Evaluation of Nutritional, Phytochemicals, Microbiological and Sensory Properties of Cookies Enriched with Cocoa Bean Shells

: Cocoa bean shells (CBS) are wastes generated by cocoa processing industries despite its high nutritional properties. Production of cookies enriched with CBS in order to evaluate the effects of its addition on the processed snack food was studied. Cookies were prepared with multipurpose flour, butter, sugar, baking powder, salt, milk and varying quantities of CBS (0, 2, 4, 6, 8, 10g). The preparation of the cookies was done according to the normal method of cookies production. Nutritional, minerals, phytochemicals, microbiological and sensory evaluations were performed on the processed snack food to determine the contribution of the CBS in enhancement of these properties. Results of chemicals, minerals, phytochemicals and sensory analysis indicates increase in protein, fat, fiber and ash whereas moisture and carbohydrate content decreases as the quantity of the enricher increases. All the parameters determined for minerals and the phytochemicals also increase with increased addition of the CBS. The result of sensory analysis showed that all the samples were rated highly but for the sample with highest addition of CBS which had darker colour and aftertaste due to the deep brown colour of CBS. Microbial examination of the cookies indicated that total bacteria counts were low for all the sample (1.7×10²-3.1×10³) and no enteric bacteria was detected. The study shows that the cookies enriched with cocoa bean present a profile of mould in different percentages. There is however, an allowance of 1.0×10⁴ cfu/g for yeasts and moulds for baked products to cookies belong.