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Nutritional evaluation of unripe plantain, moringa seed and defatted sesame seed cookies

Mopelola A. Sodipo ,
Mopelola A. Sodipo
Contact Mopelola A. Sodipo

Department of Food Science and Technology, School of Agriculture and Agricultural Technology, Federal University of Technology, Akure, Nigeria

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Matthew O. Oluwamukomi ,
Matthew O. Oluwamukomi

Department of Food Science and Technology, School of Agriculture and Agricultural Technology, Federal University of Technology, Akure, Nigeria

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Zianab A. Oderinde ,
Zianab A. Oderinde

School of Agriculture and Agricultural Technology, School of Agriculture and Agricultural Technology, Federal University of Technology, Akure, Nigeria

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Olugbenga O. Awolu
Olugbenga O. Awolu

Department of Food Science and Technology, School of Agriculture and Agricultural Technology, Federal University of Technology, Akure, Nigeria

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Published: 24.02.2021.

Volume 10, Issue 3 (2020)

pp. 72-81;

https://doi.org/10.7455/ijfs/10.SI.2021.a6

Abstract

Cookies are widely consumed all over the world and can bring important nutrients, especially to children. Composite flours consisting of plantain, moringa seed and sesame seeds were used to produce cookies in this study. Response surface methodology was employed in setting up the cookie’s formulation. The samples with the best protein and fibre contents were sample F (71.34% plantain, 6.66% moringa and 22.00% sesame seed, with 14.08% protein and 3.02% fibre) and sample I (68.00% plantain, 10.00% moringa and 22.00% sesame seed, with 14.35% protein and 2.29% fibre). Cookies from 100% wheat flour were prepared as control. The protein, fat, ash and crude fibre contents of formulated cookies were significantly (p≤0.05) higher than control, whereas carbohydrate content was lower. There was no significant difference between the formulated cookies and the control in terms of overall acceptability, aroma and crunchiness. The formulated cookies showed higher biological value, net protein utilization, true digestibility, protein efficiency ratio, net protein ratio and protein retention efficiency than control, resulting in a significant increase in rat growth and development. The composite cookies containing unripe plantain, moringa seed and defatted sesame, at the blending ratio obtained in this study showed better nutritional quality than control cookies. These composite cookies, therefore, would be suitable for mitigating protein-energy malnutrition in children.

Keywords

Unripe plantain,

Cookies,

Protein quality

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