ABSTRACT

 This study utilized composite flour from Almond nut flour and wheat flour for the production of cookies with the aim of increasing the protein quality of the cookies and promotes utilization of almond nut. The cookies were produced by blending wheat flour with 50%, 70%, 80% and 100% toasted almond nut flour, blanched almond nut flour and raw almond nut flour. The cookies produced were subjected to proximate composition, physical attributes, sensory evaluations and microbiological quality test using standard methods. The protein contents of the cookies ranged between 10.05 to 13.25% while the energy content ranged between 331.25 to 678.30kca1. The break strength and spread ratio of the cookies ranged between 2.24kg to 540.33kg and 5.94 to 10.71 respectively. The cookies produced from the composite flour were acceptable and compared favorably with the control especially in terms of protein quality. Over a period of four weeks, the microbial counts of the cookies ranged between 2.0x103to 6.9x10cfu/g, 3x103to 4.3xlo4cfu/g, 1.0x103to 9 0x10cfu/g and 2 0x103to 8.oxlO3cfu/g on Nutrient agar, Potato dextrose agar, Manitol salt agar and Macconkey agar respectively. These counts were within acceptable and tolerable microbiological quality as specified by International Commission for Microbiological Specifications for foods and were fit for consumption. Sensory evaluation results showed that sample 303 was most preferred by the panelists. Hence, it received the highest scores on Appearance (7.36), Taste (7.28), Flavor (6.88) and General acceptability (7.00).The cookies produced from the composite flour were acceptable and compared favorably with the control especially in terms of protein quality. The cookies were also found to be within acceptable and tolerable microbiological quality and are thus fit for consumption. It was concluded that almond nut flour (toasted, blanched and raw) had better protein quality compared to wheat. Its utilization will afford Nigerians to have food with higher nutritional value as well as improved nutritional status.