Nutrient and Organoleptic Evaluation of Cereal and Legume Based Cookies

R.I. Edeh, E.U. Madukwe, I.C. Obizoba
2013 Pakistan Journal of Nutrition  
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 Mean
more » ... nce between Mean rank towards over all acceptability of cookies Comparison between overall acceptability of cereal based cookies and overall acceptability of standard cookies. IV. SUMMARY AND CONCLUSION Based on organoleptic evaluation ragi cookie is considered as best among other cookies.The ragi cookie was getting high score 5.80 with its appearance.In overall acceptability,the high mean rank 5.84 was obtained by ragi cookie.Comparison of ragi cookie with commercial cookies,ragi cookie was considered as the best sample in over all acceptability.
doi:10.3923/pjn.2013.154.157 fatcat:2eb4f2kcjbh57anoghm3gcc7vy