Chemical Composition, Functional Properties and Consumer Acceptability of Cookies Produced from Blends of Wheat, Orange Fleshed Sweet Potato and Pawpaw Flours

Abstract

The chemical composition, functional properties and consumer acceptability of cookies produced from blends of wheat, orange-fleshed sweet potato and pawpaw flours was studied. Wheat grain, orange fleshed sweet potato tubers and semi-ripe pawpaw fruit were processed into flours, and the flours were blended in different proportions to produce five samples, where pawpaw flour was constant (5%). The processed flours were designated as: A (100:0), B (95:5), C (90:10), D (85:15) and E (80:20) of wheat and orange fleshed sweet potato, respectively and sample A served as the control. The flour blends were subjected to functional properties analysis and then used in the production of cookies. The cookies were analyzed for proximate, vitamin A, and physical properties using standard analytical methods. Sensory analysis of the cookies was carried out using the 9-point hedonic scale. The functional properties results showed significant differences (p<0.05). The proximate results ranged for moisture (5.83 - 7.49 %), dry matter (92.51 - 94.17 %), ash (1.47 - 1.64 %), protein (7.41 - 9.47 %), fibre (1.19 - 1.34 %), fat (14.61 - 18.61 %) and carbohydrate (62.52 - 69.50 %). Significant differences (p<0.05) existed in the physical properties and vitamin A composition of the cookies. Sensory scores ranged (7.25 - 8.20) for taste, appearance (7.40 - 8.50), texture (7.20 - 8.05), aroma (7.35 - 7.85) and general acceptability (7.80 - 8.40). The study concludes that nutritive and acceptable cookies can be produced from blends of wheat, orange-fleshed sweet potato and pawpaw flours.