Nutrient and Organoleptic Evaluation of Cereal and Legume Based Cookies

Abstract

This study explored the nutrient and organoleptic potentials of wheat/ bambara groundnut based cookies. Bambara Groundnut (BG) (Voandeia Subterranean Thouars) and Wheat (W) (Triticum spp.) were purchased from Ogige market in Nsukka, Enugu state, Nigeria. Chemical composition, iron and zinc and phytochemical contents were analyzed using standard techniques. Wheat and bambara groundnut flours were blended in a ratio of 70:30 to provide 10% protein in cookies. The nutrient composition and sensory evaluation of the cookies were conducted. A panel of 38 judges and a 9-point hedonic scale were selected for use. Bambara groundnut complemented Wheat Cookies (BWC) contained 5.4% moisture, 9.85% protein, 19.7% fat and 10.32mg/100g iron which is much more than those of the 100% wheat based cookies. However, 100% wheat based cookies (WC) had six times ash and three times zinc content (1.2% and 23.28mg/100g) than those of the complemented (BWC) cookies. Nutrient composition of 100% wheat cookies (WC) could be improved when Bambara Groundnut (BG) blends it. The bambara groundnut-wheat cookies (BWC) were nutrient dense and culturally acceptable.