Physical Properties, Nutritional Composition and Sensory Evaluation of Cookies Prepared from Rice, Unripe Banana and Sprouted Soybean Flour Blends

Ufot Evanson Inyang; Comfort Friday Effiong; Anne Peter Edima-Nyah

doi:doi:10.11648/j.ijfsb.20180302.15

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Physical Properties, Nutritional Composition and Sensory Evaluation of Cookies Prepared from Rice, Unripe Banana and Sprouted Soybean Flour Blends

Ufot Evanson Inyang, Comfort Friday Effiong, Anne Peter Edima-Nyah

Published in International Journal of Food Science and Biotechnology (Volume 3, Issue 2)

Received: 9 May 2018 Accepted: 22 May 2018 Published: 28 June 2018

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Abstract

The present study was aimed at assessing the physical properties, nutrient composition, and sensory characteristics of cookies produced from blends of rice, unripe banana and sprouted soybean flours. The blending ratios (rice: unripe banana: soybean flours) used for the study were 33.33:33.33:33.33 (T₁), 50:30:20 (T₂), 30:50:20 (T₃), 60:15:25 (T₄), and 70:20:10 (T₅). The result showed that the physical characteristics, proximate composition, mineral content and sensory attributes of the cookies varied with the proportion of individual flours in the composite mixture. The cookies weight, diameter, thickness and spread ratio ranged from 16.62g, 3.91cm, 0.73cm and 4.44 to 20.14g, 4.20cm, 0.91cm and 5.36 respectively. The spread ratio increased with increased in soybean flour addition. The crude protein and fat contents increased while carbohydrate content decreased with increased in soybean flour incorporation ranging from 10.71%, 15.98% and 69.26% to 14.35%, 19.04% and 61.92% respectively. The Ca, K, Na, Mg, Fe and Zn contents in the cookies ranged from 46.28mg/100g, 228.20mg/100g, 7.69mg/100g, 27.15mg/100g, 2.75mg/100g and 1.99mg/100g to 62.30mg/100g, 245.08mg/100g, 10.64mg/100g, 35.20mg/100g, 3.72mg/100g and 2.95mg/100g respectively. Cookies produced from 50% rice, 30% unripe banana and 20% sprouted soybean flour blend as well as 30% rice, 50% unripe banana and 20% sprouted soybean flour blend were the most preferred cookies by the panelists in terms of taste, texture and overall acceptability. It is evident from the study that acceptable cookies of high nutritive value could be produced from blends of rice, unripe banana and sprouted soybean flours. This will increase the utilization of these locally grown crops and reduce wheat importation into the country.

Published in	International Journal of Food Science and Biotechnology (Volume 3, Issue 2)
DOI	10.11648/j.ijfsb.20180302.15
Page(s)	70-76
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2018. Published by Science Publishing Group

Keywords

Rice Flour, Unripe Banana Flour, Sprouted Soybean Flour, Cookies, Physicochemical Properties, Sensory Characteristics

References

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Ufot Evanson Inyang, Comfort Friday Effiong, Anne Peter Edima-Nyah. (2018). Physical Properties, Nutritional Composition and Sensory Evaluation of Cookies Prepared from Rice, Unripe Banana and Sprouted Soybean Flour Blends. International Journal of Food Science and Biotechnology, 3(2), 70-76. https://doi.org/10.11648/j.ijfsb.20180302.15

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ACS Style

Ufot Evanson Inyang; Comfort Friday Effiong; Anne Peter Edima-Nyah. Physical Properties, Nutritional Composition and Sensory Evaluation of Cookies Prepared from Rice, Unripe Banana and Sprouted Soybean Flour Blends. Int. J. Food Sci. Biotechnol. 2018, 3(2), 70-76. doi: 10.11648/j.ijfsb.20180302.15

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AMA Style

Ufot Evanson Inyang, Comfort Friday Effiong, Anne Peter Edima-Nyah. Physical Properties, Nutritional Composition and Sensory Evaluation of Cookies Prepared from Rice, Unripe Banana and Sprouted Soybean Flour Blends. Int J Food Sci Biotechnol. 2018;3(2):70-76. doi: 10.11648/j.ijfsb.20180302.15

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@article{10.11648/j.ijfsb.20180302.15,
  author = {Ufot Evanson Inyang and Comfort Friday Effiong and Anne Peter Edima-Nyah},
  title = {Physical Properties, Nutritional Composition and Sensory Evaluation of Cookies Prepared from Rice, Unripe Banana and Sprouted Soybean Flour Blends},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {3},
  number = {2},
  pages = {70-76},
  doi = {10.11648/j.ijfsb.20180302.15},
  url = {https://doi.org/10.11648/j.ijfsb.20180302.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20180302.15},
  abstract = {The present study was aimed at assessing the physical properties, nutrient composition, and sensory characteristics of cookies produced from blends of rice, unripe banana and sprouted soybean flours. The blending ratios (rice: unripe banana: soybean flours) used for the study were 33.33:33.33:33.33 (T1), 50:30:20 (T2), 30:50:20 (T3), 60:15:25 (T4), and 70:20:10 (T5). The result showed that the physical characteristics, proximate composition, mineral content and sensory attributes of the cookies varied with the proportion of individual flours in the composite mixture. The cookies weight, diameter, thickness and spread ratio ranged from 16.62g, 3.91cm, 0.73cm and 4.44 to 20.14g, 4.20cm, 0.91cm and 5.36 respectively. The spread ratio increased with increased in soybean flour addition. The crude protein and fat contents increased while carbohydrate content decreased with increased in soybean flour incorporation ranging from 10.71%, 15.98% and 69.26% to 14.35%, 19.04% and 61.92% respectively. The Ca, K, Na, Mg, Fe and Zn contents in the cookies ranged from 46.28mg/100g, 228.20mg/100g, 7.69mg/100g, 27.15mg/100g, 2.75mg/100g and 1.99mg/100g to 62.30mg/100g, 245.08mg/100g, 10.64mg/100g, 35.20mg/100g, 3.72mg/100g and 2.95mg/100g respectively. Cookies produced from 50% rice, 30% unripe banana and 20% sprouted soybean flour blend as well as 30% rice, 50% unripe banana and 20% sprouted soybean flour blend were the most preferred cookies by the panelists in terms of taste, texture and overall acceptability. It is evident from the study that acceptable cookies of high nutritive value could be produced from blends of rice, unripe banana and sprouted soybean flours. This will increase the utilization of these locally grown crops and reduce wheat importation into the country.},
 year = {2018}
}

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TY  - JOUR
T1  - Physical Properties, Nutritional Composition and Sensory Evaluation of Cookies Prepared from Rice, Unripe Banana and Sprouted Soybean Flour Blends
AU  - Ufot Evanson Inyang
AU  - Comfort Friday Effiong
AU  - Anne Peter Edima-Nyah
Y1  - 2018/06/28
PY  - 2018
N1  - https://doi.org/10.11648/j.ijfsb.20180302.15
DO  - 10.11648/j.ijfsb.20180302.15
T2  - International Journal of Food Science and Biotechnology
JF  - International Journal of Food Science and Biotechnology
JO  - International Journal of Food Science and Biotechnology
SP  - 70
EP  - 76
PB  - Science Publishing Group
SN  - 2578-9643
UR  - https://doi.org/10.11648/j.ijfsb.20180302.15
AB  - The present study was aimed at assessing the physical properties, nutrient composition, and sensory characteristics of cookies produced from blends of rice, unripe banana and sprouted soybean flours. The blending ratios (rice: unripe banana: soybean flours) used for the study were 33.33:33.33:33.33 (T1), 50:30:20 (T2), 30:50:20 (T3), 60:15:25 (T4), and 70:20:10 (T5). The result showed that the physical characteristics, proximate composition, mineral content and sensory attributes of the cookies varied with the proportion of individual flours in the composite mixture. The cookies weight, diameter, thickness and spread ratio ranged from 16.62g, 3.91cm, 0.73cm and 4.44 to 20.14g, 4.20cm, 0.91cm and 5.36 respectively. The spread ratio increased with increased in soybean flour addition. The crude protein and fat contents increased while carbohydrate content decreased with increased in soybean flour incorporation ranging from 10.71%, 15.98% and 69.26% to 14.35%, 19.04% and 61.92% respectively. The Ca, K, Na, Mg, Fe and Zn contents in the cookies ranged from 46.28mg/100g, 228.20mg/100g, 7.69mg/100g, 27.15mg/100g, 2.75mg/100g and 1.99mg/100g to 62.30mg/100g, 245.08mg/100g, 10.64mg/100g, 35.20mg/100g, 3.72mg/100g and 2.95mg/100g respectively. Cookies produced from 50% rice, 30% unripe banana and 20% sprouted soybean flour blend as well as 30% rice, 50% unripe banana and 20% sprouted soybean flour blend were the most preferred cookies by the panelists in terms of taste, texture and overall acceptability. It is evident from the study that acceptable cookies of high nutritive value could be produced from blends of rice, unripe banana and sprouted soybean flours. This will increase the utilization of these locally grown crops and reduce wheat importation into the country.
VL  - 3
IS  - 2
ER  -

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Author Information

Ufot Evanson Inyang

Department of Food Science and Technology, Faculty of Agriculture, University of Uyo, Uyo, Nigeria
Comfort Friday Effiong

Department of Food Science and Technology, Faculty of Agriculture, University of Uyo, Uyo, Nigeria
Anne Peter Edima-Nyah

Department of Food Science and Technology, Faculty of Agriculture, University of Uyo, Uyo, Nigeria

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Ufot Evanson Inyang, Comfort Friday Effiong, Anne Peter Edima-Nyah. (2018). Physical Properties, Nutritional Composition and Sensory Evaluation of Cookies Prepared from Rice, Unripe Banana and Sprouted Soybean Flour Blends. International Journal of Food Science and Biotechnology, 3(2), 70-76. https://doi.org/10.11648/j.ijfsb.20180302.15

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ACS Style

Ufot Evanson Inyang; Comfort Friday Effiong; Anne Peter Edima-Nyah. Physical Properties, Nutritional Composition and Sensory Evaluation of Cookies Prepared from Rice, Unripe Banana and Sprouted Soybean Flour Blends. Int. J. Food Sci. Biotechnol. 2018, 3(2), 70-76. doi: 10.11648/j.ijfsb.20180302.15

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AMA Style

Ufot Evanson Inyang, Comfort Friday Effiong, Anne Peter Edima-Nyah. Physical Properties, Nutritional Composition and Sensory Evaluation of Cookies Prepared from Rice, Unripe Banana and Sprouted Soybean Flour Blends. Int J Food Sci Biotechnol. 2018;3(2):70-76. doi: 10.11648/j.ijfsb.20180302.15

Copy | Download

@article{10.11648/j.ijfsb.20180302.15,
  author = {Ufot Evanson Inyang and Comfort Friday Effiong and Anne Peter Edima-Nyah},
  title = {Physical Properties, Nutritional Composition and Sensory Evaluation of Cookies Prepared from Rice, Unripe Banana and Sprouted Soybean Flour Blends},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {3},
  number = {2},
  pages = {70-76},
  doi = {10.11648/j.ijfsb.20180302.15},
  url = {https://doi.org/10.11648/j.ijfsb.20180302.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20180302.15},
  abstract = {The present study was aimed at assessing the physical properties, nutrient composition, and sensory characteristics of cookies produced from blends of rice, unripe banana and sprouted soybean flours. The blending ratios (rice: unripe banana: soybean flours) used for the study were 33.33:33.33:33.33 (T1), 50:30:20 (T2), 30:50:20 (T3), 60:15:25 (T4), and 70:20:10 (T5). The result showed that the physical characteristics, proximate composition, mineral content and sensory attributes of the cookies varied with the proportion of individual flours in the composite mixture. The cookies weight, diameter, thickness and spread ratio ranged from 16.62g, 3.91cm, 0.73cm and 4.44 to 20.14g, 4.20cm, 0.91cm and 5.36 respectively. The spread ratio increased with increased in soybean flour addition. The crude protein and fat contents increased while carbohydrate content decreased with increased in soybean flour incorporation ranging from 10.71%, 15.98% and 69.26% to 14.35%, 19.04% and 61.92% respectively. The Ca, K, Na, Mg, Fe and Zn contents in the cookies ranged from 46.28mg/100g, 228.20mg/100g, 7.69mg/100g, 27.15mg/100g, 2.75mg/100g and 1.99mg/100g to 62.30mg/100g, 245.08mg/100g, 10.64mg/100g, 35.20mg/100g, 3.72mg/100g and 2.95mg/100g respectively. Cookies produced from 50% rice, 30% unripe banana and 20% sprouted soybean flour blend as well as 30% rice, 50% unripe banana and 20% sprouted soybean flour blend were the most preferred cookies by the panelists in terms of taste, texture and overall acceptability. It is evident from the study that acceptable cookies of high nutritive value could be produced from blends of rice, unripe banana and sprouted soybean flours. This will increase the utilization of these locally grown crops and reduce wheat importation into the country.},
 year = {2018}
}

Copy | Download

TY  - JOUR
T1  - Physical Properties, Nutritional Composition and Sensory Evaluation of Cookies Prepared from Rice, Unripe Banana and Sprouted Soybean Flour Blends
AU  - Ufot Evanson Inyang
AU  - Comfort Friday Effiong
AU  - Anne Peter Edima-Nyah
Y1  - 2018/06/28
PY  - 2018
N1  - https://doi.org/10.11648/j.ijfsb.20180302.15
DO  - 10.11648/j.ijfsb.20180302.15
T2  - International Journal of Food Science and Biotechnology
JF  - International Journal of Food Science and Biotechnology
JO  - International Journal of Food Science and Biotechnology
SP  - 70
EP  - 76
PB  - Science Publishing Group
SN  - 2578-9643
UR  - https://doi.org/10.11648/j.ijfsb.20180302.15
AB  - The present study was aimed at assessing the physical properties, nutrient composition, and sensory characteristics of cookies produced from blends of rice, unripe banana and sprouted soybean flours. The blending ratios (rice: unripe banana: soybean flours) used for the study were 33.33:33.33:33.33 (T1), 50:30:20 (T2), 30:50:20 (T3), 60:15:25 (T4), and 70:20:10 (T5). The result showed that the physical characteristics, proximate composition, mineral content and sensory attributes of the cookies varied with the proportion of individual flours in the composite mixture. The cookies weight, diameter, thickness and spread ratio ranged from 16.62g, 3.91cm, 0.73cm and 4.44 to 20.14g, 4.20cm, 0.91cm and 5.36 respectively. The spread ratio increased with increased in soybean flour addition. The crude protein and fat contents increased while carbohydrate content decreased with increased in soybean flour incorporation ranging from 10.71%, 15.98% and 69.26% to 14.35%, 19.04% and 61.92% respectively. The Ca, K, Na, Mg, Fe and Zn contents in the cookies ranged from 46.28mg/100g, 228.20mg/100g, 7.69mg/100g, 27.15mg/100g, 2.75mg/100g and 1.99mg/100g to 62.30mg/100g, 245.08mg/100g, 10.64mg/100g, 35.20mg/100g, 3.72mg/100g and 2.95mg/100g respectively. Cookies produced from 50% rice, 30% unripe banana and 20% sprouted soybean flour blend as well as 30% rice, 50% unripe banana and 20% sprouted soybean flour blend were the most preferred cookies by the panelists in terms of taste, texture and overall acceptability. It is evident from the study that acceptable cookies of high nutritive value could be produced from blends of rice, unripe banana and sprouted soybean flours. This will increase the utilization of these locally grown crops and reduce wheat importation into the country.
VL  - 3
IS  - 2
ER  -

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