CONSUMER PREFERENCE OR ACCEPTABILITY OF COMPOSITE (WHEAT FLOUR AND COCONUT FLOUR) COOKIES.

Abstract

A study was carried out to evaluate the quality of cookies produced from composite blends of wheat and coconut flour. The objectives of the study were to determine the proximate composition and sensory properties of the cookie’s blends. Five composite blends of wheat, fonio flour and coconut flour were formulated at a ratio of A= 100% wheat flour B=90% wheat flour 10% coconut flour, C=85% wheat flour & 15% coconut flour D=80% wheat flour & 20% coconut flour E=75% wheat flour & 25% coconut flour. All the parameters were measured and calculated following standard procedure. The result obtained was subjected to statistical analysis using ANOVA. The result of the experiment showed that the treatments with respect to the parameters varied such that sample treatment E has the highest protein content (11.32%), sample treatment D has the highest fat content (6.93%) and crude fiber content (2.90%) with respect to sample treatment A. The proximate results obtained do not correlates with the sensory data outcome with sample treatment C again having the highest score rate (overall acceptability). In terms of proximate composition, the crude protein increased with increased substitution of wheat flour and coconut flour. There was a general improvement in the quality of the cookies as presented in the tables. It is therefore recommended that the test ingredients, wheat and coconut flour be used in the production of cookies to improve nutritional quality and reduce the cost of production.