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Research Paper | Food Science | Nigeria | Volume 8 Issue 1, January 2019

Physico-Chemical and Nutritional Properties of Cookies from Wheat, Acha and Sprouted Soybeans Flour Blends

Donaldben N.S ^[2] | Kure O.A ^[2] | Eke M.O ^[2]

Abstract: Cookies was produced from wheat (Trititum, spp), acha (Digitaria exilis), and sprouted soybeans (Glycine max) flour blends. The acha and soybeans were processed into flour and used to substitute wheat flour at different level of supplementation with 100: 0: 0 wheat, acha and sprouted soybeans flour (WASSF) as the control, 60: 30: 10, 50: 40: 10, 45: 45: 10, 40: 50: 10 and 35: 55: 10 (WASSF). The physico-chemical and nutritional properties of the cookies were investigated. The vitamins content of the cookies indicate that Thiamine (B1), Carotene equivalent (Vit A), Pyrodoine (B6), Cobalamin (B12), Niacin (B3) and Ascorbic acid (C) ranged from 0.46-0.58 mg, 0.10-0.11 g/100 g, 4.55-15.10 mg, 0.11-0.28 g, 6.76-14.00 g and 0.60-0.61 mg respectively. There were significant differences (p0.05) in Beta carotene, Cobalamin and Ascorbic acid. The minerals content of Iron, Zinc, Calcium, Phosphorus and Magnesium ranged from 7.95-31.33 mg100g, 3.35-25.03 mg100g, 32.29-72.34 mg100g, 250.80-326.80 mg100g and 59.14-110.26 mg100g. There were significant differences (p

Keywords: Cookies, Supplemented, sprouting, physico-chemical and in-vitro digestibility

Edition: Volume 8 Issue 1, January 2019,

Pages: 1627 - 1633

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