FORMULATION AND PRODUCTION OF COOKIES USING COMPOSITE FLOUR OF WHEAT, PUMPKIN AND OLU SEEDS, AND QUALITY EVALUATION

Abstract

This study investigated the quality parameters of cookies made from the composite flour of wheat (Triticum aestivum), pumpkin (Cucurbita maxima), and olu (Nymphaea pubescens Wild) seeds in different ratios were used for the formulation and preparation of cookies. Treatments were the control, (wheat flour only T1), and composite flour (wheat: pumpkin: olu seeds flour) at 70:5:25 (T2), 70:10:20 (T3), 70:15:15 (T4), 70:20:10 (T5), and 70:25:5 (T6). The developed cookies were tested for proximate composition, physical, microbiological analysis, shelf life and sensory evaluation. Seven-point Hedonic scale using 30 semi-trained panellists. The best sensory attributes were possessed with cookies treatment 3 (T3). Incorporation of pumpkin flour and olu seeds flour has increased crude fat, crude fiber, protein and ash by 32.18%, 5.78%, 11.51% and 5.82% respectively compared to control. Free fatty acid and carbohydrate contents were high in the control treatment (0.50% and 58.64%). Sodium, Calcium, potassium, phosphorus, and iron content were 73.51, 80.55, 63.95, 53.15, and 0.83 mg/100g, respectively in the mineral profile. Shelf-life studies were observed over two months under refrigerator (4 0C) and at room temperature (25-30 0C). In the physical parameters, there was a significant increase in mean diameter, thickness, and volume, and a slight decrease in mean spread ratio. No microbial contamination was observed in any treatment. Cookies developed using treatment 3 (T3) possessed substantial nutritional constituents, sensory appeal and shelf life other than the control and other treatments. Therefore, composite flour of wheat, pumpkin and olu seed at 70:10:20 ratio could potentially be used for the formulation of cookies with additional health benefits.