Physicochemical and Nutritional Properties of Baby-Led Cookies Produced from Rice, Banana and Cashew-nut Flour Blends

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dc.contributor.authorOladebeye, A. O.en_US
dc.contributor.authorOladebeye, A. A.en_US
dc.date.accessioned2023-07-14T08:08:45Z
dc.date.available2023-07-14T08:08:45Z
dc.date.issued2023-07
dc.description.abstractAim: Cookies from rice, banana and cashew-nut flour blends were prepared as alternative to gluten-free baby-led food for children. Place and Duration of Study: The study was carried out in the Chemistry Laboratory, Department of Science Laboratory Technology, University of Medical Sciences, Ondo, Nigeria and Food Processing Laboratory, Department of Food Technology, Auchi Polytechnic, Auchi, Nigeria between August, 2022 and January, 2023. Methodology: Baby-led weaning cookies were formulated from flour blends as 100% raw rice (RRC), 50% rice and 50% wheat (RWC) and 40% rice, 20% cashew and 40% unripe banana (RCB) and their physical properties, sensory attributes, proximate properties, mineral compositions, vitamin profiles and anti-nutrients were determined and compared with 100% commercial cookie (CMC) with the view to substituting wheat flour with suitable flour blends with enhanced nutritional quality. Results: The peak diameter (10.40±0.20 mm), thickness (6.37±0.06 mm) and weight (17.65±0.04 g) were obtained in RCB. Spread ratio was highest (2.66±0.11) and lowest (1.42±0.01) in CMC and RWC respectively while spread factor decreased from 100% in CMC to 77.19% (RRC), 53.46% (RWC) and 62.47% (RWC). The grittiness, texture, aroma, taste and general acceptability of RCB were significantly similar to those of CMC (P < 0.05). Na, K, Mg and Zn contents increased in RCB. Proximate compositions (%) of the cookies formulated varied significantly from CMC. Peak crude protein (14.49±0.59), crude fibre (4.03±0.02) and fat (32.22±0.00) in RCB, ash (3.28±0.02) and carbohydrate by difference (58.15±0.13) in CMC and moisture (18.19±0.11) in RRC. The peak values of fat-soluble vitamins (A, D, E, K) and water-soluble vitamins (B1, B2, B3, B6, B9, B12, C) were most abundant in RCB. The proportions (mg/g) of phytate, oxalate, tannins and phenols in the cookies formulated were comparatively lower than the lethal dose, implying that the cookies would be safe for consumption. Conclusion: RCB cookie had excellent nutritional quality, which, as a novel baby-led weaning cookie, could serve as a suitable alternative to commercial cookies.en_US
dc.identifier.affiliationsDepartment of Science Laboratory Technology, University of Medical Sciences, P.M.B. 536, Laje Road, Ondo, Nigeriaen_US
dc.identifier.affiliationsDepartment of Food Technology, Auchi Polytechnic, P.M.B. 13, Auchi, Nigeria.en_US
dc.identifier.citationOladebeye A. O., Oladebeye A. A. . Physicochemical and Nutritional Properties of Baby-Led Cookies Produced from Rice, Banana and Cashew-nut Flour Blends. European Journal of Nutrition & Food Safety. 2023 Jul; 15(7): 14-25en_US
dc.identifier.issn2347-5641
dc.identifier.placeIndiaen_US
dc.identifier.urihttps://imsear.searo.who.int/handle/123456789/219679
dc.languageenen_US
dc.publisherSciencedomain Internationalen_US
dc.relation.issuenumber7en_US
dc.relation.volume15en_US
dc.source.urihttps://doi.org/10.9734/ejnfs/2023/v15i71318en_US
dc.subjectBaby-led weaningen_US
dc.subjectcookiesen_US
dc.subjectspread factoren_US
dc.subjectanti-nutrientsen_US
dc.subjectlethal doseen_US
dc.titlePhysicochemical and Nutritional Properties of Baby-Led Cookies Produced from Rice, Banana and Cashew-nut Flour Blendsen_US
dc.typeJournal Articleen_US
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