A study was conducted on properties of Anchote (Coccinia abyssinica (Lam.)) flour and its application for cookie production by blending with wheat flour. The experiment was planned with two factors; Anchote blending ratios and baking temperatures. It consisted of nine combinations of treatments executed in a completely randomized design (CRD). The Anchote blending ratios were 10, 15 and 20% and the baking temperatures were 160,180 and 200°C. The functional properties such as water absorption, oil absorption, swelling power, solubility and dispersibility of Anchote flour were 2.44 g/g, 1.92 mL/g, 11.48%, 41.53% and 67.33% while those of the wheat flour was 1.84, 2.18, 9.08, 35.87 and 73.66, respectively with the relevant units indicated. Increasing the blending ratio of Anchote significantly (p<0.05) affected the functional properties of the composite flours. The physical properties of cookies of the composite flours such as spread ratio (6.87 to 10.07), specific volume (1.6 to 1.88 cm3 /g) and hardness (6.37 to 17.54 N) were significantly (p<0.05) affected by the blending ratios and baking temperatures. Sensory acceptability data of cookies showed that increasing the blending ratio resulted in reduced scores of all attributes. However, all the scores were above 5.00 on the 7-point hedonic scale indicating positive acceptance. With regard to baking temperature the highest score for each attribute was scored for cookies baked at 180°C. Thus, it can be concluded that Anchote flour can be blended with wheat flour up to 20% to produce cookies of good physical and sensorial acceptable quality.

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Besides dietary sources of energy, roots and tuber crops can also serve as functional foods and nutraceutical ingredients to be explored in disease risk reduction and wellness. However, they are easily spoiled because of their high moisture contents and enzymatic reactions. Therefore, this review aimed at gathering information on the effects of various pretreatment methods on the quality of tuber crops before converting them into flour. Studies reported by different scholars showed that there were significant differences in physicochemical and functional properties between untreated tuber and the treated tuber samples. The review also highlighted that the chemical treatment methods, particularly sulfite treatment, could increase the lightness value of the flour. In addition, blanching could induce a decrease in protein, ash, and fat. Despite this, blanching pretreatment techniques increased moisture and carbohydrate content. Chemical treatment increases the ash content, which might be responsible for chemical diffusion into the sample. The reviewed results showed that the application of different pretreatments on tuber crops significantly improves many quality characteristics such as color, fiber content, carbohydrate, and the functional properties used for value addition during food product development in the industry. Therefore, application of pretreatment methods particularly chemical treatments could enhance nutritional value, and functional and physical properties of tuber flours.

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