Development and Evaluation of Nutrient-Enriched Cookies from Malted Quality Protein Maize, Soybean, and Ginger-Based Composite Flours

Enwerem Deborah Ekpenyobhiele1*, Oyinloye Olaitan Daniel1, Babalola Abibat Oluwakemi2, Oladapo Mojisola Aderonke2, Adebimpe Tolulope Olubunmi2, Akinyele Adijat Adeola1 

1 Nutrition and Dietetics Department, Federal Polytechnic of Ede, Ede, Osun State. Nigeria

2 Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, Osun State, Nigeria


DOI: 


Keywords: Cookies, maize, soyabean, ginger, composites



Abstract

Cookies are commonly consumed as snacks, but are often made solely with wheat flour, which offers limited nutrition. This study investigated the effects of partially replacing wheat flour with malted Quality Protein Maize (QPM), defatted soy flour (16%), and ginger powder (4%) on the nutritional, functional, and sensory properties of cookies. Wheat flour was substituted with QPM at levels of 10–40%. The blends showed protein (9.06% to 16.38%), ash (0.82% to 1.14%), and fiber (0.71% to 2.94%) content, indicating enhanced protein, dietary fiber, and mineral availability with slight reductions in fat and carbohydrates. Mineral levels, especially iron (3.12–6.28 mg/100 g) and calcium (21.6–39.2 mg/100 g), also improved. Functional properties such as water absorption (1.71 to 2.14 g/g), swelling power (2.36 to 2.85), oil absorption (1.48 to 1.76), and foaming capacity (0.77 to 1.13) were enhanced with higher QPM levels, suggesting better dough handling and stability. Sensory evaluation showed that cookies with 10% QPM were the most acceptable (score: 8.45/9), with no significant difference (p > 0.05) from the control, while higher QPM levels slightly reduced acceptability. Overall, the inclusion of malted QPM, soy, and ginger improved the nutritional value and functionality of cookies without compromising taste, offering a promising way to produce baked products using local ingredients to improve dietary quality.


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Received: 26 September 2025

Accepted: 10 October 2025

Published: 12 October 2025

Cite as

E.D. Ekpenyobhiele, O.O. Daniel, B.A. Oluwakemi, M. Aderonke, A.T. Olubunmi, A.A. Adeola, Development and Evaluation of Nutrient-Enriched Cookies from Malted Quality Protein Maize, Soybean, and Ginger-Based Composite Flours, React Eng. Environ. Appl. Sci. 1 (2025) 1–15

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