Physico-Chemical and Functional Properties of Cookies Produced from Sweet Potato- Maize Flour Blends

Abstract

This study was carried out to observe the physico-chemical and functional properties of cookies produced from sweet potato- maize flour blends. Substitution of maize flour with sweet potato flour reduced the protein from 6.8-4.4%, moisture from 5.3-5.0%, crude fibre 3.4-2.5% and fat 9.8-8.5% of the composite flours and the cookies. The ash and sugar contents were increased from 4.3-5.8% for ash and 2.1-3.9% for sugar with increase in sweet potato flour substitution. The calorific value of the cookies decreased from 457-397cal/100g as the percentage of sweet potato flour increased in the maize flour cookies. The water binding capacity increased from 0.9-1.7 and the starch swelling power decreased from 10.1-5.3 at 95⁰C with increase in sweet potato flour content in the flour mixture. The bulk density and dispensability decreased from 4.6-3.3g/ml and 48.3-47.1ml/g respectively in the flour as the content of the sweet potato in the composition increased.

Keywords: cookies, sweet potato, maize, flour, quality.