Development of pearl millet flour-based cookies supplemented with mung bean and orange fleshed sweet potato flours

  • Florence A. Bello Department of Food Science and Technology, University of Uyo, Uyo, Nigeria https://orcid.org/0000-0001-7226-8119
  • Mercy A. Folademi Department of Food Science and Technology, University of Uyo, Uyo, Nigeria
  • Lawrence J. Iwok Department of Food Science and Technology, University of Uyo, Uyo, Nigeria
DOI: https://doi.org/10.35219/foodtechnology.2022.1.12
Keywords: cookies, optimization, supplementation, blends, antioxidant

Abstract

The study explored the feasibility of producing cookies from pearl millet flour (PMF), mung bean flour (MF) and orange fleshed sweet potato flour (OFSPF). Sixteen formulations were produced by mixing the three basic ingredients: PMF, MF and OFSPF using optimal mixture design of response surface methodology. The sensory properties of cookies developed from these flour blends were evaluated and the result showed variations among cookie samples. Three samples were selected from the optimization results and compared with 100% wheat flour cookies (control). The selected flour blend samples showed a significant (p<0.05) increase in swelling capacity and water absorption capacity. Supplementation with MF improved the protein content of cookie samples while PMF led to an appreciable increase in crude fibre, β-carotene and total phenol contents. This study has confirmed that the production of acceptable cookies of high crude fibre, micronutrients and antioxidant sources that would help reduce the problems of malnutrition and diet-related non-communicable diseases is feasible through the optimization of the basic ingredients.

Published
2022-03-29
How to Cite
Bello, Florence A., Mercy A. Folademi, and Lawrence J. Iwok. 2022. “Development of Pearl Millet Flour-Based Cookies Supplemented With Mung Bean and Orange Fleshed Sweet Potato Flours”. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology 46 (1), 155-68. https://doi.org/https://doi.org/10.35219/foodtechnology.2022.1.12.
Issue
Vol 46 No 1 (2022)
Section
ORIGINAL ARTICLES

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