This study was to investigate the effects of wheat flour substitution with legume flour and maize flour in cookies for physiochemical properties. Cookies made with chickpea and maize flour were developed with the goal of producing a healthy and nutritious snack. Study demonstrated that cookies made with composite flour formulation including legumes and maize flour had softer textures and better protein and carbohydrate digestion. It has been investigated to boost the protein content of cookies made with typical wheat flour by partially substituting protein-rich flours, such as chickpea and maize flour, for refined wheat flour.

The formulation using wheat flour and chickpea flour was regarded as the control sample, and optimization involved adding maize flour in various proportions to wheat flour and chickpea. The formulations of cookies were prepared from (a) Control (80:20 wheat flour: Chickpea flour), (b) S1(75:20:5 wheat flour: Chickpea flour: maize flour), (c) S2(70:20:10 wheat flour: Chickpea flour: maize flour), (d) S3 (65:20:15 wheat flour: Chickpea flour: maize flour), (e) S4 (70:20:20 wheat flour: Chickpea flour: maize flour). The moisture, protein, fat, ash content, crude fiber, and carbohydrate of control cookies and maize flour incorporated cookies was found to be 1.59%, 7.03%, 22.14%, 0.99%, 0.57%, 69.19% and 1.64%, 8.36%, 20.59%, 1.19%, 1.54%, 67.68% respectively. Similarly, the calcium content of control cookies and best sample was found to be 65.98%, and 69.59% respectively. These findings suggest that corn flour can be incorporated for value addition of product without any adverse effect on sensory attributes. At 5% level of significance, protein and crude fiber of control and product were found to be significantly different between control and best formulated sample.

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Ms. Aakriti Kuikel