Physicochemical Properties, Antioxidant Activity, and Sensory Evaluation of Cookies made from Wheat, Unripe Plantain and Germinated Pigeon Pea Flours:-Nwafor, Favour O

ABSTRACT

This study investigated the physicochemical properties, antioxidant activity and sensory properties of cookies made from wheat, unripe plantain and germinated pigeon pea flours. Standard methods were employed to produce the flours and the cookies samples. The functional, proximate, antinutrients, antioxidants, minerals, physical and sensory properties were analyzed with the ANOVA. The result showed that the functional properties ranged from 0.65 to 0.72 g/ml in bulk density, 1.08 to 1.22 g/ml in water absorption capacity, 1.25 to 1.65 g/ml swelling capacity and 12.67 to 12.68% emulsification capacity. The proximate ranged from 8.02 to 9.52% in moisture, 10.32 to 12.81% crude protein, 8.46 to 9.75% fat, 1.62 to 1.87% in crude fibre, 2.35 to 2.44% in ash, 65.45 to 69.91% in carbohydrate and 392.13 to 398.82% in energy value. It observed that the anti-nutrients ranged from 0.23 to 2.07 mg/lOOg in tannin, 0.22 to 1.06 mg/lOOg in phytate, 0.49 to 0.70 mg/lOOg in oxalate and 0.32 0.38 mgTIU/lOOg in trypsin. The antioxidant showed a range of 1.35 to 2.14 mgGAE/lOOg in FRAP, 5.98 to 16.38% in DDPH, 2.53 to 3.77 mgTE/lOOg in ABST, 1.25 to 1.73 mgGAE/g in polyphenols and 0.80 to 2.22 mg/lOOg in flavonoids. The mineral also showed a range of 10.18 to 12.92 mg/lOOg in calcium, 3.03 to 8.26 mg/lOOg in sodium, 15.06 to 20.83 mg/lOOg in potassium, 0.22 to 0.53 mg/lOOg in zinc, 7.07 to 9.13 mg/lOOg in magnesium and 2.09 to 2.66 mg/lOOg in iron. More so, the physical properties showed a range of 8.62 to 9.80 g in weight, 4.94 to 5.81 cm in diameter, 26.98 to 38.02 mm in thickness and 5.27 to 6.55 in spread ratio. In sensory evaluation, the mean score of the samples were rated above average in all parameters and was generally acceptable by the panelists.