Proximate, Microbiological and Sensory Properties of Cookies Made from Blends of African Pear (Darcryodes edulis) and Yellow Maize (Zea mays) Flours

Consumption of foods high in fats contributes to increased blood fat level which has been linked to cardiovascular diseases. Replacement of shortenings in pastries with plant oils may reduce blood fat. This study evaluates the proximate, microbiological and sensory properties of cookies produced from blends of yellow maize (YMF) and Dacryodes edulis (DMF) flour as well as the functional properties of the flour blends. Cookies were produced from the blends of DMF and YMF. The protein, fibre, fat, ash and carbohydrate contents of DMF were 6.19%, 11.85%, 41.60%, 3.93% and 17.58%, respectively. The protein, fat and ash contents of the blends ranged from 4.67-5.37%, 34.29-39.03% and 2.10-2.96%, respectively. Final viscosity (817.48 333.28 RVU) of the flour blends reduced significantly with the addition of DMF. Except for protein (20.44-22.73%) and fat (20.08 22.03%) contents, the ash (3.03-2.35%), fibre (1.98-1.48%), and carbohydrate (50.12-46.69%) contents of cookies without shortening decreased with increased DMF substitution. Cookies prepared with shortening had higher fat but lower ash, moisture, fibre, protein and carbohydrate contents than those without shortening. The total bacteria, fungi and coliform counts in cfu/g for cookies prepared with and without shortening ranged from 1.0 × 103-7.03 × 103, 1.0 × 10 1.3 × 103 and 1.0 × 103-6.68 × 103, respectively. There were no significant differences among the cookies in terms of aroma, crunchiness and overall acceptability. Cookies of good nutritional, microbial and sensory quality could be produced from yellow maize and African pear flour at less than 40% substitution level.