NUTRITIONAL, FUNCTIONAL AND IN-VIVO STUDIES OF COOKIES PRODUCED FROM FLOUR BLEND OF PLANTAIN, SESAME AND RICE BRAN

Abstract

Cookies are widely consumed as snacks, but deficient in protein, resulting in protein-energy malnourishment. Its enrichment with protein-rich and fibre-rich food sources could minimize malnutrition and help in managing diabetes and cardiovascular diseases which are prevalent, with side effects associated with use of orthodox medications for its treatment. The objective of this study therefore was to develop cookies from plantain flour enriched with defatted sesame seed and rice bran and evaluate its nutritional, sensory properties and ability to lower blood glucose and blood cholesterol using animal experiment. The cookies was prepared using the flour blends of ratio, 100:0:0, 75:15:10, 70:30, 70:22:8, and 65:30:5 (plantain: defatted sesame: rice bran flour). Minerals (Ca, Mg, Na, P, K, Cr) (85.67 to122.27, 23.58 to 43.31, 45.50 to 68.54, 18.37 to 39.47, 85.61 to 120.42 and 45.50 to 68.54 mg/100g), protein (4.93% to 16.36%), fibre (0.50 to 3.50%) and ash contents (1.59% to 3.59%) increased significantly (p<0.05) with the enrichment. The samples showed no significant difference from the sensory attributes of unenriched cookies. The developed cookies could be preferred as it provides better nutritional quality, substitute for wheat-intolerant individuals, potential for lowering blood glucose and blood cholesterol level and more utilization of local food materials.