Quality Evaluation of Cookies Produced from Wheat (Triticum aestivum), Breadfruit (Treculia africana) and Walnut (Tetracarpidium conophorum) Composite Flours:- Melukwe, Jacinta C.
ABSTRACT
This study
aimed to evaluate the quality characteristics of cookies produced from
composite flours made with wheat (Triticum aestivum), breadfruit (Artocarpus
altilis), and walnut (Tetracarpidium conophorum). The composite flour formulations
included varying proportions of wheat (70%), breadfruit flour (ranging from 23%
to 29%), and walnut flour (ranging from 1 % to 7%). The breadfruit and walnut
were processed into flours, which were then blended with wheat flour in varying
proportions. The functional properties of the composite flours were analyzed,
including water absorption and oil absorption capacities. Cookies were produced
from the composite flours, and their proximate composition was assessed for
moisture, ash, protein, fat, fiber, and carbohydrate content using standard
analytical methods. The cookies were also assessed for sensory attributes,
including appearance, texture, and aroma, using a panel of trained evaluators.
Statistical analysis was conducted using one-way ANOVA, with means separated by
Duncan's multiple range test at p<0.05. The results indicated that the
cookie made from I 00% wheat flour was the most preferred, exhibiting the
highest mean values for appearance (8.20), texture (7.40), and aroma (7.50). In
contrast, the cookie with the highest proportion of breadfruit flour (WB W 4)
received the lowest scores across all sensory parameters. The findings suggest
that while the incorporation of breadfruit and walnut flours can diversify the
nutritional profile of cookies, the sensory acceptability is significantly
influenced by the proportion of wheat flour used. This research highlights the
potential for developing healthier cookie alternatives while maintaining
consumer preferences, contributing to the field of food science and technology.
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JACINTA, C (2025). Quality Evaluation of Cookies Produced from Wheat (Triticum aestivum), Breadfruit (Treculia africana) and Walnut (Tetracarpidium conophorum) Composite Flours:- Melukwe, Jacinta C.. Mouau.afribary.org: Retrieved Nov 03, 2025, from https://repository.mouau.edu.ng/work/view/quality-evaluation-of-cookies-produced-from-wheat-triticum-aestivum-breadfruit-treculia-africana-and-walnut-tetracarpidium-conophorum-composite-flours-melukwe-jacinta-c-7-2
CHISOM, JACINTA. "Quality Evaluation of Cookies Produced from Wheat (Triticum aestivum), Breadfruit (Treculia africana) and Walnut (Tetracarpidium conophorum) Composite Flours:- Melukwe, Jacinta C." Mouau.afribary.org. Mouau.afribary.org, 03 Nov. 2025, https://repository.mouau.edu.ng/work/view/quality-evaluation-of-cookies-produced-from-wheat-triticum-aestivum-breadfruit-treculia-africana-and-walnut-tetracarpidium-conophorum-composite-flours-melukwe-jacinta-c-7-2. Accessed 03 Nov. 2025.
CHISOM, JACINTA. "Quality Evaluation of Cookies Produced from Wheat (Triticum aestivum), Breadfruit (Treculia africana) and Walnut (Tetracarpidium conophorum) Composite Flours:- Melukwe, Jacinta C.". Mouau.afribary.org, Mouau.afribary.org, 03 Nov. 2025. Web. 03 Nov. 2025. < https://repository.mouau.edu.ng/work/view/quality-evaluation-of-cookies-produced-from-wheat-triticum-aestivum-breadfruit-treculia-africana-and-walnut-tetracarpidium-conophorum-composite-flours-melukwe-jacinta-c-7-2 >.
CHISOM, JACINTA. "Quality Evaluation of Cookies Produced from Wheat (Triticum aestivum), Breadfruit (Treculia africana) and Walnut (Tetracarpidium conophorum) Composite Flours:- Melukwe, Jacinta C." Mouau.afribary.org (2025). Accessed 03 Nov. 2025. https://repository.mouau.edu.ng/work/view/quality-evaluation-of-cookies-produced-from-wheat-triticum-aestivum-breadfruit-treculia-africana-and-walnut-tetracarpidium-conophorum-composite-flours-melukwe-jacinta-c-7-2