Abstract
ABSTRACT Optimization of the production and chemical evaluation of cassava-based cookies supplemented with mungbean flour and coconut pomace flour using optimal design model of response surface methodology was investigated. The variables were cassava flour, mungbean flour, and coconut pomace flour while responses were sensory and physical properties. The results of the ANOVA, R-square and adjusted R-square for sensory and physical properties were significant (p < .05). Three cookie samples (run 6, run14 and run 16) were selected from optimization results and compared with control (100% wheat flour cookies). Mungbean flour supplementation significantly (p < .05) increased crude protein and caloric value of cookies (run 14). A higher percentage of coconut pomace flour-enhanced ash, crude fiber, carbohydrate and total dietary fiber contents of cookies (run 16). The anti-nutrient contents of cookie samples were significantly higher than control but within the acceptable limits.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
