A research study was carried out to develop cookies with good nutritional and physical
quality from sweet potato flour and wheat flour and to evaluate the quality characteristics …

Cookies hold an important position in snack foods due to the variety in taste, crispiness and
digestibility. Composite flours have better nutritional quality and would be highly desirable …

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 …

This study was carried out to observe the physico-chemical and functional properties of
cookies produced from sweet potato-maize flour blends. Substitution of maize flour with …

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 …

Purpose–This study aims to assess the quality characteristics and acceptability of cookies
from sweet potato–maize flour blends and to determine nutritional quality, color and …

Different levels of substitution of wheat flour (WF) with plantain flour (PF) ranging from 0 to
50%, including 100% plantain flour (sample B) were prepared. Functional properties of the …

This study was carried out to determine the quality, functional, and sensory properties of
cookies from sweet potato–maize flour blends. Substitution of maize flour with sweet potato …

The Quality evaluation of cookies from wheat and Breadfruit composite flour was studied.
Breadfruit was processed using three different techniques ie Sulphiting, blanching and the …

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 …