Formulation and Acceptability Study of Micronutrient Rich Composite Flour Cookies

Abstract

The use of composite flour with little millet and locally available ingredients in cookie formulation was investigated in the present study. Two composite mixes were formulated by mixing the ingredients in different proportions. The formulated products were subjected to organoleptic evaluation along with the standard. The formulations with 30% little millet obtained the highest scores in sensory evaluation. The two proportions along with the standard was analysed for nutrient content and shelf life study. Addition of the composite flour improved the nutrient content especially the iron and zinc content. The iron content and zinc content of the composite flour incorporated cookies was 15.8 mg, 12.2 mg and 3.46, 4.56 mg respectively. The product had a shelf life of one month at room temperature when evaluated using sensory evaluation and microbial analysis.