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ABSTRACT
This study was carried out to determine the quality, functional, and sensory properties of cookies from sweet potato–maize flour blends. Substitution of maize flour with sweet potato flour was done at 10–100%. Values of bulk density, water binding capacity, dispersability of flour samples, swelling power of starches, starch content, sugar content, cookie flow, calorific values, and proximate composition were determined. The results revealed that substitution of sweet potato flour with maize flour significantly (p < 0.05) reduced the protein from 6.8–4.4%, moisture from 5.3–5.0%, crude fiber from 3.4–2.5%, and fat from 9.8–8.5% of the composite flours and the cookies. The ash and sugar contents were increased from 4.3–5.8% for ash and 2.1–3.9% for sugar with increase in sweet potato flour substitution. The calorific value of the cookies decreased from 457–397cal/100 g as the percentage of sweet potato flour increased in the maize flour cookies. The water binding capacity increased from 0.9–1.7 and the starch swelling power decreased from 10.1–5.3 at 95°C with increase in sweet potato flour content in the flour mixture. The bulk density and dispensability decreased from 4.6–3.3 g/ml and 48.3–47.1 ml/g, respectively, in the flour as the content of the sweet potato flour in the composite flour increased. Sensory evaluation results showed that the colour, texture, taste and overall acceptability changed significantly (p ≤ 0.05) with increase in sweet potato flour substitution. The optimum substitution level was 40%. Above this level of substitution, the product becomes less acceptable to the consumer in terms of all the variables studied.
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