International Journal of Food Science and Nutrition

Authors
Offia-Olua Blessing I, Akubuo Kingsley K

Abstract
Theeffect of sprouting and malting on the quality characteristics of wheat, mungbean-sorghum composite flour and cookies were studied. Wheat, sprouted mungbean and malted sorghum flours were blended into different proportions and used to produce cookies. The samples were subjected to proximate, functional, pasting, physical and sensory analysis using standard methods. Protein increased from 9.31 % to 20.13 % in the flour samples showing significant (p<0.05) difference between the different flours samples with sample AB2 (0:80:20) having the highest protein content of 20.13 % and 26.67 % in the flour and cookie samples respectively. Final viscosity ranged from 906.50 RVU to 2304.00 RVU, showing a significant difference (p<0.05) between the control and the blended samples. There were significant differences (p<0.05) in the physical parameters of the samples. Sensory evaluation scores showed that cookies made with 65 % sprouted mungbean and 35 % malted sorghum flour can favourably compare with the control.