SENSORY QUALITIES AND PROXIMATE COMPOSITION OF COMPOSITE COOKIES FROM WHEAT FLOUR (TRITICUM), TIGER NUT FLOURS (CYPERUS ESCULENTUS L.) AND PINEAPPLE PUREE (ANANA COMOSUS)

Abstract

The main objective used for the study was to explore the feasibility of producing cookies with wheat flour, tiger nut flour and pineapple puree. The research design used for this study was experimental. A questionnaire was used to collect information from 50 sensory panelists from from DEREG Catering Services at the Shell Fuel Station, Highways, Koforidua. The results have shown that composite cookies of improved fibre content can be produced from wheat flour, tiger nut flour and pineapple puree. Also, cookie made from 80% wheat flour, 10% tiger nut flour, 10% pineapple puree is of comparable overall sensory acceptance as the control. The study recommends that wheat flour, tiger nut flour, and pineapple puree in the percentages of 80: 10: 10 should be used for cookies production and microbial studies on the cookies should be done to assess the safety of the products.