Development and analysis of cookies made by using sorghum millet, pearl millet and unripe banana flour a Complete replacement for wheat flour

CHARUDERSHINI.R; RASHMI.R; MANAALI.M PATEL; SINI JADEESH

Development and analysis of cookies made by using sorghum millet, pearl millet and unripe banana flour a Complete replacement for wheat flour

Authors: CHARUDERSHINI.R, RASHMI.R, MANAALI.M PATEL, SINI JADEESH

Unique Paper ID: 167037
Volume: 11
Issue: 3
PageNo: 93-95

Keywords: No Keywords Found

Abstract:
Incorporating millets and banana flour into cookie production offers a promising avenue for creating nutritious snacks. The cookies provide a convenient and tasty option for students, combining the nutritional benefits of millets with the fiber-rich properties of banana flour. Sensory evaluation indicated favorable acceptance of the cookies, particularly the type A variant. Proximate analysis further elucidated the nutritional profile of type A cookies, showcasing their energy content, macronutrient composition, and micronutrient levels. Overall, this study underscores the potential of millet- based snacks as a wholesome dietary choice, catering to both taste and nutrition preferences among consumers. Further research can explore additional formulations and applications of millets in snack production to promote healthier eating habits among students and the wider population.

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ISSN: 2349-6002
Volume: 11
Issue: 3
PageNo: 93-95

Development and analysis of cookies made by using sorghum millet, pearl millet and unripe banana flour a Complete replacement for wheat flour

Available:https://ijirt.org/Article?manuscript=167037

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