Nutrient and Organoleptic Evaluation of Cereal and Legume Based Cookies

Authors

  • E.U. Madukwe Department of Home Science, Nutrition and Dietetics, University of Nigeria, Nsukka, Nigeria
  • R.I. Edeh Department of Home Science, Nutrition and Dietetics, University of Nigeria, Nsukka, Nigeria
  • I.C. Obizoba Department of Home Science, Nutrition and Dietetics, University of Nigeria, Nsukka, Nigeria

DOI:

https://doi.org/10.3923/pjn.2013.154.157

Keywords:

Bambara groundnut, cereal, cookies, legume, nutrient, organoleptic, wheat

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.

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Published

15.01.2013

Issue

Vol. 12 No. 2 (2013)

Section

Research Article

License

Copyright (c) 2013 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

How to Cite

Madukwe, E., Edeh, R., & Obizoba, I. (2013). Nutrient and Organoleptic Evaluation of Cereal and Legume Based Cookies. Pakistan Journal of Nutrition, 12(2), 154–157. https://doi.org/10.3923/pjn.2013.154.157

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