https://journals.ipsintelligentsia.com/food-science/index.php/iajnfms <p><strong>Journal Summary: </strong><strong>Scope:</strong> Publishes in all areas of nutrition, food and metabolism Science. <strong>ISSN:</strong> Print and Online. <strong>Crossref DOI Prefix: </strong>10.54117. <strong>Frequency:</strong> Bimonthly (6 Issues per year). Jan, Mar, May, Jul, Sept, Nov. <strong>Journal model:</strong> Open Access. <strong>Article Processing Charges:</strong> $20 or #25,000 for local authors. <strong>Abstracting &amp; Indexing:</strong> Google Scholar, Semantic Scholar, Index Copernicus, Crossref, WorldCat. <strong>Type of articles:</strong> All kinds of articles including book of abstracts and conference proceedings. <strong>Review type:</strong> Double-blind peer review. <strong>License type:</strong> CC BY 4.0. <strong>Area of coverage:</strong> Nutrition and Food Sciences and their applied Antioxidants and Phytochemicals in Food, Clinical Nutrition, Diets and Diseases, Eating Disorders, Food Chemistry, Malnutrition, Maternal and Infant Nutrition, Nutrition Physiology, Nutrient Metabolism, Nutrition and Immunology, Obesity, Proteins and Amino Acids, Public Health Nutrition, Sensory Analysis, Sports Nutrition, Vitamins and Minerals.</p> IPS Intelligentsia Publishing Services en-US IPS Applied Journal of Nutrition, Food and Metabolism Science https://journals.ipsintelligentsia.com/food-science/index.php/iajnfms/article/view/89 <p>The objective of this study was to assess the quality of flour and cookies produced from wheat, soybean, and peanut peel flours. The composite flours of wheat, soybean and peanut peel flours were mixed at different proportions- 100: 0: 0 (Sample A), 90: 5:5 (sample B), 80: 15: 5 (sample C), 70: 20: 10 (sample D) and 60: 30: 10 (sample E) respectively. Functional and physicochemical properties analysis were carried out on control (sample A) and the other flour blends. The water absorption capacity did not show significant difference (p&lt;0.05) and recorded 2.00 g/g for all samples. The oil absorption capacity of the flour increased with inclusion of soybean and peanut peel flours, and ranged from 1.95-2.40 g/g, while the bulk density reduced, and ranged from 0.52-0.65 g/ml. The solubility and swelling power ranged from 7.91-14.70 and 4.07-4.74% respectively. The physicochemical properties of the flour samples ranged from 5.89-6.39 for pH, 2.00-2.40 ºBrix for TSS, while the TTA value ranged 0.05-0.10% Lactic acid. Proximate, energy value, antioxidant properties, physical properties and sensory evaluation of cookies produced from the flour were evaluated. The moisture content ranged from 6.04-3.55%, ash content ranged from 1.12-1.75%, fat content ranged from 8.20-12.39%, crude protein ranged from 10.69-16.28%, crude fibre ranged from 1.84-5.19%, while carbohydrate content and energy value ranged from 61.83-71.29% and 404.42-427.49 kcal/100g respectively. The antioxidant properties ranged from 88.35-16.75mg/kg, 4.21-9.46 mg/100g and 13.79-19.59% for tannin, total phenol and flavonoid respectively. The physical properties of the cookies ranged from 2.80-3.04 cm for diameter, 0.45-0.65 cm for height, while the weight and spread ratio ranged from 3.46-3.95 g and 4.31-6.68 respectively. Sensory evaluation results ranged from 6.70-8.75 for taste, 6.95-8.45 for colour, 7.35-7.75 for flavour, 7.10-8.35 for crunchiness, while the aftertaste and overall acceptability ranged from 6.50-8.60 and 6.97-8.36 respectively. There was no significant difference between the control (sample A) and sample B in all sensory properties evaluated. The use of peanut peel, a food waste to produce cookies have shown to be possible. The incorporation with soybean flour helped improve the crude protein content, as well as the ash, crude fibre, and fat content of the samples.</p> Allbright Ovuchimeru Amadi Catherine Achese Orisa Happiness Chidinma Ezenwa Vanessa Dumebi Okwudi Copyright (c) 2025 Allbright Ovuchimeru Amadi, Catherine Achese Orisa, Happiness Chidinma Ezenwa, Vanessa Dumebi Okwudi https://creativecommons.org/licenses/by/4.0 2025-03-24 2025-03-24 3 1 34 43 10.54117/iajnfms.v3i1.89