The preservation of pawpaw pulp and its utilization as a constituent of cookie preparation
was investigated by preparing blends of pawpaw/wheat flour with increasing level of …

Cookies were developed from composite flour of wheat, African Walnut and Carrot. The
wheat flour was substituted at levels of 5%, 10%, 15%, & 20% with African Walnut flour for …

The present study was conducted on preparation and quality evaluation of wheat, unripe
plantain and fluted pumpkin seed composite flour cookies. The composite flour prepared …

The chemical, anti-nutritional and sensory properties of cookies made with whole wheat
(Triticum aestivum), unripe banana (Musa sapientum) and Pigeon pea (Cajanus cajan) …

ABSTRACT A study of the Physico-chemical and functional properties of pumpkin/wheat
flour blends and sensory attributes of cakes made from the flour blends where evaluated in …

Fibre rich cookies were prepared by substituting refined wheat flour with carrot pomace
powder (CPP) at 5%, 10%, 15%, 20% and 25% and evaluated for its physical properties …

Production and evaluation of cookies from whole wheat flour and date palm fruit pulp as
sugar substitute was studied. Whole wheat grains (WW) were cleaned and milled into flour …

Physico-chemical and sensory attributes of wheat/cashew-apple (Anacardium occidentale
L.) fibre residue composite cookies were investigated. Cashew-apple fibre (CAF) was …

The current study examined the nutrient qualities of cookies made from wheat/cashew nut
composite flour blends. The wheat flour was partially replaced at different concentration of …

Food waste produced from fruits and vegetables processing plants possesses an important
natural and valuable material in producing less expensive functional food due to the …