Table 2 Physicochemical properties of shea fruit pulp and wheat flour utilized for the preparation of cookies

Moisture (% w.b)

67.04 ± 0.29^b

12.77 ± 0.15^a

pH

5.18 ± 0.01^a

6.28 ± 0.01^b

Total soluble solids (°Brix)

4.10 ± 0.01^b

0.73 ± 0.00^a

Crude protein (% w.b)

2.78 ± 0.10^a

12.92 ± 0.13^b

Crude Fat (% w.b)

2.96 ± 0.01^b

1.03 ±0.01^a

Crude fiber (% w.b)

8.74 ± 0.06^b

0.49 ±0.02^a

Total ash (% w.b)

2.13 ± 0.03^b

1.60 ± 0.01^a

Available carbohydrate (% w.b)

16.35 ± 0.14^a

71.19 ± 0.37^b

Total carotenoids (mg/100 g )

299.86 ± 13.52^b

0.57 ± 0.02^a

Total phenolics (mg GAE/100 g)

374.91 ± 15.73^b

63.80 ± 2.90^a

L*

47.06 ± 0.19^a

91.87 ± 0.53^b

a*

-2.17 ± 0.04^b

-0.46 ± 0.05^a

b*

31.58 ± 0.12^b

11.69 ± 0.08^a