NUTRITIONAL EVALUATION OF COOKIES PRODUCED FROM WHEAT FLOUR SUBSTITUTED WITH ACHA FLOUR

ABSTRACT This study investigated the effect of supplementation of wheat and acha flour in the production of cookies at different ratio of 100% wheat flour for sample A, 90% wheat flour + 10% acha for sample B, 80% wheat flour + 20% acha for sample C, 70% wheat flour + 30% acha for sample D and 60% wheat + 40% acha for sample E. The samples were subjected to proximate analysis, functional properties, mineral composition, vitamin composition and sensory evaluation. The results of the proximate composition of the cookies samples showed that sample B had the lowest moisture content (7.36%) and highest carbohydrate (54.40%). Sample E had the highest ash (4.65%), highest fat (12.81%), and highest fibre (7.27%) while sample C had the highest protein (20.50%). The result of the functional properties showed that bulk density ranged from 0.69-0.79 g/ml, oil absorption capacity ranged from 5.00-11.50%, WAC ranged from 11.00-23.00%, foaming capacity ranged from 11.00-16.50%, emulsion capacity ranged from 54.94-60.33% and swelling capacity ranged from 0.79-0.97%. The result of the vitamin composition showed that vitamin A ranged from 3.79-4.17 mg/100g, vitamin B1 ranged from 1.07-1.71 mg/100g, vitamin B2 ranged from 0.92-1.45 mg/100g and vitamin B3 ranged from 0.86-1.02 mg/100g. The result of the mineral composition showed that Sodium ranged from 27.70-34.45 mg/kg, Potassium ranged from 46.30-58.60 mg/kg, Calcium ranged from 21.10-28.75 mg/kg, magnesium ranged from 23.70-29.85 mg/kg and Iron ranged from 1.11-1.61 mg/kg. The results of the sensory evaluation showed that the control sample was the most acceptable of the samples which could be attributed with the panelists familiarity with normal cookies made from wheat flour without supplementation. The study therefore concluded that nutritionally improved cookies can be produced by supplementing wheat flour with acha flour.