Open AccessQUALITY ATTRIBUTES OF COOKIES PRODUCED FROM THE BLENDS OF SORGHUM, UNRIPE PLANTAIN AND WATERMELON SEED FLOURS
Author(s) -
Azeez La,
Adedokun S.O,
Elutilo Oo,
Alabi A.O
Publication year - 2021
Publication title -
international journal of research - granthaalayah
Language(s) - English
Resource type - Journals
eISSN - 2394-3629
pISSN - 2350-0530
DOI - 10.29121/granthaalayah.v9.i2.2021.3565
Subject(s) - absorption of water , food science , sorghum , proximate , swelling capacity , melon , chemistry , moisture , wheat flour , horticulture , swelling , agronomy , botany , materials science , biology , organic chemistry , composite material
Cookies were produced from the blend of sorghum, unripe plantain and watermelon seed flours at appropriate proportion. The cookies samples were evaluated for proximate, functional, mineral and sensory qualities. Results shows ranged of values in terms of crude protein (12.73 - 13.47%), fat (15.07 - 15.33%), crude fibre (0.47 - 0.81%), ash content (2.71 -5.25%), moisture (5.25 - 6.17%) and carbohydrate (62.09 - 63.56%). The functional properties show that solubility index ranged from 20.10 - 51.55, oil absorption capacity (13.00 - 21.00), water absorption capacity (15.00 – 30.45) swelling capacity (29.00 – 40.50), bulk density (21.50 – 80.57). The values of zinc ranged from 0.08 – 0.14 mg/100g, iron (0.11 - 0.13 mg/100g), calcium (0.11 – 0.13 mg/100g) and phosphorous (0.17 - 0.19mg/100g). Sensory evaluation of the cookies samples showed that 100% wheat flour sample was the most acceptable followed by the 90% “sorghum”, 5% plantain and 5% water melon seed sample. Cookies produced from composite flour of sorghum, unripe plantains and water melon seed flours were found to have high nutritional value that could promotes health and wellbeing of the consumers.