Nutritional and Sensory Analysis of Parkia Biglobosa (Dawadawa) Based Cookies

Sackey Augustina Sackle; Kwaw Emmanuel

doi:doi:10.11648/j.jfns.20130104.13

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Nutritional and Sensory Analysis of Parkia Biglobosa (Dawadawa) Based Cookies

Sackey Augustina Sackle, Kwaw Emmanuel

Published in Journal of Food and Nutrition Sciences (Volume 1, Issue 4)

Received: 20 October 2013 Accepted: Published: 10 November 2013

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Abstract

Consumers demand for quality and nutritious foods is increasing, hence the need for food manufacturers to develop new nutritious and affordable products to meet their increasing demand by combining different ingredients. It is against this background that the study was performed to produce dawadawa based cookies with the view of improving the sensory and nutritional values of the products. In addition to a control sample using only wheat flour, five (5) different ring doughnut formulations were prepared using varying wheat and Parkia biglobosa (dawadawa) flour ratios. Sensory analysis using fifty untrained panel and proximate analyses were performed. The results revealed that greater significant differences in visual puffiness, appearance, texture/mouthfeel, moistness and smell acceptability were not observed among the products. Superimposition of the optimal areas having a score greater than 6.0 from each attribute was done to obtain an optimal formulation range. However, the sensory assessments of the products on the 9-point hedonic scale depicted that in all, product scores were more than 6.8 on the scale which is an indication that all sensory attributes were at least liked moderately in each case by the panel. The results depicted that, there was improvement on the nutritional contents (fat, carbohydrate, ash and fibre) of the formulations as the proximate analysis general showed an increase in value of 27.13±2.14% for fat and oil against a control sample of 23.71%, 37.24±3.79% carbohydrate, 1.40±0.25% ash and 2.85±0.97% fibre as against control sample of 33.16% carbohydrate, 0.95% ash and 0.90% fibre. However, there was a decrease in the protein content of the formulations (mean value of 10.44±0.64% against 17.22% for the control sample). Panels were able to correctly discriminate between the different samples in terms of the sensory attributes on the 9-point hedonic scale. However, the overall liking of the samples as perceived by the panel indicated that all products were acceptable; with Sample C (Wheat 320g: Dawadawa 80g) being the most preferred. Positive purchase intent was noticed among the panel hence offering new sales potential for the Parkia biglobosa based cookies.

Published in	Journal of Food and Nutrition Sciences (Volume 1, Issue 4)
DOI	10.11648/j.jfns.20130104.13
Page(s)	43-49
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Parkia Biglobosa Based Cookies, Sensory Attributes, Overall Acceptability, 9-Point Hedonic Scale, Nutritional Values

References

[1]	Bond, A.E. (2004) Consumer sensory characteristics of butter cake made from wheat and rice flours. Master of Science dissertation, Louisiana State University
[2]	Welsby, J. B., Tomlinson, H. F., Oni, P. I., Buchy, M. and Aebischer, D. P. (1993). (Parkia biglobosa) a monograph. School of Agricultural and Forest Sciences Publication No 9, University of Wales, Bangor, United Kingdom.
[3]	Leaky, L. A., Kessler, J. J. and Slingerlands, M. (1999) Pruning of nere trees (Parkia biglobosa) Berth on the farmlands of Burkina Faso, Agroforestry Systems, 33: 87–98.
[4]	Esenwal, A and Ikenbomeh, H. (2008). Diversity and Use of Palms in Zahamena, Eastern Madagascar. Biodiversity and Conservation, 10:951-970.
[5]	Odunfa, S. A., Oyewole, O. B. (1998) Africa fermented foods. In: Microbiology of Fermented Foods. 2nd Ed. Vol. 2. London, Blackie Academic and Professional.
[6]	Achi, O. K. (2005) The potential for upgrading traditional fermented foods through biotechnology. African Journal of Biotechnology. 4:5, 375-380
[7]	Lloyd, A. S. (2005). (Parkia biglobosa) Leguminosae in West Africa: Biosystematics improvement. PhD thesis, Agricultural University of Wageningen
[8]	Lamien, O.U. (2001). Effect of fermentation on the nutrient status of locust beans. Food Chem., 5: 305-308.
[9]	Akoma, D. A., Akinsulire, O. R. and Sanyaolu, M. A (2001) Qualitative determination of chemical and nutritional composition of Parkia biglobosa. Afr. J. Biotechnol., 4: 812-815.
[10]	Uwaegbute, A. (1996) Foods: Facts and Principle. Willey Eastern Ltd; New Delhi
[11]	Olson, J.A and Hodges, R.E. (1987) Recommended dietary intake of vitamin C in Humans. American J. Clin. Nutri. 45: 693Chukwu et al., 2010
[12]	Nutritional information. URL:http://www.morrisons.co.uk/MarketStreet/NutritionalIn formation/?type=12&category=Bakery+and+Morning+Goods&OrderBy=Product Name&action=desc [15/06/2013]
[13]	Campbell, J., Koskett, D and Paskins, P. (2012) Practical cookery for NVQ and apprenticeship. London, UK. Hodder Education.
[14]	Nielsen, S. S. (2010) Food analysis. Fourth edition. New York, USA. Springer Science+Business Media
[15]	URL:http://www.caloriescount.about.com/calories-waitrose-ring-doughnut-i73792.
[16]	Turcsik, R. 2004. Flour power. Supermarket Grocery Business.
[17]	Steinkraus, K. H. Editor, (2000). Handbook of indigenous fermented foods.2nd edition. Marcel Dekker, New York.
[18]	Chukwu, O., Orhevba, B. A and Mahmood, B, I (2010) Influence of Hydrothermal Treatments on Proximate Compositions of Fermented Locust Bean (Dawadawa). Journal of Food Technology, 8:(3): 99-101
[19]	Gallagher, E., Gormley, T. R. and Arendt, E. K. (2004) Recent advances in the formulation of gluten-free cereal-based products. Trends in Food Science & Technology. 15:143-152.
[20]	Arendt, E. K., O’Brien, C. M., Schober, T. J., Gallagher, E. and Gormley, T. R. (2002) Development of Gluten-Free Cereal Products. Farm & Food. Summer: 21-27.

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APA Style

Sackey Augustina Sackle, Kwaw Emmanuel. (2013). Nutritional and Sensory Analysis of Parkia Biglobosa (Dawadawa) Based Cookies. Journal of Food and Nutrition Sciences, 1(4), 43-49. https://doi.org/10.11648/j.jfns.20130104.13

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ACS Style

Sackey Augustina Sackle; Kwaw Emmanuel. Nutritional and Sensory Analysis of Parkia Biglobosa (Dawadawa) Based Cookies. J. Food Nutr. Sci. 2013, 1(4), 43-49. doi: 10.11648/j.jfns.20130104.13

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AMA Style

Sackey Augustina Sackle, Kwaw Emmanuel. Nutritional and Sensory Analysis of Parkia Biglobosa (Dawadawa) Based Cookies. J Food Nutr Sci. 2013;1(4):43-49. doi: 10.11648/j.jfns.20130104.13

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@article{10.11648/j.jfns.20130104.13,
  author = {Sackey Augustina Sackle and Kwaw Emmanuel},
  title = {Nutritional and Sensory Analysis of Parkia Biglobosa (Dawadawa) Based Cookies},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {1},
  number = {4},
  pages = {43-49},
  doi = {10.11648/j.jfns.20130104.13},
  url = {https://doi.org/10.11648/j.jfns.20130104.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20130104.13},
  abstract = {Consumers demand for quality and nutritious foods is increasing, hence the need for food manufacturers to develop new nutritious and affordable products to meet their increasing demand by combining different ingredients. It is against this background that the study was performed to produce dawadawa based cookies with the view of improving the sensory and nutritional values of the products. In addition to a control sample using only wheat flour, five (5) different ring doughnut formulations were prepared using varying wheat and Parkia biglobosa (dawadawa) flour ratios. Sensory analysis using fifty untrained panel and proximate analyses were performed. The results revealed that greater significant differences in visual puffiness, appearance, texture/mouthfeel, moistness and smell acceptability were not observed among the products. Superimposition of the optimal areas having a score greater than 6.0 from each attribute was done to obtain an optimal formulation range. However, the sensory assessments of the products on the 9-point hedonic scale depicted that in all, product scores were more than 6.8 on the scale which is an indication that all sensory attributes were at least liked moderately in each case by the panel. The results depicted that, there was improvement on the nutritional contents (fat, carbohydrate, ash and fibre) of the formulations as the proximate analysis general showed an increase in value of 27.13±2.14% for fat and oil against a control sample of 23.71%, 37.24±3.79% carbohydrate, 1.40±0.25% ash and 2.85±0.97% fibre as against control sample of 33.16% carbohydrate, 0.95% ash and 0.90% fibre. However, there was a decrease in the protein content of the formulations (mean value of 10.44±0.64% against 17.22% for the control sample). Panels were able to correctly discriminate between the different samples in terms of the sensory attributes on the 9-point hedonic scale. However, the overall liking of the samples as perceived by the panel indicated that all products were acceptable; with Sample C (Wheat 320g: Dawadawa 80g) being the most preferred.  Positive purchase intent was noticed among the panel hence offering new sales potential for the Parkia biglobosa based cookies.},
 year = {2013}
}

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TY  - JOUR
T1  - Nutritional and Sensory Analysis of Parkia Biglobosa (Dawadawa) Based Cookies
AU  - Sackey Augustina Sackle
AU  - Kwaw Emmanuel
Y1  - 2013/11/10
PY  - 2013
N1  - https://doi.org/10.11648/j.jfns.20130104.13
DO  - 10.11648/j.jfns.20130104.13
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 43
EP  - 49
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20130104.13
AB  - Consumers demand for quality and nutritious foods is increasing, hence the need for food manufacturers to develop new nutritious and affordable products to meet their increasing demand by combining different ingredients. It is against this background that the study was performed to produce dawadawa based cookies with the view of improving the sensory and nutritional values of the products. In addition to a control sample using only wheat flour, five (5) different ring doughnut formulations were prepared using varying wheat and Parkia biglobosa (dawadawa) flour ratios. Sensory analysis using fifty untrained panel and proximate analyses were performed. The results revealed that greater significant differences in visual puffiness, appearance, texture/mouthfeel, moistness and smell acceptability were not observed among the products. Superimposition of the optimal areas having a score greater than 6.0 from each attribute was done to obtain an optimal formulation range. However, the sensory assessments of the products on the 9-point hedonic scale depicted that in all, product scores were more than 6.8 on the scale which is an indication that all sensory attributes were at least liked moderately in each case by the panel. The results depicted that, there was improvement on the nutritional contents (fat, carbohydrate, ash and fibre) of the formulations as the proximate analysis general showed an increase in value of 27.13±2.14% for fat and oil against a control sample of 23.71%, 37.24±3.79% carbohydrate, 1.40±0.25% ash and 2.85±0.97% fibre as against control sample of 33.16% carbohydrate, 0.95% ash and 0.90% fibre. However, there was a decrease in the protein content of the formulations (mean value of 10.44±0.64% against 17.22% for the control sample). Panels were able to correctly discriminate between the different samples in terms of the sensory attributes on the 9-point hedonic scale. However, the overall liking of the samples as perceived by the panel indicated that all products were acceptable; with Sample C (Wheat 320g: Dawadawa 80g) being the most preferred.  Positive purchase intent was noticed among the panel hence offering new sales potential for the Parkia biglobosa based cookies.
VL  - 1
IS  - 4
ER  -

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Author Information

Sackey Augustina Sackle

Department of Hotel, Catering and Institutional Management, Cape Coast Polytechnic, Ghana
Kwaw Emmanuel

Department of Hotel, Catering and Institutional Management, Cape Coast Polytechnic, Ghana

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APA Style

Sackey Augustina Sackle, Kwaw Emmanuel. (2013). Nutritional and Sensory Analysis of Parkia Biglobosa (Dawadawa) Based Cookies. Journal of Food and Nutrition Sciences, 1(4), 43-49. https://doi.org/10.11648/j.jfns.20130104.13

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ACS Style

Sackey Augustina Sackle; Kwaw Emmanuel. Nutritional and Sensory Analysis of Parkia Biglobosa (Dawadawa) Based Cookies. J. Food Nutr. Sci. 2013, 1(4), 43-49. doi: 10.11648/j.jfns.20130104.13

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AMA Style

Sackey Augustina Sackle, Kwaw Emmanuel. Nutritional and Sensory Analysis of Parkia Biglobosa (Dawadawa) Based Cookies. J Food Nutr Sci. 2013;1(4):43-49. doi: 10.11648/j.jfns.20130104.13

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@article{10.11648/j.jfns.20130104.13,
  author = {Sackey Augustina Sackle and Kwaw Emmanuel},
  title = {Nutritional and Sensory Analysis of Parkia Biglobosa (Dawadawa) Based Cookies},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {1},
  number = {4},
  pages = {43-49},
  doi = {10.11648/j.jfns.20130104.13},
  url = {https://doi.org/10.11648/j.jfns.20130104.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20130104.13},
  abstract = {Consumers demand for quality and nutritious foods is increasing, hence the need for food manufacturers to develop new nutritious and affordable products to meet their increasing demand by combining different ingredients. It is against this background that the study was performed to produce dawadawa based cookies with the view of improving the sensory and nutritional values of the products. In addition to a control sample using only wheat flour, five (5) different ring doughnut formulations were prepared using varying wheat and Parkia biglobosa (dawadawa) flour ratios. Sensory analysis using fifty untrained panel and proximate analyses were performed. The results revealed that greater significant differences in visual puffiness, appearance, texture/mouthfeel, moistness and smell acceptability were not observed among the products. Superimposition of the optimal areas having a score greater than 6.0 from each attribute was done to obtain an optimal formulation range. However, the sensory assessments of the products on the 9-point hedonic scale depicted that in all, product scores were more than 6.8 on the scale which is an indication that all sensory attributes were at least liked moderately in each case by the panel. The results depicted that, there was improvement on the nutritional contents (fat, carbohydrate, ash and fibre) of the formulations as the proximate analysis general showed an increase in value of 27.13±2.14% for fat and oil against a control sample of 23.71%, 37.24±3.79% carbohydrate, 1.40±0.25% ash and 2.85±0.97% fibre as against control sample of 33.16% carbohydrate, 0.95% ash and 0.90% fibre. However, there was a decrease in the protein content of the formulations (mean value of 10.44±0.64% against 17.22% for the control sample). Panels were able to correctly discriminate between the different samples in terms of the sensory attributes on the 9-point hedonic scale. However, the overall liking of the samples as perceived by the panel indicated that all products were acceptable; with Sample C (Wheat 320g: Dawadawa 80g) being the most preferred.  Positive purchase intent was noticed among the panel hence offering new sales potential for the Parkia biglobosa based cookies.},
 year = {2013}
}

Copy | Download

TY  - JOUR
T1  - Nutritional and Sensory Analysis of Parkia Biglobosa (Dawadawa) Based Cookies
AU  - Sackey Augustina Sackle
AU  - Kwaw Emmanuel
Y1  - 2013/11/10
PY  - 2013
N1  - https://doi.org/10.11648/j.jfns.20130104.13
DO  - 10.11648/j.jfns.20130104.13
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 43
EP  - 49
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20130104.13
AB  - Consumers demand for quality and nutritious foods is increasing, hence the need for food manufacturers to develop new nutritious and affordable products to meet their increasing demand by combining different ingredients. It is against this background that the study was performed to produce dawadawa based cookies with the view of improving the sensory and nutritional values of the products. In addition to a control sample using only wheat flour, five (5) different ring doughnut formulations were prepared using varying wheat and Parkia biglobosa (dawadawa) flour ratios. Sensory analysis using fifty untrained panel and proximate analyses were performed. The results revealed that greater significant differences in visual puffiness, appearance, texture/mouthfeel, moistness and smell acceptability were not observed among the products. Superimposition of the optimal areas having a score greater than 6.0 from each attribute was done to obtain an optimal formulation range. However, the sensory assessments of the products on the 9-point hedonic scale depicted that in all, product scores were more than 6.8 on the scale which is an indication that all sensory attributes were at least liked moderately in each case by the panel. The results depicted that, there was improvement on the nutritional contents (fat, carbohydrate, ash and fibre) of the formulations as the proximate analysis general showed an increase in value of 27.13±2.14% for fat and oil against a control sample of 23.71%, 37.24±3.79% carbohydrate, 1.40±0.25% ash and 2.85±0.97% fibre as against control sample of 33.16% carbohydrate, 0.95% ash and 0.90% fibre. However, there was a decrease in the protein content of the formulations (mean value of 10.44±0.64% against 17.22% for the control sample). Panels were able to correctly discriminate between the different samples in terms of the sensory attributes on the 9-point hedonic scale. However, the overall liking of the samples as perceived by the panel indicated that all products were acceptable; with Sample C (Wheat 320g: Dawadawa 80g) being the most preferred.  Positive purchase intent was noticed among the panel hence offering new sales potential for the Parkia biglobosa based cookies.
VL  - 1
IS  - 4
ER  -

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