Quality Evaluation of Cookies Produced from Blends of Sweet Potato and Fermented Soybean Flour
The study was conducted to evaluate the quality
characteristics of cookies produced from sweet potato-fermented
soybean flour. Cookies were subjected to proximate and sensory
analysis to determine the acceptability of the product. Protein, fat and
ash increased as the proportion of soybean flour increased, ranging
from 13.8-21.7, 1.22-5.25 and 2.20-2.57 respectively. The crude fibre
content was within the range of 3.08-4.83%. The moisture content of
the cookies decreased with increase in soybean flour from 3.42-
2.13%. Cookies produced from whole sweet potato flour had the
highest moisture content of 3.42% while 30% substitution had the
lowest moisture content 2.13%. A nine point hedonic scale was used
to evaluate the organoleptic characteristics of the cookies. The
sensory analysis indicated that there was no significant difference
between the cookies produced even when compared to the control
100% sweet potato cookies. The overall acceptance of the cookies
was ranked to 20% soybean flour substitute.
<p>[1] AOAC, (2000), Official Methods of the Association of Official
Chemists. Official Analytical Int, ArlingtonVA. Change of bacterial
community. Journal of Microbiology and Biotechnology 18: 1518‐1521.
[2] Akpapunam .M.A, Darbe. J. W., (1999), Chemical composition and
functional properties of blend of maize Barbara groundnuts flours for
cookies production. Plant food for human Nutri.,46: 147-155
[3] Akpapunam M.A and Markakis P. (1981), Physicochemical and
nutritional aspects of cowpea flour. Jounal of food science. p.46:972-973
[4] Akpapunam M.A and Markakis P. (1981), Physicochemical and
nutritional aspects of cowpea flour. Jounal of food science. p.46:972-973
[5] Akubor P.I, Ukwuru M. U., (2005), Functional properties and biscuit
making potential of soybean and cassava flour blends, plant foods for
Human Nutrition,58:1-12
[6] Ampofo, V. (2009), Production and sensory analysis of soybean and
wheat flour composite cake, HND Dissertation, Cape Coast Polytechnic,
Cape Coast, Ghana, 1: 5-7.
[7] Amstrong B L, Stramcy D.W and Maurice T.J (1979), Functionality and
protein structure. ED AKIVA, Pour-Eia ACS symposium series 92,
American chemistry society Washington D.C
[8] Bashaasha. B. and G. Scott., (2005), Processed Sweet potato in the
Household Economy of North-East Uganda. Eastern Africa Journal of
Rural Development, December 2001. (pp35-50)
[9] Dhingra S and Jood S. (2000), Organolepticand Nutrition Evaluation of
wheat breads supplemented with soybean and barley flour. Food
Chemistry.pp 77; 479-488
[10] Egunlety M and Aworh D.C (1990), Production and physicochemical
properties of Tempeh fortified maize bread weaning food. Nigerian food
journal pp70; 92-102.
[11] Ihekoronye, A.J, Ngoddy P.O (1999), Manual on small scale food
processing 1st Edition Academic Publishers Nsukka. p.32
[12] Iwe M.O and Onuh J.O (1992), Functional and sensory properties of
soybean and sweetpotato flour mixtures. Lebensin wiss-U Technology
25:569-573
[13] Janssens, M.J.., (2001), Sweet Potatoes (Ipomoea batatas L) Lam. In
Crop Production in the tropical Africa. Roma in H. Raemaekers ed, pp:
205-220
[14] Kolapo A.L and Sanni M.O,(2005), Processing and characteristics of
soybean–fortified Tapioca. Journal of Women in Technical Education
4: 59-66.
[15] Kulkarni, S.D, (1997), Roasted soybean in cookies. Influence on product
Quality. J. food Sci. Technol., 34:503-505
[16] Kure, O.A, E.J. Bahago and E.A. Daniel., (1998), Studies on the
proximate composition and effect of flour particle size of acceptability
of biscuits produced from blends and plantain flours. Namida Tech-
Scope Journal p.3: 17-22.
[17] Mepba H.D, Akpapunam M.A and Berepupo H.A (2007), Production of
non fermented beverage from ripe banana. Chemical content and sensory
characteristics. Discovery and innovation. p.2(1):85-91
[18] Ogunshe A.O, Ayodele A.I, Okonko I .O, (2006), Microbial studies on
asa, a potential indigenous laboratory fermented food condiment from
Albizia saman (Jacq.) F. Mull. Pakist. J. Nutr. 5(1): 51-58.
[19] Olaoye O.A, Onilude A.A, Oladoye C.O (2007), Breadfruit flour in
biscuit making. Afri.J. Food Sci. pp.20-23
[20] Oluwamukomi M.O, Adeyemi I.A, Oluwalana I.B., (2005), Effect of
soybean enrichment on the physiochemical and sensory properties of
garri. Appl. Trop. Agric,10 (special issue):p: 44-49.
[21] Oluwole, O.B and Karim,O.R(2005), Production of biscuits from
Bambara, cassava and wheat flour blends Journal 2(1), 34-38.
[22] Takashi S. and Sieb, P.A (1988), Paste and gel properties of prime corn
and wheat starches with and without native lipids cereal chemistry
65:47.</p>
<p>[1] AOAC, (2000), Official Methods of the Association of Official
Chemists. Official Analytical Int, ArlingtonVA. Change of bacterial
community. Journal of Microbiology and Biotechnology 18: 1518‐1521.
[2] Akpapunam .M.A, Darbe. J. W., (1999), Chemical composition and
functional properties of blend of maize Barbara groundnuts flours for
cookies production. Plant food for human Nutri.,46: 147-155
[3] Akpapunam M.A and Markakis P. (1981), Physicochemical and
nutritional aspects of cowpea flour. Jounal of food science. p.46:972-973
[4] Akpapunam M.A and Markakis P. (1981), Physicochemical and
nutritional aspects of cowpea flour. Jounal of food science. p.46:972-973
[5] Akubor P.I, Ukwuru M. U., (2005), Functional properties and biscuit
making potential of soybean and cassava flour blends, plant foods for
Human Nutrition,58:1-12
[6] Ampofo, V. (2009), Production and sensory analysis of soybean and
wheat flour composite cake, HND Dissertation, Cape Coast Polytechnic,
Cape Coast, Ghana, 1: 5-7.
[7] Amstrong B L, Stramcy D.W and Maurice T.J (1979), Functionality and
protein structure. ED AKIVA, Pour-Eia ACS symposium series 92,
American chemistry society Washington D.C
[8] Bashaasha. B. and G. Scott., (2005), Processed Sweet potato in the
Household Economy of North-East Uganda. Eastern Africa Journal of
Rural Development, December 2001. (pp35-50)
[9] Dhingra S and Jood S. (2000), Organolepticand Nutrition Evaluation of
wheat breads supplemented with soybean and barley flour. Food
Chemistry.pp 77; 479-488
[10] Egunlety M and Aworh D.C (1990), Production and physicochemical
properties of Tempeh fortified maize bread weaning food. Nigerian food
journal pp70; 92-102.
[11] Ihekoronye, A.J, Ngoddy P.O (1999), Manual on small scale food
processing 1st Edition Academic Publishers Nsukka. p.32
[12] Iwe M.O and Onuh J.O (1992), Functional and sensory properties of
soybean and sweetpotato flour mixtures. Lebensin wiss-U Technology
25:569-573
[13] Janssens, M.J.., (2001), Sweet Potatoes (Ipomoea batatas L) Lam. In
Crop Production in the tropical Africa. Roma in H. Raemaekers ed, pp:
205-220
[14] Kolapo A.L and Sanni M.O,(2005), Processing and characteristics of
soybean–fortified Tapioca. Journal of Women in Technical Education
4: 59-66.
[15] Kulkarni, S.D, (1997), Roasted soybean in cookies. Influence on product
Quality. J. food Sci. Technol., 34:503-505
[16] Kure, O.A, E.J. Bahago and E.A. Daniel., (1998), Studies on the
proximate composition and effect of flour particle size of acceptability
of biscuits produced from blends and plantain flours. Namida Tech-
Scope Journal p.3: 17-22.
[17] Mepba H.D, Akpapunam M.A and Berepupo H.A (2007), Production of
non fermented beverage from ripe banana. Chemical content and sensory
characteristics. Discovery and innovation. p.2(1):85-91
[18] Ogunshe A.O, Ayodele A.I, Okonko I .O, (2006), Microbial studies on
asa, a potential indigenous laboratory fermented food condiment from
Albizia saman (Jacq.) F. Mull. Pakist. J. Nutr. 5(1): 51-58.
[19] Olaoye O.A, Onilude A.A, Oladoye C.O (2007), Breadfruit flour in
biscuit making. Afri.J. Food Sci. pp.20-23
[20] Oluwamukomi M.O, Adeyemi I.A, Oluwalana I.B., (2005), Effect of
soybean enrichment on the physiochemical and sensory properties of
garri. Appl. Trop. Agric,10 (special issue):p: 44-49.
[21] Oluwole, O.B and Karim,O.R(2005), Production of biscuits from
Bambara, cassava and wheat flour blends Journal 2(1), 34-38.
[22] Takashi S. and Sieb, P.A (1988), Paste and gel properties of prime corn
and wheat starches with and without native lipids cereal chemistry
65:47.</p>
@article{"International Journal of Biological, Life and Agricultural Sciences:52915", author = "Abayomi H. T. and Oresanya T. O. and Opeifa A. O. and Rasheed T. R.", title = "Quality Evaluation of Cookies Produced from Blends of Sweet Potato and Fermented Soybean Flour", abstract = "The study was conducted to evaluate the quality
characteristics of cookies produced from sweet potato-fermented
soybean flour. Cookies were subjected to proximate and sensory
analysis to determine the acceptability of the product. Protein, fat and
ash increased as the proportion of soybean flour increased, ranging
from 13.8-21.7, 1.22-5.25 and 2.20-2.57 respectively. The crude fibre
content was within the range of 3.08-4.83%. The moisture content of
the cookies decreased with increase in soybean flour from 3.42-
2.13%. Cookies produced from whole sweet potato flour had the
highest moisture content of 3.42% while 30% substitution had the
lowest moisture content 2.13%. A nine point hedonic scale was used
to evaluate the organoleptic characteristics of the cookies. The
sensory analysis indicated that there was no significant difference
between the cookies produced even when compared to the control
100% sweet potato cookies. The overall acceptance of the cookies
was ranked to 20% soybean flour substitute.
", keywords = "Cookies, Fermented Soybean, Overall Acceptability,
Sweet Potatoes.", volume = "7", number = "7", pages = "514-6", }
