NUTRITIONAL COMPOSITION AND SENSORY PROPERTIES OF COOKIES FROM THE BLENDS OF WHEAT AND KING TUBER MUSHROOM (SCLEROTIUM TUBER-REGIUM) FLOUR
Abstract
Cookies is one of the delicious snacks made from flour, sugar, baking powder, egg, and flavouring agent. Cookies were produced from the blend of wheat and king tuber mushroom flour. Five different cookies samples were produced in a ratio of 100:00, 90:10,85:15, 80:20 and 75:25% coded as PKL, PKM, PKN, PKO and PKT, respectively. The cookies produced were analyzed for proximate, mineral, phytochemical, anti-oxidant activity functional, physical and sensory properties. Proximate composition results of the cookies ranged from moisture 16.59- 18.27%, protein 15.24-19.97%, fat 1.88-4.43%, Ash 0.32-1.55%, crude fiber 0.11-1.39% and carbohydrate 59.69-62.62%. The mineral content increased significantly as the proportion of mushroom increases and ranged from 9.78-20.81, 21.83-46.65, 22.46-33.84, 22.87-37.07, 0.50-1.28, 1.23-4.31, and 0.11-1.24 mg/100g for sodium, potassium, magnesium, calcium, iron and zinc, respectively. The phytochemical results ranged from 0.51-0.60, 0.52-0.74, 0.19-0.35 and 0.40-0.5 mg/100g, for saponin, steroid, tannin and terpenoid, respectively. The antioxidant activity ranged from FRAP 2.11-16.94 mg/g. DPPH 10.57-64.20 mg/g. Total anti-oxidant 0.05-19.77 mg/g. Total phenol 22.00-79.69 mg/g and Total flavonoid content 4.04-41.6 mg/g. The functional property of the flour varied from bulk density 0.76-0.88g/ml, water absorption capacity 58.80-69.90 g/ml, oil absorption capacity 20.84-40.62 g/ml and swelling index 51.75-70.53 g/ml. The sensory properties of cookies show that 100% wheat flour) was the most preferred in terms of overall acceptability. The sensory properties of the cookies showed no significant (p>0.05) differences between the control and composite cookies samples in terms of overall acceptability. The study concluded that King Tuber mushroom flour can be used for quality cookies production with replacement of wheat flour up to 25% level without adversely affecting the sensory properties of the products.
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