Quality Evaluation of Composite Flours and Cookies Produced from High-Quality Cassava and Unripe Plantain Peel Flours

Abstract

Cassava (Manihot esculenta crantz) and Unripe Plantain (Musa paradisiaca) peels were processed into flours and used to substitute wheat flour for preparation of cookies. Five blends were prepared: 5C5P (50:50), 6C4P (60:40), 4C6P (40:60), 3C7P (30:70), 7C3P (70:30), along with 100C (100% cassava) and 100P (100% plantain peel). Cookies were produced from the formulated blends and also from 100% wheat flour which served as the control. The proximate and functional properties of the composite flours were assessed, and sensory evaluations of the cookies were conducted using standard techniques. Data was expressed as mean ± SD at P<0.05. Moisture content ranged from 1.93–2.93%, crude fiber 0.75–9.0%, crude fat 1.25–2.75%, and crude ash 0.5–9.0%. Water absorption capacity (WAC) varied from 1.56–3.27 g/g, oil absorption capacity (OAC) from 1.56–2.19 g/g, and bulk density from 0.44–0.58 g/ml. Cookies made from 100P were darker with less favorable texture and aroma compared to other blends. Increasing the proportion of plantain peel raised the moisture, crude fiber, ash, and fat contents, while 100C and blends with more cassava showed lower nutrient content. The 5C5P blend had a balance of nutrients and received high sensory acceptance. Therefore, this study exposed the importance of utilizing purported waste in baked product enrichment.

Keywords: Composite flour, Cassava, Unripe plantain peel, Cookies, Sensory evaluation