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

Table 4

Aerobic plate counts (log CFU/g) of control cookies and cookies produced by partial replacement of wheat flour with either cocoyam or plantain flour.

Cookies	Day 3	Day 33	Day 63	Day 93	Day 123
WF
C20
C40
C60
P20
P40
P60	<10 ± 0.00^a	<10 ± 0.00^a	1.12 ± 0.02^a	1.13 ± 0.01^a	1.23 ± 0.02^a

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 ().