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Research Article

Selected Functional Properties, Proximate Composition of Flours and Sensory Characteristics of Cookies from Wheat and Millet-Pigeon Pea Flour Blends

E.C. Omah and G.I. Okafor
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Millet flour (MF) and pigeon pea flour (PPF) were produced and blended in the ratio of 65:35 to obtain millet-pigeon pea flour blend (MPF). Wheat flour (WF) and MPF were used in ratios of 100: 0, 90:10, 80:20, 70: 30 and 60: 40 to produce cookies. The flour were subjected to functional and proximate analysis, while the cookies made from the flour blends were subjected to sensory evaluation, to isolate the best ratio. Results obtained indicated that the functional properties of the flour ranged from 0.64 to 0.81 g/cm2 bulk density, 0.47 to 1.10 ml/g, water absorption capacity, 16.70 to 48.25% swelling capacity and 6.03 to 6.40 pH; while the proximate composition ranged from 8.80 to 13.00% moisture, 8.76 to 16.64% protein, 1.30 to 3.00% fat, 1.25 to 1.80% ash, 0.80 to 2.5% 0 crude fibre, 67.86 to 78.60% carbohydrate. The functional properties of the flour showed some significant differences (p<0.05) when compared with wheat flour. All the cookies were acceptable to the panelists; however, the products produced from 80:20 ratio of wheat flour and millet-pigeon pea composite flour blend was selected as the best product.

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  How to cite this article:

E.C. Omah and G.I. Okafor, 2015. Selected Functional Properties, Proximate Composition of Flours and Sensory Characteristics of Cookies from Wheat and Millet-Pigeon Pea Flour Blends. Pakistan Journal of Nutrition, 14: 581-585.

DOI: 10.3923/pjn.2015.581.585


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