Nutritional Composition, Physical and Sensory Properties of Cookies from Wheat, Acha and Mung Bean Composite Flours

Wheat flour, acha flour and mung bean flours were blended into different ratios and used to produce cookies. The flours were blended into six different ratios of wheat : acha : mung beans as follows: 100:0:0 (sample A) control, 80:10:10 (B), 70:15:15 (C), 60:20:20 (D), 50:30:20 (E) and 50:20:30 (F). Proximate composition of the flour blends and cookies were determined. Some selected minerals and vitamins were determined and physical and sensory properties of the cookies samples were evaluated. The protein, ash, fibre and fat contents of all the samples increased with increasing substitution of wheat flour with acha and mung bean flours. Moisture and carbohydrate contents decreased with increased substitution of the wheat flour with acha and mung beans. Protein and ash increased from 13.03 to 19.66% and 2.56 to 3.53% respectively, showing significant difference between the different flour blends. The minerals and vitamins (calcium, iron, zinc, and vitamins A and C) increased with corresponding increase in the level of substitution of wheat flour with acha and mung beans. There was significant difference between the control and the blended samples. The break strength and weight of cookies decreased (1.9kg to 1.57kg and 13.55g to 9.31g) with increasingly acha and mung bean levels while the diameter increased (4.44 to 5.85) and consequently, the spread ratio increased from 4.95 to 8.05. There were significant differences in the break strength, weight and spread ratios of all the samples. Sensory evaluation scores showed that cookies made with 70% wheat, 15% acha and 15% mung beans can favourably compare with the control. It is recommended that the beany flavour of mung beans be removed, in order to produce cookies that can be accepted at higher levels of substitution of wheat flour with acha and mung beans.