Production, Nutritional Evaluation and Acceptability of Cookies Made from a Blend of Wheat, African Walnut, and Carrot Flours

Abstract

Cookies were developed from composite flour of wheat, African Walnut and Carrot. The wheat flour was substituted at levels of 5%, 10%, 15%, & 20% with African Walnut flour for samples, B, C, D and E, respectively, and with 5% of Carrot flour. The moisture content of the cookies reduced with increase in substitution with walnut flour and carrot flour but there was no significant difference (p>0.05) in the values obtained. The ash content and protein content of the cookies also increased with increased substitution whereas fat content of the substituted cookies samples increased and significantly differed (p˂ 0.05) from the control. The physical attributes are as follows:11.28 g - 13.09 g for Weight, 45.80 mm - 52.68 mm for Diameter, 6.85 mm - 9.45 mm for thickness, and 5.12 - 7.44 for spread ratio. The values of the Minerals obtained are 29.38 mg/100 g – 50.46 mg/100 g, 3.75 mg/100 g – 11.36 mg/100 g, 14.11 mg/100 g – 15.47 mg/100 g and 49.20 mg/100 g – 58.90 mg/100 g for Calcium, iron, Sodium, and Potassium, respectively. The Bioavailability was highest in sodium(57.07%-84.86%), and potassium(69.55% - 72.31%).The highest values for Vitamin C (13.85 mg/100 g), Vitamin E (0.90), and Invitro protein digestibility (59.64%) were recorded in sample E while the highest Carotenoids (257.40 mg/100 g) was observed in sample C. Sensory evaluation confirmed that there was no significant difference (p˃0.05) between Samples A (control sample) and the substituted samples in terms of appearance, taste and aroma, and although sample A had highest overall general acceptability value, the samples produced compared favorably with the control.

Sensory and physicochemical properties of biscuit produced from blends of whole wheat, soy okara and tigernut residue flours

“…The result of the physical properties of biscuits showed that supplementation of whole wheat flour with flours from soy okara and tigernut residue gave no significant difference (p > 0.05) in the diameter (38.13–38.17 mm) and height (37.73–37.76 mm) of the samples as they all compared favorably with the control, whereas this effect slightly affected the thickness of the supplemented biscuits from 6.10 mm to 6.17 mm, although some significant differences (p < 0.05) were observed. Similar observations were reported for cookies made with wheat, walnut, and carrot flour [ 26 ].…”

“…This observation was in line with the report of Porcel et al [ 28 ] who noted a similar decrease in the protein content of wheat biscuits fortified with dry tigernut residue. The values of protein obtained in the present study appear less than the recommended daily requirement for protein (25–30 g/day) for ages 15 and 19 years as recommended by WHO [ 39 ] cited in Kiin-Kabari et al [ 26 ]. This indicates that the frequent eating of this snack may serve to alleviate the problem of protein deficiencies in children, of which are the targets for production of this nutritionally improved product, and for adults who may want to snack on healthy food products.…”

“…Because ash is the inorganic residue left after the water and organic materials have been removed by heating in the presence of an oxidizing agent, the ash content of a food material could be used as an indication of mineral elements of the food [ 26 ]. As shown in Table 5 , the ash contents of the supplemented biscuits were lower than that of the control biscuit product.…”

“…Alebiosu et al [ 30 ], also reported improvement in iron content (3.73 mg/100 g–6.50 mg/100 g) of cookies produced from Wheat-sorghum-defatted coconut composite flour. Iron is an essential trace element which plays vital roles such as hemoglobin formation and oxidation of fats, protein, and carbohydrates [ 26 ]. The WHO [ 39 ] daily recommended intake of iron for children (6–59 months) is 5.8 mg/100 g. Hence, children can get the required iron from consuming samples together with other foods.…”

The Potential of Using Bisr Date Powder as a Novel Ingredient in Biscuits Made of Wheat Flour Only or Mixed with Barley

“…Alebiosu et al [ 62 ], also reported an improvement in the iron content (3.73 mg/100 g–6.50 mg/100 g) of cookies produced from wheat–sorghum–defatted coconut composite flour. Iron is an essential trace element which plays vital roles such as hemoglobin formation and the oxidation of fats, protein, and carbohydrates [ 63 ]. The WHO [ 64 ]’s daily recommended intake of iron for children (6–59 months) is 5.8 mg/100 g. Hence, children can acquire the required iron from consuming samples together with other foods.…”