UTILIZATION OF CEREAL AND LEGUME BY-PRODUCTS FOR THE PREPARATION OF VALUE-ADDED COOKIES

Abstract

The study aimed to assess the quality parameters of cookies prepared from supplementation with wheat and cowpea by-products in the place of wheat flour. The physicochemical and sensory qualities of wheat and cowpea by-products supplemented cookies were studied and compared with control cookies from 100% wheat flour. The proximate composition for all cookies varied for moisture content between 2.21 to 2.40%; fat content ranged from 22.65 to 28.37%; ash content was found in ranges of 0.05 and 0.08%. The mean value for texture varied from 1935.67 to 2037.33 (gm/f). The physical properties of cookies were evaluated in terms of weight (gm), thickness (mm), diameter (mm), and spread ratio. Weight for all samples was in the range from 11.40 to 11.50 gm; thickness varied between 9.40 and 11.40mm; diameter possessed within ranges of 47.70 to 49.67mm, and spread ratio for all cookies was in the range from 4.36 to 5.20. As a part of sensory parameters, the taste and overall acceptability of cookies produced using 20% wheat and cowpea by-products were superior as compared to others. Overall, the formulation of 20% multigrain by-products had better results than the other formulation