摘要：Cookies were produced from brown rice and fermented Afzelia Africana flour blends and their physicochemical and sensory properties were determined. Five flour formulation, designated as samples A,B,C,D and E were produced. Sample A was control (100% wheat), while sample B,C,D and E were brown rice and fermented Afzelia Africana flour in the ratios 95:5, 90:10, 85:15, and 80:20 percentage respectively. The result of the proximate composition showed that there was a significant increase at p<0.05 in protein, fat, fibre, ash and moisture content. The value ranged from 8.15%-16.92%, 9.20%-10.06%, 1.25%-4.13%, 21.42%-25.95%, 1.06%-3.07% respectively. The physical property revealed the diameter, thickness, spread ratio and weight, ranged as; 4.33cm-4.46cm, 2.50cm-2.00cm, 17.32-22.30 and 13.40g-10.40g, respectively. The mineral content of calcium, phosphorus, potassium, and manganese increased at p<0.05 in the range 13.67mg/100g-24.17mg/100g, 33.27mg/100g-61.85mg/100g, 56.47mg/100g-322.42mg/100g and 56.44mg/100g-67.19mg/100g respectively. The beta carotene and vitamin C contents increased at p<0.05 in the range 1.57mg/100g-2.04mg/100g and 0.01mg/100g-2.15mg/100g respectively. The sensory scores showed that cookies produced from the brown rice and fermented Afzelia Africana flours all compared favourably with cookies from 100% wheat flour and therefore acceptable nutrient dense cookies could be successfully prepared from the composite flour of brown rice and fermented Afzelia Africana flour.
