ABSTRACT

This study evaluated some quality properties of Hour blends of wheat, aerial yam and black beans (Akicli) and cookies produced from them. Eleven different blend ratios were formulated with 100% wheal flour and cookies serving as controls. The functional properties of the flour blend, proximate, and anti-nutritional compositions of the flour blends and cookies and physical parameters of the cookies were determined using standard analytical methods and all the data generated were subjected to one-way analysis of variance while means were separated using Duncan multiple range test at 5% probability level. The results of the functional properties showed that bulk density of the flour samples varied from 0.45 to 0.59 g/ml, swelling index 1.24 to 2.22 g/ml while water absorption capacity ranged from 1.84 to 2.88 g/ml. Result of pro-vitamin A content recorded in this work showed that processing into cookies reduced vitamin content with pro-vitamin A content of the flour samples ranged from 4.31 to 6.05 pg/lOOg and decreased from 2.84 to 1.63 pg/lOOg in the cookies, vitamin C ranged from 1.75 to 3.17 mg/lOOg for flour and 1.50 to 2.54 mg/lOOg for cookies while vitamin E ranged from 1.91 to 3.91 mg/lOOg for the flour blends and 1.56 to 3.44 mg/lOOg for the cookies. Anti-nutritional composition results of the flour blends and cookies showed phytate content ranged from 0.64 to 1.73 mg/lOOg in Hour and tannin content ranged from 0.64 to 2.09 mg/100g in Hour and 0.03 to 0.06 mg/100g in cookies, trypsin inhibitor content ranged from 4.61 to 8.43 mg/lOOg for Hour samples and 0.13 to 0.28 mg/lOOg for cookies while oxalate content of the Hour samples ranged from 0.51 to 0.97 mg/lOOg and 0.05 to 0.08 mg/lOOg for the cookies. Physical parameters of the cookies showed compared values with the cookies from 100% wheat which served as control. All cookies produced are of good quality as evaluated, and reduced antinutrients which is an indication that they arc fit for human consumption and utilization should be encouraged.