Proximate, Functional And Sensory Properties Of Cookies Produced From The Blends Of Plantain (Musa Paradisiaca) And Soybean (Glycine Max) Flours.

ABSTRACT

 This study was designed to investigate the effect of soy flour fortification on chemical, functional properties and consumer acceptability of plantain flour for possible industrial uses. Green matured plantain and soybean were processed and milled into flours were blended into 100:0; 90:10; 80:20; 70:30; 60:40; 50:50 plantain and soybean respectively. Functional properties of the different flour blends were investigated, cookies were produced from the flour blends and Proximate and sensory properties (flour and cookies) were determined. There were significant difference ) in the means of the moisture contents of the flours and cookies. The proximate composition of the flours and cookies samples showed an increase of about 10.06% (sample Psi) to 11.34% (sample Ps4); 8.17% (sample Ps6) to 8.89% (sample Ps5) in moisture content, 11.92% (sample Psi) to 21.91%(sample Ps6);7.32%(sample Psi) to 1 i.71%(sample Ps6) in protein, 2.76%(sample Psi) to 12.75(sample Ps6);7.84%(sample Psi) to 13.53%(sample Ps6) in fat, 2.18(sample Psi) to 3.45(sample Ps6); i.26%(sample Psi) to 1.52% (sample Ps6) in fiber contents while the carbohydrate contents decreased from 46.68%(sample Ps6) to 74.20%(sample Psi); 63.56%(sample Ps6) to 71.93%(sample Ps6) (flour and cookies respectively) depending on the level of substitution. The bulk density, galetion temperature and swelling index of the flour samples decreased while the water absorption and oil absorption capacity increased on soy substitution. Sensory evaluation of the product (cookies) showed no significant difference ) in all quality attributes between all the samples, while that of 20% and 30% soy flour was slightly preferred as shown by the general acceptability.