CHARACTERISTICS OF COOKIES PRODUCED FROM WHEAT AND EGG SHELL FLOUR

^*Animashaun, O.H., Bamgbose, A.& Olorode O.O.

Department of Food Technology,

Moshood Abiola Polytechnic, Abeokuta

Email:  traj332002@yahoo.com

Abstract: Cookies are popular snacks commonly consumed by children and adults to provide energy. Quality evaluation of cookies from composite flour of wheat-egg shell powder was assessed. Egg shell was made into powder and fortified in ratios (100:0%, 97.5:2.5%, 95:5%, 92.5:7.5%, 90:10%) for wheat and egg shell flour respectively). The different flour blends was processed into cookies. The cookies produced were then evaluated for proximate composition, mineral composition and sensory attributes using laboratory standard methods. The result of the proximate analysis showed that ash, fibre and protein contents of the cookies sample increased significantly with increase in the level of egg shell powder incorporated with values ranging from 1.70-4.92%, 3.10-6.60%, and 6.52-15.32% respectively. Sample with 10% egg shell powder had the highest value for each of the parameters while control sample (100% wheat) had the least value. The result of the mineral composition also showed that calcium, magnesium and iron content of the samples increased significantly  with increased level of egg shell powder with values ranging from 131-514mg/100g, 48.55-96.26mg/100g and 0.248-1.060mg/100g respectively. The aroma, texture, crispiness, and taste of the fortified cookies had mean scores of 4.7-8.3, 5.4-7.8, 5.4-7.7 and 5.1-8.2 respectively. Cookies fortified with egg shell powder were generally accepted by the panelist up to 10% egg shell powder. Inclusion of egg shell powder up to 10% level is found to improve the nutritional and sensory attributes of the cookies.