Evaluation of cookies produced from blends of wheat, cassava and cowpea flours

• Main Authors: Abiodun Adekunle Olapade, Mary Abimbola Adeyemo
• Format: Article
• Language: English
• Published: ISEKI_Food Association (IFA) 2014-10-01
• Series: International Journal of Food Studies
• Subjects: Cassava, cowpea, wheat, cookies, physico-chemical and organoleptic qualities
• Online Access: https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/213

<p>Cassava (<em>Manihot esculenta </em>Crantz) and cowpea (<em>Vigna unguiculata</em> L. Walp) were processed into flours and used to substitute wheat flour for preparation of cookies. The chemical, including proximate composition and anti-nutritional factors, and functional and pasting properties of the blends were determined. Cookies were produced from the blends with 100% wheat flour as a control. The anti-nutritional factors, physical properties and organoleptic attributes of the cookies were evaluated. An increase in the level of cassava flour substitution resulted in a decrease in the protein content of the composite flour. However, addition of cowpea flour resulted in an increase in the protein content. There were significant (p&lt;0.05) reductions in the studied anti-nutritional factors after baking. Cookies from composite flours were not significantly (p&gt;0.05) different from the control in overall acceptability. This indicates the feasibility of producing nutritious cookies with desirable organoleptic qualities from cassava, wheat and cowpea composite flour.</p>