Chemical composition, rheological properties and cookies making ability of composite flours from maize, sorghum and wheat

This study was performed to investigate the chemical and rheological properties of composite flours prepared by using whole wheat flour (Triticum aestivum), whole maize flour (Zea mays) and whole sorghum flour (Sorghum bicolor). Seven blends were prepared by homogenously mixing maize and sorghum flours with wheat flour in the percentage proportions: 0:100, 10:90, 20:80, 30:70, 15:15:70 (MF: WWF, SF: WWF and MF: SF: WWF) and later used to make cookies. Chemical, rheological properties of the composite flours and sensory characteristics of cookies made from the above combinations were determined. The results of the proximate composition showed that the T3 possesses highest percentage of protein (14.80%), crude fiber (3.19%) and ash (1.79%) while T6 contain maximum value of moisture (10.10%), crude fat (2.268%) and T0 showed maximum NFE (72.09%). Farinogram properties such as dough water absorption, dough development time (DDT), departure time and stability decreased as the amount of substituted sorghum and maize increased whereas arrival time increased. Statistical results revealed that the addition of sorghum, maize and a combination of these whole flours have highly significant effect (p<0.01) on the sensory characteristics of cookies.