8 kazeem quality attributes and consumer acceptability of cookies flavoured
1. IITA is a member of the CGIAR System Organization. www.iita.org | www.cgiar.org
Author: Kazeem K.Olatoye
QUALITY ATTRIBUTES AND
CONSUMER ACCEPTABILITY OF
COOKIES FLAVOURED WITH AIDAN
(Tetrapleura tetraptera) AS
SUBSTITUTE FOR A COMMERCIAL
FLAVOURANT
2. IITA is a member of the CGIAR System Organization.
www.iita.org | www.cgiar.org
INTRODUCTION
Idea of snacking is gaining ground with respect to its high frequency of
consumption world-wide, but the 21st century saw the revolution of
snack foods towards healthier snacks (Gabriel and Faith; Sumargo,
2016).
.
The use of natural flavours as substitute for commercial ones is a
promising strategy (Enzewereuzoh et al,. 2019; Olatoye et al,. 2019).
Substitution of natural flavouring spice for synthesized and imported
ones may bring about production of more healthy cookies and reduced
importation cost of foreign ones.
3. IITA is a member of the CGIAR System Organization.
www.iita.org | www.cgiar.org
OBJECTIVES OF THE STUDY
• GENERAL
The major objective of this study is to evaluate quality
attributes of cookies flavoured with Aidan (Tetraplura
teraptera) as substitute for vanilla.
4. IITA is a member of the CGIAR System Organization.
www.iita.org | www.cgiar.org
SPECIFIC
The specific objectives are to determine the:
1. Proximate composition
2. Mineral contents
3. Phytochemicals contents and
4. Sensory qualities of cookies flavoured with Aidan
(Tetraplura teraptera)
5. IITA is a member of the CGIAR System Organization.
www.iita.org | www.cgiar.org
JUSTIFICATION
Rapid rate of urbanization has led into higher consumption of
snack foods, majority of which are flavoured with imported and
synthetic chemicals, amidst many indigenous alternatives.
Implications of this on production cost and healthiness of the
product can be averted by using natural flavourant alternatives.
Aidan, an underutilized spice but with characteristic fragrant and
pungent aromatic odour has not been drastically explored for this
purpose in Nigeria.
Substitution of natural flavouring spice for synthesised and
imported flavours may bring about production of more healthy
cookies and reduced importation cost of foreign ones.
6. IITA is a member of the CGIAR System Organization.
www.iita.org | www.cgiar.org
MATERIALS AND METHODS
• MATERIALS: The tetrapleura tetraptera,wheat
flour, sugar, salt and egg were purchased from Malete
market, Kwara state Nigeria.
• The pulp of tetrapleura tetraptera was pounded using
mortar and pestle to reduce its size and then milled
using an electric blender.
• Cookies were formulated according to method of
Eneche et al., (1999), with modifications.
7. IITA is a member of the CGIAR System Organization.
www.iita.org | www.cgiar.org
Table 1. Recipe for production of
cookies
Materia
ls
SLT JRN FPO TLZ KLM
Wheat
Flour
250g 250g 250g 250g 250g
Butter 125g 125g 125g 125g 125g
Sucrose 120g 120g 120g 120g 120g
Salt 2.5g 2.5g 2.5g 2.5g 2.5g
Egg 60g 60g 60g 60g 60g
Baking
Powder
9g 9g 9g 9g 9g
Vanilla 4g(100%) 3g (75%) 2g(50%) 1g(25%) 0g(100%)
TTP 0g (0%) 1g(25%) 2g(50%) 3g(75%) 4g(0%)
Key: TTP –
Tetrapleura
tetraptera
powder
Source: Eneche, (1999) modified
8. IITA is a member of the CGIAR System Organization.
www.iita.org | www.cgiar.org
TABLE 2: Sample code and % composition of
flavourants
S/N Sample Code VF(%) TT(%)
1 SLT 100 0
2 JRN 25 75
3 FPO 50 50
4 TLZ 75 25
5 KLM 0 100
9. IITA is a member of the CGIAR System Organization.
www.iita.org | www.cgiar.org
• Fig 1: Flow chart for the production of cookies
MIXING
KNEADING
CUTTING (SHAPING)
BAKING (180OC FOR 45 MIN)
COOLING
PACKAGING
COOKIE
INGREDIENTS
10. IITA is a member of the CGIAR System Organization.
www.iita.org | www.cgiar.org
• Proximate composition of the cookies: AOAC (2002)
• Mineral content of cookies: AOAC (2002)
• Phytochemical composition of the cookies: Uchechi
and Chigozie (2010)
• Sensory qualities of the cookies: (Iwe et al., 2002)
ANALYSES CARRIED OUT
11. IITA is a member of the CGIAR System Organization.
www.iita.org | www.cgiar.org
•FINDINGS
12. IITA is a member of the CGIAR System Organization.
www.iita.org | www.cgiar.org
TABLE 3: Proximate composition of cookies
flavoured with Aidan as substitute for vanilla
VF :
TT
Moisture Protein Fat Ash Crude
fiber
Carbohydrat
e
SLT 1.83d±0.29 9.83c±0.30 0.98c±0,03 0.55c±0.02 0.35c±0.01 86.45a±0.40
JRN 2.67c±0.58 11.69±0.17 1.17±0.01 0.65b±0.01 0.42b±0.01 83.40b±0.56
FPO 3.00bc±0.0
1
12.22ab±0.5
9
1.22ab±0.0
6
0.68ab±0.03 0.44ab±0.0
2
82.44c±0.70
TLZ 3.33ab±0.2
9
12.86a±0.1
7
1.29a±0.02 0.71a±0.01 0.46a±0.01 81.35d±1.92
KLM 3.77a±0.25 12.06b±o.4
8
1.21b±0.05 0.67b±0.03 0.43b±0.02 81.87cd±0.40
13. IITA is a member of the CGIAR System Organization.
www.iita.org | www.cgiar.org
Table 4. Metabolizable energy (kcal) of cookies flavoured with
aidan as substitute for vanilla flavour
VF : TT Metabolizable energy (kcal)
SLT 393.94
JRN 391.02
FPO 380.60
TLZ 388.47
KLM 386.42
14. IITA is a member of the CGIAR System Organization.
www.iita.org | www.cgiar.org
Table 5: Mineral composition(mg/100g) of cookies
flavoured with Aidan as substitute for vanilla
flavour
VF : TT Phosphorous Iron Zinc
SLT 105.60b±0.25 6.53a±0.64 3.99b±0.09
JRN 142.67b±33.5 4.05b±2.18 4.08b±0.03
FPO 64.00c±10.58 3.44b±0.75 4.47a±0.06
TLZ 140.00a±4.00 2.62b±1.49 4.05b±0.09
KLM 109.33b±2.31 5.02ab±0.31 3.80c±0.14
15. IITA is a member of the CGIAR System Organization.
www.iita.org | www.cgiar.org
Table 6: phytochemical contents (mg/100g)
of cookies flavoured with Aidan as substitute
for vanilla
VF : TT Tannin Phytate Flavonoid Total phenol
SLT 0.08ab±0.00 0.23a±0.01 0.82a±0.07 1.53a±0.02
JRN 0.07ab±0.00 0.18c±0.01 0.68b±0.04 0.95b±0.20
FPO 0.08ab±0.01 0.17c±0.01 0.53c±0.02 0.91b±0.06
TLZ 0.08a±0.01 0.21b±0.02 0.67b±0.07 0.76b±0.04
KLM 0.07b±0.00 0.23a±0.11 0.77ab±0.07 1.00b±0.17
16. IITA is a member of the CGIAR System Organization.
www.iita.org | www.cgiar.org
Table 6: Sensory quality of cookies flavoured with aidan as
substitute for vanilla
VF: TT APPEARANC
E
TASTE FLAVOUR CRISPNESS OVER ALL
ACCEPTABILI
TY
SLT 7.93ab±0.87 7.87a±0.8
2
7.60ab±1.07
`
7.80a±1.06 7.83ab±0.97
JRN 7.23c±1.10 7.77a±0.9
9
7.57ab±0.94 7.63a±1.03 7.76b±0.79
FPO 7.33bc±1.32 7.30a±1.2
9
7.33b±1.15 7.20a±1.19 7.72b±0.99
TLZ 8.17a±1.15 7.60a±14.
65
8.07a±1.14 7.93a±16.66 8.31a±0.97
KLM 7.73abc±1.11 7.67a±0.6
6
7.40b±0.93 7.53a±1.38 7.86ab±0.74
17. IITA is a member of the CGIAR System Organization.
www.iita.org | www.cgiar.org
Summary
The studies revealed that; with increase in substitution level of TT for
vanilla :
1. The proximate composition of the cookies increased, except
carbohydrate and metabolizable energy.
2. The cookie samples had higher mineral contents, except iron.
3. The cookie samples had reduced phytochemical contents .
4. The cookie samples were not significantly different in taste and
crispiness with sample TLZ(75% TT) compared most favourably
with SLT(100% VF) in overall acceptability.
5. Sample TLZ had higher mean score of ( 8.31) as overall
acceptability
18. IITA is a member of the CGIAR System Organization.
www.iita.org | www.cgiar.org
CONCLUSIONS
• Cookies of improved nutritional and sensory qualities
can be produced by replacing 75% of vanilla flavour
with Aidan.
19. IITA is a member of the CGIAR System Organization.
www.iita.org | www.cgiar.org
•THANKs
FOR
LISTENING
20. IITA is a member of the CGIAR System Organization.
www.iita.org | www.cgiar.org
Reference
A.O.A.C 2002. Official Methods of Analysis, 14th edition, Association of official Chemists.
Arlington, Virginia.
Eneche E.H, 1999. Biscuit making potential of millet /pigeon pea flour blends. Plant foods for
Human nutrition 54. 21-27.
Enwereuzoh, R. O.; Okafor,D. C.; Uzoukwu, A. E.; Ukanwoke, M. O.; Nwakaudu, A.A. and
Uyanwa, C. N. 2015. Flavour extraction from Monodora myristica and tetrapleura tetraptera
and production of flavoured popcorn from the extract. European Journal of Food Science
and Technology. 3(2), 1-17.
Gabriel Ifeanyi Okafor and Faith Chinenye Ugwu, 2014. Production and evaluation of cold extruded
and baked ready-to-eat snacks from blends of breadfruit (Treculia africana), cashew nut
(Anacardium occidentale) and coconut (Cocos nucifera). Volume 23, Pg 65-74
Iwe M.O.2002.Handbook of sensory analysis and methods. projoint communications services Ltd.,
Enugu. pp 70-72.
Olatoye K. K, Fapojuwo.O. O, Olorunshola J. A and Ayorinde J. O 2019. Potentials of African
nutmeg (Monodora myristica) as a flvourant in cookies production; International journal of
Food studies; Article in press.
Sumargo Franklin .2016. "Improving the utilization of dry edible beans in a ready-to-eat snack
Product by extrusion cooking" (Dissertations & Teses in Food Science and
Technology.Paper67. htp://digitalcommons