Akusu O.M*, Kiin-Kabari D.B. , Isah E.M
The study was aimed at evaluating the effect of fermentation, boiling, roasting and germination of sesame seed on the proximate composition and acceptability of cookies produced from wheat flour in composite with sesame seed flour. Processed sesame seed was substituted in wheat flour at 4 levels (5%, 10%, 15%, 20%) with other ingredients to produce cookies. Moisture, Ash, Fat, Protein, fibre and carbohydrate content ranged from 7.00 – 16.85%, 1.40 – 3.59%, 11.95 – 24.69%, 7.06 – 13.09%, 0.31 – 3.75% and 51.18 – 64.71%, respectively. The ash content of all the blended samples were significantly (P<0.05) higher than that of the control (100% wheat flour cookies).Cookies produced from roasted and fermented sesame seed flour at substitution level of 20% with 80% wheat flour gave significantly higher crude protein of 13.41% and 13.09%, respectively. The
crude fibre contents of sample E (90/5% wheat/boiled sesame seed flour cookies) and that of the control were significantly higher at 13.41% and 13.09%, respectively. Carbohydrate was shown to reduce with increase substitution of processed sesame seed flour. The energy values of cookies produced from wheat flour blended with boiled and germinated sesame seed flour were significantly (P<0.05) higher than those produced from wheat flour blended with fermented and roasted sesame seed flour and also that of the control (sample Q).The overall acceptability of the wheat/processed sesame seed flour cookies were not statistically different (P>0.05) from that of the control (100% wheat flour cookies).
Germination, fermentation and roasting at 80:20 blend, ratio increased the protein content of the cookies obtained from them.
