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Roseline Nwabugo Attaugwu Ekpeno Sunday Ukpong Josephat Ikechukwu Anyadioha Mary Isi Agbi

Abstract

Composite flours were made from blends of whole wheat (WWF), sweet potato (SPF), and Mucuna utilis (MUF) flours, the 100% WWF served as control. These flours were used to bake cookies. The flours and the cookies were analyzed for functional and proximate composition while in addition to these, physical and sensory tests were conducted on the cookies. Results of the study showed that the protein and fat contents of the flours and cookies increased as the quantity of MUF increased but decreased with an increase in SPF. In the flours, the ash content of the control (2.38%) decreased to 1.76-2.14% in the composite flours. Ash content decreased with the addition of MUF but increased with the addition of SPF. The carbohydrate content of the composite flour cookies ranged 48.57-62.26% while the energy value ranged 376.91-392.11 kcal.100 g-1. Except for the cookie baked with 50% WWF and 50% SPF, whose mouth-feel did not differ significantly (p<0.05) from that of the control, the remaining cookies scored higher than that of the control. Cookie baked with 60% WWF, 10% SPF, and 30% MUF had optimum protein (21.84%), diameter (5.30 cm), spread ratio (6.90), and sensory qualities that were comparable to that of the control.

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How to Cite
ATTAUGWU, Roseline Nwabugo et al. Effect of substitution of whole wheat flour with sweet potato (Ipomoea batatas) and Mucuna utilis flours on the nutritional, physical and sensory qualities of cookies. Food Science and Applied Biotechnology, [S.l.], v. 7, n. 1, p. 49-57, mar. 2024. ISSN 2603-3380. Available at: <https://www.ijfsab.com/index.php/fsab/article/view/347>. Date accessed: 24 june 2024. doi: https://doi.org/10.30721/fsab2024.v7.i1.347.