Kedir Kebero
Food Science and Nutrition Research, Melkassa Agricultural Research Center, Ethiopian Institute of Agricultural Research, Ethiopia
Publications
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Research Article
Nutritional and Sensory Acceptance Evaluation of Cowpea-Based Cookies
Author(s): Banchu Abdeta*, Kedir Kebero and Wabi Bajo
Introduction: Grain legumes play an important role in human nutrition, especially in the dietary pattern of low-income groups in developing and underdeveloped countries. Baked snack foods like biscuit and cookies are widely consumed due to their satisfy and long shelf life. Objective: To develop and evaluate nutritional quality of cow pea-based cookies. Method: The wheat-cow pea flour blends were prepared by D-optimal mixture design software in five different blending ratios. Chemical compositions of the blended flours and products were analyzed used international standard methods AOAC procedure. Organoleptic attributes were evaluated with a nine-point Hedonic scale. Statistical analysis, which involved mean and standard deviations, were computed by analysis of variance and Duncan’s multiple range tests were used to separate and compar.. Read More»