Quality Evaluation of Wheat Based Cookies Supplemented with Sprouted Soybeans and Carrot Flour Blends
Asue Doosuur
*
Centre for Food Technology and Research, Benue State University, Makurdi, Nigeria and Department of Chemistry, Benue State University, Makurdi, Nigeria.
Eke M. Ojotu
Centre for Food Technology and Research, Benue State University, Makurdi, Nigeria and Department of Food Science and Technology, College of Food Technology and Human Ecology, Joseph Sarwuan Tarka University, Makurdi, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Quality and acceptability of cookies produced from wheat, sprouted soybean and carrot flour blends were evaluated. Wheat flour was enriched with sprouted soybean and carrot flour to produce cookies with varying amount of sprouted soybean and carrot (100:0:0, 80:10:10, 70:20:10, 60:30:10 and 50:40:10). The Functional, proximate, mineral and antinutrients compositions of the cookies were evaluated according to standard procedures. The functional properties of the flours ranged thus; oil absorption capacity (0.60-1.90%), BD (0.67-0.87%), Water absorption capacity (1.47-6.13%) and Reconstitution index (14.66-23.66%).The proximate parameters; crude protein, fat, crude fibre, ash, moisture content, and energy values of the cookies ranged from 13.78 to 19.86 %, 7.22 to 7.52 %, 2.53 to 2.57 %, 8.43 to 8.94 %, 8.02% to 8.64%, and 363.82 to 366.70 %, respectively increased while carbohydrate significantly decreased from 61.58-54.50%. The mineral composition ranged thus; Magnesium (34.55-121.36mg/100g), potassium (328.14-616.34mg/100g), Calcium (217.35-446.36 mg/100g) and iron (4.25-12.86mg/100g). The antinutritional content of the cookies ranged thus; trypsin inhibitors (0.002-0.006%), tannins (0.011-0.018%) and phytates (0.001-0.008%).
Keywords: Wheat, cookies, sprouted soybean, carrot flour, Eke M. Ojotu