Mineral And Sensory Attributes Of Cookies From Orange-Flesh Sweet Potato Flour And Soybean:- Daniel Victory C

ABSTRACT This study investigated the mineral composition and sensory qualities of cookies produced from composite flours of orange-fleshed sweet potato (OFSP), soybean, and wheat in varying proportions. Five different flour formulations were evaluated: Cl (20% wheat, 20% soybean, 60% OFSP), C2 (20% wheat, 60% soybean, 20% OFSP), C3 (20% wheat, 40% soybean, 40% OFSP), C4 (0% wheat, 50% soybean, 50% OFSP), and C5 (100% wheat, serving as the control). The mineral analysis included calcium, potassium, sodium, zinc, and iron. Results showed that calcium content was highest in C4 (31.54 mg/lOOg) and lowest in C5 (20.27 mg/lOOg), indicating a calcium-boosting effect from the combination of OFSP and soybean. Potassium was most abundant in Cl (91.94 mg/lOOg), suggesting that higher OFSP content supports potassium enrichment. C5 (control) had the highest iron content (11.02 mg/lOOg), followed by C4 (3.91 mg/lOOg), while other composite blends had lower but nutritionally valuable iron levels. In terms ofzinc, C5 (1.49 mg/lOOg) was superior, although C4 and C2 also provided considerable amounts. Sodium levels were highest in C5 (150.42 mg/lOOg), and much lower in composite flour cookies, which could be advantageous for individuals managing sodium intake. Sensory evaluation, assessed using a 9-point Hedonic scale, revealed that C5 scored the highest in appearance (6.78), aroma (6.60), crispiness (7.00), taste (7.13), and general acceptability (6.88). Nevertheless, composite cookies like Cl and C2 demonstrated relatively high sensory scores and remained within acceptable consumer thresholds. Although the introduction of OFSP and soybean slightly reduced some sensory attributes, their addition greatly improved the cookies’ nutritional profile, especially with respect to essential minerals needed to combat micronutrient deficiencies. In conclusion, cookies made with composite flours, particularly the Cl blend, offered a good compromise between enhanced mineral content and consumer acceptability. The findings support the feasibility of using OFSP and soybean as nutrient-dense ingredients in baked snacks. It is recommended that Cl or similar ratios be adopted forlarge-scale production, while future research may focus on flavor enhancement and texture optimization to further improve consumer satisfaction and product competitiveness in functional food markets.