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June 20, 2026Open Access

Physicochemical and sensory properties of cookies produced from cassava/ soyabean/mango composite flours

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Authors

CCC.E. ChinmaFederal University of Technology MinnaDGDI GernahUniversity of Agriculture

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Implication

Randomized trial explores the impact of composite flours on cookie properties, suggesting better nutritional value and acceptability.

Key Points

  • To evaluate the physicochemical and sensory properties of cookies made from cassava, soyabean, and mango composite flours compared to 100% wheat flour.
  • Processed cassava, soyabean, and mango into flours for cookie production.
  • Conducted chemical, sensory, and physical analyses on cookies made from different flour compositions.
  • Used 100% wheat flour as control for comparison.
  • Cookies from composite flours had significantly higher protein, fat, ash, crude fiber, energy, and B-carotene than those made from wheat flour (p < 0.05).
  • Significant differences observed in moisture content and cyanide levels between composite and control cookies (p < 0.05).
  • Higher ratings in internal crumb colour, surface colour, flavour, and overall acceptability were noted for cookies with increased levels of cassava substitution (p ≤ 0.05).

Cite This Study

Chinma et al. (2026) studied this question.

synapsesocial.com/papers/6a363172db0793dc1a538450https://doi.org/10.83043/fcncnc20
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  5. 5Impact of Soaking and Drying Mango Kernels Flour (Mangifera Indica.) on the Physicochemical Properties of Biscuits2026 · 1 citations