ABSTRACT

This study was conducted to evaluate the quality characteristics of wheat cookies enriched with plantain and Avocado peels. Cookies were subjected to proximate, functional, minerals, antnutrients and sensory analysis to determine the acceptability of the product. Protein, and ash increased as the proportion of banana and Avocado peel increased, ranging from 10.53 to 11.28% and 0.73 to 2.53% respectively all in 100% g/ml. The crude fibre content was within the range of 1.47 to 2.98. The moisture content ofthe cookies increased with increase in banana and Avocado peel flours from 9.55 to 10.42%. The lipid content was within the range of 2.17 to 3.12%. Bulk density, Oil absorption capacity and emulsification capacity increased as the proportion of banana and Avocado peel increased and was within the range of 0.36 to 0.38%, 1.18 to 2.05% and 4.32 to 5.32% respectively all in lOOg/ml while others decreased significantly (p < 0.05) on same addition. Potassium content, calcium, sodium, magnesium, and iron increased as the proportion of banana and Avocado peel increased and were within the range of 412.47 to 460.82%. 30.48 to 65.26%, 1.89 to 8.56%, 31.21 to 42.65%, and 2.10 to 3.19%, respectively all in lOOg/ml. Tannin, Alkaloid, phenol and phytate content increased as the proportion of banana and Avocado peel increased and was within the range of 0.09 to 0.21%, 0.05 to 0.25%, 0.04 to 0.13% and 0.06 to 0.18% respectively all in lOOg/ml while saponin content decreased from 0.11 to 0.07. The general acceptance of the cookies showed that Sample D (95% wheat, 0% banana peels and 5% Avocado peels) flour substitute was most preferred.