Nutritional and Organoleptic Characteristics of Cookies Prepared from Sprouted Pea Flour Blends

Author: G.K. Rana, S.P. Mishra, H.K. Rahangdale, J. Pandey, C. P. Rahangdale, K. K. Deshmukh and Yogendra Singh

Journal Name:

Download PDF

Abstract

The present investigation aimed to formulate and develop sprouted pea flour cookies by substituting refined wheat flour with pea flour to fight with malnutrition from cheap source as baked products for mankind at different levels (at 0, 05, 10, 15, 20 and 25%). Results indicated that the cookies prepared with 90% of refined wheat flour and 10% of sprouted pea flour (SPF) (T3) were most acceptable in view of sensory analysis. The carbohydrates, crude fat, fibre and energy value of treatment T1 was found maximum while protein, ash, Ca. P, Fe and moisture was found maximum in treatment T6. Blending of refined wheat flour with SPF upto 10% was most likely to acceptable by panel

Keywords

SPF, Composite flour, Legumes and high nutritional value