The proximate and sensory properties of wheat-cooking banana flour cookies were determined. Unripe cooking banana flour was processed into flour and used in composite with wheat flour for cookies production. Wheat and cooking banana composite flour was mixed in the ratios of 100:0, 90:10, 80:20, 70:30, and 50:50, coded as samples A, B, C, D and E, respectively and used to produce cookies. Supplementation of wheat flour with cooking banana flour significantly p<0.05) increased the ash (1.35-2.10%), crude fibre (1.06-2.81%) and moisture contents (2.78-8.92%) of the cookies while a decrease in the fat (31.38-29.29%), protein (8.32-7.53%) and carbohydrate (55.11-49.35%) was observed. The sensory results also showed that cookies with 10% substitution of cooking banana flour was preferable for colour, texture, aroma and taste and this compared favourably with 100% wheat flour cookies. The present result recommended that cooking banana flour has high potential as value added ingredient in cookies production for household utilization and its incorporation will promote its utilization thereby reducing dependency on wheat flour.
Keywords: Cooking banana flour, cookies, proximate and sensory properties
