Physico-chemical and sensory properties of cookies made from blends of germinated pigeon pea, fermented sorghum, and cocoyam flours
Article first published online: 29 OCT 2012
© 2012 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.
This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
Food Science & Nutrition
Volume 1, Issue 1, pages 8–14, January 2013
How to Cite
Okpala, L., Okoli, E. and Udensi, E. (2013), Physico-chemical and sensory properties of cookies made from blends of germinated pigeon pea, fermented sorghum, and cocoyam flours. Food Science & Nutrition, 1: 8–14. doi: 10.1002/fsn3.2
- Issue published online: 8 JAN 2013
- Article first published online: 29 OCT 2012
- Manuscript Accepted: 21 AUG 2012
- Manuscript Revised: 9 AUG 2012
- Manuscript Received: 24 JUN 2012
- pigeon pea;
Cookies were produced from germinated pigeon pea, fermented sorghum, and cocoyam flour (CF) blends to determine their potentials in cookie manufacture. Ten flour formulations were produced and they were evaluated for their proximate and functional properties. Protein content ranged from 4.85% to 19.89% with 100% CF (100CF) having the least value, while 100% germinated pigeon pea flour (100GPF) had the highest value. Increase in levels of GPF to the flour blends resulted in increase in protein content of the blends. Cookies made with 100% fermented sorghum flour (100FSF) had the highest ash content of 2.73%, while cookies made with 100GPF had the least ash content. Energy values of the cookies ranged between 369.37 and 376.56 kcal/100 g, with cookie formulation 50%CF:50%FSF having the least value and cookies made with 16.7%CF:16.7%FSF:66.6GPF having the highest value. The control (cookies made with wheat) had the highest spread ratio of 24.13, while cookies made with 100FSF had the least spread ratio of 14.97. Cookies made with 100CF were the least fragile. Sensory ratings revealed that cookies containing up to 50% CF and above, compared favorably with those made with wheat flour.