QUALITY EVALUATION OF COOKIES PRODUCED FROM SWEET POTATO AND GROUND NUT FLOUR BLENDS
Abstract
Quality characteristics of cookies produced from blends of sweet potato and ground nut flour was
investigated. Cookies was produced from sweet potato and ground nut flour blends of various
proportions (100:0, 90:10, 80:20, 70: 30, 60; 40). Proximate (protein, ash, moisture, fibre, fat and
carbohydrate) composition, functional (bulk density, swelling capacity, oil absorption capacity and
water absorption capacity) properties, physical properties (diameter, thickness, weight and spread
ratio) and sensory (appearance, taste, crispiness, mouthfeel, aroma, texture and overall
acceptability) attributes were evaluated. The functional properties shows a significant (P
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