Quality evaluation of cookies produced from African breadfruit wheat and pigeon pea flour blends
Cookies were produced from composite flour blends obtained from pigeon pea (Cajanus cajan) African breadfruit (Treculia africana) and wheat (Triticum spp) The composite flour blends were used at different substitution level with wheat flour to produce cookies. The resulting flour blends were analyzed for functional properties while the cookie samples produced were subjected to nutritional and sensory evaluations. There were significant differences in the result of the proximate compositions. The protein content ranged from 8.81% to 13.36% with sample 100W0A0P having the least value, while Sample 60W20A20P had the highest value. It was observed that the protein content increased as the rate of composite flour addition progressed. The carbohydrate contents were in the range of 54.13 to 59.49% Results obtained from the antinutritional properties of the cookies showed there were no noticeable differences in the cookies. There were significant variations in the functional properties of the composite flour blends. The functional properties of the composite flour blends showed that the bulk density of the flour samples were in the range of 1.14 1.17 g/cm 3 while foam capacity increased from 30.19 to 38.16% Sample 60W20A20P had the best taste in the cookie samples. The organoleptic qualities of the cookie samples showed they were accepted by the panel especially samples 100W0A0P and 60W20A20P.