Proximate, Sensory Properties and Mineral Composition of cookies Produced from Composite Flours of Breadfruit (Artocarpus altilis) and Sesame Seeds (Sesamum indicum )

This study analyzed nutrient composition and sensory attributes of cookies produced from composite flour of breadfruits and sesame seeds. It is an experimental design. Breadfruit and sesame seeds were processed into four composite flours comprising of: BSC1 (90:10), BSC2 (80:20), BSC3 (70:30), BSC4 (60:40) of breadfruit and sesame seed respectively and BSC5 (100% breadfruit) and compared with the control (stored purchased cookies (BSC 0). A 20-man panel evaluated using the samples 9-point hedonic scale. Findings show that protein values ranges from (8.33 to 9.93), fat ranges from (13.88 to 15.71) and carbohydrate ranges from (65.41 to 68.41%). Mineral composition shows Zinc content ranges from (4.00mg/kg in BSC1 to 9.05mg/kg in BSC3), Iron content ranges from 7.80mg/kg in BSC1 to 11.45mg/kg in BSC3), Calcium content ranges from 0.045% in the control to 0.074% in BSC3. Results of the sensory attributes show significant differences across all parameters. Mean value for taste ranges from (5.00 in BSC3 to 8.31 in BSC 1); colour also ranges from (4.56 into BSC3 to 7.81 in the control) indicating that BSC3(70:30) yields cookies with enhanced protein and fat content and also peaked in mineral analysis but was least acceptable in sensory attributes. Alsop, BSC1 (90:10) significantly surpass both the commercial control and all other formulated samples in sensory attributes. This study shows that breadfruit-sesame cookies has increased nutrient than stored purchased cookies.