Randomized trial demonstrates improved nutritional profiles in cookies using wheat and cocoyam flour blends, indicating an effective alternative for food security.
Key Points
The research aims to evaluate the effects of blending wheat and cocoyam flours on cookie quality to enhance food security.
Blended wheat and cocoyam flours in ratios of 90:10, 80:20, 70:30, and 60:40, with 100% wheat as control.
Analyzed flour functional properties: bulk density, wet gluten, water and oil absorption.
Conducted sensory evaluations for cookies' flavor, texture, and appearance.
Significant differences in ash, protein, and fiber content in cookies (p < 0.05).
Cookies with 30% and 40% cocoyam flour had the best sensory scores for flavor and texture.
Baking loss and thickness also varied significantly, while moisture and fat content remained stable.