QUALITY EVALUATION OF COOKIES ANALOGUEPRODUCED FROM WHEAT FLOUR AND TIGER NUT SEED
Abstract
Several studies have explored the use of various non-wheat flours in cookie production, demonstrating promising results in terms of sensory attributes and nutritional quality. For instance, a study by Adeleke and Odedeji (2010) investigated the use of plantain flour in cookies and found that it improved the nutritional content while maintaining acceptable sensory qualities. Similarly, the use of sorghum, millet, and other gluten-free flours has been reported to produce cookies with good sensory and nutritional properties (Ajanakuet al., 2012).
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