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Abstract
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Article Information:
Formulation and Evaluation of Cookies Containing Germinated Pigeon Pea, Fermented Sorghum and Cocoyam Flour Blends using Mixture Response Surface Methodology
Laura C. Okpala and Eric C. Okoli
Corresponding Author: Laura C. Okpala
Submitted: 2011 July, 08
Accepted: 2011 August, 27
Published: 2011 November, 25 |
Abstract:
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Cookies were produced from blends of germinated pigeon pea, fermented sorghum and cocoyam
flours. The study was carried out to evaluate the effects of varying the proportions of these components on the
sensory and protein quality of the cookies. The sensory attributes studied were colour, taste, texture, crispiness
and general acceptability while the protein quality indices were Biological Value (BV) and Net Protein
Utilization (NPU). Mixture response surface methodology was used to model the sensory and protein quality
with single, binary and ternary combinations of germinated pigeon pea, fermented sorghum and cocoyam flours.
The sum of the component proportions was always equal to 100%. Results showed that BV and NPU of most
of the cookies were above minimum recommended levels. With the exception of cookies containing high levels
of pigeon pea flour, cookies had acceptable sensory scores. Increase in pigeon pea flour resulted in increase
in the BV and NPU. Regression equations suggested that the ternary blends produced the highest increase in
all the sensory attributes (with the exception of colour).
Key words: Cocoyam flour, cookies, fermented sorghum flour, germinated pigeon pea flour, mixture response surface methodology, ,
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Cite this Reference:
Laura C. Okpala and Eric C. Okoli, . Formulation and Evaluation of Cookies Containing Germinated Pigeon Pea, Fermented Sorghum and Cocoyam Flour Blends using Mixture Response Surface Methodology. Advance Journal of Food Science and Technology, (5): 366-375.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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