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Discourse Journal of Agriculture and Food Sciences
www.resjournals.org/JAFS
ISSN: 2346-7002
Vol. 5(2): 21-27, May, 2017
Chemical Composition and Sensory Properties of
Wheat-African Yam Bean Composite Flour Cookies
Okoye, J.I.1 and Obi C.D2
1Department of Food Science and Technology, Enugu State University of Science and Technology, P.M.B 01660,
Enugu, Nigeria.
2Department of Food Technology, Federal Polytechnic, Oko, Anambra State, Nigeria.
Email for Correspondence: okoyejoseph6@gmail.com
Abstract
The proximate composition, mineral content and sensory properties of wheat – African yam bean
composite cookies were determined. African yam bean flour (AYBF) was prepared and used at varying
replacement levels (10-50%) for wheat flour (WF) in the preparation of wheat-African yam bean cookies.
The increase in African yam bean flour substitution resulted in increase in the protein, fat, ash and
crude fibre contents of the composite cookies. The protein, fat, ash and crude fibre contents of the
cookies ranged from 9.87 ± 0.02-13.06 ± 0.10 %, 3.84 ± 0.03 – 4.63 ± 007 %, 4.84 ± 0.03 – 5.21 ± 0.06 %
and 3.84 ± 0.03 – 4.22 ± 0.04 %, respectively. The control (wheat flour cookies) and the cookie samples
substituted with 50% African yam bean flour had the least and highest values. The carbohydrate
content of the cookies ranged from 67.69 ± 0.11 to 72.86 ± 0.06 % with the control having the highest
value compared to the samples substituted with African yam bean flour. The mineral content of the
cookies showed that the calcium, potassium, phosphorus, magnesium and iron contents of the
samples increased significantly with increasing substitution of African yam bean flour. The sensory
properties of the samples also revealed that the cookies made with 100% wheat flour used as control
were the most acceptable by the panelists and also differed significantly (p≤0.05) from the other
samples in taste, flavour and texture. However, the cookie samples substituted with 50% African yam
bean flour were rated highest (6.86± 0.06) in colour. The nutrient composition and sensory properties of
wheat-African yam bean cookies observed showed that African yam bean flour could be used as a
partial substitute for wheat flour at the levels of 10 to 50%, thus providing an alternative means of
diversifying the use of non-wheat flour.
Keywords: African Yam bean, cookies, proximate composition, mineral content, sensory properties.
INTRODUCTION
The high cost of animal protein has directed interest towards several leguminous seed proteins as potential sources of
vegetable protein for human food and livestock feed. Legumes or pulses are good sources of protein in human and
animal food and are protein complements to cereals (Onimaivo and Asugo, 2004). They are relatively richer in protein
than the cereal grains and many diets formulated from legume-cereal mixtures are known to be nearly completed in
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essential amino-acid content (Okaka et al., 2006). The complementary role of legume protein and increased cost of
animal protein for human food has made legumes important as alternative and cheap sources of dietary protein in
human nutrition. Among the plant species, grain legumes are considered as the major source of dietary proteins. They
are consumed worldwide, especially in developing and under developed countries where the consumption of animal
protein may be limited as a result of economic, social, cultural or religious factors (Enwere, 1998; Eke, 2002). However,
the use of legumes as protein source is limited by the presence of anti-nutrients which interfere with digestive processes
and prevent efficient utilization of their proteins. Some of the anti-nutrients present in legumes are protease inhibitors,
heamagglutinins, saponins, oxalates, phytates and flatulence factors (Udensi et al., 2010; Ojokoh et al., 2013). To
improve the nutritional quality and organoleptic acceptability of leguminous seeds, processing techniques such as
soaking in water, boiling at high temperatures in water, alkaline or acidic solutions, germination, autoclaving, roasting,
dehulling, microwave treatment, steam blanching and fermentation have been employed to reduce or destroy the anti-
nutrients present in them. (Ugwu and Okaka, 2008; Nzelu, 2008). African yam bean (Sphenostylis stenocarpa) is one of
the lesser known and underutilized legumes that is very rich in protein, carbohydrate, vitamins and minerals (Wokoma
and Aziagba, 2001). The protein of African yam bean is made up of over 32 percent essential amino acids, with lysine
and leucine being predominant. African yam bean seeds can be roasted and eaten with palm kernel as snacks or boiled
and eaten with local seasoning, starchy root crops and fruits (Eneche, 2006). African yam bean seeds can be also
processed into flour which can be used for the production of bakery and confectionary products such as breads, biscuits,
cookies, doughnuts, pie crust and cakes.
Cookies (soft type biscuits) are one of the bakery products that are widely accepted and consumed in many developed
and developing countries of the world (Giami et al., 2004). African yam bean flour can be used in composite with other
flours from cereals, legumes, nuts or root and tuber crops for the preparation of baked and confectionary products.
Composite flour is a mixture of different flours from roots and tubers, legumes, cereals or other raw materials that is
created to satisfy specific functional characteristics and nutrient composition. However, the term may mean mixing of
different flours from cereals, legumes or root and tuber crops into a composite with wheat for the preparation of baked
and fried products like breads, cookies, doughnuts, pie crust, burns and chin-chin. FAO (1990) reported that the
substitution of wheat flour with 20 percent non-wheat flour for the manufacture of bakery products would result in an
estimated savings in foreign exchange of twenty million US dollars for developing countries of the world. The utilization
of non-conventional flours, such as, African yam bean flour in the production of baked products can serve as an
alternative means of diversifying the use of non-wheat flour because it has the potential to increase farmer’s income by
adding value to the products, increase the protein intake of the consumers of the products, reduce wheat importation
and support food diversification and security. The objective of this study, therefore, is to determine the proximate
composition, mineral content and sensory properties of wheat/ African yam bean composite flour cookies.
MATERIALS AND METHODS
The African yam bean seeds (Sphenostylis stenocarpa) used for the study were purchased from Ogbete Market Enugu,
Enugu State, Nigeria. Commercial wheat flour and the other ingredients (fat, sugar, baking power, salt, eggs and
flavouring) used for cookie production were also purchased from the same market.
Preparation of Germinated African Yam Bean Flour
The germinated African yam bean flour was prepared according to the method of Eke (2002). During preparation, one
kilogramme (1kg) of African yam bean seeds which were free from dirt and other foreign particles such as stones, sticks
and leaves were thoroughly cleaned and soaked in 3 litres of potable water at room temperature (30 ± 20C) for 48 h with
occasional change of soak water at intervals of 8 h to prevent microbial fermentation. The soaked seeds were drained,
rinsed and spread on wet jute bag and allowed to sprout at ambient temperature for 96 h. During this period, the seeds
were sprinkled with water at intervals of 6 h to facilitate germination. The growth of the sprouted seeds was terminated
by drying the seeds in a hot air oven (Model 10-D1390) at 600C for 24 h with occasional stirring of the seeds at intervals
of 30 min to ensure uniform drying. The dried seeds were cleaned manually and rubbed in between palms to remove the
sprouts and the hulls. The dehulled seeds were milled in a locally fabricated attrition mill and sieved through a 400
micron mesh sieve. The flour produced was packaged in an airtight plastic container, labeled and stored in a freezer
until needed for further use.
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Flour Blend Formulation
Wheat flour (WF) was blended with African yam bean (AYBF) in the ratios of 90:10, 80:20, 70:30, 60:40 and 50:50 in a
Kenwood mixer (Model Nx908G, Kenwood, Britain, UK) to produce wheat-African yam bean composite flours. The
composite flours produced were packaged individually in an airtight plastic container, labeled and stored at room
temperature (30±20C) until needed for cookie production.
Preparation of Cookies
The cookies were prepared according to the method of Okpala and Okoli (2011). The recipe used for the preparation of
cookies contained 100% flour, 40% sugar, 80% fat, 2% baking powder, 2% salt, 5% beaten egg and 5% vanilla flavour.
During preparation, the flour, sugar, baking powder and salt were hand mixed in a plastic bowl. This was followed by the
addition of fat and further mixing by hand until a bread crumb-like mixture was obtained. The mixture was transferred
into the food processor (Homeluck). The beaten egg and vanilla flavour were then added and the mixture was mixed
thoroughly at medium speed for 5 minutes to obtain the dough. The dough was manually rolled out on a flat and smooth
floured board into sheets of uniform thickness of 4cm and cut with a circular cookie cutter with diameter of 4cm. The cut
doughs were transferred into baking trays lined with grease – proof paper and baked at 1800C for 20 min in a domestic
oven (Camara, Italy). Thereafter, the cookies were cooled at room temperature (30±20C) and divided into two (2) lots.
The first lot was subjected to sensory evaluation after 24 h. The second lot was milled and used for chemical analyses.
In addition, the cookies made with 100% wheat flour were similarly prepared and used as control.
Chemical Analysis
The moisture, crude protein, fat, ash and crude fibre contents of the cookies were determined in triplicate according to
standard analytical methods (AOAC, 2006). Carbohydrate was obtained by difference of moisture, protein, fat and ash
from 100% (Onwuka, 2005). The potassium and iron contents of the cookies were determined after ashing by the use of
a flame photometer (Model 405, Corning, UK) according to the method of Ndie et al. (2010). The calcium and
magnesium contents of the samples were determined using atomic absorption spectrophotometer (Perkin-Elmer, Model
1033, Norwalk, CT, USA) according to the method of AOAC (2006). Phosphorus was determined by the
vanadomolybdate colorimetric method of Giami (2005).
Sensory Analysis
Semi-trained consumer taste panelists comprising of twenty (20) staff and students selected from the University
Community were used to evaluate the sensory attributes of the cookies. During the sensory test, the cookies were
individually coded and served in white ceramic plates of uniform sizes to the panelists at room temperature (30±20C)
with cold water for rinsing. The panelists were asked to taste, assess and rate the samples for attributes of crust colour,
taste, flavour, texture and overall acceptability using a nine-point Hedonic scale with 1 and 9 representing dislike
extremely and like extremely, respectively (Okaka, 2010).
Statistical Analysis
The data generated were analyzed statistically by the use of analysis of variance (ANOVA) and difference between
means separated. A completely randomized block design was used in this experiment. SPSS software (Version 16.0)
was used to determine significant differences (p≤0.05) among the sample means. Significant means were separated
using Duncan’s New Multiple Range Test (DNMRT).
RESULTS AND DISCUSSION
Proximate Composition
Table 1 shows the proximate composition of wheat – African yam bean composite cookies. The moisture content was
between 8.59-941% for the control sample (wheat flour cookies) and cookie samples with 50% African yam bean flour
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Table 1. Proximate composition (%) of wheat-African yam bean composite cookies.
Samples
Moisture
Crude
Protein
Fat
Ash
Crude Fibre
Carbohydrate
A
8.59f±0.04
9.87f±0.02
3.84f±0.03
4.84f±0.03
3.84e±0.03
72.86a±0.06
B
8.65e±0.01
10.56e±0.05
4.32e±0.08
4.89e±0.10
3.95d±0.04
71.56b±0.04
C
9.21d±0.02
11.29d±0.05
4.41d±0.02
4.93d±0.06
4.01c±0.04
70.17c±0.05
D
9.27c±0.02
11.89c±0.04
4.47c±0.01
5.00c±0.03
4.13b±0.01
69.37d±0.09
E
9.35b±0.04
12.26b±0.06
4.54b±0.05
5.14b±0.04
4.17b±0.02
68.72e±0.07
F
9.41a±0.03
13.06a±0.10
4.63a±0.07
5.21a±0.06
4.22a±0.04
67.69f±0.11
Values are mean ± standard deviation of triplicate determinations. Means in the same column with different
superscripts are significantly different (p≤0.05).
A – Cookies made with 100% wheat flour, B – Cookies made with 90% wheat flour and 10% African yam bean flour,
C – Cookies made with 80% wheat flour and 20% African yam bean flour, D – Cookies made with 70% wheat flour
and 30% African yam bean flour, E- Cookies made with 60% wheat flour and 40% African yam bean flour, F –
Cookies made with 50% wheat flour and 50% African yam bean flour.
substitution. The moisture content of the wheat flour cookies was significantly the lowest. This could be due to low
moisture and water absorption capacity (13.52 and 58.02%) of wheat flour (Deshmukh and Yenag, 2016) as compared
with that of African yam bean flour (13.94 and 86.42%, respectively) (Eke, 2002). The moisture content of wheat-African
yam bean composite cookies was comparable with reports on moisture contents of cookies and moisture contents
above 10% are likely to cause the spoilage of the products through increased microbial action (Okpala et al., 2013,
Barber and Obinna- Echem, 2016).
The protein content of wheat flour cookies (control samples) was the lowest, while those with African yam bean flour
substitutions had higher protein contents. This showed that the addition of African yam bean flour resulted in increase in
the protein content of the cookies. This observation is not in doubt because African yam bean had been reported to be a
good source of protein (Uguru and Madukaife, 2001; Adeparusi, 2001; Okoye et al., 2015). There has been similar
report on the increase in protein content of bakery products substituted with pigeon pea flour (Eneche, 2006). The fat
content of the cookies increased as the proportion of African yam bean flour increased. This observation is in line with
reports that African yam bean has high oil content (Obatolu, et al., 2007; Onwuka et al., 2009; Nwosu, 2013). The ash
content of the control samples (100% wheat flour cookies) was the least, while those substituted with African yam bean
flour had higher ash contents. This signified that the addition of African yam bean flour resulted in increase in the ash
content of the cookies. The high ash content of the samples with African yam bean flour substitutions is an indication
that African yam bean is a rich source of ash (Ojukwu et al., 2012). The fibre content of the cookies ranged from 3.84 to
4.22%. The values obtained in this study were within the recommended FAO/WHO (1994) level of not more than 5% for
both children and adults. The carbohydrate contents of all the test cookie samples were lower than the control. Okaka et
al. (2009) reported a decrease in carbohydrate content of biscuits with increasing substitution of brown bean flour. The
substitution of wheat flour with African yam bean flour in the production of cookies greatly improve their protein, fat, ash
and fibre contents.
Mineral Composition
Table 2 shows the mineral content of wheat – African yam bean cookies. The calcium content of the wheat flour cookies
was the least, while those with African yam bean flour substitutions had higher calcium contents. This revealed that the
calcium content of the samples increased as the proportion of African yam bean flour increased. The observation is in
agreement with the report that African yam bean is a rich source of calcium (Uguru and Madukaife, 2001). The
potassium content of the samples increased as the level of substitution of the cookies with African yam bean flour
increased. This is in line with the report that African yam bean has high potassium content (Eke, 2002; Asoiro and Ani,
2011). The phosphorus content of the cookies which ranged from 3.38 to 4.13mg/100g increased significantly (p≤0.05)
as the level of inclusion of African yam bean in the products increased. There has been similar report on the increase in
phosphorus content of biscuits substituted with bambara groundnut flour (Otunola et al., 2004). The iron content of the
wheat flour cookies was the lowest, while the iron content of the cookie samples substituted with African yam bean flour
increased as the proportion of African yam bean flour increased. This observed increase in the iron
25
Table 2. Mineral content of wheat – African yam bean composite cookies.
Samples
Calcium
(mg/100g)
Potassium
(mg/100g)
Phosphorus
(mg/100g)
Iron
(mg/100g)
Magnesium
(mg/100g)
A
10.28f±0.05
4.22f±0.03
3.38e±0.04
3.77f±0.07
3.55f±0.05
B
10.37e±0.07
4.40e±0.03
3.56d±0.06
3.91e±0.09
3.70e±0.04
C
10.72a±0.09
4.61d±0.04
3.88c±0.08
4.01d±0.04
3.78d±0.04
D
11.24c±0.04
4.89c±0.05
4.04b±0.03
4.08c±0.03
3.95c±0.04
E
11.40b±0.05
5.01b±0.04
4.09a±0.02
4.14b±0.05
4.05b±0.03
F
11.65a±0.06
5.08a±0.03
4.13a±0.01
4.14b±0.05
4.11a±0.01
Values are mean ± standard deviation of triplicate determinations. Means in the same column with different
superscripts are significantly different (p≤0.05).
A – Cookies made with 100% wheat flour, B – Cookies made with 90% wheat flour and 10% African yam bean flour,
C – Cookies made with 80% wheat flour and 20% African yam bean flour, D – Cookies made with 70% wheat flour
and 30% African yam bean flour, E- Cookies made with 60% wheat flour and 40% African yam bean flour, F –
Cookies made with 50% wheat flour and 50% African yam bean flour.
Table 3. Sensory properties of wheat – African yam bean composite cookies
Samples
Colour
Flavor
Taste
Texture
Overall acceptability
A
6.35e±0.05
7.35a±0.08
7.10a±0.14
7.55a±0.08
7.75a±0.09
B
6.45d±0.07
6.50b±0.10
6.65b±0.11
6.70b±0.07
7.36b±0.08
C
6.65c±0.11
6.35c±0.05
6.55c±0.10
6.65c±0.11
6.85c±0.06
D
6.68c±0.10
6.36c±0.05
6.40d±0.14
6.55d±0.10
6.75d±0.07
E
6.75b±0.07
6.32c±0.06
6.30e±0.06
6.45e±0.07
6.65e±0.11
F
6.86a±0.06
6.26d±0.05
6.25f±0.05
6.35f±0.05
6.50f±0.10
Values are mean ± standard deviation of twenty (20) semi-trained judges. Mean in the same column with different
superscripts are significantly different (p≤0.05).
A – Cookies made with 100% wheat flour, B – Cookies made with 90% wheat flour and 10% African yam bean flour, C –
Cookies made with 80% wheat flour and 20% African yam bean flour, D – Cookies made with 70% wheat flour and 30%
African yam bean flour, E- Cookies made with 60% wheat flour and 40% African yam bean flour, F – Cookies made with
50% wheat flour and 50% African yam bean flour.
content of the cookies is an indication that African yam bean is a rich source of iron (Oshodi et al., 1995). The
magnesium content of the samples increased significantly (p≤0.05) as the proportion of African yam bean flour
increased. This showed that African yam bean has high magnesium content (Eke, 2002). In effect, the use of wheat –
African yam bean composite flours in the preparation of cookies had greater effect in enhancing their mineral contents.
Sensory Properties
Table 3 shows the sensory properties of wheat – African yam bean cookies. The wheat flour cookies used as control
were rated significantly (p≤0.05) higher than the test cookie samples with 10 to 40% African yam bean flour
substitutions for the attributes of taste, texture, flavour and overall acceptability. The cookie samples with 50% African
yam bean flour substitution were significantly (p≤0.05) different from the control in colour. This showed that the level of
likeness of the cookies reduced gradually with improvement in colour as substitution with African yam bean flour
increased when compared with the traditional wheat flour cookies. The substitution of wheat flour with African yam bean
flour in the production of cookies at a level up to 50% produced good and acceptable results.
Conclusion
The proximate composition and the mineral content of the wheat – African yam bean cookies investigated in this study
showed that African yam bean flour can be used successfully as a partial substitute for wheat flour in the production of
26
cookies at the levels of 10 to 50%. The test cookie samples with African yam bean flour substitutions generally had
higher protein, ash, fibre and mineral contents than the wheat flour cookies. The cookies substituted with 50% African
yam bean flour were the most preferable in terms of colour, while the control (wheat flour cookies) was rated higher than
the rest of the cookies in flavour, texture, taste and overall acceptability. However, further studies should be done to
determine the vitamin and amino acid profiles, nutritional quality and the storage stability of the wheat – African yam
bean composite cookies.
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