PROXIMATE COMPOSITION AND CONSUMER ACCEPTANCE OF COOKIES PRODUCED FROM COCOYAM AND MALTED SOYBEANS FLOUR

Abstract

The production and quality evaluation of cookies produced from the blend of cocoyam and malted soybeans flour were studied. The cookies were formulated from blends of cocoyam-malted soybean flour in the ratio 95: 5, 90: 10, 85: 15 and 100 % wheat flour (control). The flour blends were evaluated for functional properties while the cookies produced were evaluated for proximate composition, minerals and sensory properties. Results of the proximate composition analysis showed that addition of soybean seed powder significantly increased the protein content (13.01-16.99 % The moisture content increases from 3.05 -5.06 %, fiber content ranged from 1.62-2.04 %,) ash content ranged from 1.84-4.89 %, fat content increases from 5.36-17.42 %, and carbohydrate content ranged from 54.21-75.12 %. Tapped bulk density (0.48 – 0.67((g/ml)), bulk density (0.68– 0.92((g/ml)), swelling capacity (3.73 – 4.58((g/ml)), oil absorption capacity (0.90 – 1.13((g/ml)) and water absorption capacity (1.00 – 2.13 ((g/ml)). The mineral analysis of the sample showed no significant difference (p˂0.05) in the values for all the parameters analyzed calcium content (0.01-0.08 %), phosphorus (0.1 – 0.16 %), zinc (0.02-0.03 %) and iron content (0.02 – 0.93 %). Results of the sensory evaluation showed that cookies produced from 85 % cocoyam flour, 15 % malted soybean flour was the most acceptable among the tested samples. Addition of malted soy beans flour to cocoyam flour to form blends successfully, greatly improve the nutritional quality of cookies.