Proximate, Mineral and Anti-Nutrient Composition of Cookies from Whole Wheat, Kidney Beans and Unripe Plantain Peel Composite Flour

This study involved the production and quality assessment of cookies from whole wheat, kidney beans and unripe plantain peel flour blends. Whole wheat, kidney beans and unripe plantain peel flours were blended at different ratios to obtain three (3) different blends of composite flour. The blending ratios used were: 80:15:5(sample B), 70:20:10(sample C), 60:10:30(sample D) of whole wheat flour, kidney beans flour and plantain peel flour respectively. 100% whole wheat flour (sample A) served as the control. The proximate, anti-nutrients and mineral composition of the cookies were determined using standard methods. The proximate compositions ranged from 10.90% to 11.65%, 1.54% to 2.54%, 10.82% to 14.24%, 7.69% to 11.72%, 1.70% to 3.02% and 58.26 to 67.35% for moisture, ash, protein, fat, fibre and carbohydrate respectively. The anti-nutrients composition ranged from 2.27mg/100g, to 2.97mg/100g, 1.18% to 3.28% and 1.11% to 5.12% for oxalate, tannin and phytate respectively. The mineral content ranged from 45.22 to 75.31 mg/100g, 32.00 to 62.06 mg/100g, and 20.26 to 31.79mg/100g for calcium, magnesium, and phosphorus respectively. Production of cookies from whole wheat, kidney beans and unripe plantain composite flours would enhance the utilization of these underutilized crops and help in alleviating protein energy malnutrition problems as well as reduce food wastage in developing countries.