English

Abstract

The present investigation was undertaken with an objective to prepare cookies with partial replacement of wheat flour at different proportions of oats and finger millet and to study its effect on the physical, chemical and sensory characteristics of cookies were studied. The study was focused on standardizing the acceptable level of oat and finger millet flour in cookies. Replacement of wheat flour with oat and finer millet flour increased the protein, fibers and ash contents proportionately to the level of substitution.