Chemical Composition and Sensory Properties of Wheat, African Yam Bean and Tiger Nut Residue Composite Flour Cookies

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

George , I. C., Igwe , E. C., Obiora , C. U., Omologbe , F., Igwe , P. N., & Ubaka , I. (2023). Chemical Composition and Sensory Properties of Wheat, African Yam Bean and Tiger Nut Residue Composite Flour Cookies. Asian Journal of Food Research and Nutrition, 2(4), 536–545. Retrieved from https://journalajfrn.com/index.php/AJFRN/article/view/76

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