Development of cookies incorporated with tannia cocoyam (xanthosoma sagittifolium)

Abstract

This research study examines the potential of Tannia Cocoyam (Xanthosoma sagittifolium) as a valuable ingredient, particularly in the bakery industry, to benefit a wider audience. The study involves the development of tannia cocoyam-based flour through a process that includes selection of high-quality yam, blanching, drying and milling. Various mixtures of wheat flour and cocoyam flour in different ratios (100%, 25%, 50%, 75% and 100%) were used to make cookies, which were then evaluated by a group of 30 untrained people using a 9-point hedonic scale for evaluating sensory characteristics such as texture, color, smell, appearance, taste, mouthfeel and overall acceptability. Statistical analysis using SPSS revealed significant differences (P<0.05) in the sensory quality parameters between the different treatments, except for odor. Cookies with a higher proportion of cocoyam flour showed a darker color, and cookies with more than 25% cocoyam flour had a slightly bitter taste and an undesirable mouthfeel. The results suggest that replacing up to 25% wheat flour with cocoyam flour can result in delicious cookies, while higher percentages can negatively affect the physical properties of the cookies by increasing parameters such as diameter, thickness, and distribution ratio. Ultimately, cookies with a cocoyam flour to wheat flour ratio of 25% received higher preference. This research shows the potential of using underutilized cocoyam in baked goods to produce products with reduced gluten content and offers new possibilities for this traditional product.