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Abstract

EVALUATION OF NUTRIENT, PHYTOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF COOKIES MADE FROM WHEAT, COCOYAM, CASHEW AND GROUNDNUT PASTE BLENDS

Robert Chibueze Osuji, Chinemerem Henry Ugo*, Uju Maryanne Onuorah, Michael Chijioke Chiwenite and Gladys Nnanna

Abstract

Across the world, people of all ages enjoy and commonly eat cookies as snacks. In this study, cookies made from blends of wheat flour, cocoyam flour, cashew nut, and groundnut paste were evaluated for nutrient, phytochemical, and organoleptic properties. Wholesome wheat, Cocoyam corm, cashew nut, groundnut and other baking ingredients were purchased from Relief Market in Owerri, Imo State. The wheat flour, cocoyam flour, cashew and groundnut paste were prepared separately and blended in different proportions. Three blends (Sample A, 100% wheat flour; Sample B, 25:50:25 of groundnut, wheat flour and cocoyam; Sample C, 50:25:25 wheat flour, cashew nut and cocoyam) were produced. Proximate composition, mineral and phytochemical content of the cookies were determined using standard procedures. The result shows that the moisture content of the blends ranged from 7.30 to 8.54%, carbohydrate content ranged from 61.37 to 63.92%, protein content ranged from 8.14 to 10.38%, fat content ranged from 14.19 to 18.28%, crude fiber ranged from 1.50 to 2.07%, ash content ranged from 2.41 to 2.85%. The carbohydrate content of the samples varied significantly (p

Keywords: Cookies, nutrient, organoleptic properties, Standard procedure.


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