Physicochemical and Sensory Properties of Cookies Produced from African Yam Bean, Turmeric and Banana Flours

Abstract

This study investigated physicochemical and sensory properties of cookies produced from African yam bean, turmeric and banana flours. Five blends were used: Sample A (control) contained 100% banana flour, while Samples B, C, D, and E incorporated 10%, 20%, 30%, and 40% African yam bean flour, respectively, with a constant 5% turmeric flour. The cookie samples were subjected to physicochemical and sensory analyses using standard procedure. The proximate analysis showed significant increases (p<0.05) in ash (4.14–5.69%), fat (6.47–16.57%), fibre (0.57–1.26%), and protein (2.20–10.94%) as African yam bean flour increased, while carbohydrates decreased (82.73–60.74%). Physical properties revealed a reduction in cookie weight (10.82–9.79 g), diameter (4.88–4.51 cm), and thickness (0.93–0.82 cm), with an improvement in the spread ratio (0.58–1.24). Sensory evaluation indicated that the control (100% banana flour) was most preferred, but all other cookies samples were within acceptable limits for appearance (7.27–8.33), taste (6.73–8.20), and crispiness (7.20–8.13). This study recommends the inclusion of African yam bean and turmeric flours at up to 30% substitution for banana flour in cookie formulations to enhance nutritional quality while maintaining consumer acceptability at affordable cost.