Novel Cookie from Blends of Wheat and Soybean Flours Exhibited Rich Nutritional Compositions and Functional in vitro Anti-Inflammatory Properties

• S. Malomo

  Department of Nutrition and Dietetics, Federal University of Technology, P.M.B. 704 Akure, Ondo State, Nigeria

  Author

Cookies were majorly produced from flour of temperate cereal, wheat with very limiting amino acids, lysine and tryptophan; hence the need to improve the quality of the cookies with legume proteins that contained high amounts of these limiting amino acids.This study thus, investigated the quality of cookies produced from wheat-soybean composite flour blends at different ratios. The soybean seeds were thoroughly processed, milled, sieved and mixed with the commercial wheat flour. Four blends namely: WSY 1 (100:0), WSY 2 (30:70%), WSY 3 (40:60%) and WSY 4 (50:50%) (wheat:soybean), respectively were prepared and used for cookies production. The proximate, amino acid compositions, anti-inflammatory activities as well as physical properties of the composite cookies were examined while panelists were assigned to assess the cookie samples. The results of the proximate composition showed that the composite flour technology produced cookies with significant (p<0.05) high protein (20.91-22.21%) and low fat (4.64-5.74%) contents, which depicted the positive effects on the cookies. Meanwhile, the amino acid compositions of the cookies revealed that the cookie samples were composed of high aromatic and hydrophobic amino acids, respectively with optimum physical properties. The panelist showed strong overall acceptability (7.10-8.90), that is, they strongly liked the sensory attributes of the composite cookie samples. The added soybean flours showed no significant (p<0.05) effect on the acceptability and preference of the samples. Hence, it is possible to produce cookies containinghighhydrophobic amino acids (~50%), biological values (~80%) and effective anti-inflammatory agents (low IC50) from wheat-soybean composite flours.

1. S. Malomo, Department of Nutrition and Dietetics, Federal University of Technology, P.M.B. 704 Akure, Ondo State, Nigeria

   Department of Nutrition and Dietetics, Federal University of Technology, P.M.B. 704 Akure, Ondo State, Nigeria

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