Technical Sheet of Cookies Prepared from Flour of Wheat, Corn and Cashew

International Journal of Agriculture & Environmental Science

© 2019 by SSRG - IJAES Journal

Volume 6 Issue 4

Year of Publication : 2019

Authors : Anne Olga Amon Adouko, Jean Brice Gbakayoro, Kohi Alfred Kouame ,Kouakou Brou

10.14445/23942568/IJAES-V6I4P114

How to Cite?

Anne Olga Amon Adouko, Jean Brice Gbakayoro, Kohi Alfred Kouame ,Kouakou Brou, "Technical Sheet of Cookies Prepared from Flour of Wheat, Corn and Cashew," SSRG International Journal of Agriculture & Environmental Science, vol. 6,  no. 4, pp. 96-101, 2019. Crossref, https://doi.org/10.14445/23942568/IJAES-V6I4P114

Abstract:

Most of the biscuits sold in the shops are made mainly from wheat and several other inputs of Western origin. Biscuits sold in supermarkets are thus expensive products for ordinary consumers in developing countries. Incorporating local products that are more accessible could help reduce the cost of producing these biscuits. The objective of this work was to produce biscuits from wheat, but mostly from cashew and maize, of which Côte d'Ivoire is the world's largest producer. For this, cashew meal and maize were produced and then incorporated into wheat flour, and each of these flours was brought to precise proportions to make different formulations. To these formulated flours were added ingredients (sugar, sunflower oil, water, yeast, bicarbonate, vanilla sugar) and the resulting paste was kneaded for 10 minutes and then baked at 180 ° C for 20 min. The various biscuits obtained were submitted to a panel of consumers who appreciated their textures, colors and tastes. The biochemical characterization of these biscuits has also shown that they have good levels of ash, total carbohydrates, proteins, fibers and energy with values between 1.99 and 2.85% respectively; 59.58 and 79.03%; 9.62 and 14.74%; 4.86 and 6.23%; 451.17 and 499.83 Kcal. These biscuits also have a satisfactory microbiological quality because they have non-significant levels of germs, without the presence of salmonella.

Keywords:

Biscuits, Cashew, Organoleptic characteristics

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