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.