Physicochemical Properties of Cookies Produced from Composite Wheat, Kidney Bean and Alligator Pepper Flour

The nutritional properties of cookies produced from composite whole wheat, kidney bean and alligator pepper flour were analyzed. Whole wheat, kidney bean and alligator pepper were obtained from a local market in Ondo State. The whole wheat, kidney bean and alligator pepper flour were processed into flour and appropriate blends were used for producing snacks. Cookies were thereafter produced from each blend. There was Sample A -100% whole wheat served as control for other samples, Sample B, 89% whole wheat, 10%kidney bean, 1% alligator pepper, sample C: 79% Whole wheat, 20% kidney bean flour, and 1% alligator pepper. While sample D is 69% whole wheat, 30% kidney bean flour and 1% alligator pepper. The proximate analysis, functional properties and mineral content of the snacks produced from composite wheat flour, kidney bean and alligator pepper were carried out using the AOAC 2016 methods, while a 20 man panelist was used to determine the most preferred in terms of taste, color, aroma and overall acceptability. Results obtained showed that protein content increases as substitution with kidney bean flour increases from 5.61% to 10.1% in sample B showing the beneficial attributes of kidney bean. The ash content gets higher as substitution increases. Fat content increased from 2.5% to 6.56% while carbohydrate decreased from 71.13% to 59.59%. Sodium ranged from 1.62mg/100g to 1.69mg/100g. The oil and water absorption capacity increases as substitution of kidney bean increases indicating good quality for making snacks. The sensory evaluation which was done by 20 panelists indicates that sample B shows that there was no significant difference observed in overall acceptability, while significant difference (p<0.05) was observed in consistency and aroma. It was concluded that a substitution of 10% kidney bean flour into whole wheat flour gave the cookie with the best overall acceptability.