral and sensory properties of the cookies were evaluated; the moisture content of the cookies ranged from 5.43 % to 6.91 %, ash content ranged from 1.33 % to 2.10 %, fat contents ranged from 6.70 % to 12.20 %, crude fibre content ranged from 3.85 % to 7.65 %, crude protein contents ranged from 11.20% to 15.08% while carbohydrate content ranged from 57.33 % to 71.48 %. The result of the mineral revealed that magnesium, calcium, iron, phosphorus and sodium ranged from 67.33 to 79.50, 29.00 to 43.03, 2.30 to 3.26, 117.00 to 139.66, 117.00 to 139.66 mg/100g respectively. The sensory attributes of the cookie samples varied significantly (p < 0.05) in terms of colour, crispiness, taste, texture and overall acceptability. Notably, the study found that cookies supplemented with 15% African yam bean and 15% tiger nut residue were well-accepted. It is anticipated that these products can lessen food insecurity. The results of the sensory attributes indicate that incorporation of African yam bean flour and tiger nut residue did not adversely affect these attributes.
Keywords: African yam bean, chemical composition, cookies, sensory properties, tiger nut residue
How to Cite
References
Okaka JC. Handling, storage and processing of plant foods. Academy Publishers Enugu, Nigeria. 2009.
Olaoye OA, Onilude AA, Idowu OA. Quality characteristics of bread produced from composite flour of wheat, Plantain and Soybean. African. J. Biotechnol. 2007;5: 1102-1106
Ani EC, Okoye JI. Nutrient Composition, Physical and Sensory Properties of Cookies Produced from Millet, African Walnut and Unripe Plantain Composite Flours. Journal of Food Sci Nutr. 2021;7: 108.
Ajibola FC, Oyerinde OV, Adeniyan SO. Physicochemical and antioxidant properties of whole wheat biscuits incorporated with Moringa oleifera leaves and cocoa powder. Journal of scientific research and report. 2015;7(3)195 – 206
Hanan MA, Al-Sayed. Quality characteristics of cuntaloope seed on and cookies substituted with ground foll fat and defatted seeds. Journal of Applied Science Research. 2013;9(1):435-443.
Chima CE, Gernah DI. Physico-chemical and sensory properperties of cookies produced from blends of cassava, soybean and mango composite flour. Journal of Food Technology. 2007;2:256-260
Okpala LC, Okoli EC, Udensi C. physico-chemical and sensory properties of cookies made from the blends of germinated pigeon pea, Fememented sorgurm and cocoyam flours, food. Food science and Nutrition. 2013;1(1):8-14.
Kumar P, Yadava R.K, Gollen B, Kumar S, Verma RK, Yadav S. Nutritional Contents and Medicinal Properties of Wheat, L. Sci. M. Res. 2011;22:1-7.
Onwuka C, Ikewuchi CC, Ikewuchi, CJ, Ayalogu, OE. Investigation on the effect of germination on the proximate composition of African yam bean (Sphenostylis stenocarpa) and fluted pumpkin (Telferia occidentalis). Journal of Applied Sciences and Environmental Management. 2009; 13(12): 59 – 61.
Wokoma EC, Aziagba, GC. Sensory evaluation of dawadawa produced by the traditional fermentation of African yam bean (Sphenostylis stenocarpa) seeds. J. Appli. Sci. Environ. Manage.2001;5(1): 85 – 91.
Okoye JI, Obi CD. Chemical Composition and Sensory Properties of Wheat African Yam Bean Composite Flour Cookies. Discourse Journal of Agriculture and Food Sciences. 2017;5(2): 21-27.
Eneche HE. Production and evaluation of cakes from African yam bean and wheat flour bends. Proceedings of the Nigerian Institute of Food Science and Technology 2006;46–47.
Adejuyitan JA. Tigernut processing: its food uses and health benefits. American Journal of Food Technology. 2011; 6:197‐201.
Ayo-Omogie HN, Odekunle OY. Substituting wheat flour with banana flour: Effects on the quality attributes of doughnut and cookies. Applied Tropical Agriculture. 2016;1:134-137.
Shaker MA, Ahmed MG, Amany MB, Shereen LN. Chufa Tubers (Cyperus esculentus L): As a new source of food. World Applied Sciences Journal. 2009; 7(2):151-156.
Oladele AK, Aina JO. Chemical composition and functional properties of flour produced from two varieties of tigernut (Cyperus esculentus). African Journal of Biotechnology. 2007;6(21): 2473-2476.
McWatters KH, Ouedraogo JB, Resurreccion AVA, Hung Y, Phillips RD. Physical and sensory characteristics of sugar cookies containing mixtures of wheat, fonio (Digitariaexilis) and cowpea (Vignaunguiculata) flours. International Journal of Food Science and Technology. 2003;38:403-410.
Adebayo SF, Okoli EC. Production and evaluation of biscuits from lima bean (Phaseolus lunatus), sorghum and wheat flours. IOSR-Journal of Environmental Science, Toxicology and Food Technology. 2017;2(7): 44-48.
Arukwe DC. Proximate composition, physical properties and sensory evaluation of wheatcocoyam-pigeon pea biscuits. IOSR-Journal of Environmental Science, Toxicology and Food Technology. 2020;14(7): 47-51.
Abiodun AO, Adepeju AB. Effect of processing on the chemical, pasting and anti-nutritional composition of bambara nut (Vigna subterranea L. Verdc) flour. Advance Journal of Food Science and Technology. 2011;3: 224-227.
Senya EK, Kwaatemaa F, Sitsofe KR. Production and acceptability of tit-bits made from wheat and tiger nut flour blends. International Journal of Academic and Applied Research. 2021;5(1):142-147.
Makanjuola OM, Adebowale OJ. Vitamins, functional and sensory attributes of biscuit produced from wheat-cocoyam composite flour. Journal of Scientific and Innovative Research. 2020;9(2): 77-82.
AOAC. Official Method of Analysis. 18thEdn., Association of Official Analytical Chemists International, Washington, D.C. USA. 2010;777-784.
Onwuka GI. Food and Instrumentation Analysis: Theory and Practice. Naphthali Publishers Ltd, Lagos, Nigeria. 2005;46 – 52
Ndie EC, Nnamani CV, Oselebe HO. Some physicochemical characteristics of defatted flours derive from African walnut (Tetracarpidium conoforum): An underutilized legume. Pak J. Nutri. 2010;9(9): 909–911.
Giami SY. Compositional and nutritional properties of selected newly developed lines of cowpea (Vigna unguiculata (L) warp) flour. J. Food Compos. 2005;18:665 – 673.
Iwe MO. Handbook of sensory methods and analysis. Re-joint Communications Services Ltd. 2010; 75-78.
Available: https://goo.gl/nvGYrL
Obinna-EchemPC, Robinson ES. Proximate composition, physical and sensory properties of biscuits produced from blends of maize (Zea mays) and tigernut (Cyperus esculentus) flour. Sky Journal of Food Science. 2019;7(2):30-36.
Alebiosu MO, Akinbode BA, Oni IS, Oladele JO. Quality evaluation of cookies produced from wheat, sorghum and defatted coconut flour blends. Asian Food Science Journal. 2020; 17(3): 11-21.
Obasi NE, Uchechukwu N, Eke-Obia E. Production and evaluation of biscuits from African yam bean (Sphenostylis stenocarpa) and wheat (Triticum aestivum) flours. Food Science and Quality Management. 2012;7:5-12.
Kiin-Kabari DB, Mbanefo CU, Akusu OM. Production, nutritional evaluation and acceptability of cookies made from a blend of wheat, african walnut, and carrot flours. Asian Food Science Journal. 2021;20(6): 60-76.
Ojukwu M, Olawuni IA, Ibeabuchi C, Amandikwa C. Physical, proximate and functional properties of “Nsamu” a local variety of African yam bean (Sphenostylis stenocarpa) grown in Southern States in Nigeria. African Journal of Food Science and Technology. 2012;3(10):266 – 267.
Adegunwa MO, Bakare HA, Akinola OF. Enrichment of Noodles with soy flour and carrot powder. Journal of Food Science. 2012;30(1):74- 81.
Eke-Ejiofor J, Deedam JN. Effect of tiger nut residue flour inclusion on the baking quality of confectionaries. Journal of Food Research. 2015;4(5):172-180.
Adeoye, BK, Alao AI, Famurewa JA. Quality evaluation biscuits produced from wheat and pineapple peel flour. Applied Tropical Agriculture. 2017;22(2): 210-217.
Akajiaku LO, Kabuo NO, Alagbaoso SO, Orji IG, Nwogu AS. Proximate, mineral and sensory properties of cookies made from tiger-nut flour. Journal of Nutritional Diet Practice. 2018;2(1):1-5.
Obinna-Echem PC, Robinson ES. Proximate composition, physical and sensory properties of biscuits produced from blends of maize (Zea mays) and tigernut (Cyperus esculentus) flour. Sky Journal of Food Science. 2019;7(2): 30-36.
Nwatum IA, Ukeyima MT, Eke MO. Production and quality evaluation of cookies from wheat defatted peanut and avocado composite flour. Asian Food Science Journal. 2020;15(4): 1-12.
Musa A, Lawal T. Proximate composition of ten types of biscuits and their susceptibility to triboliumcastaneumherbst (Tenebrionidaebo strichidae) in Nigeria. Food Science and Quality Maagement.2013;14: 33-40.
Uguru MI, Madukaife SO. Studies on the variability in agronomic and nutritive characteristics of African yam bean (Sphenostylis stenocarpa). Journal of Plant Products and. Resources. 2001;6:10– 16.
Adeparusi EO. Effect of processing on some minerals, anti-nutrients and nutritional composition of African yam bean: J sustainability of Enoiron. 2001;3: 101-108.
Okoye JI, Alugwu SU, Obi CD. Effect of processing methods on the proximate composition and functional properties of African yam bean (Sphenostylius stenocarpa) seed flours. Journal of Science, Agriculture, Food Technology and Environment. 2015;14:1– 6.
Elochukwu CU, Onyekwelu CN. Nutrition composition and sensory properties of Biscuits produced from blends of Bambara Groundnut (Vignasubterranae) and Cassava (Manihotesculenta) flours. Bioglobia Journal. 2015;(2):39-41.
Okache TA, Agomuo JK, Kaida IZ. Production and evaluation of breakfast cereal produced from finger millet, wheat, soybean, and peanut flour blend. Research Journal of Food Science and Quality Control. 2020;6(2): 9-19.
Swaminathan R. Magnesium metabolism and its disorders. Clinical Biochemist Reviews 2013;24(2): 47–66.
Pravina P, Sayaji D, Avinash M. Calcium and its role in human body. International Journal of Research in Pharmaceutical and Biomedical Sciences. 2013;4(2):659-668.
Singh K, Sandhu T, Kaur G. Breadfruit flour in biscuit making. African Journal of Food Science. 2015; 2:20-23.
Giwa R, Ikujenlola A. Chemical composition and functional properties of flour produced from two varieties of tigernut (Cyperus esculentus). African Journal of Biotechnology. 2018;6(21): 2473-2476.
USDA. World soybean production 2007 Soy stats. American soybean association. 2010 Annual Report. 2009;2.
World Health Organization. Guideline: Sodium intake for adults and children; World Health Organization: Geneva, Switzerland; 2012.
Whitney B, Rolfes E. Processing effects on susceptibility of starch to digestion in some dietary starch sources. International Journal of Food Science and Nutrtion. 2011;54:97-109.
Olurin TO, Abbo ES, Oladiboye OF. Production and evaluation of breakfast meal using blends of sorghum, bambara nut and date palm fruit flour. Journal of Tropical Agriculture, Food, Environment and Extension. 2021;20(3):30-36.
Small D, Prescott J. Odor/taste integration and the perception of flavor. Experimental Brain Research. 2005;166(3-4):345-357.
Porcel MVO, Rinaldoni AN, Rodríguez Furlan LT, Campderrós ME. Influence of the particle size and level of substitution of Okara flour in the development of gluten-free cookies. International Journal of Research in Advent Technology. 2016; 4(8):82-92.