CHEMICAL COMPOSITION AND SENSORY EVALUATION OF COOKIES PRODUCED FROM RED VARIETY OF SORGHUM, GROUNDNUT AND SOYBEAN FLOURS

Abstract

Cookies are flat dry sweet biscuits eaten on a large scale across all age categories in both low and high income nations
where non-communicable diseases are on the increase. The experimental study was carried out to evaluate the sensory
properties, chemical composition (proximate), minerals (Ca, Mg, P and Zn), vitamins (pro-vitamin A,BI, B2 and E), antinutrients
(tannin, phytate, saponin) of four formulated composite flour cookies. They were produced from sorghum flour
(SF), groundnut flour (GF), soybean flour (SOF) and wheat flour (WF) and determined using standard procedures.Three of
the formulated composite flour cookies contained no wheat flour and were blended using the following ratio:
(A=70%SF:20%SOF:10%GF, B=60%SF:20%SOF:20%GF and C=50%SF:30%SOF:20%GF), respectively. The fourth
sample (control) had 100% wheat flour and 15 panelists evaluated the organoleptic properties of the cookies. The proximate
composition showed that the dry matter of the cookies ranged from 94.74% (D)-96.58% (A), moisture content ranged from
3.42% (A)-5.26% (D), ash content ranged from 2.27% (D)-3.73% (C), crude fiber ranged from 2.55% (D)-4.0% (C), crude
protein ranged from 10.87% (D)-26.92% (B), fat content ranged from 12.25% (D)-40.43% (B), carbohydrate contents
ranged from 20.98% (B)-66.80% (D) and the energy values ranged from 1759.49kjoules (D)-2321.87kjoules (B). Mineral
compositions are as follows: calcium=10.40mg/100g (C)-15.20mg/100g (A), magnesium=5.30mg/100g (A,C)-
7.20MG/100G (B), phosphorus=31.00mg/100g (D)-40.0mg/100g (C) and zinc=2.00mg/100g (A)-5.15MG/100G (D). The
cookies had significant amounts of pro-vitamin A (5.56ug/100g (D)-8.21ug/100g (B), vitamin E (2.43mg/100g (D)-
4.76mg/100g (B), low vitamin BI and B2 (0.21mg/100g (A)-0.44mg/100g (B) and 0.14mg/100g (D)-0.38mg/100g (B),
respectively. Organoleptically, all the experimental samples were similarly accepted with the control, although sample B
was more acceptable.The study showed that enriching sorghum flour with soybean and groundnut flours in cookies
production improved their nutritional value and could be used to reduce the dependency on wheat flour.