Quality characteristics and acceptability of cookies from sweet potato – maize flour blends

Author:

Adeyeye Samuel Ayofemi,Akingbala John O.

Abstract

Purpose – This study aims to assess the quality characteristics and acceptability of cookies from sweet potato–maize flour blends and to determine nutritional quality, color and palatability traits and to compare the effects with that of wheat cookies, so as to suggest a cost-effective production method to bakers and retailers. This would ensure food security, enhanced health, combat malnutrition problems and improve the production of the crops. Design/methodology/approach – Cookies were prepared by the method reported by Okaka and Isieh (1990), Abayomi et al. (2013), Onabanjo and Ighere (2014) with modification. Flour (200 g) from each sample of different flour blends was used for the experiment. Sugar (80 g) was creamed with margarine (100 g) until light and fluffy constituency was obtained using Kenwood chef with initial minimum speed, and the speed increased stepwise until the mark of 6 on the chef indicator was attained. Whole egg (60 g) was added, then followed by flour (200 g), powdered milk (20 g), baking powder (0.1 g) and salt (1 g) were added and mixed until a stiff paste (batter) was obtained. The batter was rolled on a floured board using a rolling pin to a thickness of 0.2-0.3 cm. The rolled batter was cut into circular shapes with a cutter and arranged on a greased tray and baked at 1500°C for 20 minutes. The cookies were brought out, cooked and packaged in cellophane bag until used for laboratory analysis. Findings – The results revealed that substitution of sweet potato flour with maize flour significantly (p < 0.05) reduced the protein from 6.8-4.4 per cent, moisture from 5.3-5.0 per cent, crude fibre from 3.4-2.5 per cent and fat from 9.8-8.5 per cent of the composite flours and the cookies. The ash and sugar contents were increased from 4.3-5.8 per cent for ash and 2.1-3.9 per cent for sugar with increase in sweet potato flour substitution. The calorific value of the cookies decreased from 457-397 cal/100 g as the percentage of sweet potato flour increased in the maize flour cookies. Sensory evaluation results showed that the colour, texture, taste and overall acceptability changed significantly (p < 0.05) with increase in sweet potato flour substitution. The optimum substitution level was 40 per cent; above this, the product becomes less acceptable to the consumer. Research limitations/implications – Fabrication and production processing machines that use sweet potato will be a great challenge. Originality/value – This research is of value to the bakery industry or retailers. The optimum substitution level of sweet potato flour was 40 per cent, and it appears to be a promising measure from the view of practicability. The relative ease of getting sweet potato flour makes it superior to other imported flour like wheat and in reducing cost of importation of wheat to Nigeria.

Publisher

Emerald

Subject

Nutrition and Dietetics,Food Science

Reference69 articles.

1. Abayomi, H.T. , Oresanya, T.O. , Opeifa, A.O. and Rasheed, T.R. (2013), “Quality evaluation of cookies produced from blends of sweet potato and fermented soybean flour, World Academy of Science, Engineering and Technology”, International Journal of Biological, Food, Veterinary and Agricultural Engineering , Vol. 7 No. 7, pp. 350-355.

2. Abdulrahaman, A.A. and Kolawole, O.M. (2006), “Traditional preparations and uses of maize in Nigeria”, Ethno-botanical Leaflets , Vol. 10 No. 1, pp. 219-227.

3. Adedeji, O.E. , Oyinloye, O.D. and Ocheme, O.B. (2014), “Effects of germination time on the functional properties of maize flour and the degree of gelatinization of its cookies”, African Journal of Food Science , Vol. 8 No. 1, pp. 42-47, doi 10.5897/AJFS2013.1106.

4. Adeleke, R.O. and Odedeji, J.O. (2010), “Functional properties of wheat and sweet potato flour blends”, Pakistan Journal of Nutrition , Vol. 9 No. 6, pp. 535-538.

5. Agbor-Egbe, T. and Richard, J.E. (1990), “Evaluation of the chemical composition of fresh and stored edible aroids”, Journal of the Science of Food and Agriculture , Vol. 53 No. 4, pp. 487-495.

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号  京ICP备18003416号-3