Research Journal of Food Science and Nutrition

Volume 7(2), pages 59-67, April 2022

Article Number: 094E07F24
ISSN: 2536-7080
https://doi.org/10.31248/RJFSN2022.142
https://integrityresjournals.org/journal/RJFSN
Full Length Research

Functional and pasting properties of wheat and cooking

banana flour blends and their utilization in cookies production
China, M. A. H.1, Amadi, G. A.1 & Ujong, A. E.2*
1Department of Home Science and Management, Rivers State University, Nkpolu Oroworukwo, Port Harcourt, Rivers
State, Nigeria.
2Department of Food Science and Technology, Rivers State University, Nkpolu Oroworukwo, Port Harcourt, Rivers

State, Nigeria.
*Corresponding author. Email: animityekpo@gmail.com

Copyright © 2022 China et al. This article remains permanently open access under the terms of the Creative Commons Attribution License 4.0, which
permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited

Received 2nd April 2022; Accepted 28th April 2022

ABSTRACT: The main objective of this study was to investigate the functional and pasting properties of wheat and cooking
banana flour blends and their utilization in cookie production. Wheat and cooking banana composite flour were mixed in
the ratios of 100:0, 0:100, 95:5, 90:10, 85:15, and 80:20, coded as samples AKCA, AKCB, AKCC, AKCD, AKCE, and
AKCF respectively and used to produce cookies. The cookies were subjected to proximate and sensory evaluation while
the flour blends were analyzed for their functional and pasting properties. Proximate analysis of the cookies revealed a
significant (p<0.05) increase in moisture (5.81 to 7.80%), ash (4.00 to 5.25%), and crude fibre (2.07 to 3.10%) with a
corresponding decrease in protein (8.40 to 7.69%), fat (25.84 to 23.95%) and carbohydrate (53.87 to 52.21%). Results for
functional properties revealed a significant (p<0.05) increase in the water absorption capacity (0.75 to 2.28 g/ml) while
bulk density and oil absorption capacity ranged from 0.82 to 0.88 g/g and 1.08 to 1.31 g/g, respectively with least gelation
concentration of 2%. Results for pasting properties revealed a significant (p<0.05) increase in the peak viscosity (191.25
to 669.10 RVU), trough viscosity (104.70 to 380.54 RVU), breakdown viscosity (85.96 to 288.63 RVU), final viscosity
(191.25 to 669.17 RVU), and setback viscosity (94.05 to 139.34 RVU). On the other hand, a decrease in the peak time
(6.07 to 4.93 minutes) and pasting temperature (94.80 to 83.33°C) was observed. Sensory evaluation of the cookies
showed that the control sample (100% wheat cookies) was the most preferred for colour, texture, taste and overall
acceptability. Based on the overall scores, the control sample did not differ significantly (p<0.05) from the cookie samples
substituted with cooking banana flour. This, therefore, shows that cooking bananas can be substituted with wheat flour at
levels of 0 to 20% for the production of acceptable cookies of nutritional quality. The flour blends may also be utilized in
households for the production of other functional bakery products such as bread, biscuits, and cakes thereby reducing the
dependency on wheat flour.

Keywords: Cookies, flour, functional, pasting, proximate, sensory, wheat.

INTRODUCTION

Cookies are a type of confectionery product that is widely 2020a). Wheat flour is the primary ingredient used in the
used as a snack food by children, and adults, and on a big manufacturing of cookies. Wheat flour (Triticum aestivum),
scale in underdeveloped nations where protein and caloric a byproduct of wheat grain, is deficient in protein, vitamins,
deficiencies are common (Chinma et al., 2012). They are and minerals (Emelike and Ujong, 2020). As a result,
popular baked goods because of their low manufacturing fortifying wheat flour with other nutrient-dense plants for
costs, ease of use, and long shelf life (Onwurafor et al., the development of healthy food products will boost the
2019). If easily available to the populace, they can act as nutritional content of wheat-based products.
a vehicle for the delivery of vital nutrients (China et al., The demand for wheat flour for the creation of baked
60 Res. J. Food Sci. Nutr.

goods and other food products has expanded dramatically production of food products is primarily governed by these
as a result of the gradual growth in consumption of these properties. The objective of this study was to provide
food products and increasing utilization of wheat flour by information on the functional and pasting properties of
Nigerian households (China et al., 2020a). This has forced wheat and cooking banana flour blends with a view to
research into partially substituting wheat flour with establishing the full industrial potential of the flour blends
alternative grains for food production. Several studies for utilization in cookie production.
have been conducted in an attempt to achieve this. Eke-
Ejiofor and Deedam (2015) produced confectionaries such
as cake and biscuits from blends of tiger nut and wheat MATERIALS AND METHODS
flour. China et al. (2019) also produced stiff porridge from
wheat and cooking banana flour while China et al. (2020b) Sources of materials
utilized blends of wheat and fluted pumpkin flour for the
production of biscuits and cake. Freshly harvested unripe cooking banana and wheat flour
Cooking banana (Musa acuminate) is a banana species were purchased from Mile 3 market in Port Harcourt Local
endemic to South East Asia, with the largest diversity in Government Area of Rivers State. All reagents used for all
Malaysia and Indonesia (Harith et al., 2007). This species analysis were obtained from the Analytical Laboratory,
is a cross between wild and cultivated bananas known Department of Food Science and Technology, Rivers
scientifically as M. acuminate Colla (AAA group) 'Dwarf State University, Port Harcourt and were of analytical
Cavendish' (China et al., 2020a). They are typically grown grade.
as houseplants and can be consumed uncooked. The
fruits are 8 to 13 cm long and 2.5 to 5.5 cm in diameter,
and are short, stubby, and very angular (Ogbonna et al., Processing of cooking banana flour
2016). They can be eaten ripe or unripe, are starchy, and
are commonly known as plantains or green bananas. The processing of the cooking banana into flour was
Cooking bananas varied in flavour from sweet to savoury, carried out using the method of China et al. (2020a)
in shape from bent to straight, and in colour from green to (Figure 1). Unripe cooking banana was washed in tap
yellow, pink, silver, stripped, or speckled. They are high in water and peeled using hand pressure to obtain the pulp.
vitamin A and C, as well as minerals including potassium, The pulp was sliced and blanched for fifteen minutes. The
calcium, and phosphorus (China et al., 2020a). The unripe blanched cooking banana was dried at 60°C for 24 hours
cooking banana flour is reported to contain 5.69 to 6.47% in a hot-air fan oven, ground and sieved. The flour obtained
protein, 0.41 to 0.70% fat, 2.58 to 3.16% ash and 89.66 to was stored in an air-tight plastic container at room
91.30% carbohydrate (Ogbonna et al., 2016). In Nigeria, temperature (37°C) until used.
there is a low inclination for cooking banana, which
necessitates its use in a composite with wheat flour for
cookie making. To ensure sustainable food consumption Sample and recipe formulation
at the household level, it is critical to promote the use of
underutilized food crops such as cooking bananas. The Wheat and cooking banana flour blends were formulated
study's focus is that cooking bananas are underutilized at different ratios of 95:5, 90:10, 85:15, and 80:20 while
during this time of food crisis, and their availability in 100% wheat flour and 100% cooking banana flour were
Nigeria is a privilege for households to defend against food used as control (Table 1). The flour blends were mixed
insecurity. The study will show households how to properly using a Nutri-Blender for 10 minutes in order to achieve
and efficiently enjoy cooking bananas by employing its uniform blending.
flour in the making of cookies.
For composite flours such as wheat and cooking banana
flour blends to be applied in the production of food systems Production of cookies
apart from stiff porridge, a foreknowledge of their
performance is required (Iwe et al., 2017) as improper The butter and sugar were measured into a mixing bowl
knowledge of these functionalities may result in products and creamed until fluffy. The egg and vanilla were stirred
with varying consumer acceptability. Functional properties into the mixture. All dry ingredients were mixed in a
are fundamental physicochemical properties which reflect separate bowl and added to the batter which was mixed
how food ingredients behave during preparation and homogeneously and placed in the refrigerator for one hour.
cooking and they include water and oil absorption After one hour, the dough was taken out of the fridge,
capacity, bulk density, solubility, swelling power, etc (Orisa rolled into a log and cut into 1 cm slices. The cut dough
and Udofia, 2020). Therefore, for efficient utilization and was transferred to a greased baking tray and allowed to
acceptance of wheat and cooking banana flour composite cook in a preheated oven of about 200°C (392°F) for 10
flour, studies on its desirable functional and pasting minutes. When cooked, the cookies were allowed to cool
properties are important as their application for the and stored in an airtight container.
 dried at 600c for 24 hours in a hot-air fan oven, ground and sieved. The flour obtainedChina
was stored
et al. 61
0
in an air-tight plastic container at room temperature (37 C) until used.

Unripe cooking banana

Washed

Peeled

Sliced (2 mm)

Blanched (10 mins)

mm)

Oven dried (60oC for 12 hrs)

Milled

Sieved (500 mm)

Unripe cooking banana flour

Figure 1. Production of flour from unripe cooking

Fig. 1: Production of flour banana
from unripe cooking
(Source: China etbanana
al., 2020a).
Source: China et al. (2020a)Fig. 1: Production of flour from unripe cooking banana

Sample
Table and Recipe
1. Recipe formulation
for production of cookies.

Ingredients A B C D E F
WF (g) 100 - 95 90 85 80
CBF (g) - 100 5 10 15 20
Margarine (g) 225 225 225 225 225 225
Sugar (g) 200 200 200 200 200 200
Salt (teaspoon) ¼ ¼ ¼ ¼ ¼ ¼
Egg (whole) 1 1 1 1 1 1
Vanilla essence (teaspoon) 2 2 2 2 2 2
Key: WF= Wheat flour; CBF= Cooking banana flour.

Proximate analysis 2006) while total available carbohydrate was calculated by

difference using the formula:
Proximate analysis (moisture, ash, protein, fat and crude
fibre) of the cookies was determined using the method of 100% - (% Moisture + % Ash + % Crude protein + % Fat +
the Association of Official Analytical Chemists (AOAC, % Crude fibre)
62 Res. J. Food Sci. Nutr.

Functional properties of the flour blends RESULTS AND DISCUSSION

The oil and water absorption capacity of the flour blends Proximate composition of cookies produced from
was determined as described by Onwuka (2005). Relative wheat and cooking banana flour blends
bulk density and least gelation concentration were
determined by the method described by Narayana and Table 2 shows the proximate composition of cookies
Narasinya (1984). produced from wheat (WF) and cooking banana flour
(CBF) blends. The results showed a significant difference
in the moisture content of the products. Moisture content
for cookies ranged from 5.81 to 7.80% with sample AKCA
Pasting properties of the flour blends (100% wheat flour) having the lowest moisture content
(5.81%) and sample AKCF (80% wheat flour: 20% cooking
The pasting properties of the samples were determined banana flour) having the highest moisture content (7.80%).
using the Rapid Visco Analyzer (RVA) also known as The moisture content of the cookies increased with the
amylograph according to Newport Scientific, Narrabeen increase in the ratio of cooking banana flour added. This
Australia as described by Ikegwu et al. (2010). Thirty increase was reported by Ayo-Omogie and Odekunle
grams (30 g) of the flour samples and 50 ml of distilled (2015) for wheat-cardaba banana flour blend cookies.
water were mixed in a paddle. The paddle was placed into They reported that the moisture increases in the composite
a canister containing the samples and water. The samples products resulting from Cardaba banana flour substitution
were then inserted into the rapid viscous analyser. The might be due to the higher moisture content of the dough.
analysis was carried out at a programmed heating and Ho et al. (2013) further added that the dietary fibre of
cooling cycle where the samples were held at 50ºC for 1 banana flour has high water absorption capacities than
minute, heated at 95ºC for 3 to 8 minutes and held at 50ºC wheat flour. Bakery products with moisture of less than
for 1 to 4 minutes. The pasting performance of the samples 13% are stable from moisture-dependent deterioration
was automatically recorded on the graduated sheet of the (Ayo-Omogie and Odekunle, 2015). The moisture content
instrument. of all the cookies produced was below this specified
moisture content.
There was an increase in the ash content of the cookies
Sensory analysis with values ranging from 4.0% in sample AKCA to 5.25%
in sample AKCF. Significant (p<0.05) differences existed
The samples were subjected to sensory evaluation 30 in the ash content of the cookies. Ash content of any food
minutes after preparation. This was carried out using 20 material is an indication of the non-organic compound
panellists made up of students of the Department of Home containing mineral content of the food. The cookies
Science/Food Science, Rivers State University, Port produced from 80% WF and 20% CBF had the highest ash
Harcourt. The following attributes namely: colour, texture, content implying that when used as composite flour, it will
taste, aroma and overall acceptability were assessed on a improve the mineral content of the product. This finding is
5-point hedonic scale. The assessment ranged from 5 (like in correlation with that of Ayo-Omogie and Odekunle
extremely) to 1 (dislike extremely) as described by Iwe (2015) who also reported an increase in ash content of
(2007). The criterion for the selection of panellists was cookies produced from wheat-cardaba banana flour
based on their knowledge of the products to be evaluated. blends 0.52 to 1.20% as the substitution with Cardaba
The panellists were asked to sit on the laboratory stools banana increased.
with spaces apart and with a coded paper given to each of The fat content of the cookies ranged from 21.14% in
them according to the samples to be evaluated. The cookies made with 100% CBF to 25.84% in cookies made
panellists were instructed to rinse their mouths with water with 100% WF. There was a decrease in the fat content of
before and after tasting the samples. the cookies as a substitution for wheat flour with CBF
increased. This trend was also observed by Edima-Nyah
and Ukwo (2016) who reported a decrease in fat content
of banana-cocoyam composite flour blend biscuits (10.90-
Statistical analysis 7.37%) as the substitution with banana flour increased. Fat
plays a significant role in predicting the shelf-life of food
Data obtained from the analysis were subjected to analysis products and as such high fat content could be undesirable
of variance (ANOVA) using the Statistical Package for the in baked food products as it promotes rancidity leading to
Social Sciences (SPSS) version 23.0. Duncan’s Multiple the development of unpleasant and odorous compounds
Range Test (DMRT) was used to determine the significant (China et al., 2020a).
differences in mean values with significant differences The protein content of the cookies decreased as the
considered at the level of p<0.05. substitution for wheat flour with cooking banana flour
 China et al. 63

Table 2. Proximate composition (%) of cookies produced from wheat and cooking banana flour blends.

Samples Moisture Ash Fat Protein Crude fibre Carbohydrate

AKCA 5.81d±0.11 4.00c±0.11 25.84a±0.73 8.40a±0.01 2.07e±0.05 53.87bc±0.33
AKCB 7.18c±0.07 4.08c±0.20 21.14d±0.65 4.38e±0.03 4.79a±0.04 58.43a±0.78
AKCC 6.62b±0.19 4.38bc±0.78 25.45ab±0.07 8.37a±0.01 2.22e±0.04 52.97bc±0.23
AKCD 7.25b±0.00 4.51abc±0.35 25.12abc±0.18 8.22b±0.01 2.50d±0.04 52.30bc±0.11
AKCE 7.53ab±0.07 4.89ab±0.42 24.33bc±0.18 7.88c±0.01 2.81c±0.03 52.56bc±0.35
AKCF 7.80a±0.07 5.25a±0.26 23.95c±0.21 7.69d±0.01 3.10b±0.06 52.21c±0.22
Mean values are of duplicate determinations. Mean values within a column with different superscripts are significantly different at p<0.05. Keys: AKCA:
100% wheat flour, AKCB: 100% cooking banana flour, AKCC: 95% wheat flour and 5% cooking banana flour, AKCD: 90% wheat flour and 10% cooking
banana flour, AKCE: 85% wheat flour and 15% cooking banana flour, AKCF: 80% wheat flour and 20% cooking banana flour.

increased. The protein content of the cookies ranged from formulated from wheat and cooking banana. The results
8.40% in cookies made with 100% wheat flour to 4.38% in revealed that the water absorption capacity (WAC) of the
cookies made with 100% cooking banana flour. This flours ranged from 0.75 to 2.28g/g. The WAC was
decrease was also reported by Edima-Nyah and Ukwo observed lowest in sample AKCA (100% wheat flour) 0.75
(2016) who reported that the decrease in the crude protein g/g and highest in sample AKCB (100% cooking banana
of cookies was a result of increase in banana proportion. flour) 2.28 g/g. Samples AKCD, AKCE and AKCF showed
Ayo-Omogie and Odekunle (2015) also reported a no significant difference (p>0.05) in their water absorption
decrease in wheat-cardaba flour blend cookies from 20.97 capacity. The incorporation of cooking banana flour
to 12.97% due to increase in the substitution of cardaba resulted in an increase in the WAC of the flour blends.
banana flour. Protein plays a part in the organoleptic Water absorption is the water-binding capacity of the flour.
properties of the cookies in addition to being a source of Water absorption capacity (WAC) is the ability of flour
amino acids (Usman et al., 2015). particles to entrap large amount of water such that
The crude fibre content of the cookies increased exudation is prevented. Eke-Ejiofor and Owuno (2012)
significantly from 2.07% in cookies made with 100% WF to described water absorption as an important processing
4.79% in cookies made with 100% CBF. This is in line with parameter that has implications for viscosity and is also
the findings of Loza et al. (2017) that the addition of important in bulking and consistency. The result showed
banana flour increased the crude fibre content of wheat that water absorption capacity was highest in sample
flour cookies. Onyekwelu and Ogbu (2017) also reported AKCB and increased as the ratio of cooking banana flour
an increase in fibre content of wheat, unripe plantain and added increased. This may be attributed to the low protein
morning leaf blend cookies from 0.50 to 2.00% as the and high carbohydrate contents and particle size of the
substitution with the unripe plantain flour increased. China cooking banana flour. This result is in line with the report
et al. (2020a) also reported an increase from 1.06 to of Ohizua et al. (2017) that carbohydrates greatly influence
2.81%. An increase in fibre content of the cookies the water absorption capacity of foods. However, the
suggests that these products will aid digestion thereby results for all the samples showed positive water
preventing constipation (Elleuch et al., 2011). absorption capacity thus making them suitable raw
There was a decrease in the carbohydrate content of the materials in the development of baked food products.
cookies from 58.43% in cookies made with 100% CBF to The oil absorption capacity of the flour blends ranged from
52.21% in cookies made with 80% WF and 20% CBF. 1.31 g/g in sample AKCA to 1.08 g/g in sample AKCF.
Cookies made from 100% WF have been reported to There was no significant (p>0.05) difference in the oil
contain a high amount of carbohydrates due to the higher absorption capacity of the flour samples. The result shows
amount of carbohydrates in wheat flour (Hawa et al., that wheat flour has a higher oil absorption capacity as a
2018). The reduced carbohydrate content in result of the hydrophobic property of the protein in the flour.
wheat/cooking banana flour blend cookies may not favour The presence of protein in wheat flour exposes more
better production of energy in meeting daily activities. Ijeh amino acids to the fat and enhances hydrophobicity as a
et al. (2010) reported that high carbohydrate is important result of which the flour absorbs more oil than other
as it provides the energy needed to do work; however, low samples. This result is in agreement with Jitngarmkusol et
carbohydrate content in diets is also of advantage for al. (2008) who reported that the major chemical
diabetic patients that need very low carbohydrate contents component affecting oil absorption capacity is the protein
in their diets. which is composed of both hydrophilic and hydrophobic
parts. The different flour blends showed good oil absorp-
Functional properties of flour blends formulated from tion capacity and according to Oluwalana et al. (2011),
wheat and cooking banana good oil absorption capacity of flours suggests that they
may be useful in food preparations that involve oil mixing
Table 3 shows the functional properties of flour blends like bakery products where oil is an important ingredient.
64 Res. J. Food Sci. Nutr.

Table 3. Functional properties of flour blends formulated from wheat and cooking banana.

Water absorption Bulk density Oil absorption Least gelation

Samples
capacity (g/ml) (g/g) Capacity (g/g) concentration (%)
AKCA 0.75d±0.06 0.86a±0.01 1.31a±0.02 2.00a±0.00
AKCB 2.28a±0.04 0.86a±0.01 1.19a±0.04 2.00a±0.00
AKCC 0.79cd±0.02 0.82a±0.04 1.17a±0.06 2.00a±0.00
AKCD 0.87bc±0.00 0.85a±0.02 1.15a±0.11 2.00a±0.00
AKCE 0.90bc±0.01 0.87a±0.02 1.14a±0.06 2.00a±0.00
AKCF 0.92bc±0.00 0.88a±0.03 1.08a±0.29 2.00a±0.00
Mean values are of duplicate determinations. Mean values within a column with different superscripts are significantly different at p<0.05.Keys:
AKCA: 100% wheat flour, AKCB: 100% cooking banana flour, AKCC: 95% wheat flour and 5% cooking banana flour, AKCD: 90% wheat flour
and 10% cooking banana flour, AKCE: 85% wheat flour and 15% cooking banana flour, AKCF: 80% wheat flour and 20% cooking banana flour.

The bulk density of the flour samples was represented (669.17 RVU) which differed significantly (p>0.05) from
as packed bulk density and loose bulk density. The packed other samples. Peak viscosity is an indicator of the
bulk density of the flour samples ranged from 0.85 g/cm3 strength of pastes which are formed from gelatinization
in sample AKCD (85% wheat flour and 15% cooking during processing in food applications. It also reflects the
banana flour) to 0.88g/g in sample AKCF (80% wheat flour extent of granule swelling (Eke-Ejiofor and Owuno, 2017).
and 20% cooking banana flour). The flour samples showed Sanni et al. (2004) also reported that peak viscosity is the
no significant difference (p<0.05) in the values of the ability of starches to swell freely before their physical
packed bulk density. Bulk density is important in breakdown and it indicates the strength of the pastes
determining the packaging requirement, material handling formed during gelatinization. According to an earlier report
and application in wet processing in the food industry by Osungbaro (1990), it was revealed that higher starch
(Orisa and Udofia, 2020). Generally, higher bulk density is content of flour and higher water-binding capacity resulted
desirable for greater ease of dispersibility and reduction of to higher peak viscosity. This trend is also seen in this
paste thickness (Amandikwa et al., 2015). Amandikwa et research as the cooking banana flour had the highest
al. (2015) further reported that low bulk densities of flour water absorption capacity and also shows the highest
are good physical attributes when determining value for peak viscosity. This result shows that the starch
transportation and storability since the products could be content of cooking banana flour is higher than that of wheat
easily transported and distributed to required locations. flour and can be used in composite with non-starchy or low
The result of this research shows no significant difference starchy foods to increase their starch content.
in the bulk densities of the flour blends and should be The trough viscosity of the flour samples ranged from
recommended where such attributes are of great 104.7 RVU in sample AKCE to 380.54 RVU in sample
importance. AKCB. Similarly, the cooking banana flour had the highest
There was no significant difference (p<0.05) in the least trough viscosity differing significantly (p<0.05) from other
gelation concentration of the flour blends. The value for the flour blend samples. Trough is the minimum viscosity
least gelation concentration was 2.00 for all samples. The which measures the ability of paste to withstand
least gelation concentration (LGC) measures the minimum breakdown during cooling. High trough viscosity for 100%
amount of flour needed to form a gel in a measured volume cooking banana flour indicates that the flour can withstand
of water (China et al., 2019). The authors further reported high heat treatments during processing; hence the addition
that the higher the LGC, the higher the quantity of flour of cooking banana flour to products can increase their hold
needed to form a gel and the lower the LGC the better the period (trough).
gelling ability of the flour. The low least gelation The breakdown viscosity of the flour blends ranged from
concentration of the flour blends shows that little quantity 85.96 RVU in sample AKCD to 288.63 RVU in sample
of flour will be needed for gel in a volume of water. AKCB. A significant (p<0.05) decrease in the breakdown
viscosity was observed in the other flour blend samples.
The breakdown is essentially a measure of the degree of
Pasting properties of flour blends formulated from paste stability or starch granules disintegration during
wheat and cooking banana heating (Oluwalana et al., 2012). The samples containing
more wheat flour had reduced breakdown viscosities
The pasting properties of the flour blends are shown in implying that these samples will form a more stable paste
Table 4. Peak viscosity of the flour blends ranged from during heating than sample AKCB (100% cooking banana
191.25 to 669.17 RVU with the lowest value in sample flour) which had higher breakdown viscosity.
AKCD (191.25 RVU) and the highest in sample AKCB Set back viscosity of the flour blends ranged from 94.05
 China et al. 65

Table 4. Pasting properties (RVU) of flour blends formulated from wheat and cooking banana

Peak Trough Breakdown Setback Pasting

Peak Time
Samples viscosity viscosity viscosity viscosity Temperature
(min) (oC)
(RVU) (RVU) (RVU) (RVU)
AKCA 206.75b±2.23 113.55b±4.42 93.21b±6.66 99.96b±0.65 6.07a±0.19 94.73a±0.25
AKCB 669.10a±14.62 380.54a±0.06 288.63a±14.67 139.34a±6.24 4.93b±0.00 83.33b±0.11
AKCC 201.42b±17.68 106.17b±7.54 95.25b±10.14 98.29b±2.18 5.84a±0.05 94.75a±0.28
AKCD 191.25b±16.26 105.29b±11.37 85.96b±4.89 94.05b±5.83 5.90a±0.04 94.70a±0.35
AKCE 225.6b±15.56 104.7b±12.02 96.71b±6.67 99.57b±6.51 5.78a±0.06 94.80a±0.49
AKCF 219.00b±13.44 111.06b±13.11 102.52b±8.00 100.94b±6.81 5.82a±0.03 93.85a±0.28
Mean values are of duplicate determinations. Mean values within a column with different superscripts are significantly different at p<0.05. Keys: AKCA:
100% wheat flour, AKCB: 100% cooking banana flour, AKCC: 95% wheat flour and 5% cooking banana flour, AKCD: 90% wheat flour and 10% cooking
banana flour, AKCE: 85% wheat flour and 15% cooking banana flour, AKCF: 80% wheat flour and 20% cooking banana flour.

Table 5. Mean sensory scores of composite cookies produced from wheat and cooking banana flour.

Samples Colour Texture Aroma Taste Overall acceptability

AKCA 4.45a±0.89 4.10a±1.07 3.95a±0.89 4.45a±0.76 4.24a±0.77
AKCB 2.40b±0.75 2.90b±1.07 3.35a±1.18 3.40b±1.19 3.01b±0.73
AKCC 3.95a±1.00 3.75ab±1.07 3.75a±0.64 4.15ab±0.75 3.86a±0.60
AKCD 4.25a±0.64 3.55ab±2.00 3.80a±0.89 4.10ab±0.79 3.93a±0.65
AKCE 3.70a±0.98 3.40ab±0.82 4.05a±0.69 4.25a±0.79 3.85a±0.59
AKCF 3.90a±0.72 3.55ab±0.94 3.70a±0.57 4.08ab±0.93 3.83a±0.53
Mean values are of duplicate determinations. Mean values within a column with different superscripts are significantly different at p<0.05. Keys:
AKCA: 100% wheat flour, AKCB: 100% cooking banana flour, AKCC: 95% wheat flour and 5% cooking banana flour, AKCD: 90% wheat flour and
10% cooking banana flour, AKCE: 85% wheat flour and 15% cooking banana flour, AKCF: 80% wheat flour and 20% cooking banana flour.

RVU in sample AKCD to 139.34 RVU in sample AKCB. other flour blends indicating their ability to form gel at the
Similarly, the setback viscosity of the flour blends was same temperature range. Sample AKCB showed a
highest in sample AKCB (100% cooking banana flour), significant difference (p<0.05) from the other flour
there was no significant difference (p>0.05) in the setback samples. The pasting temperature provides an indication
viscosity of the other flour samples. A high setback of the minimum temperature required to cook a given food
viscosity is associated with a cohesive paste while a low sample which can also have implications on energy usage
value is an indication that the paste is not cohesive (Oduro (Ragaee and Abdel-Aai, 2006). A high pasting
et al., 2000). The reduction in setback viscosity in other temperature usually indicates that the flour has a high
samples is an indication of a low rate of starch degradation water absorption capacity.
and syneresis of the gel. The lower setback viscosity of
these samples also indicates its lowest rate of degradation
and this will be useful in the prolonged shelf life of the flour. Sensory evaluation of cookies produced from
The peak time of the flour blends ranged from 4.93 composite flours
minutes in sample AKCB to 6.07 minutes in sample AKCA.
There was a slight decrease in the peak time of the flour Table 5 shows the mean sensory scores of cookies
blends as the proportion of cooking banana flour produced from wheat and cooking banana flour. The result
increased. The peak time is usually regarded as an indicates that sample AKCA (cookies made from 100%
indication of the total time taken for each sample to attain wheat flour) gave the highest sensory scores of 4.45 for
its respective peak viscosity. Therefore, a complementary colour, 4.10 for texture, 4.45 for taste and 4.24 for overall
food sample with a lower peak time will cook faster than acceptability. Sample AKCE (cookies made with 85% WF
that with a higher peak time. and 15% CBF) gave the highest sensory scores for aroma.
The pasting temperature of the flour blends ranged from Sample AKCC (cookies made with 95% WF and 5% CBF)
83.33°C in sample AKCB to 94.80°C in sample AKCE. The and sample AKCD (cookies made with 90% WF and 10%
increased ratio of cooking flour resulted in a slight increase CBF) also showed good sensory scores for colour, texture,
in the pasting temperature, however, there was no aroma, taste and overall acceptability which can be
significant difference in the pasting temperature of the compared favourably to cookies made with 100% wheat
66 Res. J. Food Sci. Nutr.

flour. This trend was also reported by China et al. (2020a). characteristics of cookies prepared from unripe plantain and
Sample AKCB (cookies made 100% cooking banana flour) defatted sesame flour blend. American Journal of Food
was significantly different (p<0.05) from other samples in Technology, 7(7), 395-408.
colour, texture, taste and overall acceptability. Edima-Nyah, A. P., & Ukwo, S. P. (2016). Quality and
acceptability of biscuits produced From wheat (Triticum
aestivum), banana (Musa sapientum) and cocoyam
(Xanthosoma sagittifolium) flour blends. Nigerian Journal of
Conclusion Agriculture, Food and Environment, 12(4), 110-114.
Eke-Ejiofor, J., & Beleya, E. A. (2018). Preparation, chemical and
This study reveals that cooking banana flour can be used sensory evaluation of “amala” (stiff porridge) produced from
as a partial substitute for wheat flour in a range of 0 to 20% plantain, soybean and sweet potato residue flour blends. Delta
for the production of cookies. It was also observed that the Agriculturist, 10(2/3), 43-49.
inclusion of cooking banana flour improved the ash content Eke-Ejiofor, J., & Deedam, J. N. (2015). Effect of tiger nut residue
flour inclusion on the baking quality of confectionaries. Journal
of the products. There was also a significant decrease in
of Food Research, 4(5), 172-180.
the fat content of the products with a corresponding Eke-Ejiofor, J., & Owuno, F. (2012). Functional and pasting
increase in cooking banana flour which will serve as a properties of wheat/three-leaf yam (Dioscorea dumentorcem)
healthier substitute for those trying to cut down on their fat composite flour blend. Global Research Journal of Agriculture
intake. The study also revealed that cooking banana flour and Biological Science, 3(4), 330-335.
possesses good pasting properties and thus will produce Elleuch, M., Bedigian, D., Roiseux, O., Besbes, S., Blecker, C.,
cooked and baked products of good quality. The result also & Attia, H. (2011). Dietary fibre and fibre-rich by-products of
indicated that blends of wheat and cooking banana flour food processing: Characterisation, technological functionality
bends could find applications in the confectionary and and commercial applications: A review. Food
functional bakery products and also in food systems such chemistry, 124(2), 411-421.
Emelike, N.J.T. & Ujong, A.E. (2020). Physicochemical,
as complementary food formulation. It is therefore functional, mineral and sensory properties of cookies prepared
recommended that cookies of acceptable quality could be from wheat flour and monkey kola (Cola parchycarpa) blends.
produced by substituting wheat flour with cooking banana Delta Agriculturists, 1(1), 73-85.
flour within the range of 5 to 20%. Harith, S. S., Yasim, N. H. M., Harun, A., Omar, W. S. A., & Musa,
M. S. (2018). Phytochemical screening, antifungal and
antibacterial activities of Musa acuminata plant. Malaysian
CONFLICT OF INTEREST Journal of Analytical Sciences, 22(3), 452-457.
Hawa, A., Satheesh, N., & Kumela, D. (2018). Nutritional and
The authors confirm that they have no conflict of interest. anti-nutritional evaluation of cookies prepared from okara, red
teff and wheat flours. International Food Research Journal,
25(5), 2042-2050.
Ho, L. H., Noor Aziah, A. A., & Azahari, B. (2013). Physico-
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