SENSORY AND MICROBIOLOGICAL QUALITIES OF COOKIES PRODUCED WITH BLENDS OF FLOUR FROM CASSAVA AND BAMBARA NUT

Abstract

Cookies produced solely from cassava flour are inherently low in protein and dietary fiber, which may negatively influence their functional and sensory attributes. Bambara nut (Vigna subterranea) has been recognized as a nutrient-dense legume with the potential to enhance the nutritional quality of staple-based food products. This study evaluated the sensory and microbiological qualities of cookies produced from composite flours of cassava and Bambara nut. Cassava and Bambara nut were processed into flours and blended using a D-optimal simple lattice mixture design, resulting in eight experimental formulations. Cookies were produced from the composite flours, while control samples included cookies made from 60% wheat flour and 40% Bambara nut flour, as well as 100% wheat flour (conventional cookies). Sensory scores for appearance, color, aroma, taste, texture, and overall acceptability ranged from 5.48 to 8.08%, 5.52 to 7.88%, 5.48 to 7.64%, 5.52 to 7.60%, 5.76 to 7.32%, and 5.16 to 8.12%, respectively. The results indicated that cookies containing up to 40% Bambara nut flour exhibited sensory attributes comparable to conventional wheat cookies. Microbiological evaluation revealed no detectable bacterial or fungal growth in any of the cookie samples. The 100% wheat flour cookies recorded the lowest microbial counts, followed by samples containing 65% wheat flour and 35% Bambara nut flour. Overall, the microbial quality of all samples complied with established national and international food safety standards for consumption and storage.