Nutritional Benefit, Acceptability and Safety of Cookies from Blanched Coconut and Wheat Flour

Abiodun Omowonuola Adebayo- Oyetoro, Okereke Jane A., Ogunnubi, Ebunoluwa I., Ukwenya, Anita A., Ogundipe, Flora O., Oluwafunmilola Abiodun
2020 European Journal of Nutrition and Food Safety  
Cookies were made from wheat and blanched coconut flour blends in ratios 90:10, 85:15, 80:20, 75:25, 70:30, 60:40 and 55:45 respectively with 100% wheat as control. Proximate, sensory and microbial analysis of the cookies were assessed using standard methods and established level of significance difference (p<0.5). Results showed that moisture, crude fibre, fat and calorific value ranged between 5.72%-7.80%, 5.77%-7.80%, 9.81-17.21% and 197.08-312.85 Kcal/100g respectively showing increased
more » ... meters with increased substitution levels. Carbohydrate and protein ranged from 49.27%-78.21% and 12.69%-15.66% respectively. Mean sensory score for colour, crunchiness and flavor ranged between 7.30-8.50, 7.01-8.02 and 6.30-8.50 respectively while sample 70:30 was the most acceptable in most of the parameters assessed. Total viable count ranged from 1.4x104 cfu/g- 2.5x104 cfu/g between 2nd -5th week of storage while most samples had no fungi growth for the five weeks except for sample 60:40 and 55:45 with growth ranging from 4.0-7.1x104 Cfu/g. Safe and nutritious cookies can be made from wheat-blanched coconut flour.
doi:10.9734/ejnfs/2020/v12i1030306 fatcat:g6ddbtuar5f4pppde7ikkzspgy