Proximate and sensory properties of cookies produced from banana flour and coconut milk blend

ABSTRACT 

Cookies were produced from the blends of banana flour and coconut milk. The proximate 

composition, metabolised energy value and sensory characteristics of the cookie were 

evaluated. Selected functional properties of the UBF were also determined. The composition 

varied between coconut milk and margarine (100%; 0%, 50%; 50%, 25%; 75%, 75%; 25%, 

0%; 100% respectively and the control). The UBF had possessed water and oil absorption of 

185% and 139% respectively, a bulk density of 2.63%, a Dispersibility value of 51.3% and a 

swelling power of 14.60%. 50%CM 50%MA had the lowest protein content (3.39%) which is 

close to that of 100%MA (3.11%) while the control had the highest protein content (9.50%), 

50%CM 50%MA also had the highest ash content (6.96%) while the control had the lowest 

ash content (0.07%). The protein content of 100%CM, 25%CM 75%MA and 75%CM 

25%MA were very similar (4.29%, 4.32%, and 4.39%) respectively. 100% MA had the 

highest fat content (22.96%) due to the high content of margarine while 100%CM had the 

lowest fat content (3.15%). The fibre content of 100%MA (2.16%) was the highest while the 

control had the lowest (0.06%). 100%CM had the highest moisture content (18.24%) due to 

the large content of coconut milk while 25%CM 75%MA had the lowest moisture content. 

100%MA had the highest metabolized energy value (470KJ) while 100%CM had the lowest 

value for metabolized energy (330KJ). Except for carbohydrate, ash and protein, there was 

significant difference (p>0.05) in the proximate composition and metabolized energy. 

Though 50%CM 50%MA had the lowest rating for general acceptability, the cookies 

produced were not significantly different at (p>0.05) in terms of colour, aroma, crunchiness, 

sweetness, texture and general acceptability. Cookies produced from 100%MA were the most 

acceptable of all the samples.