Physicochemical and sensory properties of cookies produced from cassava/ soyabean/mango composite flours

The physicochemical and sensory properties of cookies produced from cassava/ soyabean/mango composite flours were studied. Cassava, soyabean and moderately ripe mango fruits were processed into flours. Chemical composition of the flours was determined. Cookies comprising different compositions of wheat, cassava, soyabean and mango flours were prepared. 100% wheat flour served as control. Cookies were subjected to chemical, sensory and physical analyses. Cookies made from composite blends had higher protein, fat, ash, crude fibre, energy and B-carotene (Provitamin A) than cookies from 100% wheat flour. There was significant difference (p <0.05) in moisture content and cyanide level between cookies prepared from composite flours and control. There was significant difference (p ≤ 0.05) in thickness, diameter and spread ratio. There was no significant difference (p ≥ 0.05) in weight between cookies made from composite flours and the control. As the level of substitution of cassava flour with soyabean and mango flour increases from 10%, cookies made from composite blends enjoyed higher rating in terms of internal crumb colour, surface colour, flavour and overall acceptability.