Quality assessment of cookies made from composite flour of wheat, sorrel seed protein isolate and yellow cassava flours

The results obtained showed that crude protein content, crude fat content, ash and crude fibre increased significantly (p< 0.05), as the level of replacement increased, while the moisture and carbohydrate contents were significantly decreased as the level of inclusion increased. The level of carotenoids in the cookies sample also significantly increased along the level of inclusion. Functional characteristics such as water and oil absorption, foaming and swelling capacities increased significantly (p< 0.05) as the wheat flour reduced, while packed and loose bulk densities and pH, decreased accordingly. The mineral constituent of the cookies were significantly (p<0.05) elevated as the wheat flour substitution increased. The pasting characteristics of the blends showed an increase in peak viscosity, trough viscosity as well as final viscosity from 1382 to 1708, 926.7 to1314.3, and 1810.7 to 2092 RVU, respectively. While, setback viscosity decreased from 883.70 to 780.00 RVU as the level of wheat substitution increased. The sensory quality of the cookies were not significantly different at all levels of incorporation except crispness that was reduced significantly (p<0.05) after 30% substitution.