Physicochemical and Sensory Properties of Durum Wheat Cookies Blended With Sweet Potato and Fermented Soybean Flour

Abstract

The purpose of this paper is determining the effects of sweet potato and fermented soybean flour blends on nutritional quality and sensory attributes of durum wheat composite cookies. Fermented soybean flour 5, 10, 15, 20% and sweet potato 2.5%, 5%, 7.5% and 10% flours was blended with partial substitution of durum wheat for cookies production. Proximate and minerals of the samples were carried out using by AACC and AOAC. Sensory evaluation was carried out by a panel of 50 consumers. Data were tested at P significance (LSD). The results were expressed as mean ± SE. The quality of cookies produced from durum wheat flour substituted with 5, 10, 15 and 20 percent of fermented soybean and 2.5, 5, 7.5 and 10 percent of sweet potato flour was determined. The cookies made from the composite flours of wheat and sweet potatoes supplemented with fermented soybean flour resulted in significant increase in protein, fat, and energy contents whereas crude fiber and carbohydrate contents were decreased significantly. Iron, z increasing sweet potato and fermented soybean flours in the formulations. The supplementation of durum wheat- sweet potato composite flour with up to 20% soya gave cookies of acceptable sensory quality. This study raveled that the durum wheat flour used in making cookies could be supplemented up to 10 percent sweet potato and 20 percent soybean flours without