Effect of Incorporating Orange Flesh Sweet Potato Flour, Starch and Non-starch Residue Flour to Wheat on the Quality Characteristics of Cookies.
Keywords:proximate composition, phosphorus, zinc, potassium, sensory attributes
Cookies was produced from wheat (Trititum spp) orange flesh sweet potato (Ipomoea batatas L.) flour, starch and non-starch residue blends. The orange-fleshed sweet potatoes were washed, peeled, sliced, dried and milled to flour. The starch and non-starch residue were also produced from the orange-fleshed sweet potatoes. Different proportions of wheat and flour, wheat and starch and wheat and non-starch residue of orange-fleshed sweet potato with increasing level of orange-fleshed sweet potato at 10, 20, 30 and 40 % addition in wheat were prepared. Control samples were 100 % wheat flour (A0), 100 % orange-fleshed sweet potato flour (A1), 100 % orange-fleshed sweet potato starch (B1) and 100 % orange-fleshed sweet potato non-starch residue (C1). Cookies from these different proportions were formulated. The proximate, mineral, vitamin, physical properties and sensory attributes of the cookies samples and their composites were determined. The GENSTAT Statistical Software (version 17.0) was used for data analyses. The Proximate compositions of the cookies ranged as follows; moisture 9.96-12.00 %, protein 3.48-10.27 %, fat 19.21-23.11 % fibre 4.01-6.42 % ash 1.10-1.90 % and carbohydrates 50.58-58.79 %. Data for mineral composition and vitamin contents of the cookies samples ranged as follows; calcium 22.56-39.16, zinc 1.22-10.65, magnesium 2.64-33.64, phosphorus 43.00-310.00 and potassium 76.70-398.80 mg/100g), vitamin B1 0.13-0.90, vitamin B2 0.13-1.25, vitamin B6 0.12-3.37, vitamin B12 0.19-2.35, vitamin C 0.16-12.05 mg/100g and vitamin A 0.00-12496µg/100g. The physical properties of the cookies ranged from 6.22-10.18 g, 9.00-14.00 mm, 33.00-43.33 mm and 2.61-4.13 for weight, thickness, diameter and spread ratio, respectively. The sensory evaluation results indicated that, up to 40 % substitution of starch and non-starch residue flour was acceptable in cookies formulation, while 20 % substitution was acceptable for orange-fleshed sweet potato flour.
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