EC Nutrition

This study aimed at investigating the use of whole wheat, germinated fluted pumpkin seed and rice bran composite flours in the production of cookies. Protein- and fiber--rich cookies were produced using wheat, germinated fluted pumpkin seed and rice bran flour blend in ratios; 100:0:0, 85:10:5, 80:10:10 and 75:10:15 and were labelled A, B, C and D respectively. Sample A (100% whole wheat flour) served as control. The proximate composition, mineral content and physical properties of the cookies were determined using standard methods. The moisture, ash, fat, protein fiber and carbohydrate content ranged from 5.20 -.7.30%, 1.45 - 2.81%, 5.85 - 8.08%, 7.89 - 11.30%, 1.80 - 5.48% and 66.17 - 77.81% respectively. For minerals, there was significant (p < 0.05) increase in calcium (57.15 - 79.03 mg/100g), magnesium (34.61 - 50.41 mg/100g), sodium (3.55 - 3.99 mg/100g), potassium (76.87 - 103.30 mg/100g) and phosphorus (3.37 - 4.95 mg/100g) with increased substitution with rice bran flour. However, diameter, (3.24 - 3.92 cm), weight (6.80g - 8.07g), thickness (0.86 - 0.96 cm) and spread ratio (3.76 - 4.08) significantly (P < 0.05) reduced with increased substitution with rice bran flour.

 Keywords: Cookies; Protein; Fiber; Whole Wheat; Germinated Fluted Pumpkin Seed; Rice Bran

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