NUTRITIONAL CHARACTERIZATION OF DATE PALM FRUIT (Phoenix dactylifera L. ) AS SUGAR SUBSTITUTE IN THE PRODUCTION OF ENRICHED CORN FLOUR, YELLOW FLESH SWEET POTATOES FLOUR AND COWPEA FLOUR

Author(s): Wahab, Nimot O., Akerele, Rachael A., Yusuf Damilola and Olunusi, Patience A.
Volume/Issue: Volume 3 , Issue 2 (2023)

ABSTRACT:

Prevalence of diet-related diseases among children and adolescents have been linked to high consumption of refined sugar and this has called for the use of sugar substitute. The proximate analyses and sensory evaluation of cookies made from a blend of corn, yellow sweet potatoes, cowpea and date palm as sugar substitutes were carried out. All the materials were processed into flour and used in producing the cookies in the ratios: 50:5:15:30, 60:10:10:20, 70:0:15:25, 70:5:10:15, 80:5:5:10 and 100:0:0:0; all labeled as samples A, B, C, D, E and F respectively. Proximate properties of moisture, crude protein, crude fiber, crude fat, ash content and carbohydrate of the cookies were determined using the Association of Official Agricultural Chemists (AOAC, 2003) method. Sensory evaluation was determined by a group of trained panelists from the Department of Home Economics and Hotel Management, Tai Solarin University of Education Ogun State, Nigeria. Data were subjected to analysis of variance (ANOVA). Means were separated using Duncan New Multiple Range Test. Statistical significance was considered at p-values ≤ 0.05. An increase in fat (8.05%-10.48%), ash (1.63%- 2.94%), fibre (3.19%-3.85%) and protein (8.07%-10.88%) contents were observed as the proportion of date and cowpea flour increased. Carbohydrate and moisture content decreased with an increase in the proportion of date and cowpea flour. Both the enriched and non-enriched cookies were well accepted. Cookies using date as a sugar substitute can be produced from different blends of composite flours to enrich it.

KEYWORDS:

Corn; Yellow Flesh Sweet Potatoes; Date Palm; Cookies, Proximate Properties;
Sensory Evaluation