ABSTRACT

  This study was carried out to investigate the proximate composition and acceptability of cookies produced with wheat, plantain and corn composite flour, to produce acceptable composite flour of corn and wheat,to produce cookies from these composite flour,to determine thd proximate composition of cookies produced from these composite flour and lastly to evaluate the acceptability of cookies produced from these composite flours. Ten samples of cookies were produced from composite flours prepared from green matured plantain (Musa spp), white corn (Zea mays) and wheat (Triticum aestivum) at diffent proportion such as SB5 (70:20:10), SB6(50:30:20), SB7(33.3:33.3:33.3), SB8(30:20:50) and SB9(20:50:30).Wheat and plantain flour sample SB3(80:20); Wheat and corn flour SB4 (80:20) and SBO(100% Wheat)i.e control sample were evaluated for proximate composition and sensory attributes ranging from 5.79% - 6.48% moisture content 1.34% - 1.64% ash, 1.24% - 1.39% crude fibre, 12.18%-14.96% fat, 7.69%-9.44% Crude protein, and 66.32%- 7 1.61% Carbohydrate. The result obtained from sensory evaluation of the cookies samples showed that sample SB9(20% wheat, SO% plantain and 30% corn composite flour) competed favourably well with the control sample SBO(100% wheat flour) While sample SB3(80% wheat and 20% plantain) composite flour was the least preferred by panelists. Nine point Hedonic Scale and two way Analysis of Variance(ANOVA),the significant difference (p0.05) between the composite flour cookie and the 100% Wheat flour cookie, i.e the taste, colour, texture, flavour and general acceptability, the protein, fat, ash, crude fibre contents of composite flour cookies were significantly different (P < 0.05) higher than control while carbohydrate contents decreased. Therefore, it may be concluded from the strenght of this work ,cookies produced from (20% Wheat flour, 50% Plantain flour and 30% Corn composite flour )have great potentials as they compared favourably with cookies produced from wheat. The use of this composite flour would go a long way in reducing dependency on wheat flour in countries that import wheat