Department of Food Science and Technology, Ebonyi State University, Abakaliki, Ebonyi State Nigeria.
J Food Sci Technol. 2014 Oct;51(10):2671-7. doi: 10.1007/s13197-012-0749-1. Epub 2012 Jun 7.
Cookies were produced from blends of cocoyam, fermented sorghum and germinated pigeon pea flours. The study was carried out to evaluate the effects of varying the proportions of these components on the sensory and protein quality of the cookies. The sensory attributes studied were colour, taste, texture, crispness and general acceptability while the protein quality indices were biological value (BV) and net protein utilization (NPU). Mixture response surface methodology was used to model the sensory and protein quality with single, binary and ternary combinations of germinated pigeon pea, fermented sorghum and cocoyam flours. Results showed that BV and NPU of most of the cookies were above minimum acceptable levels. With the exception of cookies containing high levels of pigeon pea flour, cookies had acceptable sensory scores. Increase in pigeon pea flour resulted in increase in the BV and NPU. Regression equations suggested that the ternary blends produced the highest increase in all the sensory attributes (with the exception of colour).
饼干是由芋、发酵高粱和发芽兵豆粉混合制成的。本研究旨在评估这些成分的比例变化对饼干感官和蛋白质质量的影响。研究的感官属性包括颜色、味道、质地、松脆度和总体可接受性，而蛋白质质量指数包括生物价值（BV）和净蛋白利用率（NPU）。采用混合响应面法对发芽兵豆、发酵高粱和芋粉的单一、二元和三元组合进行感官和蛋白质质量建模。结果表明，大多数饼干的 BV 和 NPU 均高于最低可接受水平。除了含有高比例兵豆粉的饼干外，饼干的感官评分都可以接受。兵豆粉含量的增加导致 BV 和 NPU 的增加。回归方程表明，三元混合物在所有感官属性（颜色除外）上都产生了最高的增加。
