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SCIENTIFIC PAPER CRITIQUE: ASSESSMENT OF QUALITY AND SENSORY
PROPERTIES OF SORGHUM–WHEAT FLOUR COOKIES
MALAWI UNIVERSITY OF BUSINESS AND APPLIED SCIENCES
SCHOOL OF SCIENCE AND TECHNOLOGY
DEPARTMENT OF PHYSICS AND BIOCHEMICAL SCIENCES
INDUSTRIAL LABORATORY TECHNOLOGY
FOOD PROCESSING
Submitted by
NULU MUHAMMAD (BILT/21/SS/021)
STANIEL SOKO (BILT/21/SS/026)
JULIANA MTHALI (BILT/21/SS/018)
MPHATSO CHIRWA (BILT/20/SS/006)
LISTON MAGOMBO (BILT/21/SS/012)
Submitted to
S. C MUSOKE
DUE DATE 26TH MARCH 2025
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Introduction
The study was conducted by Adeyeye (2022) to investigate the effects of incorporating
sorghum flour into wheat flour for cookie production. The study also evaluates the
proximate composition, physicochemical properties, and sensory characteristics of
cookies made from various sorghum-wheat flour ratios to determine the feasibility of
reducing wheat dependence through local grain alternatives.
Purpose of the study
The study aims to assess the impact of sorghum flour substitution on the nutritional,
physical, and sensory properties of cookies. The research seeks to provide a cost-
effective alternative to 100% wheat-based products, particularly in developing nations
where wheat importation is expensive. The findings contribute to food security
discussions by promoting locally sourced ingredients while maintaining acceptable
consumer quality.
Impression
Strengths
Use of control cookies: In contrast to the paper critique by Oke et al. (2022), on the
development and quality assessment of biscuits made from a mixture of wheat,
soybean, and sorghum flour. The research by Adeyeye (2022) used control cookies
produced from sorghum flour to compare the proximate properties of the wheat-
sorghum composite flour produced.
Nutritional Enhancement: The study demonstrates that incorporating sorghum flour
increases protein, crude fiber, and fat content, making the cookies more nutritious.
Comprehensive Methodology: The research systematically analyzes various
sorghum-wheat flour ratios, providing detailed proximate composition, physical
properties, and sensory evaluations to support its findings.
Relevance to the Food Industry: The study addresses a real-world problem by
proposing a way to reduce wheat dependency through local sorghum utilization.
Rigorous statistical analysis: The study by Adeyeye (2022) employs triplicate
analysis, adhering to scientific best practices, to ensure data reliability and accuracy,
unlike the study by Taiwo et al (2017) which used duplicate trials, thereby enhancing the
credibility of the study's conclusions.
Weaknesses:
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Limited Sample Size and Lack of Trained Assessors for Sensory Evaluation: Only
ten untrained panelists were used, which may not provide a fully representative
assessment of consumer preferences. In contrast, Taiwo (2017) conducted a study
using 15 semi-trained panelists for sensory evaluation. This aligns with Musoke (2025),
who emphasized that during product development, trained assessors must evaluate a
product's appearance, odor, taste, and texture to ensure it meets the desired sensory
characteristics.
Sensory Challenges: Cookies with higher sorghum substitution (above 35%) deviate
from their control and show lower acceptability due to changes in texture, color, and
taste, which may limit their market adoption. In contrast, the study by Taiwo et al (2017)
showed that cookies with sorghum substitution of up to 60% competed with the control
cookie in terms of their sensory properties.
Limited Functional Analysis: While the study examines physicochemical properties, it
does not explore gluten replacement strategies, which could improve texture in high-
sorghum formulations.
Lack of Shelf-Life Evaluation: The research does not include microbial stability tests,
which are essential for determining the commercial viability of sorghum-based cookies.
Application
This study is valuable in food processing and nutrition research, particularly in the
baking industry. Food technologists can use these findings to formulate wheat-
alternative cookies for health-conscious consumers and gluten-sensitive individuals.
Additionally, policymakers and manufacturers in developing countries can reduce wheat
import costs by promoting sorghum-based products as part of national food strategies.
Conclusion
The study successfully demonstrates that sorghum-wheat composite cookies can
provide higher nutritional value than standard wheat cookies. However, higher
substitution levels affect texture and sensory acceptance, making optimization
necessary for commercial production. The findings highlight the potential for local grain
utilization to enhance food security while maintaining product quality. Future research
should focus on improving texture, shelf-life stability, and gluten-free formulation
techniques.
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References
Adeyeye, S. A. O. (2016). Assessment of quality and sensory properties of
sorghum–wheat flour cookies. Cogent Food & Agriculture, 2(1), 1245059
https://doi.org/10.1080/23311932.2016.1245059.
Musoke, S. C (2025). Scope of Food Processing
Oke, O.M., Hussein, B.J., Ijale, A.R. & Ojo, E.S. (2022). Development and quality
Assessment of biscuits made from mixture of wheat, soybean and sorghum
Flour. https://doi.org/10.2478/aucft-2022-0021.
Taiwo, O.E., Sekinat, A.A., Adegbola, O.D., Kemisola, A.A. & Joke, A.S. (2017).
Chemical composition and sensory qualities of wheat-sorghum dates cookies.
Journal of food technology, Biotechnology and nutrition, 12(1-2), 71-76.
