Abstract:
A study was carried out to evaluate the quality of cookie produced from composite blends of
wheat and pineapple fibre varieties. The objectives of the study were to determine the proximate
composition and sensory properties of the cookie. Four composite blends of wheat and pineapple
fibre varieties were formulated with respect to Control, Smooth Cayanne, Queen and MD2
pineapple. The proximate composition of the cookies were determined using standards methods.
The sensory qualities taste, colour, flavour, texture, crispness and overall acceptability were
assessed using a 9-point hedonic scale with 1 as dislike extremely and 9 as like extremely. The
moisture content, ash content and fat content of the cookies were in the range 3.25 to 4.42%,
4.37 to 4.79% and 23.07 to 24.99% respectively. In addition, the respective fibre, protein and
carbohydrate contents of the cookies were 2.32 to 2 3.75%, 21.27 to 22.70 % and 41.23 to
44.29%. Most sensory parameters of the wheat-pineapple fibre varieties composite cookies were
significantly higher than those of the control. It is concluded from the results that the addition of
pineapple fibre varieties to the wheat flour led to the general improvement in the proximate
composition of the cookies, led to enhanced preference for most sensory qualities and overall
acceptability. Based on the findings, it is recommended that shelf-life of the cookies should be
studied to know their life span, antinutritional properties of the cookies should be studied to have
a better idea about nutrient availability, microbial load be studied to know the safety of the
cookies and textural profile analysis of the cookies to have an objective texture profile.
