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In the present study,five cereals were selected.These cereals are easily available and cost effective too.In cereals,Kambu(Bajra)-S1,Maize-S2,Ragi-S3,Rice flakes-S4,and wheatflour-S5 and commercial cookies -S6 were selected.The selected cereal products promotes good texture,taste and flavour and high nutrient composition.cereal based cookies were compared with commecial cookies based on scores obtained from their organoleptic evaluation. Friedman test for significance difference between Meandoi:10.3923/pjn.2013.154.157 fatcat:2eb4f2kcjbh57anoghm3gcc7vy