FORMULATION AND PRODUCTION OF COOKIES FROM WHEAT (triticum aestivum) AND BAMBARA GROUNDNUT (Vigna subterranea) FLOUR BLENDS

Abstract

This research work highlight the possibilities of producing cookies from wheat (triticum aestivum) and bambara groundnut (vigna subterranea) flour blends blends. the Bambara groundnut were into flours and formulated into various blends with the wheat flour of ratios; and labeled Samples WW1=100:00, WW2=90:10, WW3=80:20, WW4=70:30, WW5=60:40 and WW6=50:50 wheat and Bambara groundnut flour. Functional analysis was conducted on the flour blends and proximate and sensory evaluation on the products. The oil absorption capacity, water absorption capacity, swelling index and bulk density were determined; the oil absorption capacity ranges from 3.31 to 4.22, the water absorption ranges 2.00 to 3.20, swelling index ranges from 1.05 to 1.11 and bulk density 0.65 to 0.72 respectively. The proximate analysis conducted on the products; for the protein, ash, fibre and fat content there was a significant increase in the values with increase in the Bambara nut. The protein contents were from 9.39 to 13.45, the moisture content was from 9.42 to 9.99, the fat content were from 11.43 to 12.45 and the carbohydrate was from 57.46 to 66.91. The sensory evaluation results of the samples show that there were significant (p<0.05) differences in the colour, Taste, aroma, texture and overall acceptability.