Evaluation The Qualities Of Cookies From Wheat And Bambara Groundnut Flour Blends.:- Agashi, Sandra N

ABSTRACT This study was conducted to evaluate the qualities of cookies produced from wheat and Bambara groundnut (BGN) flour blends. The general objective was to assess the impact of varying substitution levels of BGN flour on the proximate, mineral, and sensory qualities of cookies. The raw materials, including wheat grains and BGN seeds, were sourced from Ubani Ibeku Market in Abia State, Nigeria. Bambara flour was produced by soaking, boiling, dehulling, oven-drying, milling, and sieving the seeds. Wheat flour was obtained by cleaning, washing, drying, milling, and sieving wheat grains. Four composite samples were formulated: A (100% wheat), B (80:20 wheat.BGN), C (60.40), and D (50.50). All data were analyzed using one-way ANOVA with Duncan multiple range test (p<0.05) in SPSS v22.0. The proximate analysis revealed that crude protein (CP) content ranged from 7.17% (Sample D) to 9.15% (Sample B), with a significant increase observed in Sample B compared to the control (Sample A, 8.84%). Fat content increased with BGN inclusion, with Sample D having the highest fat content (23.38%) versus 17.46% in the control. Fiber was significantly higher in Sample D (8.13%), indicating improved dietary quality. Carbohydrate content decreased slightly with increasing BGN substitution, with the lowest value in Sample C (59.65%). Energy content increased from 447.63 kJ (A) to 464.26 kJ (C). Mineral analysis indicated that potassium (K) was highest in Sample C (158.94 mg/lOOg), while phosphorus (P) peaked in Sample B (135.62 mg/lOOg). Sodium and zinc levels were highest in Sample C, suggesting BGN enrichment improved mineral content. However, calcium decreased slightly with BGN addition. Sensory evaluation showed that all samples were generally acceptable. Sample A had the highest scores for taste (7.37), appearance (7.18), and mouthfeel (6.90), while Sample D scored highest for overall acceptability (8.31), suggesting that consumers appreciated the improved texture and nutritional profile despite differences in sensory properties. The incorporation ofBambara groundnut flour into wheat flour for cookie production enhanced nutritional value, especially in terms of protein, fat, fiber, and minerals, without compromising sensory quality. Sample D (50:50) was most acceptable overall, while Sample B showed the best protein and phosphorus enhancement. Based on the findings, a 50% substitution of wheat flour with Bambara groundnut flour is recommended for cookie production to improve nutritional and sensory quality. Future studies should explore shelf-life stability and consumer acceptance on a larger scale.