NUTRITIONAL ASSESSMENT AND ORGANOLEPTIC CHARACTERISTICS OF COOKIES PRODUCED FROM COCOYAM, WHEAT AND SOYBEAN FLOUR

This study evaluates the proximate composition, mineral content, and sensory attributes of cookies produced from cocoyam, wheat, and soybean flour blends. Three samples were formulated with varying soybean flour levels: 45% Cocoyam, 50% wheat and 5% soybean flour (Sample A), 40% Cocoyam, 50% wheat and 10% soybean flour (Sample B), and 35% Cocoyam, 50% wheat and 15% soybean flour (Sample C), while maintaining a constant wheat flour proportion of 50%. Proximate analysis revealed that increased soybean content elevated protein and fat levels but slightly reduced carbohydrate content. Mineral analysis indicated that Sample B (10% soybean) exhibited the highest levels of calcium, potassium, magnesium, and iron, contributing to improved nutritional quality. Sensory evaluation highlighted Sample A and Sample B as the most acceptable to consumers, with Sample B achieving the highest scores in texture and an optimal balance in flavor, taste, and appearance. Sample C, despite its higher nutritional density, showed decreased sensory acceptability, likely due to the distinct flavor and denser texture from increased soybean content. The findings suggest that incorporating 5-10% soybean flour into cocoyam-wheat composite cookies optimizes both nutrient content and consumer preference, making it a promising formulation for nutritionally enhanced cookies.