Volume 3, Issue 2, June 2018, Page: 70-76
Physical Properties, Nutritional Composition and Sensory Evaluation of Cookies Prepared from Rice, Unripe Banana and Sprouted Soybean Flour Blends
Ufot Evanson Inyang, Department of Food Science and Technology, Faculty of Agriculture, University of Uyo, Uyo, Nigeria
Comfort Friday Effiong, Department of Food Science and Technology, Faculty of Agriculture, University of Uyo, Uyo, Nigeria
Anne Peter Edima-Nyah, Department of Food Science and Technology, Faculty of Agriculture, University of Uyo, Uyo, Nigeria
Received: May 9, 2018;       Accepted: May 22, 2018;       Published: Jun. 28, 2018
DOI: 10.11648/j.ijfsb.20180302.15      View  628      Downloads  65
Abstract
The present study was aimed at assessing the physical properties, nutrient composition, and sensory characteristics of cookies produced from blends of rice, unripe banana and sprouted soybean flours. The blending ratios (rice: unripe banana: soybean flours) used for the study were 33.33:33.33:33.33 (T1), 50:30:20 (T2), 30:50:20 (T3), 60:15:25 (T4), and 70:20:10 (T5). The result showed that the physical characteristics, proximate composition, mineral content and sensory attributes of the cookies varied with the proportion of individual flours in the composite mixture. The cookies weight, diameter, thickness and spread ratio ranged from 16.62g, 3.91cm, 0.73cm and 4.44 to 20.14g, 4.20cm, 0.91cm and 5.36 respectively. The spread ratio increased with increased in soybean flour addition. The crude protein and fat contents increased while carbohydrate content decreased with increased in soybean flour incorporation ranging from 10.71%, 15.98% and 69.26% to 14.35%, 19.04% and 61.92% respectively. The Ca, K, Na, Mg, Fe and Zn contents in the cookies ranged from 46.28mg/100g, 228.20mg/100g, 7.69mg/100g, 27.15mg/100g, 2.75mg/100g and 1.99mg/100g to 62.30mg/100g, 245.08mg/100g, 10.64mg/100g, 35.20mg/100g, 3.72mg/100g and 2.95mg/100g respectively. Cookies produced from 50% rice, 30% unripe banana and 20% sprouted soybean flour blend as well as 30% rice, 50% unripe banana and 20% sprouted soybean flour blend were the most preferred cookies by the panelists in terms of taste, texture and overall acceptability. It is evident from the study that acceptable cookies of high nutritive value could be produced from blends of rice, unripe banana and sprouted soybean flours. This will increase the utilization of these locally grown crops and reduce wheat importation into the country.
Keywords
Rice Flour, Unripe Banana Flour, Sprouted Soybean Flour, Cookies, Physicochemical Properties, Sensory Characteristics
To cite this article
Ufot Evanson Inyang, Comfort Friday Effiong, Anne Peter Edima-Nyah, Physical Properties, Nutritional Composition and Sensory Evaluation of Cookies Prepared from Rice, Unripe Banana and Sprouted Soybean Flour Blends, International Journal of Food Science and Biotechnology. Vol. 3, No. 2, 2018, pp. 70-76. doi: 10.11648/j.ijfsb.20180302.15
Copyright
Copyright © 2018 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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