Cassava (Manihot esculenta Crantz) and cowpea (Vigna unguiculata L. Walp) were processed into flours and used to substitute wheat flour for preparation of cookies. The chemical, including proximate composition and anti-nutritional factors, and functional and pasting properties of the blends were determined. Cookies were produced from the blends with 100% wheat flour as a control. The antinutritional factors, physical properties and organoleptic attributes of the cookies were evaluated. An increase in the level of cassava flour substitution resulted in a decrease in the protein content of the composite flour. However, addition of cowpea flour resulted in an increase in the protein content. There were significant (p<0.05) reductions in the studied anti-nutritional factors after baking. Cookies from composite flours were not significantly (p>0.05) different from the control in overall acceptability. This indicates the feasibility of producing nutritious cookies with desirable organoleptic qualities from cassava, wheat and cowpea composite flour.
Adebowale K, Lawal O. Comparative study of the functional properties of bambarra groundnut (Voandzeia subterranean), jack bean (Canavalia ensiformis) and mucuna bean (Mucuna pruriens) flours. Food Research International. 2004;(4):355–65.
3.
Akpapunam M, Darbe J. Chemical-composition and functionalproperties of blends of maize and bambara groundnut flours for cookie production. Plant Foods for Human Nutrition. 1994;(2):147–55.
4.
Akubor P, Ukwuru M. Functional properties and biscuit making potential of soybean and cassava flour blends. Plant Foods for Human Nutrition. 2003;(3):1–12.
5.
Aoac. Official Methods of Analysis. 17 th Ed. Association of Official Analytical Chemists. 2000;22201–3301.
6.
Babajide J, Olowe S. Chemical, functional and sensory properties of water yam-cassava flour and its paste. 2013;(2):903–9.
7.
Cooke R. Enzymatic assay for total cyanide content of cassava (Manihotesculenta crantz). Journal of the Science of Food and Agriculture. 1978;(4):345–52.
8.
Egounlety M, Aworh O. th Karlsruhe Nutrition Symposium. Journal of Food Engineering. 2003;(2–3):249–54.
9.
Enujiugha V, Agbede J. Nutritional and anti-nutritional characteristics of african oil bean (Pentaclethra Macrophylla Benth) seeds. Applied Tropical Agriculture. 2000;(1):11–4.
10.
Iita. Cassava processing and utilization. Bulletin. 1998;16–8.
11.
Iwe M, Ngoddy P. Proximate composition and some functional properties of extrusion cooked soybean and sweet potato blends. 1998;(2):121–32.
12.
Kakade M, Rackis J, Mcghee J, Puski G. Determination of trypsininhibitor activity of soy products -collaborative analysis of an improved procedure. Cereal Chemistry. 1974;(3):376–82.
13.
Kure O, Bahago E, Daniel E. Studies on the proximate composition and effect of flour particle size on acceptability of biscuit produced from blends of soyabeans and plantain flours. Namida Tech-Scope Journal. 1998;17–21.
14.
Makower R. Extraction and determination of phytic acid in beans (Phaseolus-Vulgaris). Cereal Chemistry. 1970;(3):288–95.
15.
Mcwatters K, Ouedraogo J, Resurreccion A, Hung Y, Phillips R. Physical and sensory characteristics of sugar cookies containing mixtures of wheat, fonio (Digitaria exilis) and cowpea (Vigna unguiculata) flours. International. Journal of Food Science and Technology. 2003;(4):403–10.
16.
Mridula D, Gupta R, Manikantan M. Effect of incorporation of sorghum flour to wheat flour on quality of biscuits fortified with defatted soy flour. American Journal of Food Technology. 2007;(5):428–34.
17.
Niba L, Bokanga M, Jackson F, Schlimme D, Li B. Physicochemical properties and starch granular characteristics of flour from various manihot esculenta (cassava) genotypes. Journal of Food Science. 2002;(5):1701–5.
18.
Okaka J, Isieh M. Development and quality evaluation of cowpeawheat biscuits. Nigerian Food Journal. 1990;56–62.
19.
Oke O. International workshop on cassava safety. Ishs Acta Horticulturae. 1994;163–74.
20.
Oladunmoye O, Akinoso R, Olapade A. Evaluation of some physicalchemical properties of wheat, cassava, maize and cowpea flours for bread making. Journal of Food Quality. 2010;(6):693–708.
21.
Olapade A, Akingbala J, Oguntunde A, Falade K. Effect of processing method on the quality of cowpea (Vigna unguiculata) flour for akara preparation. Plant Foods for Human Nutrition. 2003;(3):1–10.
22.
Olapade A, Aworh O. Chemical and nutritional evaluation of extruded complementary foods from blends of fonio (Digitaria Exilis stapf) and cowpea (Vigna Unguiculata l. walp) flours. International Journal of Food and Nutrition Sciences. 2012;(3):4–9.
23.
Olapade A, Aworh O. Evaluation of extruded snacks from blends of acha (Digitaria exilis) and cowpea (Vigna unguiculata) flours. Agricultural Engineering International: CIGR Journal. 2012;(3):210–7.
24.
Olapade A, Aworh O, Oluwole O. Quality attributes of biscuit from acha (Digitaria exilis) flour supplemented with cowpea (Vigna unguiculata) flour. African Journal of Food Science and Technology. 2011;(9):198–203.
25.
Onuh J, Abdulsalam K. Production and evaluation of the physicochemical properties of maize-bambara groundnut “apula.” Nigerian Food Journal. 2009;(1):83–92.
26.
Sandberg AS. Food phytates. 2002;139–55.
27.
Ubbor S, Akobundu E, Onwuka G. Functional properties and cyanide content of starch and flour of selected cassava (Manihot esculenta crantz) mosaic disease (CMD) resistant varieties. Journal of Raw Materials Research. 2006;4–15.
28.
Udedibie A, Carlini C. Questions and answers to edibility problem of the Canavalia ensiformis seeds -a review. Animal Feed Science and Technology. 1998;(2):95–106.
29.
Ugwu B, Nweke F. Determinants of cassava distribution in nigeria. Agriculture Ecosystems & Environment. 1996;(2–3):1085–7.
30.
Uneca. The concept of composite flours: a technical compendium on composite flours. United Nations Economic Commission for Africa. 1985;
31.
Wheeler E, Ferrel R. Method for phytic acid determination in wheat and wheat fractions. Cereal Chemistry. 1971;(3):312–20.
The statements, opinions and data contained in the journal are solely those of the individual authors and contributors and not of the publisher and the editor(s). We stay neutral with regard to jurisdictional claims in published maps and institutional affiliations.
