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

Keywords
evaluation nutrient composition sensory properties fibre cookies blends cowpea whole
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