Physicochemical and Sensory Properties of Cookies Produced from Brown Rice and Fermented Afzelia Africana Flour Blends

Moses T. Ukeyima, Bibiana D. Igbabul, Ochefije S. Peter


Cookies were produced from brown rice and fermented Afzelia Africana flour blends and their physicochemical and sensory properties were determined. Five flour formulation, designated as samples A,B,C,D and E were produced. Sample A was control (100% wheat), while sample B,C,D and E were brown rice and fermented Afzelia Africana flour in the ratios 95:5, 90:10, 85:15, and 80:20 percentage respectively. The result of the proximate composition showed that there was a significant increase at p<0.05 in protein, fat, fibre, ash and moisture content. The value ranged from 8.15%-16.92%, 9.20%-10.06%, 1.25%-4.13%, 21.42%-25.95%, 1.06%-3.07% respectively. The physical property revealed the diameter, thickness, spread ratio and weight, ranged as; 4.33cm-4.46cm, 2.50cm-2.00cm, 17.32-22.30 and 13.40g-10.40g, respectively. The mineral content of calcium, phosphorus, potassium, and manganese increased at p<0.05 in the range 13.67mg/100g-24.17mg/100g, 33.27mg/100g-61.85mg/100g, 56.47mg/100g-322.42mg/100g and 56.44mg/100g-67.19mg/100g respectively. The beta carotene and vitamin C contents increased at p<0.05 in the range 1.57mg/100g-2.04mg/100g and 0.01mg/100g-2.15mg/100g respectively. The sensory scores showed that cookies produced from the brown rice and fermented Afzelia Africana flours all compared favourably with cookies from 100% wheat flour and therefore acceptable nutrient dense cookies could be successfully prepared from the composite flour of brown rice and fermented Afzelia Africana flour.

Keywords: Brown rice, fermented Afzelia Africana, cookies, composite flour, wheat

DOI: 10.7176/FSQM/88-05

Publication date:July 31st 2019


Full Text: PDF
Download the IISTE publication guideline!

To list your conference here. Please contact the administrator of this platform.

Paper submission email:

ISSN (Paper)2224-6088 ISSN (Online)2225-0557

Please add our address "" into your email contact list.

This journal follows ISO 9001 management standard and licensed under a Creative Commons Attribution 3.0 License.

Copyright ©