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The microbial, nutrient and sensory qualities of cookies produced from wheat flour supplemented with red kidney bean and moringa seed flours, formulated as 100:0:0%, 90:5:5%, 80:10:10%, 70:15:15%, and 60:20:20% were studied. Microbial analysis shows total viable count range from 1.5 to 3.5 x 102cfu/g, Fungi counts ranges from 1.0 to 1.4 x 102cfu/g while there was no growth of Staphylococcus and Salmonella. The microbes increase slightly with increase in the substitution of red kidney bean and moringa seeds flour although all the counts were minimal and are within acceptable limits 106cfu/g of ready to eat food product. The moisture, protein, ash, fibre, fat and carbohydrate contents in the cookies ranges from 6.21 to 4.67%, 9.46 to 15.99%, 1.16 to 2.68%, 0.32 to 2.48%, 17.02 to 13.88% and 65.81 to 59.99% respectively. The cookies sample increases in protein, ash, fibre and mineral contents with increasingly added red kidney bean and moringa seed flours. Sensory evaluation depict that cookies sample are significantly different in attributes. Cookies produced from blends of 70:15:15% are observed to be more acceptable of all samples. Result from the work carried out reveals that acceptable cookies of improved nutritional value, high dietary fibre and protein content can be produced from wheat flour supplemented with red kidney bean and moringa seed flours.

international journal of microbiology and biotechnology

Microbial, Nutrient Composition and Sensory Qualities of Cookies Fortified with Red Kidney Beans (&amp;lt;i&amp;gt;Phaseolus vulgaris L.&amp;lt;/i&amp;gt;) and Moringa Seeds (&amp;lt;i&amp;gt;Moringa oleifera&amp;lt;/i&amp;gt;)