Quality assessment of flour and cookies from wheat African yam bean and acha flours

Adeyanju J. A., . and Babarinde G. O., . and Olanipekun B. F., . and Bolarinwa I. F., . Quality assessment of flour and cookies from wheat African yam bean and acha flours. pp. 371-379. ISSN 2550-2166

In this study the suitability of wheat acha and African yam bean composite flour in the development of cookies was investigated. Wheat acha and African yam bean were blended into various proportions of flour mixes and used to produce cookies. The flour mixes were analyzed for the proximate minerals composition functional properties and anti-nutrients while the cookies were evaluated for its sensory and physical properties. The proximate composition of the flours varied from 7.85-9.71 12.34-14.01 1.15- 1.86 1.21-1.49 1.65-1.92 and 70.01-76.11 for moisture protein fat crude fiber ash and carbohydrate content of the flour respectively. The mineral content ranged from 10.11-13.12 mg/100 g 52.65-61.76 mg/100 g 130.71-211.76 mg/100 g 111.97-130.84 mg/100 g and 14.81-20.43 mg/100 g for calcium magnesium potassium phosphorus and sodium respectively. The functional properties ranged from 0.76-0.80 g/cm; 86.65- 188.11 g/g; 94.30-197.23 g/g; 569.23-699.54; 5.68-6.44; 61.50-125.50 sec 73.75- 75.25 for bulk density water absorption capacity oil absorption capacity swelling capacity solubility wettability and dispersiblity respectively. The anti-nutritional properties ranged from 37.67 to 46.73 mg/100 g 5.27 to 5.57 mg/100 g and 32.91 to 35.10 mg/100 g for oxalate phytate and tannin respectively. The physical properties values ranged from 6.11-8.20 mm 38.46-39.30 mm 37.83-38.23 mm 4.79-5.85 5.35-7.49 g and 1.72-1.90 kg for thickness diameter height spread ratio weight and break strength respectively. Cookies from composite flours were not significantly (p0.05) different from the control in overall acceptability. This shows the possibility of producing nutritious cookies with desirable organoleptic qualities from wheat acha and African yam bean flour.

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Abstract

In this study the suitability of wheat acha and African yam bean composite flour in the development of cookies was investigated. Wheat acha and African yam bean were blended into various proportions of flour mixes and used to produce cookies. The flour mixes were analyzed for the proximate minerals composition functional properties and anti-nutrients while the cookies were evaluated for its sensory and physical properties. The proximate composition of the flours varied from 7.85-9.71 12.34-14.01 1.15- 1.86 1.21-1.49 1.65-1.92 and 70.01-76.11 for moisture protein fat crude fiber ash and carbohydrate content of the flour respectively. The mineral content ranged from 10.11-13.12 mg/100 g 52.65-61.76 mg/100 g 130.71-211.76 mg/100 g 111.97-130.84 mg/100 g and 14.81-20.43 mg/100 g for calcium magnesium potassium phosphorus and sodium respectively. The functional properties ranged from 0.76-0.80 g/cm; 86.65- 188.11 g/g; 94.30-197.23 g/g; 569.23-699.54; 5.68-6.44; 61.50-125.50 sec 73.75- 75.25 for bulk density water absorption capacity oil absorption capacity swelling capacity solubility wettability and dispersiblity respectively. The anti-nutritional properties ranged from 37.67 to 46.73 mg/100 g 5.27 to 5.57 mg/100 g and 32.91 to 35.10 mg/100 g for oxalate phytate and tannin respectively. The physical properties values ranged from 6.11-8.20 mm 38.46-39.30 mm 37.83-38.23 mm 4.79-5.85 5.35-7.49 g and 1.72-1.90 kg for thickness diameter height spread ratio weight and break strength respectively. Cookies from composite flours were not significantly (p0.05) different from the control in overall acceptability. This shows the possibility of producing nutritious cookies with desirable organoleptic qualities from wheat acha and African yam bean flour.

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Item Type:	Article
AGROVOC Term:	Biscuits
AGROVOC Term:	Flours
AGROVOC Term:	Wheats
AGROVOC Term:	African yam beans
AGROVOC Term:	Acha
AGROVOC Term:	Product quality
AGROVOC Term:	Sensory evaluation
AGROVOC Term:	Physical properties
AGROVOC Term:	Nutritional assessment of foods
AGROVOC Term:	Proximate composition
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10229

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