Chemical Composition And Functional Characteristics Of Wheat/African Oil Bean Flour Blends And Sensory Attributes Of Their Cookies
Keywords:
Wheat cookies, Wheat/African oil bean composite flour, Chemical composition, Sensory attributesAbstract
Wheat flour (WF) was substituted with African oil bean seed flour (AOBF) at 0, 5, 10, 15 and 20% in cookies. The chemical and functional properties of the flours and their blends as well as the physical and sensory attributes of the cookies were determined. The flour blends had higher fat, ash and protein than the 100% wheat flour. The level of these nutrients improved as the amount of AOBF in the blend increased. Gross energy also increased as AOBF increased in the blend, WF having 398.91 and AOBF 676.01 kcal/100 g. The WF, AOBF and the blends were all rich in macro-elements (K, Na, Ca, Mg and P), and low in Fe and Zn. Phytate content was highest in WF, and generally reduced as the level of AOBF increased in the blends. Water absorption increased while the oil absorption generally decreased with increasing substitution levels. Wheat flour exhibited the highest foaming capacity and stability followed by the 5% AOBF substitution and then the 100% AOBF. AOBF had the highest bulk density of 0.87 g cm-3 while that of WF was 0.78 g cm-3. There were no significant differences (P>0.05) in the weight and height of the cookies. Also, no significant difference (P>0.05) existed for taste, aroma and texture of wheat cookies and the composite cookies but significant difference (P<0.05) existed for colour. All the composite cookies were as acceptable as the 100% wheat cookie, with the 5% AOBF substitution being rated better than the 100% wheat cookie.
References
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Enujiugha, V.N. and Akanbi, C.T. “Compositional Changes in African oil bean (Pentaclethra macrophylla Benth) seeds During Thermal Processing”. Pakistan Journal of Nutrition, 4(1):27-31, 2005.
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Giami, S.Y., Achinewhu, S.C. and Ibaakee, C. “The quality and sensory attributes of cookies supplemented with fluted Pumpkin (Telfairia occidentalis Hook) Seed flour”. International Journal of Food Science and Technology 40:613-620, 2005.
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Hoojsat, P. and Zabik, M.E. “Sugar Cookies Prepared With Wheat-Navy bean- Sesame seed flour blends”. Journal of Food Science 49:41-44, 1984.
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Oluwamukomi, M.O. , Eleyinmi, A.F. and Enujiugha, V.N. “Effect of soy supplementation and its stage of inclusion on the quality of ogi –A fermented maize meal”. Food Chemistry 91: 651-657, 2006.
Ordorica-Falomir, C. and Parades-Lopez, O. “Effect of Safflower protein Isolates on cookie characteristics”. International Journal of Food Science and Technology 26:39-43, 1991.
Poole, S. “Review: The Foam-Enhancing Properties of Basic Bipolymers”. International Journal of Food Science and Technology 24: 121-137, 1989.
Potter, N.N., “Food Science” The AVI Publishing Company, Inc. USA, 1987.
Shanmugasundaram, T. and Venketaraman, L.V. “Functional Properties of Defatted and Detoxified Madhuca (Madhuca sutyraceae) seed Flour”. Journal of Food Science 54:351-353, 1989.
Shrestha, A.K. and Noomhorm, A. “Comparison of Physico-Chemical Properties of Biscuits Supplemented with Soy and Kinema Flours”. International Journal of Food Science and Technology 37:361-368, 2002.
Shuey, W.C. and Tipples, K.H. “The amylograph handbook”. American Association of Cereal Chemists, St. Paul, MN, USA 1982.
Singh, N., Harinder, K., Sehon, K.S. and Kaur, B. “Studies on The improvement of Functional and Baking Properties of Wheat- Chickpea Flour Blends”. Journal of Food Processing and Preservation 15:391-402, 1991. Sosulski, F.W. Garatt, M.O. and Slinkard, A.E. “Functional properties of several sources of dietary fibre”. Journal of Food Science, 41:1472-1479, 1976.
Tsen, C.C. and Weber, J. “Corn Germ Flour as a Nutritive Ingredient for Cookies”. Food Product Development 11(3):46, 1977.
Tsen, C.C., Peters, E.M., Schaffer, T. and Hoover, W.I. “High Protein Cookies I. Effect of Soy Fortification and Surfactants”. Bakers Digest 47:34-38, 1973.
Young, H., Fellows, P. and Mitchell, J. “Development of high energy Bicsuit For use as a food Supplement in Disaster Relief”. Journal of Food Technology 20:689-695, 1985.
Young, S.M. and Greaves, J.S. “Influence of variety and treatment on phytin content of wheat”. Food Research 5,103-105, 1940.
Zoulias, V.E., Oreopoulou, V. and Kounalaki, E., “Effect of Fat and Sugar Replacement on cookie Properties”. Journal of Science of Food and Agriculture 82:1637-1644, 2002.
Association of Analytical Chemists (AOAC), “Official Methods of Analysis” AOAC, Washington DC,1990.
Damodaran, S. “Amino acids, peptides and proteins In Food Chemistry” Marcel, Dekker, Inc., University of Wisconsin-Madison, 1996.
Day, R.A. and Underwood, A.L. “Quantitative Analysis” Prentice-Hall Publication, 1986.
Dreuiter, A. “Composite flour in: Advances in cereal science and Technology”. (St. Paul, MN, USA, 1978).
Egan, H., Kirk, R.S. and Sawyer, R. “Chemical Analysis of Foods” Church Hill Livingstone, London, 1981.
Enujiugha, V.N. “Supplementation of ogi, a maize-based infant weaning food with African oil of bean seed (Pentaclethra macrophylla Benth)”. International Journal of Postharvest Technology and Innovation 1(2):202- 211, 2006.
Enujiugha, V.N. and Akanbi, C.T. “Compositional Changes in African oil bean (Pentaclethra macrophylla Benth) seeds During Thermal Processing”. Pakistan Journal of Nutrition, 4(1):27-31, 2005.
FAO/WHO, “Energy and Protein Requirements” FAO Nutrition Meeting Report Series #52. Geneva, Rome, 1973.
Fugy, N.E. and Tunklun, G.G., “ Influence of Glandless cotton seed flour on quality acceptability and amino acid of
sugar cookies”. Cereal Chemistry Today 17:70-72, 1972.
Giami, S.Y., Achinewhu, S.C. and Ibaakee, C. “The quality and sensory attributes of cookies supplemented with fluted Pumpkin (Telfairia occidentalis Hook) Seed flour”. International Journal of Food Science and Technology 40:613-620, 2005.
Harrinder, K., Kaur, B. and Sharma, S. “Studies on the baking properties of wheat: pigeon pea flour blends”. Journal of Food Science, 64:217-226, 1999.
Hoojsat, P. and Zabik, M.E. “Sugar Cookies Prepared With Wheat-Navy bean- Sesame seed flour blends”. Journal of Food Science 49:41-44, 1984.
Ihekoronye, A.I. and Ngoddy, P.O. “Integrated Food Science and Technology for the Tropics Macmillan Publishers, London, 1985.
Kinsella, J.E. “Functional Properties of Protiens in foods: A survey: Critical Review”. Food Science and Nutrition
7:219-232, 1976.
Larmond, E. “Laboratory Methods for Sensory Evaluation of Foods” Ontario. Canada, Food Research Institute, Ottawa, 1977.
Makkar, A.O.S. and Goodchild, A.V. “Qualification of Tannins.:A laboratory Manual”. Int. Centre for Agric. Research in the Dry Areas (ICARDA), Aleppo, Syria, 1996.
McWatters, K.H. “Cookie Baking Properties of Defatted Peanut Soybean and Field pea Flours”. Cereal Chemistry 55:853-863, 1978.
McWatters, K.H., Ouedraogo, J.B., Resurrection, A.V.A., Hung, Y.C. and Phillips, R.D. “Physical and Sensory Characteristics of Sugar Cookies Containing Mixtures of Wheat, Fonio (Digitaria exilis) and Cowpea (Vigna unguiculata) Flours”. International Journal of Food Science and Technology 38:403-410, 2003.
Narayanaand, K. and Narasinga Rao, M.S. “Functional Properties of Raw and Heat-Processed winged Bean (Phosphocarpus celragonolabus) Flour” Journal of Food Science 47:554-558, 1982.
Okaka, J.C. and Isieh, M.I. “Development and Quality Evaluation of Cowpea-Wheat biscuits”. Nigerian Food Journal 8:56-62, 1990.
Okaka, J.C. and Potter, N.N. “Physicochemical and Functional Properties of Cowpea Powders Processed to Reduce Beany Flavour”. Journal of Food Science 42:1235-1240, 1979.
Oluwamukomi, M.O. , Eleyinmi, A.F. and Enujiugha, V.N. “Effect of soy supplementation and its stage of inclusion on the quality of ogi –A fermented maize meal”. Food Chemistry 91: 651-657, 2006.
Ordorica-Falomir, C. and Parades-Lopez, O. “Effect of Safflower protein Isolates on cookie characteristics”. International Journal of Food Science and Technology 26:39-43, 1991.
Poole, S. “Review: The Foam-Enhancing Properties of Basic Bipolymers”. International Journal of Food Science and Technology 24: 121-137, 1989.
Potter, N.N., “Food Science” The AVI Publishing Company, Inc. USA, 1987.
Shanmugasundaram, T. and Venketaraman, L.V. “Functional Properties of Defatted and Detoxified Madhuca (Madhuca sutyraceae) seed Flour”. Journal of Food Science 54:351-353, 1989.
Shrestha, A.K. and Noomhorm, A. “Comparison of Physico-Chemical Properties of Biscuits Supplemented with Soy and Kinema Flours”. International Journal of Food Science and Technology 37:361-368, 2002.
Shuey, W.C. and Tipples, K.H. “The amylograph handbook”. American Association of Cereal Chemists, St. Paul, MN, USA 1982.
Singh, N., Harinder, K., Sehon, K.S. and Kaur, B. “Studies on The improvement of Functional and Baking Properties of Wheat- Chickpea Flour Blends”. Journal of Food Processing and Preservation 15:391-402, 1991. Sosulski, F.W. Garatt, M.O. and Slinkard, A.E. “Functional properties of several sources of dietary fibre”. Journal of Food Science, 41:1472-1479, 1976.
Tsen, C.C. and Weber, J. “Corn Germ Flour as a Nutritive Ingredient for Cookies”. Food Product Development 11(3):46, 1977.
Tsen, C.C., Peters, E.M., Schaffer, T. and Hoover, W.I. “High Protein Cookies I. Effect of Soy Fortification and Surfactants”. Bakers Digest 47:34-38, 1973.
Young, H., Fellows, P. and Mitchell, J. “Development of high energy Bicsuit For use as a food Supplement in Disaster Relief”. Journal of Food Technology 20:689-695, 1985.
Young, S.M. and Greaves, J.S. “Influence of variety and treatment on phytin content of wheat”. Food Research 5,103-105, 1940.
Zoulias, V.E., Oreopoulou, V. and Kounalaki, E., “Effect of Fat and Sugar Replacement on cookie Properties”. Journal of Science of Food and Agriculture 82:1637-1644, 2002.
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Published
2011-11-01
How to Cite
Gbadamosi, S., Enujiugha, V., & Odepidan, F. (2011). Chemical Composition And Functional Characteristics Of Wheat/African Oil Bean Flour Blends And Sensory Attributes Of Their Cookies. Ife Journal of Technology, 20(2), 17–22. Retrieved from https://ijt.oauife.edu.ng/index.php/ijt/article/view/87
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