Functional Properties And Sensory Evaluation Of Fruit-Legume Cookies Produced From Cooking Banana {Musa Spp.) And Soybean {Glycinemerril L. Max) And Date {Phoenixdactilyfera):- Nwilo, Olivia N

ABSTRACT xii Ik This study evaluated the functional properties and sensory characteristics of cookies produced from composite flours made from cooking banana {Musa spp.) and soybean (Glycine max'), using date fruit (Phoenix dactylifera) as a natural sweetener, to promote indigenous, nutritious alternatives to refined wheat flour. Three blends—SCB1 (70:30), SCB2 (50:50), and SCB3 (30:70) cooking banana.’soybean, were formulated; 100% wheat flour served as the control. Functional properties, water absorption capacity (WAC), oil absorption capacity (OAC), foaming capacity (FC), bulk density (BD), swelling index (SI), gelation time, gelation temperature, and freeze-thaw stability, were determined in triplicate using standard analytical methods. Sensory evaluation (appearance, colour, crunchiness, texture, taste, aroma, overall acceptability) was conducted by 40 semi-trained panelists on a nine-point hedonic scale. Data (mean ± SD) were analyzed by one-way ANOVA, and means were separated with Duncan’s Multiple Range Test at p < 0.05. Results showed SCB1 had the highest WAC (150.33%), OAC (220.78%), and FC (34.04%), indicating strong hydration and oil-holding capacities, while increasing soybean proportion tended to elevate BD and reduce SI. Sensory results indicated the control scored highest across attributes (e.g., overall acceptability = 7.91), but among composites, SCB1 was most preferred (crunchiness = 7.03; overall acceptability = 5.91), followed by SCB2 (overall acceptability = 5.63); SCB3 was least preferred (overall acceptability = 5.37). These findings demonstrate that cooking banana and soybean flours sweetened with dates can produce acceptable cookies, with SCB 1 offering the most favourable balance offunctional performance and consumer preference while supporting the use oflocally available crops.