ABSTRACT

Due to the increasing prevalence of lifestyle-related health issues, such as obesity and diabetes, there is an urgent need for healthier snack alternatives. This study examined the functional properties and in vitro digestibility of cookies produced from wheat and germinated chia seed flour. Composite flours were produced from wheat and germinated chia seeds at the following ratios: 90: 10, 80:20 and 70:30 while 100% wheat flour served as the control. The functional properties of the flours and the physical, proximate, mineral, in vitro starch digestibility, and sensory properties of the cookies were evaluated using standard methods. Results revealed significant differences (p<0.05) across all samples. The samples exhibit a bulk density range of 0.62 g/ml (germinated chia seed and LAS) to 0.69 g/ml (YSZ), with significant differences observed (p<0.05). Water Absorption Capacity (WAC) ranged from 0.50 g/ml (AXZ) to 1.80 g/ml (genninated chia seed). Oil Absorption Capacity (OAC) values varied from 1.34 g/ml (AXZ) to 1.62 g/ml (germinated chia seed). The swelling index ranged from 1.54 g (WPS) to 2.77 g (genninated chia seed), while gelatinization density varied from 63.1 (AXZ) to 86.2 (YSZ). The result on the physical properties of the cokie weight ranged from l 0.3 g (AXZ, 100% wheat) to 15.6 g (WPS, 80% wheat, 20% chia seed). Cookie length varied from 44.27 mm (AXZ) to 55.7 mm (WPS), and diameter ranged from 40.7 mm (YSZ) to 54.8 mm (WPS). Thickness varied between 10.9 mm (WPS) and 12.1 mm (YSZ). The result of the proximate composition shows that moisture content ranged from 0.86% (WPS) to 4.26% (AXZ). Ash content varied from 2.54% (AXZ) to 3.26% (WPS). Fiber content renged from 0.47% (AXZ) to 3.87% (LAS), while fat content varied from 36.4% (AXZ) to 47.5% (LAS). Protein content ranged from 5.89% (YSZ) to 11.2% (WPS), and carbohydrate content v .1I ied from 35.2% (LAS) to 49 .4% (YSZ). The result on the mineral content shows that Calcium content ranged from 81.0 mg/ 1 00g (AXZ) to 199.1 mg/1 00g (WPS). Magnesium varied from 3 5.4 mg/1 00g (AXZ) to 4 7 .3 mg/1 00g (LAS). Potassium levels ranged from 50.6 mg/1 00g (AXZ and LAS) to 56.4 mg/100g (WPS), while iron content varied between 0.77 mg/l00g (LAS) and 0.97 mg/l00g (AXZ). The color properties shows that the L value for lightness ranged from 81.0 (AXZ) to lower values for LAS, indicating darker cookies with higher chia content. The a value for redness was highest in YSZ, while the b value for yellowness decreased with increased chia seed content. Sensory evaluation indicated that AXZ scored highest in appearance, taste, aroma, texture, and overall acceptability, while the chiaenriched samples, particularly WPS and LAS, showed lower acceptability due to slight bitterness. This study concludes that while chia seed· incorporation enhances the nutritional profile, higher inclusion levels may affect sensory acceptability due to flavor changes. The study therefore recommend that optimal incorporation at I 0% chia seed flour (YSZ) will offer a balanced improvement in nutritional value with acceptable sensory attributes