Effect of Blending Ratio of Wheat and Cocoyam Flour on the Physicochemical, Functional, and Sensory Qualities of Cookies

Cocoyam flour is utilized in baking recipes, with its fine granule starch known to enhance binding and reduce breakage in snack products such as cookies. Developing a cost‐effective and readily available alternative to wheat flour is essential for products like cookies. This alternative should have similar functionality and nutritional benefits, such as cocoyam, which is rich in digestible starch, fiber, minerals, and vitamins. The primary goal of this research is to maximize the utilization of native crops (such as cocoyam) in cookie production by blending wheat and cocoyam flours in varying proportions to assure long‐term food and nutrition security. These ratios consist of a blend of wheat and cocoyam flours in proportions of 90:10, 80:20, 70:30, and 60:40, with 100% wheat flour as a control. The flour′s functional properties, including bulk density, wet gluten content, water absorption capacity, and oil absorption capacity, were examined. The cookies were analyzed for their physical, proximate composition, and sensory characteristics. There was a significant difference ( p < 0.05) in ash, protein, and fiber content among cookies, whereas moisture, carbohydrate, and fat content did not show any significant difference. Significant variations ( p < 0.05) were identified in spread ratio, baking loss, and thickness, except for the diameter of cookies. Sensory evaluation reveals that cookies with 30% and 40% supplementation have the best flavor, texture, and appearance. Cocoyam flour offers a nutritious alternative to wheat flour in cookie production, with up to 40% substitution enhancing nutritional, physical, and sensory qualities, promoting food security.