ABSTRACT

Flour mixtures consisting of full-fat soy and ighu flour at 25 — 75% levels were used in cookie production using corn starch as a binder. Proximate, functional physical and sensory properties of the mixtures were analysed. Functional, physical and sensory properties investigated included, water and oil absorption capacities, bulk density, least gelation concentration, width, thickness, diameter, spread factor, spread ratio, fragility, appearance, flavour, texture and general acceptability which were compared with those of cookies made from wheat flour. Results showed that there was no significant (P<0.05), difference in cookies physical characteristics, as compared with the control sample, except in spread factor and fragility, cookie spread was found to be influenced by the presence of sugar, oil and water absorption of flour. Rigidity of the cookie was improved by the addition of corn starch and it was easy to form a dough from those non-wheat samples. Panelists' acceptance of cookies ranged from 25% to 75% full-that soy, with the 25% full-fat soy based samples being the most acceptable following a 9 point 1-ledonic rating of 3. 10 for general acceptability, which translated to moderately like,