Evaluation of Cookies from Wheat Flour, Soybean Flour And Cocoyam Flour Blends

Abstract

Cookies were produced from blends of cocoyam flour (Xanthosomassagittoforus), soybean flour (Glycine max) and wheat flour (titricumspp). The cocoyam and soybean were processed into flour and used to substitute wheat flour at different proportions which are 80:10:10, 70:20:10, 60:30:10 and 50:40:10 while 100% wheat was used as control. The functional properties and the proximate analysis of the flours were determined as well as the proximate analysis, the physical properties and the sensory properties of the cookies as well. The chemical composition of the cookies shows that the moisture contents had varying values of 8.17%, 8.07%, 7.97%,7.73% and 7.5% respectively, the protein content also had varying values ranging from11.63%-9.90% respectively. 100% wf had the highest fat content of 19.60% followed by 80%wf:10%cf:10%sf, 70%wf:20%cf:10%sf, 60%wf:30%cf:10%sf and lowest was in 50%wf:40%cf:10%sf. The highest ash content was recorded in 50%wf:40%cf:10%sf (6.73%) with 100%wf having the lowest(6.07%). The carbohydrate content varied from 53.37%-51.40%. The crude fibre of 50%wf:40%cf:10%sf  was the highest value of 4.37, 60%wf:30%cf:10%sf (4.33), 70%wf:20%cf:10%sf  (4.20%), 80%wf:10%cf:10%sf (4.10%) while 100%wf had the lowest (4.07%). The functional properties of the flour shows that there was no significant difference (p<0.05) between the loose bulk density (0.43%) of the samples, but the pack density varied from 0.77%-0.74% with soybean  flour having the highest value and wheat flour the lowest. Soybean flour had the highest WAC value of 200.00%, cocoyam flour had 185.00% and soybean flour had 180.00% respectively. The OAC varied from 173.00%-166.67%, the emulsifying capacity value ranged from 17.33%-14.33%. For the SC, soybean flour and cocoyam flour had the same value of 1.60% while wheat flour had the lowest value of 1.40%. The gelatinization temperature value was between 68.63%- 65.33% respectively. The sensory evaluation shows that the cookies reduced in colour as well as the overall acceptability as the substitution increases. The taste, texture and appearance of sample 80%wf:10%cf:10%sf was the highest (4.40%, 4.40% and 4.60%) of all the cookie sample. It can therefore be concluded that flours can be replaced with up to about 20% substitution (10% cocoyam and 10% soybean) in cookie production without affecting the sensory qualities of the cookies. Also soybean can be used substitute flours to increase the protein intake in human diets

Key Word: Wheat, Cocoyam, Soybean, Cookies and Replacement