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.
