Proximate Composition and Microbial Properties of Cookies produced from Blends of Wheat Flour, Roasted Bambara Nut Flour and Mushroom Flour

Abstract

Cookies produced from blends of wheat flour, roasted bambara nut flour and mushroom flour with 100% wheat cookies as control were evaluated for proximate (Moisture carbohydrates, crude fiber, fat, protein, and ash) and microbial properties (Bacterial count, fungal count and coliform count) using standard methods. The control had the highest moisture content of 10.58% and was significantly different from other samples. The fat ranged from 5.74 - 9.04, ash 3.10 - 5.71, fibre 3.11 - 6.08% and carbohydrate 55.38 - 64.90%. The sample with 65% wheat, 19.40% roasted bambara nut and 15.52% mushroom had the highest value for fat, protein, fiber and ash.  The microbial analysis showed that the total viable bacterial count ranged from 2.29 - 4.54 CFU/g, fungal count ranged from 2.19 - 3.10 CFU/g. There was no coliform count in the control and sample 1(67.89 % wheat, 18.25 % roasted bambara nut, 13.86 % mushroom). The results of the cookies sample analyses demonstrate that the combination of wheat, roasted Bambara and mushroom yields a highly nutritious product. However, adherence to proper hygienic conditions during preparation is crucial to maintaining the cookies quality.