Production And Evaluation Of Cookies From Blends Of Three Leaved Yam (Dioscorea Dumentorum) And Wheat (Triticum Aestivum) Composite Flour

ABSTRACT

 Cookies were produced from three leaved yam (Dioscorea dumentorum) flour and wheat (Triticuin spp.) flour blends. Three leaved yam flour was used as partial replacement for wheat flour at different proportions (100:90: 80: 70: 60: 50: 40: 30: 20: 10: 0) and cookies from 100% wheat flours served as control. The proximate composition of the flour showed a decliming trend with increase in three leaved yam flour. The proximate composition of flour samples show the moisture, protein, fat, fibre, ash and carbohydrate content ranged from 5.09 — 8.03%, 8.49-14.37%, 0.12-0.95%, 1.7 1-4.84%, 1.00-2.81%, and 74.04-79.91% respectively. They were significant different (p