Nutritional evaluation of unripe plantain, moringa seed and defatted sesame seed cookies
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...
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| Format: | Article |
| Language: | English |
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ISEKI_Food Association (IFA)
2020-02-01
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| Series: | International Journal of Food Studies |
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| Online Access: | https://www.iseki-food-ejournal.com/article/428 |
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| author | Mopelola A. Sodipo Matthew O. Oluwamukomi Zianab A. Oderinde Olugbenga O. Awolu |
| author_facet | Mopelola A. Sodipo Matthew O. Oluwamukomi Zianab A. Oderinde Olugbenga O. Awolu |
| author_sort | Mopelola A. Sodipo |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-6507342f712c470a98bfc4a0bae9d8b4 |
| institution | OA Journals |
| issn | 2182-1054 |
| language | English |
| publishDate | 2020-02-01 |
| publisher | ISEKI_Food Association (IFA) |
| record_format | Article |
| series | International Journal of Food Studies |
| spelling | doaj-art-6507342f712c470a98bfc4a0bae9d8b42025-08-20T01:55:46ZengISEKI_Food Association (IFA)International Journal of Food Studies2182-10542020-02-0110310.7455/ijfs/10.SI.2021.a6Nutritional evaluation of unripe plantain, moringa seed and defatted sesame seed cookiesMopelola A. Sodipo0Matthew O. Oluwamukomi1Zianab A. Oderinde2Olugbenga O. Awolu3Department of Food Science and Technology, Federal University of Technology, Akure, NigeriaDepartment of Food Science and Technology, Federal University of Technology, Akure, NigeriaSchool of Agriculture and Agricultural Technology, Federal University of Technology, Akure, NigeriaDepartment of Food Science and Technology, Federal University of Technology, Akure, NigeriaCookies 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.https://www.iseki-food-ejournal.com/article/428Unripe plantainCookiesProtein quality |
| spellingShingle | Mopelola A. Sodipo Matthew O. Oluwamukomi Zianab A. Oderinde Olugbenga O. Awolu Nutritional evaluation of unripe plantain, moringa seed and defatted sesame seed cookies International Journal of Food Studies Unripe plantain Cookies Protein quality |
| title | Nutritional evaluation of unripe plantain, moringa seed and defatted sesame seed cookies |
| title_full | Nutritional evaluation of unripe plantain, moringa seed and defatted sesame seed cookies |
| title_fullStr | Nutritional evaluation of unripe plantain, moringa seed and defatted sesame seed cookies |
| title_full_unstemmed | Nutritional evaluation of unripe plantain, moringa seed and defatted sesame seed cookies |
| title_short | Nutritional evaluation of unripe plantain, moringa seed and defatted sesame seed cookies |
| title_sort | nutritional evaluation of unripe plantain moringa seed and defatted sesame seed cookies |
| topic | Unripe plantain Cookies Protein quality |
| url | https://www.iseki-food-ejournal.com/article/428 |
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