Proximate, Micronutrient Composition, Physical and Sensory Properties of Cookies Produced with Wheat, Sweet Detar and Moringa Leaf Flour Blends

Bibiana Igbabul^*, Michael Damilola Ogunrinde, Julius Amove

Department of Food Science and Technology, University of Agriculture, Makurdi, Nigeria.

Corresponding Author Email: bibideke@yahoo.com

Cookies were produced from fermented sweet detar, Moringa leaf and wheat composite flours. The proximate composition of the cookies were determined as well as the physical properties, micronutrient composition (mineral and vitamins) and sensory attributes of the cookies. The result showed that moisture content varied from 10.89 – 13.10%, protein content ranged from 6.21 – 8.43%, ash content varied from1.96 to 3.83%, fat content ranged from 19.50 – 23.33%, fibre content ranged from 2.05 to 3.96%, and carbohydrate content decreased from 57.94 – 47.59%. The beta-carotene and vitamin C content ranged from 0.00mg/100g – 119.17mg/100g and 2.00mg/100g – 19.38mg/100g. Calcium, Iron, Zinc and Potassium contents ranged from 21.26–86.12mg/100g, 2.10–2.80mg/100g, 0.91–0.99mg/100g and 89.46–234.29mg/100g. The values of the diameter, weight and thickness of the cookies ranged from 4.46-4.52cm, 14.40-14.95g and 0.84 – 0.99cm.The sensory scores for appearance (4.20–8.26), aroma (4.46–7.60), crispness (4.86–7.33), taste (4.40–7.60), texture (5.33–7.46) and general acceptability (4.66 – 8.13) were recorded. Based on the parameters analyzed, fermented sweet detar , moringa leaf and wheat composite flours could be used in the production of nutritious and acceptable cookies.

Cookies; Composite flour; Mcronutrient; Moringa leaf; Sweet detar

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