Production and Quality Evaluation of from Wheat Flour Enriched With Coconut Grits, Sesame Seed and Cumin Seed Composite Flour

Cookies are widely consumed snacks known for their convenience, appealing taste, and long shelf life, making them suitable for various consumer preferences and dietary needs. The study aimed to produce and evaluate the quality characteristics of cookies formulated from a composite flour blend of wheat, coconut, sesame, and cumin seeds. The proximate analysis revealed significant differences in the moisture, fat, protein, fiber, and carbohydrate content of the cookie samples. Sample B, which contained 70% wheat, 15% coconut, 10% sesame, and 5% cumin, exhibited the highest protein content (10.75%), while Sample C, with 70% wheat, 10% coconut, 15% sesame, and 5% cumin, recorded the highest carbohydrate content (77.21%). Microbiological analysis showed no significant differences in total plate count, coliform, and yeast and mould counts across the samples, with all showing nil coliform count. Sensory evaluation revealed that Sample C received the highest ratings for taste (9.00), aroma (8.75), texture (8.80), and overall acceptability (8.95), indicating that the addition of coconut, sesame, and cumin significantly improved the sensory qualities compared to the wheat-only formulation (Sample A). The study concluded that the use of composite flour blends significantly enhanced the nutritional and sensory quality of cookies, making them a healthier alternative to traditional wheat-based cookies, particularly for individuals requiring higher protein, fiber, and essential micronutrients.