TY - JFULL AU - Abayomi H. T. and Oresanya T. O. and Opeifa A. O. and Rasheed T. R. PY - 2013/8/ TI - Quality Evaluation of Cookies Produced from Blends of Sweet Potato and Fermented Soybean Flour T2 - International Journal of Nutrition and Food Engineering SP - 638 EP - 644 VL - 7 SN - 1307-6892 UR - https://publications.waset.org/pdf/16443 PU - World Academy of Science, Engineering and Technology NX - Open Science Index 79, 2013 N2 - The study was conducted to evaluate the quality characteristics of cookies produced from sweet potato-fermented soybean flour. Cookies were subjected to proximate and sensory analysis to determine the acceptability of the product. Protein, fat and ash increased as the proportion of soybean flour increased, ranging from 13.8-21.7, 1.22-5.25 and 2.20-2.57 respectively. The crude fibre content was within the range of 3.08-4.83%. The moisture content of the cookies decreased with increase in soybean flour from 3.42- 2.13%. Cookies produced from whole sweet potato flour had the highest moisture content of 3.42% while 30% substitution had the lowest moisture content 2.13%. A nine point hedonic scale was used to evaluate the organoleptic characteristics of the cookies. The sensory analysis indicated that there was no significant difference between the cookies produced even when compared to the control 100% sweet potato cookies. The overall acceptance of the cookies was ranked to 20% soybean flour substitute. ER -