Article Type: Research Article Article Citation: Azeez LA, Adedokun S.O, Elutilo OO, and Alabi
A.O. (2021). QUALITY ATTRIBUTES OF COOKIES PRODUCED FROM THE BLENDS OF SORGHUM,
UNRIPE PLANTAIN AND WATERMELON SEED FLOURS. International Journal of Research
-GRANTHAALAYAH, 9(2), 309-319. https://doi.org/10.29121/granthaalayah.v9.i2.2021.3565 Received Date: 25 January 2021 Accepted Date: 27 February 2021 Keywords: Cookies Sorghum Unripe Plantains Water
Melon Seed Flours 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.
1. INTRODUCTIONCookies
are a form of confectionery product dried to low moisture content (Okaka, 2009). Compared to biscuits, cookies tend to be
larger with a softer chewier texture (IFIS, 2005). Cookies are consumed
extensively all over the world as snack food and on a large scale in developing
countries where protein and caloric malnutrition are prevalent (Chinma and Gernah, 2007). In
Nigeria, reliance on wheat flour in the pastry and bakery industries has over
the years restricted the use of other tuber crops available to domestic use. In
recent years, government has through intensive collaboration with research
institutes encouraged the use of composite flours in the production of bread
and related food products such as biscuit. This initiative has enhanced the use
of flours from cassava, sweet potato, bread-fruit,
plantains and other under-utilized crops that are good sources of flour. The
adoption of these locally produced flours in the bakery industry will increase
the utilization of indigenous crops cultivated in Nigeria and
also lower the cost of bakery products (Ayo and Gaffa,
2002). This partly stimulated research into the production of cookies using
non-wheat flour blends containing functional ingredients (principally those
with high dietary fiber and resistant starch). (Rehinan
et al.,2004). Therefore, this
research will investigate the effect of sorghum, unripe plantain and water melon seeds in the production of nutritional function
cookies. Sorghum (Sorghum bicolor L. Moench) is the world’s fifth major cereal in terms of
production and acreage. The crop is genetically suited to hot and dry agro-ecologies where it is difficult to grow other foods
grains. Sorghum (Sorghum L. Moench) also known as
guinea corn in West Africa and locally called Oka-baba, Dawa,
and Okili in Nigeria belongs to the tribe Andropogonae (FAO. 1995). It is the fifth most important
cereal crop by acreage after wheat, rice, maize, and barley globally. Sorghum
grain is utilized in preparation of many traditional foods and in bakery
preparations like bread, cakes cookies and biscuits (Khalil et al., 1994) Plantain (Musa
paradisiaca) It is one of the
most important sources of food energy in West and Central Africa, where about
70 million people derive more than 25% of their carbohydrates from plantains
(IITA, 2014). Plantain contains functional
ingredients principally those with high dietary fiber in which when present in
human diets lowers serum cholesterol, reduces the risk of heart attack, colon
cancer, obesity, blood pressure, appendicitis and many
other diseases (Rehianan et al.,2004). Watermelon (Citrullus lanatus)
a fruit crop, is an herbaceous creeping plant belonging to the family cucurbitaceae. It is mainly propagated by seeds and
thrives best in warm areas. It is a major fruit widely distributed in the
tropics and requires a lot of sunshine and high temperature of over 25°C for
optimum growth (Kocheki, et al., 2007). Watermelon fruits is large, smooth and have
different shapes varying from round to cylindrical. The fruit pulp serves as a
thirst quencher and excellemt source of minerals,
vitamins C and A (Gyner and Wehner,
2004; Tabiri, et
al 2016). Researches have shown that watermelon
seeds can be used considerably as a source of food for human nutrition and
health: seeds are rich sources of protein, vitamins B, minerals (such as
magnesium, potassium, phosphorous, sodium, iron, zinc, manganese and copper)
and fat among others as well as phytochemicals and antioxidant activity
phytochemicals (Braida, et al., 2012). The seeds of watermelons are known to have economic
benefits especially in countries where cultivation is on the increase. The
seeds are for instance used to prepare snacks, milled into flour
and used for sauces. In spite of the various potential
applications, the watermelon seeds are often discarded while the fruit is
eaten. 2.
MATERIALS AND METHODS
2.1. MATERIALS AND SAMPLE
PREPARATION
The sorghum, unripe plantain and water melon were purchased from Owode
market sanngo Saki Oyo State of Nigeria. The sorghum grains
were sorted to remove dirt and foreign materials. They were washed severally
with clean water and dried to a moisture content of 10-12% and the grains was
dry milled, sieved and packaged in an air tight
container until ready for used. The unripe plantain fruits
were peeled and sliced to about 5 mm thin. The plantain slices were then dry in
a cabinet dryer at 60C for 24 h within 15–20 min. Thereafter, the chips were
milled into flour and sieved with a screen of 0.21 mm aperture size. The
fresh water melon fruits were washed thoroughly in
cleaned water and cut opened with a clean stainless knife and the seeds were
extracted, washed severally to separate it from the juice and dried at temperature of 60oC
for 6 h. The dried seeds were milled with a mechanical blender packed in an air tight container and stored at room temperature (25oC)
for further analysis. Unripe
plantain `↓ Peeling ↓ Slicing ↓ Soaking
(1%) potassium metabisulphite solution ↓ Draining ↓ Drying ↓ Milling ↓ Screening ↓ Sealing ↓ Storing ↓ Packaging Plantain
flour Figure
1: Flow chart for production of unripe plantain flour Water melon pod
Breaking
Removal
of seed
Washing Drying
Milling Sieving
Water
melon seed flour
Sealing
Storing
Packaging Figure
2: Flow chart for production of water melon flour Sorghum grain
Sorting
Washing Drying Milling
Sieving
Sealing
Storing Packaging Figure
3: Flow chart for production of sorghum flour 2.2. RECIPE FORMULATION
Composite flour with different
proportion of sorghum, unripe plantain and water melon seed flour blends
were prepared as
shown in Table 1. The flour samples were blended into different ratios of 90:
5: 5, 85:10: 5 and 75: 15: 10% respectively. Wheat flour (100%) was used as
control (Table 1)
2.3. PRODUCTION OF COOKIESThe
cookies were prepared using the method described by (Joel, et al., 2014) with
slight modifications. The flour (500 g), sugar (150 g), baking fat (200 g),
baking powder (2.5 g), water (125ml), vanilla liquid (20 ml), nut meg 0.9g,
powdered milk 15 g and salt (3 g). The varying proportions of
flour were weighed and mixed together with the dry
ingredients, mixed with butter and creamed. Water was added and mixed properly,
until good textured,
slightly firm dough was obtained. The dough was rolled into a sheets and cut into shapes of 6 cm diameter using the stamp
cutting method. The cut dough pieces were transferred into fluid fat greased
pans and baked at 185°C for 20 min, cooled and packaged in polyethylene bags
until needed. Raw
materials / Ingredients Weighing Mixing Kneading
/ shaping Cutting
Baking
at 185°C
for 15-20 minutes Cooling
Packaging
/ labelling Figure
4: Flow chart for biscuit production. Source: Faris and Singh,
1990; Ayo et al., 2010; Odedeji and Adeleke, 2010. 2.4. ANALYSES
2.4.1. PHYSICAL PARAMETERS The diameter from the physical
parameters of cookies was determined by placing six cookies edge to edge and by
measuring it with ruler of mm and by rotating at an angle of 90° and the
thickness by placing six cookies on top of one another based on method of AACC
(2000). Spread ratio was determined from the calculated ratio of weight to
thickness. 2.5. PROXIMATE ANALYSES
Proximate analyses (The crude
protein content, moisture content, the crude fat, crude fiber, and ash content)
were determined on the cookies produced from the composite flour and wheat
flour according to the standard methods of (AOAC, 2000). The carbohydrate
content was determined by difference as follows: 100 – (ash + protein + fiber +
fat + moisture). 2.6. MINERAL ANALYSIS
Selected minerals including iron, calcium, zinc
and phosphorus were extracted from dry ash samples and determined by atomic
absorption spectrophotometer. AAS (AOAC,
2012) 2.7. Functional properties2.7.1. WATER ABSORPTION CAPACITY The method of Onwuka
(2005) was adopted in the determination of water absorption capacity. One (1g)
gram of sample was weighed into a conical graduated centrifuge tube and
thoroughly mixed with 10ml distilled water for 30seconds using a warring whirl
mixer. The sample was then allowed to stand for 30 minutes at room temperature
and then centrifuged at 5,000rpm for 30 minutes. The volume of free water
(supernatant) was read directly from the graduated centrifuge tube. Absorption
capacity is expressed as grams of water absorbed (or retained) per gram sample.
Water absorption capacity =
Amount of water absorbed total-free× density water WAC
= Weight tube + sediment - weight of empty tube Weight
of sample 2.7.2. OIL ABSORPTION
CAPACITY The method of Onwuka
(2005) was adopted in the determination of oil absorption capacity. One (1g)
gram of sample was weighed into a conical graduated centrifuge tube and
thoroughly mixed with 10ml of oil for 30seconds using a warring whirl mixer.
The sample was then allowed to stand for 30minutes at room temperature and then
centrifuged at 5,000rpm for 30minutes. The volume of free oil (supernatant) was
read directly from the graduated centrifuge tube. Absorption capacity is
expressed as grams of oil absorbed (or retained) per gram sample. Oil absorption capacity =
Amount of oil absorbed total-free× density oil 2.7.3. BULK DENSITY The method of Onwuka,
(2005) was adopted in the determination of bulk density. Bulk densities of
samples were determined by weighing 25ml capacity graduated measuring cylinder,
gently filling the cylinder with the sample and
tapping the bottom of the cylinder on the laboratory bench several times until
there is no further diminution of the sample level after filling the 25ml mark.
The final volume is expressed as g/ml. 2.7.4. FOAM CAPACITY The method of Onwuka,
(2005) was adopted in the determination of foam capacity. From the powdered
sample, 2.00g were weighed, blended with 100cm3 of distilled water using blender for 5min. The mixture was then poured
into a 100 cm3 measuring cylinder and its volume was recorded after 30s. Foam
capacity was expressed as percent increase in volume using the formula Volume after whipping - volume before whipping Foam capacity = ×
100 Volume before whipping and the suspension
was whipped 2.8. SENSORY EVALUATION
The samples were presented as coded
samples to 20 semi-trained panelists. The samples were randomly presented to
the panelist. The panelists were given enough water to rinse their mouths in
between each sample and were asked to indicate their observations using a
9-point hedonic scale for colour, taste, texture,
flavor, sweetness, crunchiness, appearance and overall
acceptability 2.9. STATISTICAL
ANALYSIS
All data obtained from this study
were subjected to analysis of variance (ANOVA), and means were separated using
Duncan’s multiple range test. SPSS software version 15 was used for all
statistical analysis. 3. RESULTS AND DISCUSSION3.1. PHYSICAL PROPERTIESThe
physical properties of the cookies samples are shown
in Table 3.1. Results showed that in all the parameters analyzed for physical
properties, sample AOD having the maximum value while sample AOO (control) 100
% wheat flour having the minimum. Moreover, with the
exception of thickness in which samples AOB and AOC were not
significantly difference from each other, significant differences (p ≤
0.05) existed in all the samples analyzed for physical properties. Dhankhar, (2003) reported spread ratio as significant
properties of the cookies. The Maximum spread ratio values 7.52, 7.46 and 6.70
obtained for samples AOD, AOC and AOB, respectively compare to the value (6.15)
obtained for 100 % wheat flour (control sample) cookies in spread ratio,
indicate that the starch in wheat flour were highly hydrophobic in nature. Physical
Properties
AOO - 100% wheat flour
(control) AOB - 90 % sorghum flour, 5 % unripe plantain
flour, 5 % water melon seed flour AOC - 85 % sorghum flour, 10 % unripe plantain
flour, 5 % water melon seed flour AOD - 75 % sorghum flour, 15 % unripe plantain
flour, 10 % water melon seed flour 3.2. PROXIMATE COMPOSITION OF COOKIESThe results obtained from the proximate composition of the
cookies produced from sorghum, plantains and water melon seed composite flour is presented in
Table 3.2. The protein content of the cookies significantly
ranged from 12.73 % to13.47 %. Cookies prepared at ratio
75 % sorghum flour, 15 % unripe
plantain flour, 10 % water melon seed flour
had the highest Protein content. The
protein content of the cookies produced from
the composite flour was higher than the protein content of the cookies produced
from 100% wheat
flour. The protein
content of the cookies increases with increasing in the
percentage substitution of unripe plantain and watermelon seed flour in the cookies dough blends.
Significant difference (p < 0.05) exists among the samples.
The values (12.73%
to 13.47%) obtained are higher than 1.14 - 3.69 %
reported by Racheal
and Margaret (2016) for quality characteristics of cookies produced from
composite flours of unripe plantain, wheat and
watermelon seed. The fat content of cookies ranged from 15.07 % to 15.33 %. The blend AOD (75:15:10 % for sorghum,
plantains and water melon seed flour; respectively)
had the highest fat content while sample AOO (control) 100% wheat flour had the
lowest. There
was significant difference (p<0.05) in fat content among the blends.
These values (15.07 % to 15.33 %) were higher than the findings of
12.96-15.21% reported by Giwa and Ikujenlola
(2010) for
biscuits produced from composite flours of wheat and quality protein maize. Fat
content of the cookies were within the standard value for soft dough biscuits.
Fats are an integral part of cookies being the third largest component after
flour and sugar. Cookies are in fact a rich source of fat and carbohydrates
hence, are energy giving food (Kure et al., 1998). The crude fiber content of the cookies samples
significantly ranged from 0.47 % to 0.81% with the least value observed in the cookies
prepared from 100 % wheat flour. There was significant difference (p<0.05)
in crude fiber content among the blends. Ash content ranged from 2.71% to 5.25 %. Cookies prepared at 100 % wheat flour
had the highest ash content. The ash content (2.71 % to 5.25 %) of the cookies reported in this study was higher
than the ash content (0.64 - 1.17%) of wheat-plantain-soy bread and plain wheat
biscuits reported by Olaoye et al., (2006) Moisture content varied from 5.25 to 6.17%.
Cookies
produced from the blend of sorghum, plantains and water melon
seed flour had the highest moisture content (6.17%) compare
with the moisture content (5.25%) of the cookies produced from 100% wheat
flour. There was significant difference
(p<0.05) in moisture content among the blends.
This result (5.76 to 6.17%) is lower with 9.37-10.03% reported for biscuits from maize-pigeon pea
flour blends by Echendu et al. (2004). Cookies are generally low
moisture foods. This moisture range would improve the shelf life and
acceptability of the products. The carbohydrates content of the cookies significantly
ranges between 62.09 % to
62.56 %. The blend AOC had least carbohydrates
content while AOB had the highest. Samples AOC and
AOD were not significantly (p<0.05) different. This results (62.09 %
to 63.56 %.) was
higher with 59.71 - 70.64% reported for cookies made from composite flours of
unripe plantain, wheat and watermelon seed flour blends by Racheal and
Margaret, (2016) Table 3.2: Proximate
composition of Cookies
AOO - 100% wheat flour
(control) AOB - 90 % sorghum flour, 5 % unripe plantain
flour, 5 % water melon seed flour AOC - 85 % sorghum flour, 10 % unripe plantain
flour, 5 % water melon seed flour AOD - 75 % sorghum flour, 15 % unripe plantain
flour, 10 % water melon seed flour 3.3. MINERAL COMPOSITIONThe results of mineral composition of cookies samples are
presented in Table 3.3. The value for zinc content (0.09 to 0.14 mg/100 g) and
iron content (0.12 to 0.13 mg/100 g) of the composite cookies was higher than
the value 0.08 and 0.11 mg/100 g, respectively obtained for the control
(100%) wheat flour. There were no significant differences in all the mineral
content of the samples. Calcium content varied from 0.11 to 0.13 mg/100 g. Sample
AOC having the highest value. Phosphorous content of the samples increased
significantly from 0.17 to 0.19 mg/100 g. The
lowest values were recorded for samples AOB and AOO (control (100%) wheat
flour). Table 3.3: Mineral Composition of Cookies
AOO - 100% wheat flour
(control) AOB - 90 % sorghum flour, 5 % unripe plantain
flour, 5 % water melon seed flour AOC - 85 % sorghum flour, 10 % unripe plantain
flour, 5 % water melon seed flour AOD - 75 % sorghum flour, 15 % unripe plantain
flour, 10 % water melon seed flour 3.4. FUNCTIONAL
PROPERTIES OF COOKIES
The results of functional properties of cookies samples are
presented in Table 3.4. With the exception of oil
absorption capacity all other functional parameters analyzed for composite
flour was higher than the corresponding values obtained for 100 % wheat flour,
The solubility index of the composite flour ranges between 36.35 to 51.55%.
Flour with 85:10:5 % had the highest solubility (51.55%) while 90:5:5
% flour had lowest solubility index (36.35%). There
were no significant differences in all the functional properties of the
samples. The oil absorption capacity of 100% wheat
flour (21.00) was highest than all the composite samples blends flour, while 90:5:5
% flour had lowest 13.50 %). Abu et al., (2006) Oil
absorption in starch relies predominantly on the physical entrapment of oil
within the starch structure as starch does not possess nonpolar sites compared
to those found in proteins. The water absorption capacity of the blends ranges between 23.00 to 30.45%. Flour sample with AOB
had the highest water absorption capacity (30.45). while
100% flour had the lowest water absorption capacity (15.00). The WAC is the ability of a product to associate with water under
limiting conditions in order to improve its handling
characteristics and dough making potentials (Singh et
al., 2001; Giami, 2004)) The swelling capacity of composite flour
varied from 29.00 to 40.50 %. Sample AOC having the least swelling capacity
(29.0%), while sample AOB having the highest (40.50%). Achinewhu et al., (1998) reported
that high swelling capacity has been reported as part of the criteria for a
good quality product. The bulk density of 100% wheat flour was
highest than all the composite samples blends. The bulk density of the flour
ranges between 21.50 - 26.50%. Flour sample with AOC had the highest (26.50%)
while 80:15:5% had the lowest. Significant difference (p < 0.05) exists among
the samples. Values
observed for the bulk density of the cookies in this study are higher to
those reported (0.76 - 0.82) by Racheal and Margaret (2016) for cookies
produced using unripe plantain, wheat and watermelon
seed flour blends. Lewis, (1990) bulk density gives
an indication of the relative volume of packaging material required and high
bulk density is a good physical attribute when determining the mixing quality
of a particulate matter. Table 3.4: Functional Properties of Cookies
AOO - 100% wheat flour
(control) AOB - 90 % sorghum flour, 5 % unripe plantain
flour, 5 % water melon seed flour AOC - 85 % sorghum flour, 10 % unripe plantain
flour, 5 % water melon seed flour AOD - 75 % sorghum flour, 15 % unripe plantain
flour, 10 % water melon seed flour 3.5. SENSORY
PROPERTIES OF THE COOKIES
The result of sensory properties of cookies is
presented in Table 3.5. The results of the sensory
evaluation showed that 100% wheat cookies had the best attributes for, crispness, appearance and
texture. The most
preferred cookies with respect to the taste (8.85%) were the ones with inclusion
of 90 % sorghum flour, 5 % unripe
plantain flour and 5 % water melon seed flour. There was significant difference in taste and crispness of cookies produced. However, it was
observed that there were no significant differences (p > 0.05) in samples AOB and AOC in
appearance and overall acceptability of the cookies. The overall Acceptability revealed that the cookies from 100 %
wheat flour (control)
was the most acceptable (7.95). This could be as
a result of familiarity with 100 % wheat flour, followed by the cookies produced from the inclusion
of 75 % sorghum flour, 15 % unripe
plantain flour and 10 % water melon seed flour. while
sample AOC (85 % sorghum flour, 10 % unripe plantain flour, 5 % water melon seed flour) having the least overall
acceptability. Table 3.5: Sensory Properties of the cookies
AOO - 100% wheat flour
(control) AOB - 90 % sorghum flour, 5 % unripe plantain
flour, 5 % water melon seed flour AOC - 85 % sorghum flour, 10 % unripe plantain
flour, 5 % water melon seed flour AOD - 75 % sorghum flour, 15 % unripe plantain
flour, 10 % water melon seed flour 4.
CONCLUSION
The study
has shown that acceptable cookies can be formulated from composite of sorghum
flour, unripe plantain flour, and water melon seed
flour blends. The protein content of the cookies increased significantly with
the increased in substitution level of sorghum, unripe plantain and water melon seed flour. In term of consumer acceptability
cookies prepared from 75
% sorghum flour, 15 % unripe plantain flour, 10 % water melon
seed flour were compare favorably with cookies made from 100 % wheat flour. Cookies
made from composite flour have highest content of all the mineral than cookies
made from 100 % wheat flour (control). Therefore, composite cookies from
various substitution level of sorghum, unripe plantain and water
melon seed flour were more nutritious than 100 % cookies produced from
the wheat flour. More research should also be carried out on the ant nutrients
properties of the various flour used in this study. SOURCES OF FUNDINGThis research received no specific grant from any funding agency in the public, commercial, or not-for-profit sectors. CONFLICT OF INTERESTThe author have declared that no competing interests exist. ACKNOWLEDGMENTNone. REFERENCES [1] AACC. (2000). Approved methods of
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