QUALITY AND SENSORY EVALUATION OF COOKIES PRODUCED FROM CORN FLOUR (Zea mays)AND PIGEON PEA FLOUR (Cajanus cajan)

• O. A. Omowaye-Taiwo

  Department of Food Technology, The Federal Polytechnic, Ado Ekiti, Ekiti State, Nigeria.

  Author

• T.P. Ojo

  Department of Food Technology, The Federal Polytechnic, Ado Ekiti, Ekiti State, Nigeria.

  Author

• O. Jeje

  Department of Food Technology, The Federal Polytechnic, Ado Ekiti, Ekiti State, Nigeria.

  Author

The effect of sprouting and fermentation of corn mixed with pigeon pea to produce cookies was studied. A portion of the corn was sprouted and, another portion was fermented while the other portion was left unprocessed. These processed products and pigeon pea were then milled into flour. The three samples of corn were mixed with pigeon pea flour at ratio 80:20 and 60:40, respectively to produce cookies. The cookies produced were evaluated for proximate composition, mineral composition and sensory properties. The proximate composition revealed that cookies produced from 80% fermented corn mixed with 20% pigeon pea (F1) and 60%fermented corn mixed with 40% pigeon pea (F2) were high in protein (F1: 15.25% and F2: 19.40%)and fibre (F1: 7.40% and F2: 8.17%) followed by the sprouted corn sample. Cookies from the raw sample (60:40 and 80:20) were high in fat followed by cookies from the fermented corn samples (60:40 and 80:20). The mineral composition revealed that cookies from raw corn flour mixed with pigeon pea flour (80:20) was high in sodium, phosphorous and selenium (60.20, 408.09, 0.07 ppm) while fermented corn flour mixed with pigeon pea flour (60:40) sample was high in calcium, potassium, iron, manganese and zinc (213.43, 956.53, 1.31, 0.70 and 1.23 ppm). The sensory properties of the cookies were not significantly (p? 0.05) altered after production. Cookies produced from fermented corn mixed with pigeon pea showed more nutritional importance compared to the cookies from the sprouted corn and the raw corn.

1. O. A. Omowaye-Taiwo, Department of Food Technology, The Federal Polytechnic, Ado Ekiti, Ekiti State, Nigeria.

   Department of Food Technology, The Federal Polytechnic, Ado Ekiti, Ekiti State, Nigeria.

2. T.P. Ojo, Department of Food Technology, The Federal Polytechnic, Ado Ekiti, Ekiti State, Nigeria.

   Department of Food Technology, The Federal Polytechnic, Ado Ekiti, Ekiti State, Nigeria.

3. O. Jeje, Department of Food Technology, The Federal Polytechnic, Ado Ekiti, Ekiti State, Nigeria.

   Department of Food Technology, The Federal Polytechnic, Ado Ekiti, Ekiti State, Nigeria.

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