PRODUCTION AND PROXIMATE COMPOSITION OF COOKIES FROM COMPOSITE FLOURS OF WHEAT, UNRIPE PLANTAIN AND BREADFRUIT

Abstract

This study is aimed at producing cookies from the composite flour of wheat flour, unripe plantain flour and breadfruit flour. Cookies was produced from composite flours of wheat, unripe plantain and breadfruit flours with the following formulations; sample WS1 (100% wheat), WPB2 (90% wheat, 5% unripe plantain, 5% breadfruit), WPB3 (80% wheat, 10% unripe plantain, 10% breadfruit), WPB4 (70% wheat, 15% unripe plantain, 15% breadfruit), WPB5 (60% wheat, 20% unripe plantain, 20% breadfruit) and WPB6 (50% wheat, 25% unripe plantain, 25% breadfruit) respectively. The cookies snacks were analyzed for their sensory and proximate qualities. The sensory attributes revealed that samples WS1 and WPB2 showed an average acceptability compared to other cookies samples. In proximate composition, the parameters evaluated were; moisture content, protein content, fibre content, ash content, fats content and carbohydrate content. The result of proximate analysis showed; moisture ranged from (4.66-8.38), protein content (13.53-15.64), fibre content (9.07-9.55), ash content (4.17-4.61), fats content (8.34-10.47) and carbohydrate content (54.57-56.14). It was concluded that the inclusion of unripe plantain flour and breadfruit flour in cookies production could serve as an alternative flour to achieve the desired economic and healthy food