Quality Characteristics Of Wheat - Cocoyam Cookies Enriched With Edible Mushroom

ABSTRACT

This study was conducted to evaluate the quality characteristics of wheat-cocoyam cookies enriched with edible mushroom. Cookies were subjected to proximate, functional, minerals, antnutrients and sensory analysis to determine the acceptability of the product. Protein, and ash increased as the proportion of mushroom and cocoyam increased, ranging from 10.53 to 11.28 and 0.73 to 2.53 respectively all in loog/ml. The crude fibre content was within the range of 1.47 to 2.98. The moisture content of the cookies increased with increase in mushroom and cocoyam flours from 9.55 to 10.42. The lipid content was within the range of 2.17 to 3.12. Bulk density, Oil absorption capacity and emulsification capacity increased as the proportion of mushroom and cocoyam increased and was within the range of 0.36 to 0.38, 1.18 to 2.05 and 4.32 to 5.32 respectively all in 100g/ml while others decreased significantly (p < 0.05) on same addition. Potassium content, calcium, sodium, magnesium, and iron increased as the proportion of mushroom and cocoyam increased and was within the range of 412.47 to 460.82, 30.48 to 65.26, 1.89 to 8.56, 31.21 to 42.65, and 2.10 to 3.19 respectively all in 100g/ml. Tannin, Alkaloid, phenol and phytate content increased as the proportion of mushroom and cocoyam increased and was within the range of 0.09 to 0.21, 0.05 to 0.25, 0.04 to 0.13 and 0.06 to 0.18 respectively all in bOg/mi while saponin content decreased from 0.11 to 0.07. A nine point hedonic scale was used to evaluate the organoleptic characteristics of the cookies. The general acceptance of the cookies was ranked to samples D (50% wheat, 40% cocoyam and 10% mushroom) flour substitute