Quality characteristics of cookies produced from composite flour of wheat incorporated with milkweed (Asclepsias syriaca) flour blend as a nutraceutical
Department of Food Technology, School of Science and Computer Studies, the Federal Polytechnic, Ado-Ekiti. Ekiti State, Nigeria.
Research Article
GSC Biological and Pharmaceutical Sciences, 2022, 20(01), 197–205.
Article DOI: 10.30574/gscbps.2022.20.1.0307
Publication history:
Received on 05 April 2022; revised on 08 July 2022; accepted on 10 July 2022
Abstract:
The global awareness of good nutrition in combating some common illness is gradually increasing. Problem of typhoid has been on the increase in our society and most prophylactic drugs used are sometimes ineffective. Asclepsias syriaca or milkweed is one of such beneficial plants that has not been used for its curative purposes. Composite flour was formulated in the ratios, 100:0; 95:5; 90:10; 85:15. Cookies were made with these compositions. Proximate composition analysis showed the fat contents ranged between 6.14-8.24%, with highest fat value recorded in the 15% milkweed inclusion. Phytochemical analysis showed that alkaloids increase with increases in the milkweed substitution.The alkaloids present act as diuretic and it also has bactericidal and anti-malarial effect. Sensory analysis revealed increased dislike with increasing substitution of milkweed flour blend due to its bitter taste. Panelists experienced some purgative activities as a result of cookies blend consumption.
Keywords:
Composite wheat flour; Milkweed flour blend; Diuretic; Nutraceuticals
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