Microbial, Nutrient Composition and Sensory Qualities of Cookies Fortified with Red Kidney Beans (<i>Phaseolus vulgaris L.</i>) and Moringa Seeds (<i>Moringa oleifera</i>)

Noah Abimbola A.; Banjo Olabisi A.

doi:doi:10.11648/j.ijmb.20200503.20

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Microbial, Nutrient Composition and Sensory Qualities of Cookies Fortified with Red Kidney Beans (Phaseolus vulgaris L.) and Moringa Seeds (Moringa oleifera)

Noah Abimbola A., Banjo Olabisi A.

Published in International Journal of Microbiology and Biotechnology (Volume 5, Issue 3)

Received: 1 July 2020 Accepted: 3 August 2020 Published: 25 August 2020

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Abstract

The microbial, nutrient and sensory qualities of cookies produced from wheat flour supplemented with red kidney bean and moringa seed flours, formulated as 100:0:0%, 90:5:5%, 80:10:10%, 70:15:15%, and 60:20:20% were studied. Microbial analysis shows total viable count range from 1.5 to 3.5 x 10²cfu/g, Fungi counts ranges from 1.0 to 1.4 x 10²cfu/g while there was no growth of Staphylococcus and Salmonella. The microbes increase slightly with increase in the substitution of red kidney bean and moringa seeds flour although all the counts were minimal and are within acceptable limits 10⁶cfu/g of ready to eat food product. The moisture, protein, ash, fibre, fat and carbohydrate contents in the cookies ranges from 6.21 to 4.67%, 9.46 to 15.99%, 1.16 to 2.68%, 0.32 to 2.48%, 17.02 to 13.88% and 65.81 to 59.99% respectively. The cookies sample increases in protein, ash, fibre and mineral contents with increasingly added red kidney bean and moringa seed flours. Sensory evaluation depict that cookies sample are significantly different in attributes. Cookies produced from blends of 70:15:15% are observed to be more acceptable of all samples. Result from the work carried out reveals that acceptable cookies of improved nutritional value, high dietary fibre and protein content can be produced from wheat flour supplemented with red kidney bean and moringa seed flours.

Published in	International Journal of Microbiology and Biotechnology (Volume 5, Issue 3)
DOI	10.11648/j.ijmb.20200503.20
Page(s)	152-158
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), 2020. Published by Science Publishing Group

Keywords

Cookies, Wheat Flour, Red Kidney Bean Flour, Moringa Seed Flour, Microbial, Quality

References

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APA Style

Noah Abimbola A., Banjo Olabisi A. (2020). Microbial, Nutrient Composition and Sensory Qualities of Cookies Fortified with Red Kidney Beans (Phaseolus vulgaris L.) and Moringa Seeds (Moringa oleifera). International Journal of Microbiology and Biotechnology, 5(3), 152-158. https://doi.org/10.11648/j.ijmb.20200503.20

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ACS Style

Noah Abimbola A.; Banjo Olabisi A. Microbial, Nutrient Composition and Sensory Qualities of Cookies Fortified with Red Kidney Beans (Phaseolus vulgaris L.) and Moringa Seeds (Moringa oleifera). Int. J. Microbiol. Biotechnol. 2020, 5(3), 152-158. doi: 10.11648/j.ijmb.20200503.20

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AMA Style

Noah Abimbola A., Banjo Olabisi A. Microbial, Nutrient Composition and Sensory Qualities of Cookies Fortified with Red Kidney Beans (Phaseolus vulgaris L.) and Moringa Seeds (Moringa oleifera). Int J Microbiol Biotechnol. 2020;5(3):152-158. doi: 10.11648/j.ijmb.20200503.20

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@article{10.11648/j.ijmb.20200503.20,
  author = {Noah Abimbola A. and Banjo Olabisi A.},
  title = {Microbial, Nutrient Composition and Sensory Qualities of Cookies Fortified with Red Kidney Beans (Phaseolus vulgaris L.) and Moringa Seeds (Moringa oleifera)},
  journal = {International Journal of Microbiology and Biotechnology},
  volume = {5},
  number = {3},
  pages = {152-158},
  doi = {10.11648/j.ijmb.20200503.20},
  url = {https://doi.org/10.11648/j.ijmb.20200503.20},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijmb.20200503.20},
  abstract = {The microbial, nutrient and sensory qualities of cookies produced from wheat flour supplemented with red kidney bean and moringa seed flours, formulated as 100:0:0%, 90:5:5%, 80:10:10%, 70:15:15%, and 60:20:20% were studied. Microbial analysis shows total viable count range from 1.5 to 3.5 x 102cfu/g, Fungi counts ranges from 1.0 to 1.4 x 102cfu/g while there was no growth of Staphylococcus and Salmonella. The microbes increase slightly with increase in the substitution of red kidney bean and moringa seeds flour although all the counts were minimal and are within acceptable limits 106cfu/g of ready to eat food product. The moisture, protein, ash, fibre, fat and carbohydrate contents in the cookies ranges from 6.21 to 4.67%, 9.46 to 15.99%, 1.16 to 2.68%, 0.32 to 2.48%, 17.02 to 13.88% and 65.81 to 59.99% respectively. The cookies sample increases in protein, ash, fibre and mineral contents with increasingly added red kidney bean and moringa seed flours. Sensory evaluation depict that cookies sample are significantly different in attributes. Cookies produced from blends of 70:15:15% are observed to be more acceptable of all samples. Result from the work carried out reveals that acceptable cookies of improved nutritional value, high dietary fibre and protein content can be produced from wheat flour supplemented with red kidney bean and moringa seed flours.},
 year = {2020}
}

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TY  - JOUR
T1  - Microbial, Nutrient Composition and Sensory Qualities of Cookies Fortified with Red Kidney Beans (Phaseolus vulgaris L.) and Moringa Seeds (Moringa oleifera)
AU  - Noah Abimbola A.
AU  - Banjo Olabisi A.
Y1  - 2020/08/25
PY  - 2020
N1  - https://doi.org/10.11648/j.ijmb.20200503.20
DO  - 10.11648/j.ijmb.20200503.20
T2  - International Journal of Microbiology and Biotechnology
JF  - International Journal of Microbiology and Biotechnology
JO  - International Journal of Microbiology and Biotechnology
SP  - 152
EP  - 158
PB  - Science Publishing Group
SN  - 2578-9686
UR  - https://doi.org/10.11648/j.ijmb.20200503.20
AB  - The microbial, nutrient and sensory qualities of cookies produced from wheat flour supplemented with red kidney bean and moringa seed flours, formulated as 100:0:0%, 90:5:5%, 80:10:10%, 70:15:15%, and 60:20:20% were studied. Microbial analysis shows total viable count range from 1.5 to 3.5 x 102cfu/g, Fungi counts ranges from 1.0 to 1.4 x 102cfu/g while there was no growth of Staphylococcus and Salmonella. The microbes increase slightly with increase in the substitution of red kidney bean and moringa seeds flour although all the counts were minimal and are within acceptable limits 106cfu/g of ready to eat food product. The moisture, protein, ash, fibre, fat and carbohydrate contents in the cookies ranges from 6.21 to 4.67%, 9.46 to 15.99%, 1.16 to 2.68%, 0.32 to 2.48%, 17.02 to 13.88% and 65.81 to 59.99% respectively. The cookies sample increases in protein, ash, fibre and mineral contents with increasingly added red kidney bean and moringa seed flours. Sensory evaluation depict that cookies sample are significantly different in attributes. Cookies produced from blends of 70:15:15% are observed to be more acceptable of all samples. Result from the work carried out reveals that acceptable cookies of improved nutritional value, high dietary fibre and protein content can be produced from wheat flour supplemented with red kidney bean and moringa seed flours.
VL  - 5
IS  - 3
ER  -

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Author Information

Noah Abimbola A.

Department of Food Technology, The Federal Polytechnic, Ilaro, Yewa north, Nigeria
Banjo Olabisi A.

Department of Food Technology, The Federal Polytechnic, Ilaro, Yewa north, Nigeria

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Noah Abimbola A., Banjo Olabisi A. (2020). Microbial, Nutrient Composition and Sensory Qualities of Cookies Fortified with Red Kidney Beans (Phaseolus vulgaris L.) and Moringa Seeds (Moringa oleifera). International Journal of Microbiology and Biotechnology, 5(3), 152-158. https://doi.org/10.11648/j.ijmb.20200503.20

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ACS Style

Noah Abimbola A.; Banjo Olabisi A. Microbial, Nutrient Composition and Sensory Qualities of Cookies Fortified with Red Kidney Beans (Phaseolus vulgaris L.) and Moringa Seeds (Moringa oleifera). Int. J. Microbiol. Biotechnol. 2020, 5(3), 152-158. doi: 10.11648/j.ijmb.20200503.20

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AMA Style

Noah Abimbola A., Banjo Olabisi A. Microbial, Nutrient Composition and Sensory Qualities of Cookies Fortified with Red Kidney Beans (Phaseolus vulgaris L.) and Moringa Seeds (Moringa oleifera). Int J Microbiol Biotechnol. 2020;5(3):152-158. doi: 10.11648/j.ijmb.20200503.20

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@article{10.11648/j.ijmb.20200503.20,
  author = {Noah Abimbola A. and Banjo Olabisi A.},
  title = {Microbial, Nutrient Composition and Sensory Qualities of Cookies Fortified with Red Kidney Beans (Phaseolus vulgaris L.) and Moringa Seeds (Moringa oleifera)},
  journal = {International Journal of Microbiology and Biotechnology},
  volume = {5},
  number = {3},
  pages = {152-158},
  doi = {10.11648/j.ijmb.20200503.20},
  url = {https://doi.org/10.11648/j.ijmb.20200503.20},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijmb.20200503.20},
  abstract = {The microbial, nutrient and sensory qualities of cookies produced from wheat flour supplemented with red kidney bean and moringa seed flours, formulated as 100:0:0%, 90:5:5%, 80:10:10%, 70:15:15%, and 60:20:20% were studied. Microbial analysis shows total viable count range from 1.5 to 3.5 x 102cfu/g, Fungi counts ranges from 1.0 to 1.4 x 102cfu/g while there was no growth of Staphylococcus and Salmonella. The microbes increase slightly with increase in the substitution of red kidney bean and moringa seeds flour although all the counts were minimal and are within acceptable limits 106cfu/g of ready to eat food product. The moisture, protein, ash, fibre, fat and carbohydrate contents in the cookies ranges from 6.21 to 4.67%, 9.46 to 15.99%, 1.16 to 2.68%, 0.32 to 2.48%, 17.02 to 13.88% and 65.81 to 59.99% respectively. The cookies sample increases in protein, ash, fibre and mineral contents with increasingly added red kidney bean and moringa seed flours. Sensory evaluation depict that cookies sample are significantly different in attributes. Cookies produced from blends of 70:15:15% are observed to be more acceptable of all samples. Result from the work carried out reveals that acceptable cookies of improved nutritional value, high dietary fibre and protein content can be produced from wheat flour supplemented with red kidney bean and moringa seed flours.},
 year = {2020}
}

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TY  - JOUR
T1  - Microbial, Nutrient Composition and Sensory Qualities of Cookies Fortified with Red Kidney Beans (Phaseolus vulgaris L.) and Moringa Seeds (Moringa oleifera)
AU  - Noah Abimbola A.
AU  - Banjo Olabisi A.
Y1  - 2020/08/25
PY  - 2020
N1  - https://doi.org/10.11648/j.ijmb.20200503.20
DO  - 10.11648/j.ijmb.20200503.20
T2  - International Journal of Microbiology and Biotechnology
JF  - International Journal of Microbiology and Biotechnology
JO  - International Journal of Microbiology and Biotechnology
SP  - 152
EP  - 158
PB  - Science Publishing Group
SN  - 2578-9686
UR  - https://doi.org/10.11648/j.ijmb.20200503.20
AB  - The microbial, nutrient and sensory qualities of cookies produced from wheat flour supplemented with red kidney bean and moringa seed flours, formulated as 100:0:0%, 90:5:5%, 80:10:10%, 70:15:15%, and 60:20:20% were studied. Microbial analysis shows total viable count range from 1.5 to 3.5 x 102cfu/g, Fungi counts ranges from 1.0 to 1.4 x 102cfu/g while there was no growth of Staphylococcus and Salmonella. The microbes increase slightly with increase in the substitution of red kidney bean and moringa seeds flour although all the counts were minimal and are within acceptable limits 106cfu/g of ready to eat food product. The moisture, protein, ash, fibre, fat and carbohydrate contents in the cookies ranges from 6.21 to 4.67%, 9.46 to 15.99%, 1.16 to 2.68%, 0.32 to 2.48%, 17.02 to 13.88% and 65.81 to 59.99% respectively. The cookies sample increases in protein, ash, fibre and mineral contents with increasingly added red kidney bean and moringa seed flours. Sensory evaluation depict that cookies sample are significantly different in attributes. Cookies produced from blends of 70:15:15% are observed to be more acceptable of all samples. Result from the work carried out reveals that acceptable cookies of improved nutritional value, high dietary fibre and protein content can be produced from wheat flour supplemented with red kidney bean and moringa seed flours.
VL  - 5
IS  - 3
ER  -

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