Quality Evaluation of Fibre-Rich Cookies Produced from Flour Blends of Wheat (Triticum aestivum), Plantain (Musa paradisiaca) Peel and Oyster Mushroom (Pleurotus ostreatus)

Abstract

The use of flour blends of wheat, plantain peel, and oyster mushroom in the production of cookies was studied. Fibre-rich cookies were produced using wheat, plantain peel, and oyster mushroom flour blends in the ratios: 100:0:0, 90:5:5, 80:15:5, 70:25:5, and 60:35:5 and were labeled A, B, C, D, and E respectively. Sample A (100% wheat flour) served as the control. The functional properties of the flour blends were determined, as well as the proximate, energy value, and vitamin composition of the cookies using standard analytical methods. Also, the sensory qualities of the fibre-rich cookies were evaluated using the 9-point hedonic scale. The results depicted significant differences (p<0.05) in the functional properties of the flour blends. The moisture, protein, fat, fibre, ash, and carbohydrate content of the cookies ranged from 3.95 to 5.06%, 11.30 to 13.39%, 10.74 to 11.54%, 2.54 to 5.10%, 3.03 to 4.92%, and 63.22 to 65.80% respectively. The energy value ranged from 401.83 to 411.25 kcal/100g. The retinol, thiamine, and tocopherol content increased significantly (p<0.05) from 396.4 to 508.3mg/100g, 1.05 to 2.13mg/100g, and 1.94 to 3.11mg/100g respectively as the inclusion of plantain peel flour in the blends increased. Sensory analysis showed that sample B with 90% wheat flour: 5% plantain peel flour: 5% oyster mushroom flour had better organoleptic characteristics among the composite cookies. The composites have good utilization potential in fibre-rich cookies production and could be used as a substitute for wheat in human nutrition and in the food industries.