Physicochemical And Sensory Evaluation Of Cookies From germinated Maize (Zea mays)-Kpaakpa (Hildegardia barteri) - Blanched Plantain (Musa paradisiaca) Composite Flour

Öz

Composite flours are recently manufactured not only to improve the desired functional properties of end product based on them but also to improve nutritional composition. This study is aimed at determining the physico-chemical qualities and sensory properties of the composite flour cookies. Germinated maize (Zea mays), Hildegardia barteri (“Kpaakpa”) and blanched plantain (Musa paradiciaca) flour were processed into flours and mixed into various blends using mixture design. Cookies were produced from the composite flours using creaming method. The physico-chemical and organoleptic properties of the cookies were evaluated. The proximate results showed that increasing the level of Hildegardia barteri flour in the formulation enhanced protein, fat, ash and crude fiber contents of the cookies. Micronutrients results showed that Iron and zinc increased with the high inclusion of Hildegardia barteri flour. Cookies physical properties did not significantly deviate from the control sample. The panelists mean score for overall acceptability ranged from 2.65 – 7.75 for all the samples with sample HMP1 and HMP9 scoring the lowest. Most of the samples had sensory scores above the midpoints and were generally perceived as acceptable by the panelists. Cookies made with 33.3% of each component were most preferable as they were judged the best in terms of overall quality The results obtained from this study demonstrates the possible use of the Hildegardia barteri based composite flours in bakery products up to 50 % level of substitution. This information can be used in designing food processing protocol that will target consumer requirement and overall acceptability.

Anahtar Kelimeler

• Hildegardia barteri
• cookies
• physicochemical
• sensory properties

Kaynakça

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