Food Science and Technology Vol. 14(1), pp. 11 - 24
DOI: 10.13189/fst.2026.140102
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Nutritional and Organoleptic Properties of Cookies Produced from Yellow Maize (Zea mays), Ugbogulu (Cucurbita pepo) and Soybean (Glycine max) Flour Blends

Lilian Nkem Nwokocha ¹, Anne Peter Edima-Nyah ^2,*
1 Department of Hospitality and Tourism Management, Delta State Polytechnic, P.M.B. 1030, Ogwashi-Uku, Delta State, Nigeria
² Department of Food Science and Technology, University of Uyo, Nigeria

ABSTRACT

The growing demand for nutrient-dense and affordable functional foods has stimulated interest in the utilization of underexploited plant resources in baked products. This study investigated the production and quality attributes of nutrient-rich cookies formulated from composite flours of yellow maize, Cucurbita pepo (Ugbogulu) pulp, and soybean with the aim of enhancing nutritional value while maintaining sensory acceptability. Composite flour blends were prepared in ratios of 80:0:20, 70:10:20, 60:20:20, 50:30:20, and 40:40:20 (yellow maize: C. pepo pulp: soybean), incorporated with standard baking ingredients, and baked at 180°C for 30 min. The resulting cookies were evaluated for proximate composition, mineral and vitamin content, antinutritional factors, and sensory properties using standard analytical methods. The C. pepo pulp exhibited low moisture content (3.37%), moderate protein (8.16%), appreciable dietary fibre (2.35%), high carbohydrate (66.57%), and substantial lipid content (15.67%), indicating good shelf stability and energy potential. It was also a valuable source of calcium, phosphorus, magnesium, potassium, iron, provitamin A (β-carotene: 81 mg/100 g), and vitamin C (11.84 mg/100 g), with generally low levels of antinutritional compounds. Cookie samples showed significant (p < 0.05) variations in nutritional composition. Protein (7.96–13.10%) and lipid (6.64–9.27%) contents increased with higher C. pepo pulp and soybean inclusion, while carbohydrate content decreased (74.50–63.30%). Mineral and vitamin contents improved overall, although slight reductions in magnesium and phosphorus were observed at higher substitution levels. Sensory evaluation revealed that cookies containing 10–20% C. pepo pulp substitution were most acceptable, whereas higher inclusion levels negatively affected consumer preference. The study concluded that C. pepo pulp can be effectively incorporated into composite flour cookies at moderate levels to enhance nutritional quality without compromising sensory attributes. This work contributed to food product development by demonstrating the functional and nutritional potential of C. pepo pulp in bakery applications. Practical implications included the development of affordable, nutrient-enriched snacks that can support dietary diversification and micronutrient intake, particularly in resource-limited settings. Socially, the utilization of locally available crops such as C. pepo may promote agricultural value addition and food security, although further studies on shelf life and consumer acceptance at scale are recommended.

KEYWORDS
Ugbogulu, Yellow Maize, Soybeans, Organoleptic Properties, Cookies

Cite This Paper in IEEE or APA Citation Styles
(a). IEEE Format:
[1] Lilian Nkem Nwokocha , Anne Peter Edima-Nyah , "Nutritional and Organoleptic Properties of Cookies Produced from Yellow Maize (Zea mays), Ugbogulu (Cucurbita pepo) and Soybean (Glycine max) Flour Blends," Food Science and Technology, Vol. 14, No. 1, pp. 11 - 24, 2026. DOI: 10.13189/fst.2026.140102.

(b). APA Format:
Lilian Nkem Nwokocha , Anne Peter Edima-Nyah (2026). Nutritional and Organoleptic Properties of Cookies Produced from Yellow Maize (Zea mays), Ugbogulu (Cucurbita pepo) and Soybean (Glycine max) Flour Blends. Food Science and Technology, 14(1), 11 - 24. DOI: 10.13189/fst.2026.140102.