In this study, novel cookies were prepared from cassava root fermented for 24, 48, 72 and 96 hr. The proximate composition, colour and functional properties of the flour and the chemical composition of the cookies, physical and sensory properties were assessed. Wheat flour had considerably higher protein (16.30%) than the unfermented (4.25%) and fermented cassava flour (5.51%–5.95%). The cyanide contents of flours (0.98–1.48 mg/kg) and cookies (0.41–1.29 mg/kg) are within the WHO recommended safe levels of 10 mg/kg. Cookies appearance and hardness were influenced by flour composition. Hardness of the cookies reduced with fermentation period and was substantially lower than wheat cookies. Sensory attributes of the cassava cookies were not significantly affected by fermentation generally except the aroma. Future studies are required to improve the aroma and taste of the cookies using food grade additives as panel members described the cookies from fermented cassava root as chalky. Practical applications This paper describes a novel way of producing non‐gluten cookies using flour from fermented cassava roots. The results demonstrated that cookies with superior appearance and comparable quality can be made from fermented cassava flour. This result further provides another avenue for increased utilization of cassava roots through value addition.

Indexing p. 1  Editorial Bord p. 1  Guide for Authors p. 3  Manuscript preparation p. 5

Indexing p. 1  Editorial Bord p. 1  Guide for Authors p. 3  Manuscript preparation p. 5

The nutritional compositions of selected green leafy vegetables obtained from major towns in Oyo State, Nigeria, (March and April) were determined using standard analytical methods for proximate analysis. The following nutrients in percentage were determined; moisture contents, ash, fat, crude fibre and crude protein. The green leafy vegetable used are Talium triangulare, Amaranthus hybridus, Launaena taraxacifolia Ocimum gratissimum, Celosia argentea, Cucuribita maxima, Abelimoschus esculentus, Solanum macrocarpon, Vernonia  amygdalina  and Sesamum indicum. All nutrients were present in appreciable quantities. Moisture contents ranged from 5.33 ± 0.06% - 8.33 ± 0.06%, ash (23.07 ± 0.06% - 61.27 ± 0.06%), fat (1.13 ± 0.06% - 3.37 ± 0.06%), crude fibre (2.43 ± 0.12% - 22.03 ± 0.06%), and crude protein (18.50 ± 0.10% - 55.23 ± 0.06%). The functional properties of vegetables were close in term of high protein level indicating that they are more nutritious. Also, the level of their ash content showed that the vegetables are very rich in essential minerals for healthy life when compared with one another and recommended dietary allowance (RDA). Thus, there is a need for farmers in the area to engage in dry season vegetable production so as to ensure availability of leafy vegetables throughout the year.

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