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

Table 1

Proximate composition (g/100 g wet basis) and energy (kcal/100 g wet basis) content of control cookies and cookies produced by partial replacement of wheat flour with either cocoyam or plantain flour.

Cookies	Moisture	Protein	Ash	Fiber	Fat	Carb	Energy
WF
C20
C40
C60
P20
P40	6.21±1.16^abc	6.11±0.04^e	1.12±0.01^ab	1.39±0.06^ab	24.37±0.01^abc	61.37±0.02^ab	489.22±0.17^a
P60

¹WF: 100% wheat flour cookies (control cookies). ²C20, C40, and C60: cookies produced by incorporating 20%, 40% and 60% cocoyam four into wheat flour, respectively. ³P20, P40, and P60: cookies produced by incorporating 20%, 40%, and 60% plantain four into wheat flour, respectively. ⁴Values are of triplicate analysis. ⁵Mean values represented in the same column with different superscript letters are significantly different ().