Asian Journal of Food Research and Nutrition

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.