Journal of Current Research in Food Science
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P-ISSN: 2709-9377, E-ISSN: 2709-9385

Journal of Current Research in Food Science

2022, Vol. 3, Issue 2, Part A
Physical and sensory qualities of cookies produced with high quality cassava flours from low postharvest physiologically deteriorated cassava (Manihot esculenta Crantz)


Author(s): Alimi J Praise, Ahemen S Aondoaver, Alimi J Omolola, Yepshak N Bitrus and Oke O Alice

Abstract: The physical and sensory quality of food determines its consumer acceptance. This study investigated the physical and sensory qualities of cookies made with high quality cassava flours (HQCFs) from low postharvest physiologically deteriorated (PPD) cassava. Wholesome four varieties of yellow-fleshed Low PPD cassava, one variety of high PPD cassava were processed into HQCFs. Six different cookies were prepared with wheat (control) flour, and HQCFs from IITA-TMS-IBA011368, IITA-TMS-IBA070593, IITA-TMS-IBA011412, IITA-TMS-IBA011371, and TMEB419 cassava. Cookies made were analyzed for physical and sensory properties. Data obtained were subjected to analysis of variance (ANOVA) using Statistical Package for Social Sciences (SPSS version 25.0) and significant means were separated applying Duncan Multiple Range Test. The cookies thickness, diameter, spread ratio and weight ranged from 1.09 to 2.19 cm, 4.46-6.00 cm, 2.04-4.66 and 11.00-15.50 g, respectively. Sensory scores for the cake appearance, aroma, mouth feel, sweetness, hardness, crunchiness and overall acceptability ranged from 2.55-3.55, 2.55-3.25, 2.55 - 2.95, 2.45-3.00, 3.00-3.40, 2.75-3.15 and 2.65-3.05, respectively. Cookies prepared with HQCFs from low PPD cassava were preferred to wheat cookies in terms of appearance, aroma, mouth feel, crunchiness and overall acceptability, with sample C-IBA011368 being the most preferred.

Pages: 50-54 | Views: 20 | Downloads: 8

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How to cite this article:
Alimi J Praise, Ahemen S Aondoaver, Alimi J Omolola, Yepshak N Bitrus, Oke O Alice. Physical and sensory qualities of cookies produced with high quality cassava flours from low postharvest physiologically deteriorated cassava (Manihot esculenta Crantz). J Curr Res Food Sci 2022;3(2):50-54.
Journal of Current Research in Food Science