This study was undertaken to prepare novelly formulated cookies from elephant foot yam
flour (EFYF) with refined wheat flour (RWF) and evaluate their proximate composition …

Novel formulated cookies were prepared by supplementing jering seed (legume) flour into
wheat flour at different proportions (0%, 5%, 10%, 15%, 20% and 100%) with 100% of wheat …

This study was to investigate the effects of wheat flour substitution with legume flour (mung
bean and chick pea) in cookies in terms of the physicochemical and organoleptic properties …

Functional and sensory properties of cookies prepared by supplementing different
proportions of cassava flour (CF) and water chestnut flour (WCF) blends (0–100%) to wheat …

Replacing wheatflour (WHF) with defatted fluted pumpkin (Telfairia occidentalis Hook) seed
flour (FPF) at levels of 0–25% was investigated for its effect on chemical, physical, sensory …

In developing countries like India, with increasing urbanization, the demand for processed
food and bakery products particularly cookies command wide popularity in both urban and …

Cookies were produced from wheat, African yam bean and fermented cocoyam flour blends
and their physicochemical and sensory properties were determined. Five flour formulations …

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 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 …

Date seeds are a major waste product that can be utilised as a valuable and nutritional
material in the food industry. The aim of the present study was to improve cookies quality in …