Chemical, Sensory and Microbiological Properties of Cookies Produced From Maize, African Yam Bean and Plantain Composite Flour
Journal Title: Indian Journal of Nutrition - Year 2016, Vol 3, Issue 1
Abstract
Chemical, sensory and microbiological properties of cookies produced from maize (Zea mays), African yam bean (Sphenostylis stenocarpa) and plantain (Musa paradisiaca) composite flours were studied. Cookies comprising different compositions of African yam bean (AYB), maize and plantain flours were prepared and coded samples B, C and D while cookie from 100% wheat (sample A) served as control. Cookies were subjected to chemical, sensory and microbial evaluation using standard methods of analyses. Cookies made from composite blends had higher levels of proteins, fat, moisture, Beta-carotene (pro-vitamin A), vitamin C and Iron. Carbohydrate level of the control sample (100% wheat) was higher than the cookies made from composite flour. There was no significant (p≥0.05) difference in the energy values of all the samples. Cookies produced from 70% maize, 20% AYB and 10% plantain composite flour had the highest score for general acceptability and compared favourable with the control cookie for almost all sensory parameters examined. Microbiological analysis (total viable count and fungal count) indicated that all the cookies prepared were free of microorganisms for up to two months of storage under ambient conditions. This study revealed that maize, African yam bean and plantain composite flour could be used in the production of nutritious and microbiological shelf-stable biscuits.
Authors and Affiliations
PA Yusufu
Keywords
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