Nutritional attributes and acceptability of gluten-free cookies from composite flour of oats, sweet potato and chickpea

Abstract

This study determined the nutritional properties and acceptability of cookies from composite flour of oats, sweet potato and chickpea. The composite flour was analysed for functional properties while the developed cookies were analysed for proximate composition, physical properties, sensory properties and amino acid composition using standard methods. Result obtained were analysed statistically. The flour blends showed a decrease in the oil absorption capacity with increase in chickpea content (2.70 – 2.42 %). The bulk density increased with increase in chickpea content (3.00 g/ml – 3.08 g/ml). The cookies showed an increase in proximate composition with increasing chickpea content. Analysis of the physical properties showed a reduction in weight and an increase in spread ratio of the cookies prepared from the composite flour compared to the control. The amino acid profile showed an increase in the amount of essential amino acids in the enriched oat flour (31.39/100 g protein) compared with the control sample (29.99/100 g protein). The sensory evaluation of the cookies showed that the enriched cookies were highly acceptable by the panellists, generally scoring above 7 out of a 9-point scale. It was concluded that acceptable and gluten-free cookies, high in nutritional value can be developed from this composite flour.