PAPER TITLE :QUALITY AND IN VITRO ESTIMATED GLYCEMIC INDEX OF COOKIES FROM UNRIPE PLANTAIN-CRAYFISH-WHEAT COMPOSITE FLOUR

APPLIED TROPICAL AGRICULTURE | VOLUME 23 NUMBER 2 2018

Paper Details

  • Author(s) : 1*Malomo, S. A. and 2 Udeh, C. C.
  • Abstract:

The behaviour of composite flour obtained from unripe plantain (PF), crayfish (CF) and wheat (WF) flours in the
production of cookies was investigated. The physicochemical, estimated glycemic index and sensory parameters of
the produced cookies were used to identify the potentiality of the plantain-crayfish-wheat composite flour.
Proximate composition of the composite cookies ranged from 15-18% protein, ~2% fibre, 23-25% fat and ~50%
carbohydrate while 100% WF-cookies had 12.60% protein, 3.28% fibre, 7.70% fat and 71% carbohydrate,
respectively. On the contrary, all the experimental composite cookies had very high (≤86) estimated glycemic index
as compared to the control (what's the GI of the control, should be placed in this parenthesis). Notably, potassium
was the abundant mineral (2-52 mg/100 g) present in the composite cookies while calcium (6 mg/100 g) was
abundant in the 100% WF-cookies. The physical properties (thickness, bulk density, breaking strength, diameter)
and sensory parameters (colour, taste, crispiness, aroma) of the experimental cookies were comparable and
significantly (p>0.05) similar to the commercial cookies. The improved physicochemical and nutritional
properties of the resultant composite cookies may indicate the potential of the composite for production of
acceptable cookies.
Keywords: plantain, crayfish, composite flour, cookies, glycemic index