Physico-Chemical and Sensory Evaluation of Cookies from Arrowroot Starch Enriched With Malted Soybean Flour

Exploring Prospects for industrial utilization of arrowroot (Tacca involucrata) starch and desire to increase its nutritional content prompted this research. Cookies was produced from Arrowroot starch enriched with malted Soybean flour at different proportions of 100:0, 90:10, 80:20, 70:30, 60:40. 100% wheat flour was used as the control. Functional properties of the wheat and flour blends, proximate composition, mineral, vitamin content, physical properties, and sensory evaluation of the cookies were determined. Respectively, the functional properties of flour samples indicated Bulk density, dispersibility, oil and water adsorption capacity, swelling index, swelling capacity ranged 0.41-1.73g/ml, 79.09-99.26 %, 55.27-95.15 (g/Cm3), 64.72-80.15, 0.10-0.54 ml/g, and 147.53-204.27 %. Proximate composition of cookies showed moisture, ash, fibre, fat, protein, carbohydrate, energy ranged 3.24-4.82 %, 2.65-4.50 %, 1.75-3.08 %, 1.74-3.04 %, 9.66-23.46 %, 66.90-80.46 %, and 357.14-376.97 Kcal/100g. Mineral content (mg/100g) of cookies revealed sodium, potassium, calcium, magnesium, zinc, and iron ranged 69.30-91.30, 98.56-117.04, 46.78-57.46, 58.19-77.51, 4.85-7.05, 69 and 1.43-2.45. Vitamin content (mg/100g) of cookies specified vitamins A,C, D,E and K ranged 988-1658, 0.002- O.007, 0.06-0.13, 1.85-5.34, and 13.46-22.36. Physical properties of cookies presented width, thickness, weight, fragility, diameter, spread ratio, and spread factor ranged 30.27-32.20 cm, 2.60-4.77 cm, 9.33-11.00 g, 283.33-616.67, 5.04-5.36 cm, 1.07-1.94, and 68.51-116. Based on sensory properties, the samples competed favorably with the control. There were significant differences (p<0.05) in all the values. Cookies from flour blend level 90:10 had highest overall acceptability. However, cookies from the flour blends of 70: 30 and 60:40 are recommended as best based on protein recommended dietary allowance (RDA) of adults (10%-35%). The lack of gluten in arrowroot starch makes it ideal as a replacement for wheat flour in baking, hence can be exploited for its potential use industrially as a snack food.

Arrowroot, Cookies, Malted, Tacca involucrata, enriched.

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