Physio-chemical and Sensory Attributes of Cookies Produced from Composite Flour Blends of Modified ‘Gbache’ and Soybean

Abstract

The study evaluated the quality of composite flour and cookies produced from gbache and Soybean. The samples were formulated as 100, 90:10, 80:20, 70:30, 60:40 and 50:50 respectively and was labelled samples A, B, C, D and E. the samples were analyzed for proximate composition, functional properties, anti-nutrients, physical properties, pasting properties and Mineral elements. The proximate composition shows that Moisture content ranged from 4.94 to 7.03%, Ash content ranged from 0.03 to 3.17%, Fat content ranged from 0.35 to 15.19%, Fibre content ranged from 0.07 to 2.81%, Protein content ranged from 6.67 to 32.26% and Carbohydrate content ranged from 41.57 to 85.84%. Mineral elements content shows that Calcium content ranged from 13.52 to 14.55 mg, Zinc content ranged from 0.22 to 0.385 mg, Iron content ranged from 0.67 to 2.96 mg, Magnesium content ranged from 3.30 to 16.67 mg, Manganese content ranged from 0.13 to 1.40 mg, Sodium content ranged from 27.67 to 37.10 mg and Potassium content ranged from 12.26 to 40.09 mg respectively. The physical properties of the cookie show that the Diameter ranged from 2.10 to 2.30 cm, thickness ranged from 0.40 to 0.48 cm, spread ratio ranged from 4.95 to 5.29 cm and Break strength ranged from 4.00 to 10.00 kg. The sensory scores show that sample B was the most preferred sample amongst the formulated samples; with an overall acceptability score of 6.90 on the 9- point Hedonic scale. In conclusion, the above results shows that cookies could be produced from blends of gbache and Soybean composite flour. In conclusion the composite cookies samples of sample F were found to have high diameter, thickness, spread ratio and Break strength, this may be as a result of high amount or level of soybean. Increase in soybean level, improved the crude fibre and crude protein content of the cookies respectively.