Nutritional, Functional and Sensory Assessments of Cookies from Flour Blends of Unripe Plantain, Defatted Sesame Seed and Rice Bran

• A.O. Idowu

  Department of Food Science and Technology, Mountain Top University, Km 12, Lagos-Ibadan Expressway, Makogi-Oba, Ogun state, Nigeria..

  Author

• M. Moses

  Institute Department of Biochemistry, College of Basic and Applied Sciences, Mountain Top University, Km 12, Lagos-Ibadan Expressway, Makogi-Oba, Ogun State, Nigeria

  Author

• O.O. Ayodele

  Institute Department of Biochemistry, College of Basic and Applied Sciences, Mountain Top University, Km 12, Lagos-Ibadan Expressway, Makogi-Oba, Ogun State, Nigeria

  Author

• M.D. Amidu

  Department of Food Science and Technology, Mountain Top University, Km 12, Lagos-Ibadan Expressway, Makogi-Oba, Ogun state, Nigeria..

  Author

Cookies are widely consumed as snacks but are often deficient in protein, contributing to protein-energy malnutrition. Enriching cookies with protein- and fiber-rich food sources could help combat malnutrition and supply healthier food options. This study aimed to develop cookies from plantain flour enriched with defatted sesame seed and rice bran and to evaluate their nutritional composition, functional and sensory properties. The cookies were prepared using different flour blend ratios: 100:0:0, 75:15:10, 70:30:0, 70:22:8, and 65:30:5 (plantain: defatted sesame: rice bran flour). Protein (4.93%–16.36%), fiber (0.50%–3.50%), and ash content (1.59%–3.59%) increased significantly (p<0.05) in the enriched samples. Mineral composition (Ca, Mg, Na, P, K, Cr) ranged from 85.67–122.27, 23.58–43.31, 45.50–68.54, 18.37–39.47, 85.61–120.42, and 45.50–68.54 mg/100 g, respectively. The results obtained for the functional properties are as follows: bulk density (1.80–3.17 g/cm3), water absorption (2.13–3.21 g/g), oil absorption (2.81–3.08 g/g), and swelling capacities (4.59–5.58 g/g). Sensory evaluation indicated no significant difference between enriched and unenriched cookies in terms of acceptability. The enriched cookies offer improved nutritional quality, a potential wheat alternative for gluten-intolerant individuals, and promote the utilization of local, available and cheap food materials and rice processing waste.

1. A.O. Idowu, Department of Food Science and Technology, Mountain Top University, Km 12, Lagos-Ibadan Expressway, Makogi-Oba, Ogun state, Nigeria..

   Department of Food Science and Technology, Mountain Top University, Km 12, Lagos-Ibadan Expressway, Makogi-Oba, Ogun state, Nigeria..

2. M. Moses, Institute Department of Biochemistry, College of Basic and Applied Sciences, Mountain Top University, Km 12, Lagos-Ibadan Expressway, Makogi-Oba, Ogun State, Nigeria

   Institute Department of Biochemistry, College of Basic and Applied Sciences, Mountain Top University, Km 12, Lagos-Ibadan Expressway, Makogi-Oba, Ogun State, Nigeria

3. O.O. Ayodele, Institute Department of Biochemistry, College of Basic and Applied Sciences, Mountain Top University, Km 12, Lagos-Ibadan Expressway, Makogi-Oba, Ogun State, Nigeria

   Institute Department of Biochemistry, College of Basic and Applied Sciences, Mountain Top University, Km 12, Lagos-Ibadan Expressway, Makogi-Oba, Ogun State, Nigeria

4. M.D. Amidu, Department of Food Science and Technology, Mountain Top University, Km 12, Lagos-Ibadan Expressway, Makogi-Oba, Ogun state, Nigeria..

   Department of Food Science and Technology, Mountain Top University, Km 12, Lagos-Ibadan Expressway, Makogi-Oba, Ogun state, Nigeria..

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