QUALITY EVALUATION OF COOKIES FROM FLOUR BLENDS OF WHEAT, PEARL MILLET AND BAMBARA GROUNDNUT
Abstract
Cookies have become globally popular snacks due to their low production cost and capacity to deliver both essential and non-essential nutrients. This study examines the nutritional and functional potential of incorporating underutilized crops, specifically pearl millet and Bambara groundnut into cookie formulations via composite flour blends. An evaluation was conducted on the proximate composition, functional and pasting properties of the flour blends as well as the physical attributes, colour properties and sensory qualities of the developed cookies from the blends.
The flour blends FB1 (50% wheat, 40% pearl millet, 10% Bambara groundnut), FB2 (50% wheat, 30% pearl millet, 20% Bambara groundnut), and FB3 (50% wheat, 20% pearl millet, 30% Bambara groundnut) and the control (100% wheat flour) were assed with the resulting developed cookies CFB1, CFB2, CFB3 and CWF respectively.
The proximate analysis revealed significant increases (p
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