Proximate, Microbiological and Sensory Properties of Cookies Made from Blends of African Pear (Darcryodes edulis) and Yellow Maize (Zea mays) Flour

Abstract

Consumption of foods high in fats contributes to increased blood fat
level which has been linked to cardiovascular diseases. Replacement
of shortenings in pastries with plant oils may reduce blood fat. This
study evaluatesthe proximate, microbiological and sensory properties
of cookies produced from blends of yellow maize (YMF) and
Dacryodes edulis (DMF) flour as well as the functional properties of
the flour blends. Cookies were produced from the blends of DMF and
YMF. The protein, fibre, fat, ash and carbohydrate contents of DMF
were 6.19%, 11.85%, 41.60%, 3.93% and 17.58%, respectively. The
protein, fat and ash contents of the blends ranged from 4.67-5.37%,
34.29-39.03% and 2.10-2.96%, respectively. Final viscosity (817.48-
333.28 RVU) of the flour blends reduced significantly with the
addition of DMF. Except for protein (20.44-22.73%) and fat (20.08-
22.03%) contents, the ash (3.03-2.35%), fibre (1.98-1.48%), and
carbohydrate (50.12-46.69%) contents of cookies without shortening
decreased with increased DMF substitution. Cookies prepared with
shortening had higher fat but lower ash, moisture, fibre, protein and
carbohydrate contents than those without shortening. The total
bacteria, fungi and coliform counts in cfu/g for cookies prepared with
and without shortening ranged from 1.0 × 103
-7.03 × 103
, 1.0 × 10-
1.3 × 103 and 1.0 × 103
-6.68 × 103
, respectively. There were no
significant differences among the cookies in terms of aroma,
crunchiness and overall acceptability. Cookies of good nutritional,
microbial and sensory quality could be produced from yellow maize
and African pear flour at less than 40% substitution level.