CHEMICAL AND SENSORY PROPERTIES OF COOKIES PRODUCED FROM BLENDS OF WHEAT, CORN AND TOASTED PIGEON PEA FLOUR

¹Esther, B.E. Igbatigbi, ²M.J. Orishagbemi, ³C.O. Igyor, M.A.  and ⁴Gernah, D.I.

ABSTRACT

This study was carried out on the quality evaluation of cookies produced from blends of wheat, corn and toasted pigeon pea. Composite samples were prepared from inclusion of wheat, corn flour and toasted pigeon pea flour with AAA= 100% wheat flour, BBB=90% wheat flour, 5% corn flour and 5% toasted pigeon pea flour, CCC= 80%wheat flour, 10% corn flour and 10% toasted pigeon pea flour, DDD=70% wheat flour, 15% corn flour, 15% toasted pigeon pea flour. The proximate and mineral of the samples were evaluated using standard methods. Sensory qualities of the product was also evaluated using a 20 man panelist. Result for the product showed moisture content value ranged from 5.00 to 6.20%, ash content ranged from 1.13 to 1.48%, crude fibre 0.91 to 1.22%, fat 18.45 to 20.43%, 11.99 to 21.98% for protein and 51.93 to 62.38% for carbohydrates. Values ranging from 186.20 to 245.60 mg/100g, 88.25 to 160.50mg/100g, 10.20 to 23.60mg/100g and 4.25 to 6.50mg/100g were obtained for minerals, calcium, magnesium, iron and zinc respectively. Anti-nutrients showed a range of 5.06 to 8.86µ/L, 2.42 to 4.76µ/L, 12.78 to 23.03µ/L, and 3.08 to 3.17µ/L were obtained for phytate, tannin, oxalate and hydrogen cyanide respectively. The sensory evaluation score for taste, crunchiness, flavour, appearance and overall acceptability ranged from 7.73 to 8.20, 7.60 to 8.13, 7.73 to 8.20, 7.67 to 8.00 and 8.27 to 8.60 respectively. Values shows, proximate and mineral content increases as the inclusion level of pigeon pea and corn flour increases, however values of anti-nutrients reduced as inclusion decreases. It is therefore recommended that sample DDD (70% wheat flour, 15% corn flour and 15% toasted pigeon pea flour) be used in making cookies.

Keyword:Quality, Cookies, Wheat, Nutrient, Acceptability