Volume 5, Issue 3, September 2020, Page: 152-158
Microbial, Nutrient Composition and Sensory Qualities of Cookies Fortified with Red Kidney Beans (Phaseolus vulgaris L.) and Moringa Seeds (Moringa oleifera)
Noah Abimbola A., Department of Food Technology, The Federal Polytechnic, Ilaro, Yewa north, Nigeria
Banjo Olabisi A., Department of Food Technology, The Federal Polytechnic, Ilaro, Yewa north, Nigeria
Received: Jul. 1, 2020;       Accepted: Aug. 3, 2020;       Published: Aug. 25, 2020
DOI: 10.11648/j.ijmb.20200503.20      View  59      Downloads  34
The microbial, nutrient and sensory qualities of cookies produced from wheat flour supplemented with red kidney bean and moringa seed flours, formulated as 100:0:0%, 90:5:5%, 80:10:10%, 70:15:15%, and 60:20:20% were studied. Microbial analysis shows total viable count range from 1.5 to 3.5 x 102cfu/g, Fungi counts ranges from 1.0 to 1.4 x 102cfu/g while there was no growth of Staphylococcus and Salmonella. The microbes increase slightly with increase in the substitution of red kidney bean and moringa seeds flour although all the counts were minimal and are within acceptable limits 106cfu/g of ready to eat food product. The moisture, protein, ash, fibre, fat and carbohydrate contents in the cookies ranges from 6.21 to 4.67%, 9.46 to 15.99%, 1.16 to 2.68%, 0.32 to 2.48%, 17.02 to 13.88% and 65.81 to 59.99% respectively. The cookies sample increases in protein, ash, fibre and mineral contents with increasingly added red kidney bean and moringa seed flours. Sensory evaluation depict that cookies sample are significantly different in attributes. Cookies produced from blends of 70:15:15% are observed to be more acceptable of all samples. Result from the work carried out reveals that acceptable cookies of improved nutritional value, high dietary fibre and protein content can be produced from wheat flour supplemented with red kidney bean and moringa seed flours.
Cookies, Wheat Flour, Red Kidney Bean Flour, Moringa Seed Flour, Microbial, Quality
To cite this article
Noah Abimbola A., Banjo Olabisi A., Microbial, Nutrient Composition and Sensory Qualities of Cookies Fortified with Red Kidney Beans (Phaseolus vulgaris L.) and Moringa Seeds (Moringa oleifera), International Journal of Microbiology and Biotechnology. Vol. 5, No. 3, 2020, pp. 152-158. doi: 10.11648/j.ijmb.20200503.20
Copyright © 2020 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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