Production of Cookies Using Tigernut Coconut-Date Extract and Composite Flour

The effect of tigernut-coconut-date extract on wheat-cassava flour cookies was evaluated. High quality cassava flour was processed and mixed with wheat flour (90% wheat flour and 10% cassava flour) to produced cookies using tigernut-coconut-date extract (TCDE) as milk replacer. Six samples were obtained from the formulation- sample A (100% Wheat flour: 20 ml Milk) served as the control, sample B (90% Wheat flour: 10% Cassava flour: 20 ml Milk), sample C (90% Wheat flour: 10% Cassava flour: 40 ml TCDE), sample D (90% Wheat flour: 10% Cassava flour: 50 ml TCDE), sample E (90% Wheat flour: 10% Cassava flour: 60 ml TCDE) and sample F (90% Wheat flour: 10% Cassava flour: 70 ml TCDE). Functional properties analysis was carried out on 100% wheat flour, 100% cassava flour, as well the composite flours of wheat and cassava (90:10). Physical, sensory, proximate, antioxidant and mineral analyses were carried on the cookies. Functional properties result of the flours recorded water absorption capacity of 1.26-1.37 g/g, oil absorption capacity of 1.67-1.72 g/g, while bulk density, solubility and swelling power ranged from 0.46-0.75 g/ml, 5.84-14.50% and 2.85-4.05% respectively. The physical properties of the cookies evaluated were weight, diameter, height and spread ratio which ranged from 3.57-5.52 g, 2.60-2.78 cm, 2.48-2.78 cm and 1.00-1.05. The Overall acceptability of the cookies on a 5-point hedonic scale was 4.16, 4.13, 3.96, 3.84, 3.33 and 3.63 for samples A, B, C, D, E and F respectively. There was no significant difference (p>0.05) between the control and samples C and D. Proximate analysis showed that the substitution of 10% wheat with cassava flour reduced the protein content of the cookies. The protein content increased with an increase in volume of TCDE (samples C-F), and ranged from 10.44-13.10%. The Same trend was observed in the total phenol (1.165-1.225 mg/100g) and phytate (5.52-8.47 g/kg) contents. Mineral analysis showed that the calcium content of the cookies ranged from 55.41-76.73 mg/100g, while copper, magnesium, potassium and phosphorous ranged from 0.105-0.198 mg/100g, 0.800-1.136 mg/100g, 118.273-218.343 mg/10g and 1.238-1.598 mg/100g respectively. The substitution of 10% wheat flour with cassava flour led to the reduction of certain nutrients and antioxidants in the cookies produced from it. The use of tigernut-coconut-date extract (TCDE) improved these nutrients and antioxidants; but however led to increase in moisture of the cookies as well as reduction in the carbohydrate content. The use of at least 40-50 ml of tigernut-coconut-date extract (TCDE) in cookie production is recommended as it competes favourably with the regular wheat cookies and improves the nutritional profile of cookies.