QUALITY EVALUATION OF COOKIES FROM WHEAT FLOUR, OVERRIPE PLANTAIN PULP, AND BEETROOT POWDER

This study evaluated the quality of cookies produced from composite blends of wheat flour, overripe plantain pulp, and beetroot powder. The objective was to determine the proximate composition, evaluate the physical properties, and assess the sensory attributes of the cookies. Five formulations were developed: Sample A (100% wheat flour - control), Sample B (85% wheat, 10% plantain, 5% beetroot), Sample C (80% wheat, 15% plantain, 5% beetroot), Sample D (75% wheat, 20% plantain, 5% beetroot), and Sample E (70% wheat, 25% plantain, 5% beetroot). Standard analytical methods (AOAC, 2012) were employed for proximate analysis, while physical properties were measured using established procedures, and sensory evaluation was conducted using a 15-member trained panel on a 9-point hedonic scale. Results showed that moisture content decreased from 7.52% (Sample A) to 4.71% (Sample E), while protein increased from 10.60% to 20.61%, crude fat from 8.80% to 13.14%, and crude fiber from 1.45% to 2.81%. Carbohydrate content declined from 70.78% to 57.43%. Physical evaluation revealed that thickness ranged from 0.60 to 0.90 cm, diameter from 5.20 to 5.80 cm, weight from 10.10 to 16.00 g, and spread ratio from 6.13 to 8.50. Sensory analysis indicated that Sample E achieved overall acceptability (8.04) comparable to the control (8.10). The study demonstrated that incorporating up to 25% overripe plantain pulp and 5% beetroot powder significantly enhanced the nutritional profile while maintaining acceptable sensory and physical properties, making Sample E optimal for functional cookie production.