Quality Evaluation Of Cookies Produced From Sprouted And Unsprouted Sorghum (Sorghum Tricolor) And Pigeon Pea (Cajuns Cajari) Flour Blends.:- Otuonye, Oluomachi J
ABSTRACT
Quality evaluation of cookies produced from
sprouted and unsprouted sorghum and pigeon pea flour blends was investigated.
The composite flour samples were evaluated for functional properties while the
cookies produced from these composite flour samples were evaluated for physical
properties, proximate composition and sensory characteristics. The result of
the functional properties ofthe flour blends from sprouted and unsprouted
sorghum and pigeon pea shows that sample 303(10% sprouted sorghum: 10% sprouted
pigeon pea: 40% unsprouted sorghum: 40% unsprouted pigeon pea flour.) had the
highest value (5.65g/m£) of WAC while sample 505(100% wheat flour) had the
lowest value (1.68g/mC) of WAC. The functional properties values for the flour
blends ranged from 1.68-5.65g/m£ for WAC, 1.83-3.41g/mf for oil absorption
capacity, 0.48-0.75g/m€ for bulk density, 58.01-60.38°C for gelatinization
temperature and 0.51-0.6Is for wettability. The result for physical properties
ranges from 7.82- 8.98, 4.88-5.08, 0.56-0.78, 8.62-8.84 and 4.78-5.1 lkg for
weight, diameter, thickness, spread ratio and break strength respectively. The
cookies had proximate composition ranging from 11.48-12.65% for moisture,
10.02-22.91% protein, 3.04-5.07 crude fiber, 8.19-10.04% fat, 87.35-88.52% dry
matter and 52.57-61.91% for carbohydrate. The result of the sensory evaluation
ofthe cookies shows that sample 505(100% wheat flour) was most preferred in
terms of general acceptability.
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-- (2025). Quality Evaluation Of Cookies Produced From Sprouted And Unsprouted Sorghum (Sorghum Tricolor) And Pigeon Pea (Cajuns Cajari) Flour Blends.:- Otuonye, Oluomachi J . Repository.mouau.edu.ng: Retrieved May 03, 2025, from https://repository.mouau.edu.ng/work/view/quality-evaluation-of-cookies-produced-from-sprouted-and-unsprouted-sorghum-sorghum-tricolor-and-pigeon-pea-cajuns-cajari-flour-blends-otuonye-oluomachi-j-7-2
--. "Quality Evaluation Of Cookies Produced From Sprouted And Unsprouted Sorghum (Sorghum Tricolor) And Pigeon Pea (Cajuns Cajari) Flour Blends.:- Otuonye, Oluomachi J " Repository.mouau.edu.ng. Repository.mouau.edu.ng, 02 May. 2025, https://repository.mouau.edu.ng/work/view/quality-evaluation-of-cookies-produced-from-sprouted-and-unsprouted-sorghum-sorghum-tricolor-and-pigeon-pea-cajuns-cajari-flour-blends-otuonye-oluomachi-j-7-2. Accessed 03 May. 2025.
--. "Quality Evaluation Of Cookies Produced From Sprouted And Unsprouted Sorghum (Sorghum Tricolor) And Pigeon Pea (Cajuns Cajari) Flour Blends.:- Otuonye, Oluomachi J ". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 02 May. 2025. Web. 03 May. 2025. < https://repository.mouau.edu.ng/work/view/quality-evaluation-of-cookies-produced-from-sprouted-and-unsprouted-sorghum-sorghum-tricolor-and-pigeon-pea-cajuns-cajari-flour-blends-otuonye-oluomachi-j-7-2 >.
--. "Quality Evaluation Of Cookies Produced From Sprouted And Unsprouted Sorghum (Sorghum Tricolor) And Pigeon Pea (Cajuns Cajari) Flour Blends.:- Otuonye, Oluomachi J " Repository.mouau.edu.ng (2025). Accessed 03 May. 2025. https://repository.mouau.edu.ng/work/view/quality-evaluation-of-cookies-produced-from-sprouted-and-unsprouted-sorghum-sorghum-tricolor-and-pigeon-pea-cajuns-cajari-flour-blends-otuonye-oluomachi-j-7-2