Abstract
In many developing countries, the high cost of wheat and the need for nutritious, affordable snacks have increased interest in alternative grain use for food production. This study explored the use of locally available grains-amaranth and maize-as partial substitutes for wheat flour in the production of nutrient-dense cookies. The aim was to produce cookies with improved nutritional value, evaluate their functional and sensory properties, and promote the use of underutilized crops in everyday foods. This research is significant because it offers a practical approach to enhancing food security and reducing dependence on imported ingredients. The study contributes to of food science and technology field, particularly in product development, nutrition, and sustainable food systems. A quantitative experimental approach was used. Six different flour blends were formulated, cookies were produced, their properties were analyzed. Functional properties such as water and oil absorption capacity, foam stability, and emulsion capacity were measured. Proximate composition, including protein, fiber, fat, and carbohydrate content, was determined alongside anti-nutritional factors like tannins, phytates, and saponins. Sensory evaluation was conducted using a 9-point hedonic scale. The results show that cookies made with amaranth and maize had improved protein (up to 16.21%), fiber, and fat content compared to 100% wheat cookies. Functional properties were enhanced, and most blends remained acceptable in taste and texture. The blend with 80% wheat, 10% maize, and 10% amaranth was most preferred. This study shows that nutritious and acceptable cookies can be developed using local flour blends, with potential to improve food quality and accessibility.
Presenters
Aishat Fehintola AtoyebiLecturer, Food Science and Technology Department, Yaba College of Technology, Yaba, Lagos, Nigeria
Details
Presentation Type
Paper Presentation in a Themed Session
Theme
2025 Special Focus—Fed Up: Learning From the Past, Imagining New Futures
KEYWORDS
Composite-flour, Nutrient-dense cookies, Food-security, Indigenous grains, Sustainable food system
