Proximate, Mineral and Sensory Properties of Cookies Produced from Cassava-bambara Groundnut Flour Blends

Eke-Ejiofor J.¹, Beleya E.A.^2, and Allen J.E.²

¹Department of Food Science and Technology, Rivers State University, Port Harcourt

²Department of Home Science and Management, Rivers State University, Port Harcourt

Cite this paper:
Eke-Ejiofor J., Beleya E.A. and Allen J.E.. Proximate, Mineral and Sensory Properties of Cookies Produced from Cassava-bambara Groundnut Flour Blends. American Journal of Food Science and Technology. 2023; 11(1):28-33. doi: 10.12691/ajfst-11-1-5

Abstract

The aim of the study was to determine the proximate, mineral and sensory properties of cookies produced from cassava-bambara groundnut composite flour blends. Cassava tubers and bambara groundnut seeds were processed separately into flours The flours were blended in different ratios from 0 to 50% and used for the production of cookies which were evaluated for proximate, mineral and sensory properties using standard methods. The moisture, protein, fat, ash, crude fibre and carbohydrate contents of the cookies ranged from 5.35 to 7.00%, 3.45 to 15.30%, 17.53 to 19.36%, 1.23 to 3.39%, 1.60 to 11.93%, and 54.91 to 64.41% respectively. The mineral composition of cookies showed significant (p < 0.05) variations among the samples. Calcium ranged from 13.47 to 22.07 mg, iron ranged from 9.43 to 20.73 mg and sodium 18.46 to 65.54 mg. The sensory properties of the cookies varied significantly (p < 0.05). Colour ranged from (6.45 to 7.80), texture (6.65 to 7.40), aroma (5.95 to 7.20), crispness (6.00 to 7.20), taste (6.10 to 7.35) and overall acceptability (6.38 to 7.29). Cookies produced from cassava/bambara flour blends had improved nutrient contents and were acceptable to the consumers.

Keywords:
cookies wheat flour flour blends cassava bambara groundnut

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