Proximate composition, B-vitamin content and sensory properties of cookies produced from wheat–Egusi (Citrullus colocynthis) flour blends
Year: 2025
Type: article
Abstract: This study evaluated the proximate composition, vitamins (B1 and B2), and sensory attributes of cookies produced from wheat and egusi (Citrullus colocynthis) flour blends. Egusi seeds were dehulled, washed, oven-dried, and milled into flour, which was subsequently blended with all-purpose wheat flour in varying proportions (100:0, 95:5, 90:10, 85:15, and 80:20) to produce cookies. The formulated cookies were analyzed for proximate composition and micronutrient content using standard methods. Sensory evaluation was conducted using a structured nine-point hedonic scale, with the control sample (W100E0) included for comparison. The ash content increased from 1.33% to 1.81%, and protein (17.63 - 19.99%), fat (14.10 - 24.00%), and carbohydrate rose from 35.59% to 54.52%, compared to the control (W100E0) values, which were 1.25%, 12.36%, 21.41%, and 43.04%, respectively. A slight reduction was observed in moisture content (10.46 - 16.30%) and fiber content (1.28 - 1.91%) relative to the control. Sensory evaluation revealed that all the cookie samples were generally acceptable to the panelists, with the 100:0 (W100E0) and 90:10 (W90E10) formulations receiving the highest preference scores. The findings suggest that the inclusion of egusi flour in cookie production enhances nutritional quality while maintaining good sensory attributes, making it a viable ingredient for cookie fortification.
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W7121013866
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