PRODUCTION AND QUALITY ASSESSMENT OF ENRICHED COOKIES FROM WHOLE WHEAT AND FULL FAT SOYA (Published)
The use of whole wheat and roasted full fat soybean flour blends in the production of whole meal cookies was studied. Enriched cookies were produced using whole wheat and soybean flour blends, in the ratios: 100:0%, 80:20%, 70:30% and 50:50%, and were labeled A, B, C and D respectively. Sample A served as control. The functional characteristics and proximate composition of the composite flours were determined. The nutritional compositions, microbial and sensory quality of the enriched cookies were evaluated. The results obtained showed superior physical quality by the enriched cookies. On dry weight basis, protein, fat, fiber, ash and energy increased from 8.75 to 24.65, 4.50 to 7.13, 3.29 to 5.73, 2.15 to 2.95% and 411to 578 g/cal. respectively, whereas carbohydrate decreased from 70.45 to 23.71% with increased substitution of soy-flour. The mineral contents also showed increased values for sodium, potassium, calcium, magnesium and iron in the enriched cookies. The viable microbial counts for the enriched cookies were very low (<1.5×101 cfu/g). There were no coliform and mould contaminations in all the samples. There were significant differences (p< 0.05) in sensory attributes analyzed. Samples C and D with 30% and 50% soy-flour substitution had the best overall acceptability ratings of 8.65 and 8.10 respectively
Keywords: Enriched Cookies, Full Fat Soya, Physico-Chemical Composition, Whole Wheat