Functional and Chemical Composition of Tropical Almondnut-Oat Composite Flour and Effect of Inclusion on Gluten-Free Cookies

Cookies are popular snacks, which are nutritious and convenience foods and are traditionally made from wheat. There is an increasing demand for gluten-free foods due to the increasing prevalence of gluten related disorders. In this study, gluten-free composite flour blends from oats and tropical almondnuts were developed in 6 different formulations (100:0, 95:5, 90:10, 85:15, 80:20, 75:25), 100% wheat flour being the control sample. The flour samples were analysed for different quality parameters. The functional properties showed a higher bulk density (0.739-0.720 g/ml) and water absorption capacity (1.456-1.221g/g) than that of the control, while the oil absorption capacities were lower. Proximate composition showed a progressive increase in protein (12.77-20.62%), ash (1.46-3.04%), fibre (1.33-2.18%) and fat (1.56-12.02%), with reduced carbohydrate and moisture. Minerals K, Ca, Mg, P and Na were found to be generally higher in all flour blends than wheat. The phytochemical composition showed higher values in samples containing tropical almondnut, with the exception of phytate. The colour and physical properties were also analysed. The microbial load of the cookies were within the acceptable standards of dry baked goods. Sensory assay showed no significant difference in the attributes of the cookies as perceived by general consumers, with 100% wheat flour (7.88) and inclusion level 25% (7.86) having the highest values in acceptability. Based on all findings, it is safe to say that a composite flour of oat and almondnut is a very good substitution of wheat flour in the production of highly nutritious gluten-free cookies. This study recommended inclusions 15-25% tropical almondnut in oat for composite flour blends in the production of gluten-free cookies.