Physicochemical and Sensory Qualities of Gluten-Free Cookies Made from Biofortified Yellow Maize Flour Supplemented with <i>Brachystegia eurycoma</i> flour

Abstract Recent research has focused on enhancing the overall quality of gluten-free products. This study evaluated the physicochemical properties of biofortified yellow maize flour (BMF) supplemented with Brachystegia eurycoma flour (BEF) at varied amount (2.5, 5, 7.5 and 10 %), and sensory qualities of their gluten-free cookies. Sodium carboxyl methylcellulose (SCMC) served as reference hydrocolloid while refined wheat flour cookies served as reference cookies. The addition of BEF significantly ( p &lt; 0.05) decreases the functional properties (bulk density, water absorption capacity, soluble sugar and amylose content) of BMF. BMF blends has higher ( p &lt; 0.05) pasting properties than the 100% BMF except the pasting temperature. Among all the flour samples, 100% BMF has the highest level of crude protein (12.78±0.08 %) and fiber (2.94 ± 0.12 %) but the lowest total carbohydrate (74.76 ± 0.14 %). The cookies made from 100% RWF have the lowest value for appearance (7.2 ± 1.02) and color (7.2 ± 0.75) and 2.5%BEF-97.5% BMF cookies have the highest over acceptability value (8.40 ± 1.20). Hence, the physicochemical properties of BMF as well as their cookies sensory qualities can be enhanced by supplementing with BEF.