Kazzem

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Author: Kazeem K.Olatoye
QUALITY ATTRIBUTES AND
CONSUMER ACCEPTABILITY OF
COOKIES FLAVOURED WITH AIDAN
(Tetrapleura tetraptera) AS
SUBSTITUTE FOR A COMMERCIAL
FLAVOURANT

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INTRODUCTION
Idea of snacking is gaining ground with respect to its high frequency of
consumption world-wide, but the 21st century saw the revolution of
snack foods towards healthier snacks (Gabriel and Faith; Sumargo,
2016).
.
The use of natural flavours as substitute for commercial ones is a
promising strategy (Enzewereuzoh et al,. 2019; Olatoye et al,. 2019).
Substitution of natural flavouring spice for synthesized and imported
ones may bring about production of more healthy cookies and reduced
importation cost of foreign ones.

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OBJECTIVES OF THE STUDY
• GENERAL
The major objective of this study is to evaluate quality
attributes of cookies flavoured with Aidan (Tetraplura
teraptera) as substitute for vanilla.

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SPECIFIC
The specific objectives are to determine the:
1. Proximate composition
2. Mineral contents
3. Phytochemicals contents and
4. Sensory qualities of cookies flavoured with Aidan
(Tetraplura teraptera)

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JUSTIFICATION
Rapid rate of urbanization has led into higher consumption of
snack foods, majority of which are flavoured with imported and
synthetic chemicals, amidst many indigenous alternatives.
Implications of this on production cost and healthiness of the
product can be averted by using natural flavourant alternatives.
 Aidan, an underutilized spice but with characteristic fragrant and
pungent aromatic odour has not been drastically explored for this
purpose in Nigeria.
Substitution of natural flavouring spice for synthesised and
imported flavours may bring about production of more healthy
cookies and reduced importation cost of foreign ones.

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MATERIALS AND METHODS
• MATERIALS: The tetrapleura tetraptera,wheat
flour, sugar, salt and egg were purchased from Malete
market, Kwara state Nigeria.
• The pulp of tetrapleura tetraptera was pounded using
mortar and pestle to reduce its size and then milled
using an electric blender.
• Cookies were formulated according to method of
Eneche et al., (1999), with modifications.

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Table 1. Recipe for production of
cookies
Materia
ls
SLT JRN FPO TLZ KLM
Wheat
Flour
250g 250g 250g 250g 250g
Butter 125g 125g 125g 125g 125g
Sucrose 120g 120g 120g 120g 120g
Salt 2.5g 2.5g 2.5g 2.5g 2.5g
Egg 60g 60g 60g 60g 60g
Baking
Powder
9g 9g 9g 9g 9g
Vanilla 4g(100%) 3g (75%) 2g(50%) 1g(25%) 0g(100%)
TTP 0g (0%) 1g(25%) 2g(50%) 3g(75%) 4g(0%)
Key: TTP –
Tetrapleura
tetraptera
powder
Source: Eneche, (1999) modified

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TABLE 2: Sample code and % composition of
flavourants
S/N Sample Code VF(%) TT(%)
1 SLT 100 0
2 JRN 25 75
3 FPO 50 50
4 TLZ 75 25
5 KLM 0 100

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• Fig 1: Flow chart for the production of cookies
MIXING
KNEADING
CUTTING (SHAPING)
BAKING (180OC FOR 45 MIN)
COOLING
PACKAGING
COOKIE
INGREDIENTS

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• Proximate composition of the cookies: AOAC (2002)
• Mineral content of cookies: AOAC (2002)
• Phytochemical composition of the cookies: Uchechi
and Chigozie (2010)
• Sensory qualities of the cookies: (Iwe et al., 2002)
ANALYSES CARRIED OUT

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•FINDINGS

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TABLE 3: Proximate composition of cookies
flavoured with Aidan as substitute for vanilla
VF :
TT
Moisture Protein Fat Ash Crude
fiber
Carbohydrat
e
SLT 1.83d±0.29 9.83c±0.30 0.98c±0,03 0.55c±0.02 0.35c±0.01 86.45a±0.40
JRN 2.67c±0.58 11.69±0.17 1.17±0.01 0.65b±0.01 0.42b±0.01 83.40b±0.56
FPO 3.00bc±0.0
1
12.22ab±0.5
9
1.22ab±0.0
6
0.68ab±0.03 0.44ab±0.0
2
82.44c±0.70
TLZ 3.33ab±0.2
9
12.86a±0.1
7
1.29a±0.02 0.71a±0.01 0.46a±0.01 81.35d±1.92
KLM 3.77a±0.25 12.06b±o.4
8
1.21b±0.05 0.67b±0.03 0.43b±0.02 81.87cd±0.40

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Table 4. Metabolizable energy (kcal) of cookies flavoured with
aidan as substitute for vanilla flavour
VF : TT Metabolizable energy (kcal)
SLT 393.94
JRN 391.02
FPO 380.60
TLZ 388.47
KLM 386.42

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Table 5: Mineral composition(mg/100g) of cookies
flavoured with Aidan as substitute for vanilla
flavour
VF : TT Phosphorous Iron Zinc
SLT 105.60b±0.25 6.53a±0.64 3.99b±0.09
JRN 142.67b±33.5 4.05b±2.18 4.08b±0.03
FPO 64.00c±10.58 3.44b±0.75 4.47a±0.06
TLZ 140.00a±4.00 2.62b±1.49 4.05b±0.09
KLM 109.33b±2.31 5.02ab±0.31 3.80c±0.14

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Table 6: phytochemical contents (mg/100g)
of cookies flavoured with Aidan as substitute
for vanilla
VF : TT Tannin Phytate Flavonoid Total phenol
SLT 0.08ab±0.00 0.23a±0.01 0.82a±0.07 1.53a±0.02
JRN 0.07ab±0.00 0.18c±0.01 0.68b±0.04 0.95b±0.20
FPO 0.08ab±0.01 0.17c±0.01 0.53c±0.02 0.91b±0.06
TLZ 0.08a±0.01 0.21b±0.02 0.67b±0.07 0.76b±0.04
KLM 0.07b±0.00 0.23a±0.11 0.77ab±0.07 1.00b±0.17

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Table 6: Sensory quality of cookies flavoured with aidan as
substitute for vanilla
VF: TT APPEARANC
E
TASTE FLAVOUR CRISPNESS OVER ALL
ACCEPTABILI
TY
SLT 7.93ab±0.87 7.87a±0.8
2
7.60ab±1.07
`
7.80a±1.06 7.83ab±0.97
JRN 7.23c±1.10 7.77a±0.9
9
7.57ab±0.94 7.63a±1.03 7.76b±0.79
FPO 7.33bc±1.32 7.30a±1.2
9
7.33b±1.15 7.20a±1.19 7.72b±0.99
TLZ 8.17a±1.15 7.60a±14.
65
8.07a±1.14 7.93a±16.66 8.31a±0.97
KLM 7.73abc±1.11 7.67a±0.6
6
7.40b±0.93 7.53a±1.38 7.86ab±0.74

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Summary
The studies revealed that; with increase in substitution level of TT for
vanilla :
1. The proximate composition of the cookies increased, except
carbohydrate and metabolizable energy.
2. The cookie samples had higher mineral contents, except iron.
3. The cookie samples had reduced phytochemical contents .
4. The cookie samples were not significantly different in taste and
crispiness with sample TLZ(75% TT) compared most favourably
with SLT(100% VF) in overall acceptability.
5. Sample TLZ had higher mean score of ( 8.31) as overall
acceptability

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CONCLUSIONS
• Cookies of improved nutritional and sensory qualities
can be produced by replacing 75% of vanilla flavour
with Aidan.

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•THANKs
FOR
LISTENING

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