Nutritional Benefit, Acceptability and Safety of Cookies from Blanched Coconut and Wheat Flour

Cookies were made with wheat and blanched coconut flour blends in the following ratios: 90:10, 85:15, 80:20, 75:25, 70:30, 60:40, and 55:45, with 100% wheat as a control. The cookies' proximate, sensory, and microbial analysis were analysed using standard methods and a fixed degree of significance difference (p0.5). Moisture, crude fibre, fat, and calorific value ranged from 5.72 percent to 7.80 percent, 5.77 percent to 7.80 percent, 9.81-17.21 percent, and 197.08-312.85 Kcal/100g, respectively, indicating that increased replacement levels increased parameters. Carbohydrate and protein content ranged from 49.27 percent to 78.21 percent, respectively, and 12.69 percent to -15.66 percent. Color, crunchiness, and taste sensory scores ranged from 7.30-8.50, 7.01-8.02, and 6.30-8.50, respectively, with sample 70:30 being the most appropriate in most of the parameters measured. Between the second and fifth weeks of storage, total viable count ranged from 1.4x104 cfu/g to 2.5x104 cfu/g, with no fungi growth in most samples except samples 60:40 and 55:45, which had growth ranging from 4.0-7.1x104 Cfu/g. Wheat-blanched coconut flour can be used to make healthy and nutritious cookies.

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