Chemicals, Physical and Sensory Properties of Cookies Produced from Wheat (Triticum aestivum), Whole Wheat (Triticum aestivum), and Unripe Plantain (Musa paradisiaca l.) Flour Blends.

Abstract

This study evaluated the chemical composition, physical and sensory properties of cookies produced from wheat, whole wheat and unripe plantain flour blends. Five different flour blends of wheat, whole wheat and unripe plantain flours were prepared at 100:0:0, 90:5:5, 80:10:10, 70:15:15, 60:20:20 and 50:25:25. The proximate, phytochemical, minerals, physical and sensory properties of the cookies were analyzed using standard methods. The results were significantly different (p<0.05). Moisture, ash, fat, fibre, protein and carbohydrate ranged from 3.31 to 4.15%, 1.64 to 2.19 %, 24.90 to 29.82%, 7.98 to 12.47%, 8.31 to 18.38% and 39.06 to 51.82 %, respectively. Flavonoid, tannins and alkaloid ranged from 0.74 to 1.14 mg/100g, 0.66 to 1.23 mg/kg and 2.79 to 4.11 mg/kg, respectively. The micro minerals, zinc, iron and copper ranged from 0.51 to 0.67 mg/100g, 0.77 to 1.40 mg/100g and 0.01 to 0.04 mg/100g, respectively. The macro minerals, phosphorous, magnesium and calcium ranged from 3.32 to 4.05 mg/100g, 0.03 to 0.06 mg/100g and 5.05 to 6.54 mg/100g, respectively. The weight, diameter, height and spread ratio increased from 52.50 to 54.20g, 0.72 to 0.91 cm, 7.35 to 8.90 cm and 3.67 to 3.83 %, respectively with increase in the added whole wheat flour and unripe plantain flour. The sensory properties, aroma, colour, taste, texture, and overall acceptability ranged from 7.23, 7.35, 7.18, 6.48 and 6.73 respectively. The sensory property of 60:20:20 (6.73) was preferred. The nutritional composition and sensory properties of cookies was enhanced with the flour blends.