Nutritional, Sensory, and Microbial Quality of Cookies Produced by Partial Replacement of Wheat Flour with Plantain (Musa paradisiaca) and Cocoyam (Colocasia esculenta) Flours

Nutritional, sensory, texture, and microbiological load analyses were made of cookies consisting of a partial replacement of wheat flour with plantain (Musa paradisiaca) or cocoyam (Colocasia esculenta) flour. There were slight differences in the amounts of protein, fat, and carbohydrate. Accordingly, the nutritional values per 100 g of the cookies correspond to 10-14% protein and 19-21% energy of the recommended daily allowance. In contrast, cookies containing either cocoyam or plantain flour have 20% and 30% more fiber, respectively, compared to cookies containing wheat flour alone. Similarly, plantain and cocoyam cookies’ iron and zinc contents were, respectively, 1-16% and 2-9% more than (p