ABSTRACT

The use of wheat, bambara nut and orange fleshed sweet potato flour blends in the production of cookies was studied. Enriched cookies were produced using wheat, bambara nut and orange fleshed sweet potato flour blends in the ratios: 100:0:0%, 90:5:5%, 90:0:10%, 80:10:10% and 80:5:15% and were labeled BYB, ACC, LVG, BCN and CFC respectively. Sample BVB (100% wheat flour) served as the control. The functional composition of the flour blends were determined as well as the proximate and beta-carotene (pro-vitamin A) composition of the cookies. Also, the physical parameters and sensory qualities of the enriched cookies were evaluated. The results obtained showed superior quality by the enriched cookies. The moisture content, protein, fat, three, ash and carbohydrate ranged from 5.70 to S.57%, 9.62 to 11.93%, 11.02 to 13.02%, 2.33 to 4.03%, 1.23 to 1.54% and 63.33 to 68.79% respectively. The energy value ranged from 405.46 to 420.03 k/cal. There were significant differences (p<O,05) in the functional composition of the flour blends. Also, the 13-carotene (pro-vitamin A) increased with increase in substitution of orange fleshed sweet potato. From the results obtained, in physical parameters of the cookies, there were significant differences (p<O.05) in weight, diameter, break strength, density and volume while there were no significant differences (p.u.u) in thickness and spread ratio. The sensory analysis indicated that there were no significant differences (p<O.05) in appearance and texture of the cookies. All samples had high level of acceptability in their sensory attributes with mean acceptability score of 6.35 to 7.50%. Sample BVB (100% wheat flour) and ACC (90% wheat: 5% Bambara: 5% orange fleshed sweet potato flour) had the best overall acceptability ratings of 7.50 and 7.10% respectively. It can therefore be concluded that wheat flour can be replaced with up to about 20% substitutions (10% bambara nut and 10% orange fleshed sweet potato) in cookies production without affecting the sensory qualities of the cookies.