QUALITY ATTRIBUTES OF COOKIES PRODUCED FROM THE BLENDS OF SORGHUM, UNRIPE PLANTAIN AND WATERMELON SEED FLOURS
DOI:
https://doi.org/10.29121/granthaalayah.v9.i2.2021.3565Keywords:
Cookies, Sorghum, Unripe Plantains, Water Melon Seed FloursAbstract [English]
Cookies were produced from the blend of sorghum, unripe plantain and watermelon seed flours at appropriate proportion. The cookies samples were evaluated for proximate, functional, mineral and sensory qualities. Results shows ranged of values in terms of crude protein (12.73 - 13.47%), fat (15.07 - 15.33%), crude fibre (0.47 - 0.81%), ash content (2.71 -5.25%), moisture (5.25 - 6.17%) and carbohydrate (62.09 - 63.56%). The functional properties show that solubility index ranged from 20.10 - 51.55, oil absorption capacity (13.00 - 21.00), water absorption capacity (15.00 – 30.45) swelling capacity (29.00 – 40.50), bulk density (21.50 – 80.57). The values of zinc ranged from 0.08 – 0.14 mg/100g, iron (0.11 - 0.13 mg/100g), calcium (0.11 – 0.13 mg/100g) and phosphorous (0.17 - 0.19mg/100g). Sensory evaluation of the cookies samples showed that 100% wheat flour sample was the most acceptable followed by the 90% “sorghum”, 5% plantain and 5% water melon seed sample. Cookies produced from composite flour of sorghum, unripe plantains and water melon seed flours were found to have high nutritional value that could promotes health and wellbeing of the consumers.
Downloads
References
AACC. (2000). Approved methods of the American Association of Cereal Chemists. Am Assoc Cereal Chem Inc St Paul. Minnesota
Abu, J.O., Maller, K., Duodu, K.G. and Minnaar, A. (2006). Gamma irradiation of cowpea (Vignaunguiculata L. Walp) flours and pastes: effects on functional, thermal and Molecular properties of isolated proteins. Food Chem. 95: 138-147
Achinewhu, S.C., Barber L.I. and I.O. Ijeoma, (1998). Physicochemical properties and garification (gari yield) of selected cassava cultivars in Rivers State, Nigeria Plant Food Hum. Nutr., 52: 133-140.
AOAC. (2000). Association of Official Analytical Chemists, Official Methods of Analysis International, Maryland, USA
AOAC. (2012). Association of Official Analytical Chemists, Official Methods of Analysis8th edition Gaithersburg, MD.
Ayo, J.A., Ikuomola, D.S. and Esan, Y.O. (2010). Effect of added Defatted Beniseed on the Quality of Acha-based Biscuits. Continental journal of Food Science and Technology 4:7-13
Ayo, J.A. and Gaffa, T. (2002). Effect of undeffated soybean flour on the protein content and Sensory quality of Kunnu Zaki Nig Food J. 20: 7-9
Braida, W., Odiong, L. and Oranusi, M. (2012). Phytochemical antibacterial properties the seed of watermelon (Citrullus lanatus). Prime Journal of Microbiology Research, 2 (3): 99 - 104
Chinma, C.F. and Gernah, D.I. (2007). “Physicochemical and sensory properties of cookies Produced cassava soybean mango composite flours” Journal of raw material research 4: 32-43
Dhankhar, P. (2013). Dvelopment of Coconut Based Gluten Free Cookies. International Journal of Engineering Science Invention 2 (12): 10 – 19
Echendu, C.A., Onimawo, I.A. and Adieze, S. (2004). Production and evaluation of doughnut and biscuits from maize-pigeon pea flour blends. Niger, Food J., 22 :147-153
FAO. (1995). Sorghum and millet in human nutrition. FAO Food and Nutrition Series, No. 27 Food and Agriculture Organization of the United Nations, Rome;
Faris, D.G. and Singh, U. (1990). Pigeon pea Nutrition and products. CAB international 401-434
Giami, S.Y. (2004). Effect of fermentation on the seed proteins, nitrogenous constituents, Antinutrients and nutritional quality of fluted pumpkin (Telfaria occidentalis Hook). Food Chemistry 88(3): 397-404 DOI: https://doi.org/10.1016/j.foodchem.2004.01.064
Giwa, E.O and Ikujenlola, A.V. (2010). Quality Characteristics of biscuits produced from Composite flours of wheat and quality protein maize. Afr. J. Food Sci. Technol., 1 :116 – 119
Guiner,N. and Wehner, T.C. (2004). The genes of watermelon. 39 (6): 1175 - 1182 DOI: https://doi.org/10.21273/HORTSCI.39.6.1175
IITA. (2014). Plantain/Banana; Youth Agripreneurs, International Institute of Tropical Agriculture: Ibadan.
IFIS, (2005). Dictionary of Food Science and Technology. Blackwell Publishing Oxford, U.K. 106
Joel, N., Fatima, K. and Stephen, F. (2014). Production and quality assessment of enriched Cookies from whole wheat and full fat soy. European Journal of Food Science and Technology 2:19-28
Khalil, J.K., Sawaya, W.N., Safi, W.J and Al-Mohammed, H.M. (1994). Chemical composition and nutritional quality of sorghum flour and bread, plant foods Human Nutr 34: 141- 150 DOI: https://doi.org/10.1007/BF01094842
Koocheki, A., Razavi, S.M.A and Milani, E. (2007). Physical properties of weatermelon seed as a function of moisture content and variety. Int Agrophysis. 21 (4): 349 – 359
Kure, O.A., Bahago, E.J., and Daniel, E.A. (1998). Studies on the proximate composition and effect of flour particle size of acceptability of biscuits produced from plantain flours. Namoda Tech Scope J. 3:17 – 22
Lewis, M.J. (1990). Physical Properties of Food and Food Processing Systems. 2nd Edn., Hartnolls Ltd., Bodmin, Cornwall. DOI: https://doi.org/10.1533/9781845698423
Odedeji, J.O. and Adeleke, R.O. (2010). Pastry characteristics of wheat and sweet potato flour Blends. Pakistan Journal of Nutrition 9(6): 555-557 DOI: https://doi.org/10.3923/pjn.2010.555.557
Okaka, J.C. (2009). Handling, Storage and Processing of plant food. 2nd Edn. Academy Published English Nigeria. 132
Olaoye, O.A., Onilade, A.A. and Idowu, O.A. (2006). Quality characteristics of bread produced Composite flour of wheat, plantain and soybeans. African J. Biotechnol 5(11): 1102- 1106, 35
Onwuka, G.I. (2005). Soaking, boiling and antinutritional factors in Pigeon peas (Cajanus cajan and cowpeas (Vigna. Unguiculata). Journal of Food Processing and Preservation 30 (65): 616 – 650
Racheal. O.O. and Margaret, A.A. (2016). Quality Characteristics of Cookies Produced from Composite Flours of Unripe Plantain, Wheat and Watermelon Seed. Indian J Nutri. 2016;2(2): 117.
Rehinan, Z., Rashid., M and Shah, W.H. (2004). “Insoluble Dietary Fibre Components of Food Legumes as Affected by Soaking and Cooking Processes”. Food Chemistry. 85:245-249 DOI: https://doi.org/10.1016/j.foodchem.2003.07.005
Singh, K.K., Samanta, A.K., and Maity, S.B. (2001). Nutritional evaluation of stylo (Stylosanthes hamata) hay in goats. Indian J Anim Nutr 18(1): 96-98.
Tabiri, B., Agbenorhev, J.K., Faustina, D. Wireko-Manu, F.D., and Elsa, I.O. (2016). Watermelon Seeds as Foods Nutrient Composition, Phytochemicals and Antioxidant Activity. International Journal of Nutrition and Food Sciences. 5(2): 139 - 144 DOI: https://doi.org/10.11648/j.ijnfs.20160502.18
Published
How to Cite
Issue
Section
License
With the licence CC-BY, authors retain the copyright, allowing anyone to download, reuse, re-print, modify, distribute, and/or copy their contribution. The work must be properly attributed to its author.
It is not necessary to ask for further permission from the author or journal board.
This journal provides immediate open access to its content on the principle that making research freely available to the public supports a greater global exchange of knowledge.
