ABSTRACT
Wheat flour was used to substitute mushroom flour at the ratio of 70:30 as category A, 50:50 as category B, 30:70 as category C, and each categories were substituted with spice (Murraya koenigii) at concentration ratio of 5g, 10g, and 15g respectively. The cookies prepared without wheat flour and also without mushroom flour serve as positive control. The spread ratio was determined with meter rule: Total Staphylococcus, Bacillus, Coliform and Fungi count were determined using standard microbiological procedure and the effect of the spice (Murraya koenigii) concentration was noted. Consumer preference or otherwise was also determine using a taste parnel list. The mean quality scores of microbial count, Staphylococcal count and Fungi count reduces significantly at p<0.05 as the spice concentration increases but the Bacillus proves resistant to the effect of the spice. The mean quality sensory scores of the cookies range from: colour (3.55 – 3.45), flavour (4.9 – 3.5), taste (4.9 – 3.0) and overall acceptability (5.0 – 3.0) for 70:30. Colour (4.9 – 3.0), flavour (4.0 – 3.5), taste (4.9 – 3.0) and overall acceptability (4.9 – 3.0) for 50:50. Colour (3.5 – 2.0), taste (2.5 – 2.0) and overall acceptability (3.0 – 2.0) for 30:70 respectively. The result shows a significant difference at probability level P<0.05 as the spice concentration increases for category A and B but C display no significant difference. the production of cookies from wheat flour fortified with (Murraya koenigii) be encouraged to achieve and harvested the preservatives, potential of the spice (Murraya koenigii) and the other medical properties that has been recorded from literature review.