Quality Evaluation of Cookies Produced from Composite Flours of Wheat (Triticum aestivum), Tiger Nut (Cyprus esculentus) and Sorghum (Sorghum bicolor L.) Using Batter Method

Enidiok ES, Ntukidem VE and Uche LO

Published on: 2026-03-31

Abstract

Cookies were successfully produced from composite flours comprising wheat, sorghum, and tigernut and subsequently evaluated for their physicochemical properties, anti-nutritional composition, and sensory attributes. Four composite flour treatments and one control (100% wheat flour) were formulated and used for cookies production. The protein content of the cookies ranged from 8.51% to 15.75%, with the highest value observed in sample E, while the control sample exhibited the highest carbohydrate content, ranging from 37.72% to 61.58%, with significant differences (p < 0.05) among all samples. Similarly, significant differences (p < 0.05) were recorded in lipid content (20.17–29.33%), crude fibre (1.81–6.44%), ash content (2.70–4.91%), and caloric value (461.69–477.85 Kcal/100 g) across the treatments. Notably, cookies prepared from the composite flour blend containing 20% wheat, 40% sorghum, and 40% tiger nut (sample E) exhibited the highest levels of protein (15.75%), fibre (6.44%), lipid (29.33%), and ash (4.91%). Analysis of the physical properties revealed that cookies diameter ranged from 5.63 to 7.36 cm, with the smallest diameter observed in sample A (5.63 cm). While no significant differences (p > 0.05) were observed in weight, significant variations were recorded in spread ratio (2.22–4.32) and foaming capacity (9.35–18.74%). Sensory evaluation indicated that all cookies produced from the composite flours were acceptable to the panellists. The control sample (100% wheat flour, A) was the most preferred; however, samples B and C demonstrated sensory qualities comparable to the control, whereas samples D and E were less preferred.