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Physico-Chemical and Sensory Evaluation of Cookies from Arrowroot Starch Enriched With Malted Soybean Flour

Author

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  • Dorcas Nguemo Kundam

    (Department of Food Science and Technology, University of Mkar, Mkar Gboko, Benue State;Centre for Food Technology and Research, Benue State University, Makurdi, Benue State)

  • Member Aondona

    (Department of Food Science and Technology, University of Mkar, Mkar Gboko, Benue State)

  • Happiness Nguvan Orjime

    (Department of Food Science and Technology, University of Mkar, Mkar Gboko, Benue State)

Abstract

Exploring Prospects for industrial utilization of arrowroot (Tacca involucrata) starch and desire to increase its nutritional content prompted this research. Cookies was produced from Arrowroot starch enriched with malted Soybean flour at different proportions of 100:0, 90:10, 80:20, 70:30, 60:40. 100% wheat flour was used as the control. Functional properties of the wheat and flour blends, proximate composition, mineral, vitamin content, physical properties, and sensory evaluation of the cookies were determined. Respectively, the functional properties of flour samples indicated Bulk density, dispersibility, oil and water adsorption capacity, swelling index, swelling capacity ranged 0.41-1.73g/ml, 79.09-99.26 %, 55.27-95.15 (g/Cm3), 64.72-80.15, 0.10-0.54 ml/g, and 147.53-204.27 %. Proximate composition of cookies showed moisture, ash, fibre, fat, protein, carbohydrate, energy ranged 3.24-4.82 %, 2.65-4.50 %, 1.75-3.08 %, 1.74-3.04 %, 9.66-23.46 %, 66.90-80.46 %, and 357.14-376.97 Kcal/100g. Mineral content (mg/100g) of cookies revealed sodium, potassium, calcium, magnesium, zinc, and iron ranged 69.30-91.30, 98.56-117.04, 46.78-57.46, 58.19-77.51, 4.85-7.05, 69 and 1.43-2.45. Vitamin content (mg/100g) of cookies specified vitamins A,C, D,E and K ranged 988-1658, 0.002- O.007, 0.06-0.13, 1.85-5.34, and 13.46-22.36. Physical properties of cookies presented width, thickness, weight, fragility, diameter, spread ratio, and spread factor ranged 30.27-32.20 cm, 2.60-4.77 cm, 9.33-11.00 g, 283.33-616.67, 5.04-5.36 cm, 1.07-1.94, and 68.51-116. Based on sensory properties, the samples competed favorably with the control. There were significant differences (p

Suggested Citation

  • Dorcas Nguemo Kundam & Member Aondona & Happiness Nguvan Orjime, 2025. "Physico-Chemical and Sensory Evaluation of Cookies from Arrowroot Starch Enriched With Malted Soybean Flour," International Journal of Research and Innovation in Applied Science, International Journal of Research and Innovation in Applied Science (IJRIAS), vol. 10(10), pages 436-450, October.
    • Handle: RePEc:bjf:journl:v:10:y:2025:i:10:p:436-450
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