Sky Journal of Food Science Vol. 6(3), pp. 027-032, May, 2017, Available online

©2017 Sky Journals


Full Length Research Paper

Nutrient composition and sensory properties of wheat-African bread fruit composite flour cookies

Okoye, J.I1* and Obi, C.D.2


1Department of Food Science and Technology, Enugu State University of Science and Technology, P.M. B., 01660, Enugu, Nigeria.
2Department of Food Technology, Federal Polytechnic, Oko, Anambra State, Nigeria. 


*Corresponding author. E-mail:


Accepted 2 April, 2017




The nutrient composition and sensory properties of wheat-African bread fruit composite cookies were investigated. The wheat flour (WF) was blended with African bread fruit flour (ABFF) in the ratios of 90:10, 80:20, 70:30, 60:40 and 50:50 and used for the production of cookies. The cookies produced were evaluated for proximate composition, vitamin content and sensory qualities using standard analytical methods. The proximate composition of the cookies showed that the protein, fat, ash and crude fibre contents of the samples increased significantly (p≤0.05) with increasing level of African bread fruit flour while carbohydrate decreased. The vitamin content of the samples revealed that the ascorbic acid, niacin, thiamin, riboflavin, folic acid and vitamin A contents of the cookies ranged from 2.22±0.00-4.13±0.04mg/100g, 2.47±0.01-3.72±0.05mg/100g, 28.77±0.78-42.22±0.85mg/100g, 9.64±0.04-12.68±0.06mg/100g, 7.30±0.08-10.20±0.11mg/100g and 0.92±0.00-2.11±0.01mg/100g, respectively. The control (wheat flour cookies) and the cookie samples with 50% African bread fruit flour substitution had the least and highest values. The sensory properties of the cookies also showed that the level of likeness of the sensory attributes: colour, flavour, texture, taste and overall acceptability reduced with increasing substitution of African bread fruit flour. The nutrient composition and sensory qualities of wheat-African breadfruit composite cookies observed revealed that African bread fruit flour could be used as a partial replacement for wheat flour at the levels of 10 to 50% in the production of cookies.


Key words: African bread fruit flour, cookies, proximate composition, vitamin content, sensory properties.


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