Abstract:
Mushroom flour (Termitomyces robustus) was used to compliment Wheat flour in the following ratio (A- 100:0), (B-75:25), (C-50:50), (D- 25:75), (E- 0:100) and each category was spiced with Moringa oleifera leaves at concentration of 0,5g and 10g respectively while three commercial biscuits namely; Temitope biscuit, Coaster biscuit and Spicy biscuit were used as control. Microbial, proximate, and mineral evaluations were carried out at days 1, 15, 30, 45, 60 and 75 respectively. Total Staphylococcal count, and total coliform count were determined using Mannitol salt and Eosin Methylene Blue agar respectively. Total Viable Count ranged from 1.9 x 102 to 0.5 x 102 cfu/ml on day 1, with cookies produced from wheat flour only (A1) having the highest bacterial value count of 1.9 x 102 cfu/ml while cookies produced from mushroom flour fortified with 10% Moringa oleifera leaves (E3) having the lowest bacterial count of 0.5 x 102 cfu/ml. At days 1, 15, 30, 45, 60 and 75 it was observed that there was no bacterial growth on cookies with the various Moringa concentration while there was increase in growth in the commercial biscuits used as control. The organisms isolated from the cookies produced were Bacillus lichen, Bacillus subtilis, Aspergillus niger, Aspergillus flavus, Aspergillus fumigatus Penicillum notatum, and Varicosporium elodea. The moisture content, ash, protein, fat and crude fibre were all observed to increase with an increase in the concentration of mushroom and Moringa leaves, except the Carbohydrate content which decreased with higher concentration of Mushroom and Moringa leaves. The minerals contents also increased with higher concentration of Mushroom content and Moringa leaves respectively, D3 had the highest values in sodium, potassium, calcium and Magnesium with values of 16504mg/100g, 22111mg/100g, 10547mg/100g, and 7004mg/100g while G had the lowest values with 478mg/100g, 520,301mg/100g and 192mg/100g respectively. Consumers preferences were also determined using a panel to analyze the crispiness, colour, aroma and taste. The sensory evaluation of the produced cookies at both 5 and 10 grams concentrations of Moringa leaves shows no significant difference. It is therefore, recommended that the production of cookies from wheat flour can be fortified with mushroom and Moringa oleifera leaves. The leaves were observed to be rich in minerals and also to possess high antimicrobial properties thereby prolonging the shelf life of the cookies.
