ABSTRACT

 Effect of sprouting and malting on the quality characteristics of wheat-mungbeansorghum composite flour and cookies were investigated. Wheat flour, sprouted mungbean flour and malted sorghum flours were blended into different proportions and used to produce cookies. The ratios are as follows; I 00:0:0 (Sample AB 1) Control, 0:80:20 (AB2), 0:75:25 (AB3), 0:70:30 (AB4), 0:65:35 (ABS). The moisture, protein, fat, fibre and ash content of the flour and cookie samples decreased with increasing substitution of sprouted mung bean flour with malted sorghum flour. Energy value and carbohydrate contents increased with increasing substitution of sprouted mungbean flour with malted sorghum flour. Protein and ash increased from 9.31 % to 20. I 3 % and 1 .17 % to 2.04 % respectively in the flour samples and as well from I 0.55 % to 26.67 % and I. 99 % to 3.01 % respectively in the cookie samples showing significant (p<0.05) difference between the different flours and cookie samples with sample AB2 (0:80:20) having the highest protein content of 20.13 % and 26.67 % in the flour and cookie samples respectively. The bulk density of the flour blends ranged from 0. 72 g/ml in sample AB I to 0.84 g/ml in sample ABS suggesting that sample ABS is heavier than other substituted samples. Final viscosity ranged from 906.50 RYU to 2304.00 RYU, and pasting temperature from 0.00 RYU to 84. 75 RYU a significant difference (p<0.05) existed between the control and the blended samples; the pasting temperature of the composite flour could be as a result of the sprouting and malting processes which breaks down complex starch granules. There were significant differences (p<0.05) in the break strength, thickness, weight and spread ratios of all the samples. Sensory evaluation scores showed that cookies made with 65 % sprouted mungbean and 35 % malted sorghum flour can favourably compare with the control and the sensory scores of the cookie samples from the composite flour also showed that the use of sprouted mungbean and malted sorghum flour blends in production of cookies can greatly enhance the protein content without compromising consumer acceptance. It is recommended that the beany flavour of mung bean be removed in order to produce cookies that can be accepted at higher levels of the substitution of sprouted mung bean with malted sorghum flour.