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VOL. 11, ISSUE 1 (2026)
Quality evaluation of cookies produced from blends of orange-fleshed sweet potato, Mushroom, and date palm fruit flour
Authors
Ikpa Thomas Mbaufe, Gernah Dickson, Ape Saater
Abstract
The Quality characteristics of cookies
produced from blends of orange-fleshed sweet potato (Ipomoea batatas L.),
mushroom (Pleurotus ostreatus) and date palm (Phoenix dactylifera L.)
flours were investigated. Five formulations were prepared: 100% orange-fleshed
sweet potato flour (A), 85:5:10 (B), 80:10:10 (C), 75:15:10 (D) and 70:20:10
(E) for Orange-fleshed sweet potato, mushroom and date palm flours
respectively. The cookies were evaluated for proximate composition, functional
properties, physical characteristics and sensory attributes. Increasing
mushroom inclusion resulted in a reduction in fat and carbohydrate contents
from 4.22% to 2.61% and 79.14% to 60.53%, respectively, while moisture,
protein, ash and fibre contents increased from 9.68% to 10.61%, 2.75% to
24.98%, 3.79% to 5.43% and 1.05% to 3.85%, respectively. A decline in swelling
index, emulsification capacity and water absorption capacity were observed as
the proportion of orange-fleshed sweet potato flour decreased. Sensory
evaluation indicated no significant differences among the cookie samples. The
study demonstrates that nutritionally enhanced cookies can be produced using
blends of orange-fleshed sweet potato, mushroom and date palm flours without
adversely affecting consumer acceptability.
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Pages:47-55
How to cite this article:
Ikpa Thomas Mbaufe, Gernah Dickson, Ape Saater "Quality evaluation of cookies produced from blends of orange-fleshed sweet potato, Mushroom, and date palm fruit flour". International Journal of Food Science and Nutrition, Vol 11, Issue 1, 2026, Pages 47-55
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