Evaluation of Nutrient Composition and Sensory Properties of High Fibre Cookies from Blends of Cowpea, Whole Yellow Corn and Wheat Flour
Student: Chiwendu Elizabeth Okoye (Project, 2025)
Department of Food Science and Technology
Michael Okpara University of Agriculture, Umudike
Abstract
ABSTRACT The study was on evaluation of nutrient composition and sensory properties of high fibre cookies from blends of wheat, cowpea (Black Akidi) and whole yellow corn flour. The raw materials are wheat, cowpea, yellow corn were purchased at Ubani main market Umuahia, Abia State. The raw materials were processed into flour blends into different proportions to the final production of cookies and were subjected to laboratory Analysis. The flours were blended as follows: (50.00:10.00:40.00),(16.67:16.67:66.67), (16.67:36.67:46.67),(30.00:30.00:40.00)(10.00:50.00:40.00),(30.00:10.00:60.00)(36.67:16.67:46.67),(23.33:23.33:53.33),(10.00:10.00:80.00), (10.00:30.00:60.00)and control (100.00:0:0) wheat flour. The proximate, anti-nutrients factors, physical properties of the cookies were determined. The data generated were analyzed by mixture design to evaluate interaction of chosen variables using Design Expert software (version 8). The proximate composition of the cookies showed the significant difference (P
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- University of Port Harcourt Teaching Hospital, Port Harcourt , River State 6
- University of Port-Harcourt, Rivers State 227
- University of Uyo, Akwa Ibom State 217
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- Veritas University, Bwari, FCT, Abuja 2
- Waziri Umaru Federal Polytechnic, Birnin Kebbi, Kebbi State 4
- Western Delta University, Oghara, Delta State 5
- Yaba College of Technology, Yaba, Lagos State 16
- Yobe State University, Damaturu, Yobe State 3
- Yusuf Maitama Sule University, Kano, Kano State 3