Quality characteristics of composite cassava- ackee fruit- groundnut cookies

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March 2016
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The consumption trend of cassava root as staple food is increasing in West Africa even though cassava contributes less protein to its consumers. Protein malnutrition constitutes therefore a risk for such population. However, there are cheaper protein rich sources that are locally available such as ackee arils and groundnut which are usually not utilised together with cassava and may even be considered as underutilised. This study aimed at developing and analysing the nutrient contents and sensory properties of cassava-ackee-groundnut composite cookies. The method involved a three-component mixture design that generated seven composite flours used for cookies along with 100% cassava flour. Among the tests carried out, proximate analysis was performed in triplicate. These data served also for the modelling and optimisation of the protein and fat contents of the composite cookies (21 observations each). Mineral contents such as Ca, P, Na and Mg were determined on the cookies in triplicates. Eighty untrained panellists evaluated the preference and acceptability levels of the cookies while thirteen trained panellists quantitatively described two of the most preferred (F1: 48.33%CF, 38.33%AM, 13.33%GM) and F7: 45%CF, 35%AM, 20%GM). The results showed that in most chemical parameters such as fat, fibre, protein, calculated energy, phosphorus and sodium, the composite cookies had high mean ranges from 35.5-39.9%; 1.9-3.1%; 6.7-8.3%; 509.1-579.7 Kcal/100g, 0.07-0.11% and 0.26-0.35% respectively. The cassava cookies rather got higher preference and acceptability mean scores around 7 as compared to the composite cookies with mean scores around 6. Moreover, the selected composite cookies differed from wheat and cassava cookies, as they were intense in colour (brownish), less crisp and less hard with a well perceived groundnut aroma and taste.
A thesis submitted to the Department of Food Science, Kwame Nkrumah University of Science and Technology in partial fulfillment of the requirement for the degree of Master of Science,