Abstract

was formulated from the blends of wheat, African yam bean and carrot in the ratios of 100:0:0, 60:20:20, 60:30:10 and 60:10:30 designated as WAoC0, WA2oC20, WA3oC10 and WA1oC30 respectively used to produce the cookies. Sample WAoC0 served as control. The functional properties of flour samples were determined while the proximate composition, pro-vitamin A and sensory evaluation of the cookies were also determined. The bulk density of the flour samples ranged from 0.70 to 0.71 g/ml, swelling index from 1.02 to 1.72 ml/g and water absorption capacity from 180 to 230 %. Addition of African yam bean and carrot flours as partial substitution of wheat flour in cookies production increased the protein content of the cookies samples from 8.24 to 13.82 %,fat from 9.97 to 11.83 %, ash from 1.81 to 1.92 % and fiber from 2.45 to 3.45 %. Pro-vitamin A ranged from 301.94 in sample WAoC0 to 317.86 mg/kg in sample WA1oC30. Sample WAoC0 had the highest values in terms of colour (7.90), taste (8.50), mouth feel (7.00), flavour (7.60) and crispness (7.20). In terms of the general acceptability, WAoC0 which had the highest value (8.70) was also the most acceptable by the panelists of all the samples.

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