PRODUCTION AND DEVELOPMENT OF CASSAVA-WHEAT-COCONUT COOKIES FLAVOURED

This study investigated the use of cassava, wheat, and coconut flour in the production of cookies. Cookies were produced using flour blends in the ratios of 100:0:0, 90:5:5, 80:10:10, 70:15:15, and 0:100:0 for cassava, wheat, and coconut flour respectively. The proximate composition, mineral content, and sensory properties of the cookies were evaluated using standard procedures. The cookies showed an increase in ash, fat, crude fibre, and protein content with higher inclusion of wheat and coconut flour. Moisture content ranged from 15.41–18.15%, ash (5.72–7.31%), fat (8.58–12.18%), crude fibre (11.68–14.31%), protein (15.25–19.62%), and carbohydrate (30.04–42.83%) respectively. The mineral composition was sodium (85.45–125.60 ppm), potassium (518.20–704.50 ppm), calcium (225.55–316.40 ppm), phosphorus (47.34–60.21 ppm), iron (1.52–2.35 ppm), and zinc (1.22–1.71 ppm) respectively. Sensory evaluation showed that cookies made from 100% wheat flour were most preferred, but cookies made with 80% cassava, 10% wheat, and 10% coconut flour were also acceptable. These findings suggest that composite flour blends can be used to produce nutritionally rich and acceptable cookies, promoting the use of local raw materials.