Comparative Nutritional Assessment Of Cookies Prepared By Whole Buckwheat Flour

Abstract

Buckwheat is a cereal crop which is grown extensively in Russia and China. It has high medicinal importance and considered as good source of important bioactive compounds. It can be used in porridge, cakes, noodles and cookies. In this study cookies were formulated by adding different concertation of buckwheat flour at 0g, 25g, 50g, 75g and 100g substituting the all-purpose flour. The cookies were investigated for phytochemicals, physicochemical and acceptability for consumers. Highly significant (p≤0.05) results were found for antioxidants [1]activity, phenolic, flavonoids, protein, ash, fat, fiber and moisture. The antioxidants were increased with the addition of buckwheat flour. While some difference found in physiochemical characteristics of cookies. All-purpose flour had lower content of protein and ash as compared to buckwheat flour, moisture and protein contents were reduced as the concentration of buckwheat flour in the cookies was incresed. There was no significant difference among the diameter of all cookies but a slight variation was observed in the thickness. The spread ratio of cookies was increased with increasing the ratio of buckwheat flour. T₃ (with 150g buckwheat flour) had higher values for taste, flavor and color with overall acceptability score recommended by panelist for consumers.