Sensory Attributes and Proximate Composition of Enriched Cookies Made from Blends of Maize, Millet and Crayfish

Abstract

Food enrichment involves the addition of micronutrients to food to create a balanced and nutritious product with the outlook of providing essential nutrients. The study assessed the sensory attribute and proximate composition of enriched cookies made from blends of maize, millet and crayfish. three objectives guided the study. Descriptive survey and experimental design methods were adopted. The enriched cookies sample was varied into six major samples while the control comprised 100% maize. The sample product which was made with maize, millet and crayfish was coded according to the formulation ratio as follows; ABU1(100:0:0), ABU2(90:0:10), ABU3(0:90:10), ABU4(70:20:10), ABU5(20:70:10), ABU6 (30:60:10), ABU7(60:30:10). Proximate composition of the seven cookies samples were assessed using standard methods. Sensory attributes were assessed using a 9-point hedonic scale and general perception of enriched cookies was assessed using a five-point Likert scale where the mean score of 3.00 was used as a cut-off to determine acceptable responses. The result of the proximate analysis showed that moisture content was significantly high in ABU3 as compared to other samples. Protein content ranged from 1.43±0.04 to 7.03±0.03, also ABU1 had the highest fat and carbohydrate content. The crude fibre content ranged from 1.97±0.01 to 2.68±0.10 while ash content was higher in ABU3. Sensory attributes in the cookies sample showed that in terms of aroma and texture, the samples were not significantly different from one another but in terms of taste, they were different. The enriched cookie sample ABU5 had the highest acceptability. Conclusively, moisture, protein, ash, fat, crude fibre and carbohydrate content of enriched cookies samples were within the normal range for cookies product. It is recommended that other protein-rich ingredients should be used to produce cookies for varieties and sustainable management of its consumers.