ABSTRACT

Cookies are consumed on a large scale in developing countries such as Nigeria where noncommunicable diseases, macro and micro nutrient malnutrition are prevalent. In this experimental study, sensory properties, proximate, selected minerals, vitamin and antinutrients composition offour formulated composite flour cookies from sorghum flour (SF), groundnut flour (GF), soybean flour (SOF) and wheat flour (WF) were determined using standard procedures. Three ofthe formulated composite flour cookies contained no wheat flour and were blended using the following ratio (A= 70% SF: 20% SOF: 10% GF, B= 60% SF: 20% SOF: 20% GF and C= 50% SF: 30% SOF: 20% GF) respectively. The fourth sample (control) contained 100% wheat flour and 15 panelist evaluated the organoleptic properties of the cookies. The proximate composition showed that the dry matter of the cookies ranged from 94.74% (D) - 96.58% (A), moisture content ranged from 3.42% (A)- 5.26% (D), ash content ranged from 2.27% (D) - 3.73% (C), crude fibre ranged from 2.55% (D) - 4.01% (C), crude protein ranged from 10.87% (D) - 26.92% (B), fat content ranged from 12.25% (D)- 40.43% (B), carbohydrate content ranged from 20.98% (B) - 66.80% (D) and the energy value ranged from 1759.49 Kjoules (D) - 2321.87 Kjoules (B). Mineral compositions are as follows: calcium= 10.40mg/100g (C) - 15.20mgl00g (A), magnesium= 5.30mg/100g (A, C) - 7.20mg/100g (B), phosphorous= 31.00mg/100g (D)- 40.0mg/100g (C) and zinc= 2.00mg/100g (A) 一 5.15mg/100g (D). The cookies had significant amounts of pro-vitamin A (5.56p,g/100g (D) - 8.21 pg/100g (B)), vitamin E (2.43mg/100g (D) - 4.76mg/100g (B)), low vitamin Bl (0.21mg/100g (A) - 0.44mg/100g (B)) and vitamin B2 (0.14mg/100g (D) - 0.38mg/100g (B)). The cookies also contained significant amounts of tannin (0.22mg/100g (D) - 0.72mg/100g (C)), saponin (0.06mg/100g (D) - 0.93mg/100g (A)) and low phytate (0.06mg/100g (D) - 0.13mg/100g (B)). Organoleptically, all the samples were similarly accepted with the control, although sample B was accepted more. In conclusion, enriching sorghum flour with soybean and groundnut flours in cookies production improved their nutritional value and could be used to reduce the dependency on wheat flour.