Discourse Journal of Agriculture and Food Sciences
Volume 5 Issue 2 Page 21 - 27. May 2017

Copyright 2017 Discourse Journals

Chemical Composition and Sensory Properties of Wheat-African Yam Bean Composite Flour Cookies

Okoye, J.I. and Obi C.D

1Department of Food Science and Technology, Enugu State University of Science and Technology, P.M.B 01660, Enugu, Nigeria.

2Department of Food Technology, Federal Polytechnic, Oko, Anambra    State, Nigeria


The proximate composition, mineral content and sensory properties of wheat – African yam bean composite cookies were determined. African yam bean flour (AYBF) was prepared and used at varying replacement levels (10-50%) for wheat flour (WF) in the preparation of wheat-African yam bean cookies. The increase in African yam bean flour substitution resulted in increase in the protein, fat, ash and crude fibre contents of the composite cookies. The protein, fat, ash and crude fibre contents of the cookies ranged from 9.87 ± 0.02-13.06 ± 0.10 %, 3.84 ± 0.03 – 4.63 ± 007 %, 4.84 ± 0.03 – 5.21 ± 0.06 % and 3.84 ± 0.03 – 4.22 ± 0.04 %, respectively. The control (wheat flour cookies) and the cookie samples substituted with 50% African yam bean flour had the least and highest values. The carbohydrate content of the cookies ranged from 67.69 ± 0.11 to 72.86 ± 0.06 % with the control having the highest value compared to the samples substituted with African yam bean flour. The mineral content of the cookies showed that the calcium, potassium, phosphorus, magnesium and iron contents of the samples increased significantly with increasing substitution of African yam bean flour. The sensory properties of the samples also revealed that the cookies made with 100% wheat flour used as control were the most acceptable by the panelists and also differed significantly (p≤0.05) from the other samples in taste, flavour and texture. However, the cookie samples substituted with 50% African yam bean flour were rated highest (6.86± 0.06) in colour. The nutrient composition and sensory properties of wheat-African yam bean cookies observed showed that African yam bean flour could be used as a partial substitute for wheat flour at the levels of 10 to 50%, thus providing an alternative means of diversifying the use of non-wheat flour.

Keywords: African Yam bean, cookies, proximate composition, mineral content, sensory properties

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