Acceptability of Blend of Cocoyam, Benniseed, Cassava Flour and Date Fruit Cookies Among Consumers in Ilorin Metropolis.

ABSTRACT This study investigated the functional and antioxidant properties, as well as consumer acceptability, of cookies produced from blends of cocoyam, cassava, benniseed, and date fruit. The objective explored healthier, wheat-free alternatives for cookie production using locally sourced ingredients. Four flour formulations were developed in different ratios: WFC (100% wheat, control), COBD (cocoyam–65%, cassava–0%, benniseed–15%, date– 20%), CABD (cocoyam–0%, cassava–65%, benniseed–15%, date–20%), and CCBD (cocoyam–35%, cassava–35%, benniseed–10%, date–20%). Antioxidant activities were determined using FRAP assays, DPPH, ABTS, and TAC. Colour activities were determined using (CIE Lab* system), the CIE Lab colour space (also written as CIELAB or CIE L*a*b) developed by the International Commission on Illumination (CIE) in 1976, is also a colour-opponent space used to describe all perceivable colours. Vitamin activities were determined using (Spectrophotometric Method). Mineral activities were determined using atomic absorption spectrophotometry (AAS). Functional properties such as water absorption capacity, oil absorption capacity, bulk density, solubility index, and swelling capacity were evaluated. Sensory attributes including appearance, aroma, taste, texture, colour, and overall acceptability were assessed by a semi-trained panellists using a 9-point hedonic scale. The pilot study produced a Cronbach’s alpha value of 0.741, indicating good internal consistency of the sensory instrument. Results revealed that the blends of flours had significantly higher water absorption and swelling capacities compared to wheat flour, with CCBD exhibiting the highest functional property indices. Antioxidant activity, particularly in the CCBD and CABD samples, demonstrated improved radical scavenging abilities, attributed to the presence of phenolic compounds in benniseed and date fruit. Sensory evaluation indicated that while the control sample (WFC) was rated highest in taste and texture, the formulated cookies, especially CCBD, were rated comparably in overall acceptability. This study concludes that the use of cocoyam, cassava, benniseed, and date fruit as functional, antioxidant-rich ingredients in bakery applications, providing a viable and nutritious alternative to traditional wheat-based cookies. These findings are particularly relevant for gluten-sensitive consumers and populations with limited access to wheat.