Production Of Oghu-Cashewnut Cookies Using Cornstarch As A Binder

ABSTRACT

 Ighu and cashewnut flour mixtures were used in cookies production at a replaceable levels of 0,25,50, 75 and 10:0%. The basic unit operations include; sample preparations, measurement of raw materials, blending of ingredients, baking, cooling and packaging. The proximate composition, and functional properties, physical and the sensory properties of the flour mixtures and cookies respectively were determined. The proximate composition studied include; moisture, protein, fat, fibre, ash, carbohydrate and energy. The functional properties investigated are; bulk density, oil and water absorption capacities, gelation temperature, emulsion and foam capacities and their stabilities. They physical properties determined include; width, diameter, thickness, spread factor and ratio, fragility, weight and pH of the cookies. The sensory properties were analyzed using the 9-point Hedonic scale on flavour, aroma, appearance, texture and general acceptability. The results (Data) are based on means of duplicate determinations + the standard deviation of means. Results showed that wheat flour cookies has no significant (p0.05) different in almost all the quality characteristic of Ighu and cashewnut flour mixtures investigated. Results proved that cookies made from wheat flour had low values in appearance, flavor, and waited with high foam stability and slight difference in fragility when corned with ighu-cashewnut flour with increase in levels of cashewnut flour mixtures hence increase in levels of Ighu flour mixtures increased the rigidity, carbohydrate content and foam capacity of cookies. Results had indicated that oil and sugar content were responsible for the effects on browning, spread factor and ratio of cookies. Results showed that panelists acceptance of cookies were very high at 25 — 75% cashew nut and Ighu replaceable flour mixtures which indicted 90 — 99% acceptance.