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

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 …

Wheat flour, acha flour and mung bean flours were blended into different ratios and used to
produce cookies. The flours were blended into six different ratios of wheat: acha: mung …

Nutritional and sensory qualities of cookies from wheat, trifoliate yam and moringa seed flour
were investigated. The formulated blends (%) were 100: 0: 0, 85: 10: 5, 75: 20: 5, 65: 30: 5 …

This study looked into the use of a blend of Wheat, African yam bean and tiger nut residue
flours for the production of cookies and assessment of its chemical and sensory properties …

Banana peels have various health benefits to excellent nutritional status, and it treats the
intestinal lesion, diarrhoea, dysentery, ulcerative colitis, nephritis, gout, cardiac disease …

This study aimed at investigating the use of wheat, Bambara nut and orange fleshed sweet
potato composite flours in the production of cookies. Enriched cookies were produced using …

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 study was conducted to formulate cookies with and without partial replacement of wheat
flour (W) with sweet potato (SP) and quinoa flour (Q) blends. Sweet potato flour and quinoa …

The nutrient composition and sensory properties of wheat-African bread fruit composite
cookies were investigated. The wheat flour (WF) was blended with African bread fruit flour …