Production and Quality Evaluation of Cookies Using Cassava-Grey Speckled Palapye Cowpea Composite Flour

Abstract

Objective: The study aimed at production and quality evaluation of composite flours and cookies from cassava (Maniholt esculenta) -grey speckled palapye cowpea (Vigna sinensis). Methods: Flour was respectively produced from cassava and palapye cowpea. The flours of cassava and palapye cowpea were mixed in the ratios of 100:0, 90:10, 80:20 and 70:30 respectively before being analyzed for antinutrient and functional properties. Cookies were produced from the flours and then evaluated for their respective nutrient and organoleptic attributes.  Data was analysed using using spss version 21.0. Results: The anti-nutrient concentration ranged from 0.83 to 1.25% (phytate), 0.07 to 0.19% (phenol), 0.12 to 0.17% (tannin), 0.09 to 0.21 Tiu/mg (trypsin inhibitor) and 0.28 to 0.88 mg/kg (hydrogen cyanide). The functional properties were found to be within 0.47 to 0.58 g/ml (bulk density), 1.62 to 2.04 g/g (capacity), 1.58% to 2.06 g/g (oil absorption capacity), 1.26 to 1.74 g/ml (swelling capacity) and 10.47 to 14.86% (foaming capacity). Proximate composition of the cookies samples showed 9.43 to 10.77% (moisture), 2.03 to 6.88% (protein), 1.03 to 1.91% (fat), 1.24 to 2.55% (ash), 3.22 to 4.26% (fibre) and 76.01 to 80.82% (carbohydrate).  The sensory scores of the cookies ranged from 6.2 to 7.3 on the hedonic scale. Conclusion: The cassava-grey speckled cowpea flour proved satisfactory in cookies production and could also serve well in formulations for other food products.