Development and Optimization of Aerial Yam (Discorea bulbifera) and Baobab (Adansonia digitata L.) Composite Flour Cookies with Enhanced Nutritional Quality

This study investigated the development of composite flour cookies using aerial yam (Discorea bulbifera) flour (yellow and purple-fleshed cultivars) enriched with baobab (Adansonia digitata L.) pulp powder. Aerial yam tubers were blanched (90°C, 5 min), dried (63-70°C), and milled onto flour. A mixture design was applied to formulate cookies using varying proportions of wheat flour (0-100 g), aerial yam (0-100g), and baobab pulp powder (0-30 g), and evaluate their effects on key nutrient content and quality attributes. Results showed that increasing baobab pulp incorporation significantly enhanced crude fiber (0-54-11.96%), vitamin C (0.00-4.97 mg/100 g), and total carotenoid contents (0.28-3.18 mg/100 g), while reducing carbohydrate content (46.86-88.25%). Moisture content ranged from 4.00 to 9.10%, remaining within acceptable limits for shelf-stable products. Multi-response optimization identified optimal formulations of 59.53 g of yellow aerial yam flour, 10.47 g of wheat flour and 30.00 g of baobab pulp powder, and 76.63 g purple aerial yam flour with 23.37 g baobab pulp powder, with desirability values of 0.900 and 0.829, respectively. The optimized cookies exhibited improved nutritional profiles, particularly in fiber, micronutrients, and antioxidant-related compounds. Sensory evaluation indicated that cookies produced with yellow aerial yam flour were more acceptable and comparable to wheat-based controls. Overall, the incorporation of aerial yam and baobab pulp shown strong potential for development of functional value, while promoting the utilization of underexploited local crops and reducing dependence on imported wheat.