Quality and Sensory Evaluation of Cookies Produced from Cassava, African Yam Beans, Sweet Potato and Okoho (Cicuss populnea) Flour Blends

Abstract

This study was carried out on the physical, proximate, mineral composition and sensory properties of cookies produced from cassava, African yam beans, sweet potato and Okoho flour blends. Cookies were produced from different proportion of cassava flour, African yam beans flour, sweet potato and 10% Okoho flour blends and compared with wheat flour cookies. The physical properties, proximate, mineral and sensory properties were determined using standard methods and data was analyzed using One-Way ANOVA. The results of physical properties showed that cookies produced from 100% wheat flour had the highest mass, thickness, diameter and volume, while cookies from the blends of 50% cassava flour, 25% African yam beans, 25% sweet potato flour and 10% Okoho flour had the highest spread ratio. Addition of 50% African yam beans flour resulted into increased in the moisture, ash, fiber, fat and protein content of the cookies. The mineral composition result showed that cookies sample with 50% cassava flour had the highest significant values for sodium (50.80mg/kg), potassium (59.72mg/kg), calcium (189.62mg/kg), phosphorus 411.49mg/kg) and magnesium (85.61mg/kg). The sensory evaluation result also showed that no significant (p>0.05) difference was observed in cookies in terms of appearance, crispiness, flavour and aftertaste, however, cookies from 100% wheat flour had the highest rating for taste and overall acceptability. The study showed that production of cookies from the composite flour consisting of 25% Cassava, 50% African yam beans, 25% sweet potato and 10% Okoho flour produced a well-accepted cookie.