Development and sensory evaluation of a cookie from composite sorghum and cowpea flour

Djoulde Darman Roger, Fadi Goygoy, . Djomdi


There are many opportunities in the global food market for innovations, through the valorization of artisanal technologies based on the local raw material. In this context we were interested in the development of cookies based on a local variety of sorghum from northern Cameroon, the so-called S35 sorghum variety and a local cowpea from northern Cameroon the so called "sekem variety". During the production of flours for cookies, the extraction yields were as follows: 46.67% for sorghum flour and 55.60% for cowpea flour. It was found that it was technically possible to produce these types of cookies. Several production trials were done and submitted to a panel for sensory analysis. The results showed that amongst different produced cookies, the one with 45% sorghum, 40% wheat, and 15% cowpea was the most appreciated by the members of the test panel. 70% of panelists considered them as "very good" against 30% who considered them as "good". 60% of test panelists indicate that cookies with 50% sorghum, 40% wheat and 10% cowpea were "good", against 40% who thought they were "not too bad". Meanwhile 50% of the test panelists considered that the cookies made of 55% sorghum, 40% wheat and 5% cowpea were "good" against 50% who indicate this as "bad" and "not too bad". Proximate analysis of the cookies of trial 3 showed that it contained about 12.50% proteins, 84.10% carbohydrates, 27.34% lipids and 1.50% fiber.


Cookies; sorghum; cowpea; northern Cameroon; sensory evaluation

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