ABSTRACT

Sesame seeds are known to be an excellent source of protein, fibre and minerals which will increase nutrient content of cookies. The main objective ofthis study is to produce acceptable enriched cookies using blend ofsesame flour and flour from wheat and rice. Cookies were produced with sesame and wheat flour blends at different levels; 30:70 (SWA), 40:60 (SWB), sesame and rice flour blends at different levels: 30:70 (SRA), 40:60 (SRB) respectively and with sesame, wheat and rice at levels 33:33:33 (SWR). The control sample was 100% wheat flour. The flour blends were assessed for their functional properties while the cookies were analyzed for proximate, antinutrient, physical, and sensory qualities. Functional properties ranged from 24.00 to 53.00 Sec, 1.02 to 2.02 g/ral, 1.34 to 2.09 g/ml, 4.90 to 9.22%, 96.00 to 112.00%, 1.26 s to 3.52 s, 64.00 to 86.00°C, for wettability, water absorption capacity, oil absorption capacity, foam capacity, foam stability, gelatinization temperature and gelatinization time respectively. Proximate composition ranged from 5.13 to 6.72% for moisture content, 9.72 to 15.66% for protein content, 9.32 to 16.67% for fat content, 2.01 to 2.95% for crude fibre content, 1.63 to 2.72% for ash content and 56.23 to 70.53% for carbohydrate contentrespectively. Physical properties ranged from 9.19 to 13.61 g, 2.86-6.93 cm, 73.82 to 172.55%, 0.88 to 1.68 and 46.01 to 52.06 cm mm for weight, spread ratio, spread factor, thickness and diameterrespectively. Antinutrient level ofall samples are below the safe limit and fit for ■ consumption. In terms ofsensory characteristics, Cookies samples produced from 100% wheat flour was rated highest (7.70) among the samples with respect to general acceptability and was liked moderately, hence, was liked moderately by the panellists.