Quality assessment of gluten-free cookies from rice and Bambara groundnut flour

Abstract

ABSTRACTCookies are bakery products with relatively long shelf life and high acceptability. The objectives of the study were to evaluate the physicochemical and functional properties of rice and Bambara groundnut composite flour, explore its use for making cookies, and evaluate its acceptability. Functional properties were influenced by the amount of Bambara groundnut in the composite flour. Moisture, ash, protein, fat, and carbohydrate content of the flours were significantly different (p > .05). Results of the sensory evaluation showed cookies from rice flour only (score of 7.23 ± 1.35) and composite (75% rice and 25% Bambara groundnut) with a score of 7.71 ± 1.44 were most liked by the panelists. Thus, the composite of Bambara groundnut and rice can be used for baked food products as well as an ingredient for other food formulations. Ultimately, this will expand the consumption of underutilized legumes such as Bambara groundnut and enhance food security.

Keywords

• Gluten-free
• cookies
• Bambara groundnut
• rice
• sensory
• flour