Phytochemical Properties (flavonoid and Alkaloid) of Cookies Prepared from Composite Blends of Wheat and Bitter Leaves (vernonia Amygdalina)

Student: Carla Charles-Agidigbi (Project, 2025)
Department of Biochemistry
Ambrose Alli University, Ekpoma, Edo State

Abstract

This study determined the phytochemical properties (flavonoid and alkaloid) of cookies prepared from composite blends of wheat flour and bitter leaves powder. The bitter leaves and Ouler ingredients for cookies production were purchased from Ekpoma market, Esan West Local Government Area of Edo State. The bitter leaves were cleaned, sun-dried and milled into powder using an electric blender. Four (4) different samples of blends were formulated and coded as A, B, C and D, sample A served as the control (100% wheat), while samples B-D consisted of wheat flour/bitter leaf powder at 0.10%, 0.15% and 0.20%, respectively and the other ingredients (such as wheat flour, baking powder, butter/margarine, vanilla essence, salt and milk). The phytochemical properties were determined using standard biochemical methods. As indicated in the result, a significant (p

Keywords
phytochemical properties flavonoid alkaloid cookies prepared composite blends wheat bitter
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