Composite flour of different ratios were produced from wheat, date fruit pulp and toasted watermelon seeds. Cookies of various blends (CHU= 100% wheat Flour without fat and sugar; CHUY=100% wheat flour with sugar and fat; CHUY1=90%: 5%:5%; CHUY2= 80%:10%:10%; CHUY3=70%:15%: 15%; CHUY4= 60%: 20%:20% wheat flour: toasted watermelon seed: date fruit pulp flour respectively) were produced. The physical and organoleptic properties of the cookies were determined and Mean values of the triplicate data were subjected to One-Way ANOVA. The means were separated using Fishers’ test (p≤0.05). CHUY3 was preferred in physical properties: spread ratio (3.95), thickness (11.65mm), diameter (45.66mm) and weight (7.30g). The organoleptic qualities of CHUY: aroma (7.15), Colour (7.45), taste (7.55), texture (7.45), crispness (7.35) and overall acceptability (7.35) were better. However no significant (p≤0.05) difference was observed in overall acceptability. Efforts should be geared towards the commercial production of this cookies as well as suitable packaging material for it.

Production and evaluation of biscuits made from wheat flour and toasted watermelon seed meal as fat substitute was studied. Extracted watermelon seeds were toasted and grounded into seed meal, which were later usedto formulate composite flour blends in the ratio of 10:90 (MW1), 20:80 (MW2), 30:70 (MW3), 40:60 (MW4) with and 50:50 (MW5) of water melon seed meal: wheat flour respectively, while 100% wheat flour served as control (W1). Each blend was used to produce biscuits adopting robbing process. The functional properties of flour blends, proximate composition and physical properties of the biscuit samples were determined. Sensory qualities of the biscuits were evaluated by 20-members panelist. The accepted composite biscuit samples was stored on a shelf for 6 weeks and analyzed for moisture and total viable count. Data obtained were analyzed statistically (P≤0.05) for ANOVA, and means separated using Fisher’s LSD Test. The results of the functional properties showed variations in behaviour. There were no significant differences (P≤0.05) in pH, swelling index, viscosity and gelation temperature of the flour blends while significant differences ‘(P≤0.05) existed in bulk density, water absorption capacity and wetability. There were significant differences (P≤0.05) in protein, fat, crude fibre, ash and carbohydrate for both flour blends and biscuit samples respectively. The addition of toasted watermelon seed meal increased protein, fat, crude fibre and ash contents while carbohydrate content decreased with higher substitution level of wheat flour. Moisture content ranged from 10-11 % (flour) and 6.25 -10% (biscuit). Significant differences (P≤0.05) were recorded in thickness, spread ratio and break strength within the samples. The result of sensory evaluation showed that W1I was significantly different (P≤0.05) in taste, aroma and overall acceptance. However, MW4 and MW5 were significantly different in texture, but in terms of crispiness, MW1 and MW3 were preferred. Moisture content of the preferred samples (MW1 and MW3) stored for 6 weeks increased from 6.25-11.75 % (MW1) and 6.75 – 11.0% (MW3) while the viable microbial counts ranged from 2.0 x 102-6.8 x 105cfu/g for bacteria and 1.8 x 101-7.4 x 103cfu/g for mould respectively.

Each blend was used to produce sausage roll. The energy value of the flour blends was determined. Sensory qualities of the sausage rolls were also evaluated by 20-member panelists. The result of proximate composition of flour blends samples showed that moisture ranged from 6.00 to 11.20%. There were significant differences (p≤0.05) in protein, crude fat, crude fiber, ash, carbohydrate, and energy value among the samples. The addition of cocoyam and soybean flour increased protein, fat, crude fiber, carbohydrate and the energy value of the samples. The result of the sensory evaluation of the sausage rolls showed that CSW4 (50 cocoyam-10 soybean-40 wheat) was significantly different (p≤0.

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Functional properties of sausage rolls made from cocoyam and wheat flour enriched with soybean flour was studied. Cocoyam cormels and soybean were processed into flour, which were later used to formulate composite flour blends, with wheat flour in the ratio of: 90:10:0 (control 1), 80:10:10, 70:10:20, 60:10:40, 50:10:30, respectively, while 0:10:90 served as control 2. The result of the functional properties showed variation in behavior. There were no significant difference (p≥0.05) in pH, bulk density, swelling index, foam capacity and emulsion capacity of the flour samples while significant difference (p≤0.05) existed in water absorption capacity, oil absorption capacity and wettability.