Chemical and Nutritional Evaluation of Cookies Processed fro | 105099
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African Journal of Food Science and Technology

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Chemical and Nutritional Evaluation of Cookies Processed from Pigeon Peas and Bambara Groundnuts Flour


Alex Wenaty* and Rudia Joseph

This study focused on the chemical and nutritional assessment of cookies prepared from blends of pigeon peas (Cajanus cajan) and bambara groundnuts (Vigna subterranean L. Verdc) flours, in combination with wheat (Triticum aestivum) flour at varying proportions. Proximate composition analysis included moisture, ash, crude fiber, fat, protein, and carbohydrate content determination. Sensory attributes such as taste, flavor, crispness, texture, color, and overall acceptability were evaluated using a 9-point hedonic scale. Statistical analyses were conducted through ANOVA, and mean separation was performed using Fisher's LSD and Turkey methods. The proximate composition of the developed cookies exhibited varying ranges: moisture (0.31% to 2.07%), ash (1.03% to 3.29%), crude fiber (0.08% to 3.71%), fat (3.05% to 4.80%), protein (6.42% to 15.32%), and carbohydrate (74.40% to 87.36%). Sensory attributes, including taste (6.07% to 8.37%), flavor (5.77% to 7.93%), crispness (7.23% to 7.77%), texture (7.37% to 7.93%), color (6.10% to 8.27%), and overall acceptability (6.67% to 8.03%), demonstrated diverse responses among the cookie samples.

Cookies made from 100% wheat flour displayed lower moisture, ash, crude fiber, and protein content, while exhibiting higher fat and carbohydrate contents. Additionally, they outperformed in terms of taste, flavor, color, texture, crispness, and overall acceptability. Conversely, cookies produced from 100% pigeon pea flour showed elevated ash, crude fiber, and protein content, with lower ratings in taste, flavor, crispness, color, and overall acceptability. This research highlights the potential for incorporating pigeon peas and bambara groundnuts in baked products to enhance the nutritional profile of wheat flour cookies. The recommended audience for these cookies includes children, youth, young adults, and the elderly, owing to their nutritional benefits. The findings contribute to promoting the utilization of these crops and diversifying baked goods for improved nutritional value.

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