Evaluation O F Cookies from (Wheat, Yam, And Soybean) Blend

摘要

Cookies were produced from yam ( Dioscorea spp ), Soybean (Glycine max) and wheat ( Trititum, spp ) flour blends. Yam and soybean were processed into flour and used to substitute wheat flour at different proportions (80:10:10%, 70:20:10%; 60:30:10% and 50:40:10%) and 100% wheat as control. The functional properties and proximate composition of yam, soybean and wheat flours were determined. The proximate composition of cookies sample shows the moisture, protein, fat, ash, crude fibre and carbohydrate content ranged from 7.8 – 8.3%, 10.5 – 12.1%, 17.8 – 18.2%, 6.0 – 6.3%, 3.8 – 4.2% and 51.0 – 53.1%. There were significant differences (p?0.05) except the ash content. The proximate composition of flour sample shows the moisture, protein, fat, ash, crude fibre and carbohydrate content ranged from 9.3-9.4%, 3.8 – 16.1%, 2.6 – 7.9%, 1.3 – 3.7%, 0.8 – 2.0%, and 60.9 – 81.1% respectively. There were significant difference (p?0.05) between the flour samples except the moisture content of wheat and soybean which has the same value of 9.3%. The functional properties of the flour samples shows that the bulk density loosed, bulk density packed, water absorption capacity, oil absorption capacity, emulsifying capacity, swelling capacity and gelatination temperature ranged from 0.42 - 0.43, 0.75 - 0.77, 175 – 180, 150 – 163, 14.7 – 16.1, 1.40 – 1.50, and 66.4 – 67.7 respectively. There were significant differences (p?0.05) in all the values. The physical properties of cookies samples show that the diameter and thickness ranged from 5.36 – 6.05; 1.71 – 1.87; there were no significant difference (p?0.05) between composite cookies and 100% wheat cookies. However, the sensory evaluation of cookies shows that there were no significant differences (p?0.05) with 100% cookies at higher replacement of wheat flour with yam. Flour could therefore be replaced with up to 20% with 10% of soybean and 10% of yam flour in cookies production without affecting the sensory qualities.