Production And Evaluation Of Cookies Made From Whole African Breadfruit-Wheat Composite Flour:- Igwe, Ugochukwu M

ABSTRACT I' i1 xii 1 High fibre cookies was made from composite flour of whole wheat and African breadfruit seeds. The grains were milled, processed and used to prepare the cookies at different proportions of whole wheat and African breadfruit (100:0, 80:20, 70:30, 60:40, 50:50 respectively) composite flour. The flour samples was evaluated for its functional properties, then the cookies were evaluated for its anti-nutrient, physical properties, proximate properties. There were significant differences (p< 0.05) in the sample results from 100:0 to 50:50. There was an increase in water absorption capacity, oil absorption capacity, foam capacity, moisture content, crude fibre, crude protein, ash, tannin, trypsin inhibitors, phytate from 1.02 to l.llg/ml, 1.72 to 1.97g/ml, 20.60 to 28.04%, 10.04 to 10.38%, 13.72 to 19.74%, 3.28 to 8.60%, 6.28 to 8.95%, 0.26 to 0.56mg/100g, 0.13 to 0.28mg/100g, 0.16 to 0.53mg/100g respectively. The sensory properties of the cookies samples significantly (p< 0.05) decreases with an increase in the level ofsubstitution. The overall acceptability score of the sample 100:0 was higher and decrease as it gets to 50:50. Panelists preferred the 100:0 sample which is 100% whole wheat cookies; but generally, the cookies was accepted as the score were in excess of 5.0 which is considered the minimum acceptable score on a 9-point hedonic scale