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.
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MICHAEL, U (2026). Physicochemical Properties, Antioxidant Activity, and Sensory Evaluation of Cookies made from Wheat, Unripe Plantain and Germinated Pigeon Pea Flours:-Nwafor, Favour O . Repository.mouau.edu.ng: Retrieved Apr 23, 2026, from https://repository.mouau.edu.ng/work/view/physicochemical-properties-antioxidant-activity-and-sensory-evaluation-of-cookies-made-from-wheat-unripe-plantain-and-germinated-pigeon-pea-flours-nwafor-favour-o-7-2
UNIVERSITY, MICHAEL. "Physicochemical Properties, Antioxidant Activity, and Sensory Evaluation of Cookies made from Wheat, Unripe Plantain and Germinated Pigeon Pea Flours:-Nwafor, Favour O " Repository.mouau.edu.ng. Repository.mouau.edu.ng, 23 Apr. 2026, https://repository.mouau.edu.ng/work/view/physicochemical-properties-antioxidant-activity-and-sensory-evaluation-of-cookies-made-from-wheat-unripe-plantain-and-germinated-pigeon-pea-flours-nwafor-favour-o-7-2. Accessed 23 Apr. 2026.
UNIVERSITY, MICHAEL. "Physicochemical Properties, Antioxidant Activity, and Sensory Evaluation of Cookies made from Wheat, Unripe Plantain and Germinated Pigeon Pea Flours:-Nwafor, Favour O ". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 23 Apr. 2026. Web. 23 Apr. 2026. < https://repository.mouau.edu.ng/work/view/physicochemical-properties-antioxidant-activity-and-sensory-evaluation-of-cookies-made-from-wheat-unripe-plantain-and-germinated-pigeon-pea-flours-nwafor-favour-o-7-2 >.
UNIVERSITY, MICHAEL. "Physicochemical Properties, Antioxidant Activity, and Sensory Evaluation of Cookies made from Wheat, Unripe Plantain and Germinated Pigeon Pea Flours:-Nwafor, Favour O " Repository.mouau.edu.ng (2026). Accessed 23 Apr. 2026. https://repository.mouau.edu.ng/work/view/physicochemical-properties-antioxidant-activity-and-sensory-evaluation-of-cookies-made-from-wheat-unripe-plantain-and-germinated-pigeon-pea-flours-nwafor-favour-o-7-2