Okechukwu Obed Chukwuemeka
Nutrient quality evaluation of cookies produced from blends of wheat, soybean and unripe plantain flours
Journal title : International Journal of Life Science and Agriculture Research
Publisher : International Journal of Clinical Science and Medical Research
Online ISSN : 2833-2105
Journal volume : 03
Journal issue : 11
105 Views Original Article
The potential use of composite flours for the production of bakery products to increase and improve the protein content is one of the areas of research interest nowadays. In this study, suitability of wheat, soybean and unripe plantain composite flour blends was investigated for the development of cookies. Six blends of flour recipes were prepared by mixing different proportions of wheat flour (WF), soybean flour (SF) and unripe plantain flour (PF) and 100% WF served as control to produce cookies. The flour ratios were; A= (100 % wheat flour/control), B= (90:5:5), C= (80:15:5), D= (70:20:10), E= (60:25:15) and F= (50:30:20). The proximate composition varied from 7.48 - 14.01 %, 7.17 - 17.21 %, 1.65 – 5.22 %, 2.67 – 5.18 %, 1.55 – 5.88 % and 57.30 - 72.02 %, for moisture, protein, fat, crude fibre, ash and carbohydrate contents, respectively. The mineral contents ranged from 87.82 to 143.59 mg/100g, 44.35 to 78.15 mg/100g, 1.23-4.15 mg/100g, 1.27 to 2.18 mg/100g, 87.67 to 112.27 mg/100g and 67.98 to 157.22 mg/100g for potassium, calcium, iron, zinc and magnesium, respectively. The result of the mineral analysis revealed that the calcium and iron were the predominant mineral elements in the cookies samples and the mineral composition increased with level of plantain addition. This showed the viability of producing nutritious cookies with desirable nutritional qualities from wheat, soybean and unripe plantain.
Article DOI & Crossmark Data
DOI : https://doi.org/10.55677/ijlsar/V03I11Y2024-04
Article Subject Details
Article Keywords Details
Article File
Full Text PDFMore Article by OKECHUKWU OBED CHUKWUEMEKA
Effect of germination and fermentation on the nutrient contents, functional and antioxidant activities of pigeon pea (cajanus cajan) flour were investigated. the pigeon pea seeds w...
Provision of clean water is one of the united nations sustainable development goals. water quality assessment as an ongoing exercise, in view of the threat of contamination from na...
Water contamination has become a global challenge which must be tackled. this study examined the contamination level of water in four locations at ogbete area enugu state. carters ...
Potassium bromate (kbro3) is an oxidative agent capable of causing hematological alterations and other toxic effects. amaranthus viridis (inine) is a medicinal plant traditionally ...