Nutritional and Sensory Acceptance Evaluation of Cowpea-Based Cookies
Abstract
Banchu Abdeta*, Kedir Kebero and Wabi Bajo
Introduction: Grain legumes play an important role in human nutrition, especially in the dietary pattern of low-income groups in developing and underdeveloped countries. Baked snack foods like biscuit and cookies are widely consumed due to their satisfy and long shelf life.
Objective: To develop and evaluate nutritional quality of cow pea-based cookies. Method: The wheat-cow pea flour blends were prepared by D-optimal mixture design software in five different blending ratios. Chemical compositions of the blended flours and products were analyzed used international standard methods AOAC procedure. Organoleptic attributes were evaluated with a nine-point Hedonic scale. Statistical analysis, which involved mean and standard deviations, were computed by analysis of variance and Duncan’s multiple range tests were used to separate and compare group means of sensory evaluation data.
Result: The incorporation of wheat cowpea equal ratios (wheat 50%and cowpea50%) are highest in water absorption capacity and oil absorption capacity. The highest values of ash content blended flour were recorded for T4(wheat 50% & cow pea 50%) while the lowest values of ash content were noted for T1 (wheat control 100%). The protein content of wheat- cowpea composite flour was high in treatment T4 (wheat 50% &cow pea 50%) while low in T1 (wheat 100%). The sensory analysis of snack food developed cookies were accepted by panelists are varied; Cookies formulated with wheat cowpea (50%:50%) received greater overall acceptability from panelists.
Conclusions: Cookies developed from wheat-cow pea composite flour showed high content of fat and fiber contents were compered to blended flour; The results of fat content and fiber are high in products of cookies then low in flour composite. Thus, it can be concluded that cow pea flour can be partially substituted for wheat flour in cookies to improve the nutritional quality without affecting the sensory acceptability of composite cookies. Therefore, addition of cowpea flour in wheat flour are no effect on sensory quality of cookies.