Production and Nutritional Studies of Cookies and Spiced Millet Drink
Nwachoko, Ndidi
Department Of Chemistry, Rivers State University of Science and Technology, Nkpolu-Oroworukwo, Port Harcourt, Rivers State, Nigeria
Jack, Ibiba Reuben
Department Of Chemistry, Rivers State University of Science and Technology, Nkpolu-Oroworukwo, Port Harcourt, Rivers State, Nigeria
Keywords: Cookies, Millet drink, Aframomumchrysanthum, Spiced, Nutritional production.
Abstract
Nutritional studies of cookies produced from wheat (Triticumaestivum) flour and spiced millet drink produced from millet (Pinnesetumnigritarum) spiced with Aframomumchrysanthum were investigated. The result of the proximate composition of cookies showed the moisture content to be 3.54%, crude protein 7.57%, fat 27.61%, ash 1.718% and total carbohydrate 59.562%. The spiced millet drink proximate values were moisture content 78.29%, crude protein 1.18%, fat 0.249%, ash 0.108% and total carbohydrate 20.173%. Also the result of the nutritional studies carried out on the Albino rat blood sample fed with these products at different percentages showed that the blood glucose values were (3.2, 2.90, 2.85, 3.33 and 3.63mmol/L), total protein (73.00, 69.67, 78.50, 86.00 and 83.33g/L) and total cholesterol (2.40, 3.03, 2.35, 3.20 and 3.53mmol/L) for group 1,2,3,4 and 5 respectively. Comparing the result of the experimental groups with the control group, the obtained values for glucose, total protein and cholesterol were within the same range, whereas the blood triglyceride values (1.80, 2.50, 2.65, 2.27, and 2.07mmol/L) and high density lipoprotein (HDL) values (1.65, 2.07, 1.85, 2.67 and 1.83mmol/L) for group 1,2,3,4 and 5 respectively of the experimental groups were insignificantly above values of the control group.