Keywords
cookies
physicochemical
sensory properties
How to Cite
Abstract
Composite flours are recently manufactured not only to improve the desired functional properties of end products based on them but also to improve nutritional composition. This study is aimed at determining the physicochemical qualities and sensory properties of composite flour cookies. Germinated maize (Zea mays), Hildegardia barteri (“Kpaakpa”), and blanched plantain (Musa paradiciaca) flour were processed into flours and mixed into various blends using a mixture design. Cookies were produced from the composite flours using the creaming method. The physicochemical and organoleptic properties of the cookies were evaluated. The proximate results showed that increasing the level of Hildegardia barteri flour in the mixture enhanced the protein, fat, ash, and crude fiber contents of the cookies. Micronutrient results showed that iron and zinc increased with the high inclusion of Hildegardia barteri flour. The cookies’ physical properties did not significantly deviate from the control sample. The panelists’ mean score for overall acceptability ranged from 2.65 – 7.75 for all of the samples using HMP1 and HMP9 scoring the lowest. Most of the samples had sensory scores above the midpoints and were generally perceived as acceptable by the panelists. Cookies made with 33.3% of each component were most preferable as they were found to be the best in terms of overall quality. The results obtained from this study demonstrate the possible use of the Hildegardia barteri - based composite flours in bakery products up to 50 % level of substitution. This information can be used for designing food processing protocols which will target consumer requirements and overall acceptability.
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