Abstract

Cookies were produced from blends of wheat (Triticum aestivum), acha (Digitaria exilis) and pigeon pea (Cajanus cajan) flours at different proportions. The flours were analyzed for functional properties, pasting properties, antinutrient. Cookies produced from the flour blends sample were evaluated for proximate composition and sensory attributes. The oil absorption capacity, water absorption capacity, swelling capacity and solubility for the wheat-acha and pigeon pea flour blends ranged from 125 to 141%, 158 to 185%, 15.55 to 18.80%, and 40.25 to 41.88% respectively. The peak viscosity, breakdown value, final viscosity, setback value, peak time and pasting temperature of the flour blends ranged from 94.37 to 102, 19.43 to 19.65, 95.88 to 124, 26.93 to 33.75, 5.13 minutes to 5.25 minutes, 60.47 ℃ to 60.93 ℃ respectively. The tannin, trypsin inhibitor and phytate of the flour blends ranged from 8.17 to 8.58 mg/100g, 2.97 to 4.93 mg/100g and 0.35 to 0.43 mg/ 100g respectively. The protein, fat, ash, moisture, fiber and carbohydrate values for the cookies ranged from 14.23 to 15.03%, 15.14 to 15.43%, 0.38 to 0.89%, 2.56 to 2.74%, 5.10 to 5.33% and 61.38 to 61.81% respectively. Sensory evaluation of the cookies by the panelists showed that the products were well accepted in terms of colour, flavour, taste, crispiness, and mouthfeel as none of the products was rejected. However, the (20% wheat, 50% acha and 30% pigeon pea) sample was the most acceptable. Thus, the inclusion of pigeon pea in wheat-acha flour improved both the nutritional and sensory properties.

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