QUALITY AND IN VITRO ESTIMATED GLYCEMIC INDEX OF COOKIES FROM UNRIPE PLANTAIN-CRAYFISH-WHEAT COMPOSITE FLOUR 1*

• S. A. Malomo

  Department of Food Science and Technology, Federal University of Technology, Akure, P.M.B. 704, Akure, Nigeria Department of Food Science and Technology, Delta State Polytechnic,Ozoro, P.M.B. 5, Ozoro, Nigeria

  Author

• C. C. Udeh

  Department of Food Science and Technology, Federal University of Technology, Akure, P.M.B. 704, Akure, Nigeria Department of Food Science and Technology, Delta State Polytechnic,Ozoro, P.M.B. 5, Ozoro, Nigeria

  Author

The behaviour of composite flour obtained from unripe plantain (PF), crayfish (CF) and wheat (WF) flours in the production of cookies was investigated. The physicochemical, estimated glycemic index and sensory parameters of the produced cookies were used to identify the potentiality of the plantain-crayfish-wheat composite flour. Proximate composition of the composite cookies ranged from 15-18% protein, ~2% fibre, 23-25% fat and ~50% carbohydrate while 100% WF-cookies had 12.60% protein, 3.28% fibre, 7.70% fat and 71% carbohydrate, respectively. On the contrary, all the experimental composite cookies had very high (≤86) estimated glycemic index as compared to the control (what's the GI of the control, should be placed in this parenthesis). Notably, potassium was the abundant mineral (2-52 mg/100 g) present in the composite cookies while calcium (6 mg/100 g) was abundant in the 100% WF-cookies. The physical properties (thickness, bulk density, breaking strength, diameter) and sensory parameters (colour, taste, crispiness, aroma) of the experimental cookies were comparable and significantly (p>0.05) similar to the commercial cookies. The improved physicochemical and nutritional properties of the resultant composite cookies may indicate the potential of the composite for production of acceptable cookies.

1. S. A. Malomo, Department of Food Science and Technology, Federal University of Technology, Akure, P.M.B. 704, Akure, Nigeria Department of Food Science and Technology, Delta State Polytechnic,Ozoro, P.M.B. 5, Ozoro, Nigeria

   Department of Food Science and Technology, Federal University of Technology, Akure, P.M.B. 704, Akure, Nigeria Department of Food Science and Technology, Delta State Polytechnic,Ozoro, P.M.B. 5, Ozoro, Nigeria

2. C. C. Udeh, Department of Food Science and Technology, Federal University of Technology, Akure, P.M.B. 704, Akure, Nigeria Department of Food Science and Technology, Delta State Polytechnic,Ozoro, P.M.B. 5, Ozoro, Nigeria

   Department of Food Science and Technology, Federal University of Technology, Akure, P.M.B. 704, Akure, Nigeria Department of Food Science and Technology, Delta State Polytechnic,Ozoro, P.M.B. 5, Ozoro, Nigeria

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