ABSTRACT

Physiochemical and sensory properties of cookies produced from composite flour of 'acha', wheat and whole orange fleshed sweet potato was studied. Cookies was produced from different blends (90:0: I 0, 80: I 0: I 0, 70:20: I 0, 60:30: 10, 50:40: IO and 50:50:0) of wheat, acha and whole orange fleshed sweet potato. Cookies made with I 00% wheat flour served as the control. Functional properties of the flour samples and proximate composition, physical properties, carotenoid content and sensory properties of the cookies were evaluated using standard laboratory procedures. The data generated were statistically analysed by One Way Analysis of Variance (ANOVA) using Statistical Product of Service Solution (Version 22). The functional properties of the flour samples ranged from 1.42 to 1.79 g/ml, 1.46 to 1.74 g/ml, 0.92 to 1.27 Sec, 9.78 to 12.75 %, 4.39 to 4.83 %, 44.40 to 50.44 %, 46.32 to 52.34 % and 56.50 to 73.00 °C for water absorption capacity, oil absorption capacity, wettability, foam capacity, foam stability, emulsion capacity, emulsion stability and gelatinization temperature, respectively. The results of proximate analysis showed that the cookies had 10.85 to 12.53 % moisture, 9.67 to 12.23 % crude protein, 7.87 to 13.65 % fat, 1.54 to 2.0 1 % crude fibre, 2.08 to 2.33 % ash, 57.45 to 67.62 % carbohydrate and 379.97 Kcal/l00g energy value. The carotenoid content of the cookies ranged from 1.73 to 4.15 g/l00g. The physical properties of the cookies ranged from 2.67 to 3.41 g, 4.66 to 5.23 cm, 0.83 to 1.92 mm, 4.20 to 4.93 Kg, 3.74 to 5.09 and 5.63 to 6.00 cm for weight. diameter, thickness. break strength, spread ratio and height, respectively. The result of sensory evaluation showed that the cookies varied in appearance (7.48 to 8.72), taste (7.44 to 8.36), texture (7.52 to 8.24), aroma (7.20 to 8.12) and general acceptability (7.68 to 8.52) with cookies made from 50% wheat and 50% acha flour blends having the highest mean scores for appearance, taste, texture and general acceptability whereas the highest mean score for aroma was obtained in cookies made from I00% wheat flour.