NUTRITIONAL PROFILING AND SENSORY ATTRIBUTES OF SESAME SEED-GARI COOKIES SWETEENED WITH HONEY
Abstract
ABSTRACT
This study examined the impact of sesame seed and honey fortification on the nutritional, mineral, and sensory properties of cookies made from gari, an African fermented cassava product. The samples varied in their formulation: Sample G (ordinary gari), and three fortified samples—A (350g gari, 100g sesame seed, 50g honey), B (300g gari, 150g sesame seed, 100g honey), and C (200g gari, 150g sesame seed, 150g honey). Analysis revealed that the highest mineral content was observed in Sample B, with potassium (K) at 706.55 mg/100g, calcium (Ca) at 92.15 mg/100g,, and phosphorus (P) at 80.60mg/100g, highlighting the nutritional benefits of increased sesame seed and honey content. Sample G had the lowest mineral values, particularly in calcium and iron (Fe) at 88.35 mg/100g and 2.87 mg/100g, respectively, indicating limited fortification without sesame and honey. Sensory evaluation showed that Sample A had the highest ratings in appearance (7.00±1.22), color (6.80±2.17), and overall acceptability (7.60±1.67), whereas Sample C, with the highest sesame seed and honey content, rated highest in mouthfeel (6.80±0.84) and aroma (7.00±1.41). Despite the slight decline in color preference for Sample C (5.80±0.84), its sensory attributes suggest that greater sesame and honey proportions enhance flavor and mouthfeel. Overall, the study demonstrates that sesame and honey fortification significantly enriches gari-based cookies in both nutritional value and sensory appeal, making Sample B optimal in nutritional profile, while Sample A offers the best balance in sensory acceptability.
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