Browsing by Author "Uyanwa, Njideka Clara"

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    Quality characterization of cookies developed from a blend of pro-vitamin A cassava (Manihot esculenta crantz) and bambara groundnut (Vigna subterranea (L.) Verdc.) flours
    (Federal University of Technology, Owerri, 2023-06) Uyanwa, Njideka Clara
    Food-to-food fortification is a worthwhile approach to improve the quality of nutrition of populations. This study evaluated the quality characteristics of cookies produced from blends (%) of provitamin A cassava flour and Bambara groundnut flours (100:0, 80:20, 60:40, 40:60, 20:80 and 0:100). Functional properties, proximate, mineral, and beta-carotene content of the composite flours were evaluated while the colour parameters and antinutrient contents of the flours (main ingredients) were evaluated. The formulated cookies were evaluated for physical properties, colour parameters, proximate, mineral, beta-carotene content, antinutrient contents, sensory properties and in-vitro protein digestibility using standard methods. The results of the functional properties showed that composite flour improved in all the functional attributes investigated than the control samples. Moisture content of the enriched cookies (5.75-6.74%) were within acceptable moisture level for cookies that will not support microbial proliferation. Increased substitution with Bambara flour resulted to increase in protein content (3.46-16.33%), ash content (2.64-4.26%) fat content (21.66- 24.63%), and energy value (458.88-480.69 kcal/100g) respectively. Inclusion of yellow root cassava flour in the composite flours resulted to cookies with high beta-carotene content (47.06- 91.39µg/100g). Physical properties of the cookies ranged from 8.31-9.02g weight, 4.08-4.53cm diameter, 0.54-0.68cm thickness, 6.04 - 8.46 spread ratio and 4.13-5.66kg breaking strength. Anti-nutritional factors in the cookie samples were within permissible levels. Sensory analysis revealed that PVAC60:BG40 was the limit for moderate acceptance based on organoleptic characteristics. In-vitro protein digestibility revealed that the enriched cookies are highly digestibility (76.05-81.06%) and improved with increased Bambara flour substitution. This study revealed that the production of cookies from provitamin A cassava and Bambara flour resulted into products with improved nutrient composition, digestibility, sensory properties and acceptable/safe antinutrient limit which can be optimized for value addition. It is inferred that the nutrient-rich cookies made in this study would help treat vitamin A deficiency, protein energy malnutrition, and other conditions linked to poor/under nutrition.