Acceptability Of Cookies Research Articles

Acceptability of Cookies with Dioscorea Hispida as Local Pastry

Acceptability of Cookies with Dioscorea Hispida as Local Pastry

Physicochemical and sensory properties of cookies with cricket powder as an alternative snack to prevents iron deficiency anemia and chronic energy deficiency

Cricket contains high protein content, making them a valuable resource for enhancing nutritional properties of cookies for prevents Iron Deficiency Anemia (IDA) and Chronic Energy Deficiency (CED) in female adolescents. This study evaluates the physicochemical properties and acceptability of cookies enriched with cricket powder. An experimental study with five treatments was conducted: F0 (0 %), F1 (5 %), F2 (10 %), F3 (15 %), and F4 (20 %). Texture was determined using a texture analyzer and color was assessed using a chromameter. Chemical attributes, including macronutrients, were determined using thermogravimetric, drying ash, Kjeldahl, Soxhlet, by difference, and gravimetric methods. Micronutrients (Fe, Ca, Zn) were measured using ICP-OES, amino acid profiles were analyzed using the HPLC, and in vitro protein digestibility was assessed using the enzymatic method. One-way ANOVA with Tukey's post hoc test, Kruskal-Wallis, and Mann-Whitney were used for statistical analysis. Adding cricket powder to cookies increased their nutritional content. While it reduced the lightness of the cookies' color, the texture quality remained comparable to commercial products. The F3 formulation was the most liked by panelists, and the best formulation was obtained in F4. In conclusion, adding cricket powder affects the physicochemical properties and consumer acceptance of the cookies, enhancing their nutrient content and protein digestibility.

Impact of Cricket and Caterpillar Meal Supplementation on the Nutritional Profile and Consumer Acceptability of Cookies

The quality of cookies produced from wheat flour, cricket, and caterpillar meal blends was evaluated. This was done to examine the effect of adding edible cricket and caterpillar meals on the nutritional and sensory quality of wheat-based cookies. Edible crickets and caterpillars were purchased from local farmers in Benue state, de-gutted, washed, oven-dried, sorted, milled, and sieved to produce their respective meals. The meals were mixed in wheat flour: edible insects ratios of 95:5, 90:10, 85:15 and 80:20 for Cricket and Caterpillar meal blends, respectively. However, samples 100:0 were not mixed and contained 100% wheat flour. The samples were subjected to functional analysis of proximate composition, mineral, vitamin, amino acid profile, physical properties analysis, and sensory attributes evaluation. The result generated from the study was subjected to analysis of variance (ANOVA) and the Duncan multiple range test (DMRT) was used for mean separation at the probability level of significance of 5%. While the protein, fat, ash, crude fibre, and moisture content of the cookies increased with increasing amount of edible insect meal incorporated into the formulation, the carbohydrate content of the cookies decreased significantly (p<0.05). All minerals evaluated in the study (Ca, Zn, K, P, Na, Mg, and Fe) increased with the increase in the amount of edible insect meals in the formulations. An increase in vitamin content was also observed in the cookies, but this increase was insignificant (p>0.05). There was a significant increase in all essential and non-essential amino acid content of the cookies as the level of cricket/caterpillar meal in the formulation increased. The addition of up to 20% of edible cricket/caterpillar meals to wheat flour increased all sensory attributes of the cookies. Cookies fortified with caterpillar meal were found to be more nutritious than those fortified with cricket meal. In general, samples 85:15(85% wheat flour + 15% cricket meal) and 85:15(85% wheat flour + 15% caterpillar meal) contained high nutritional content and recorded the best sensory attributes and therefore were selected as the best blends for a wheat flour+cricket meal and wheat flour+caterpillar meal blends for cookies production.

Analisis Kandungan Gizi dan Daya Terima Cookies Substitusi Tepung Ikan Gabus dan Tepung Kacang Hijau

Chronic Energy Deficiency (CED) is a state of malnutrition caused by a lack of food intake for a long time impact to health problems, especially in pregnant women. Malnutrition for a long time in pregnant women impact on inhibiting the growth and development of the fetus. One of the supplementary feeding for pregnant women is cookies. This study aims to determine the nutritional content and acceptability of cookies substituting snakehead fish flour and mung bean flour as an alternative PMT for pregnant women with CED. This study used True Experimental with Completely Randomized Design (CRD), 4 levels of treatment and 6 times of replication. The treatment applied was the ratio of wheat flour : snakehead fish flour : mung bean flour at each P0 (100:0:0), P1 (80:10:10), P2 (70:15:15), P3 (60 :20:20). The results showed that there was an effect of increasing levels of protein, fat, ash, water, Fe, and decreasing levels of carbohydrates. There was a significant effect on the organoleptic quality as shown by the Kruskall-Wallis test (p <0.005) and continued with the Mann-Whitney follow-up test which showed that there were differences in all treatments. The conclusion of this study is that cookies substituted for snakehead fish flour and mung bean flour have an effect on nutritional value and organoleptic quality.

Formation and Standardization of Gluten Free Cookies made from Buckwheat (Fogopytrum Esculentum) Flour

Abstract: The consumer demand is increasing for composite flour base bakery products like cookies and biscuits. The incorporation of buckwheat flour into rice, corn, flour can prove to be essential in composite flour base cookies. It has beneficial nutraceutical properties and its gluten- free nature can play important role in preventing celiac problem. The physicochemical properties of buckwheat flour and rice, corn, flour, were studied and cookies were prepared with the incorporation of buckwheat flour in 100, 50, 75 % concentration with other flour to measure the quality and acceptability of cookies. As the concentration of buckwheat flour was increased, spread ratio of cookies decreased

Sensory evaluation of pumpkin flour-wheat flour composite cookies: Exploring nutritional enrichment and consumer acceptance

The study comprehensively evaluated the consumer acceptability and sensory characteristics of cookies made from varying ratios of pumpkin flour and wheat flour. The researchers incorporated pumpkin flour at four different levels - 0%, 40%, 50%, and 80% - into the cookie formulations. To assess the sensory profile of these cookie samples, the researchers conducted a thorough evaluation using a 7-point hedonic scale. This scale allowed panelists to rate their level of liking or disliking for key sensory attributes, including color, aroma, taste, aftertaste, and texture. The results of this sensory analysis revealed some interesting trends. As the substitution level of pumpkin flour increased, there was a significant decrease in consumer preference for the color, aroma, and taste of the cookies. However, an intriguing finding was that the aftertaste was actually improved with higher pumpkin flour content. Notably, the cookies made with a 50% pumpkin flour to 50% wheat flour ratio were most preferred by panelists in terms of texture. This suggests that a balanced approach to the flour blend, incorporating a considerable amount of pumpkin flour, can produce cookies with an acceptable and even desirable textural profile. The study demonstrates the potential of pumpkin flour as a nutritious ingredient that can be incorporated into cookie production. The nutritional benefits of pumpkin flour, such as its high content of beta-carotene, fiber, and other vitamins and minerals, make it an attractive alternative to traditional wheat flour. However, the researchers caution that higher substitution levels of pumpkin flour, beyond the 50% ratio, may require further optimization to enhance the overall sensory acceptance of the cookies. Finding the right balance between nutritional enhancement and maintaining desirable sensory attributes will be crucial for the successful development of pumpkin flour-based cookies that appeal to health-conscious consumers.

Fortification of Cookies with Pomegranate Peel and Grape Must Powder

Background: Cookies is one of the popular snacks preferred by all age group of people. Generally, cookies are made with refined wheat flour, sugar and fat which contain more of high calories and low dietary fibre leading to increased obesity rate. The consumers’ demand towards the nutritional needs in the desired food form can be satisfied with the cookies fortified with fruit or vegetable powders. Methods: The study was conducted to analyse the nutritional value and consumer acceptability of cookies fortified with pomegranate peel and grape must powder. The cookies prepared from maida served as control. The pomegranate peel and grape must were dehydrated, powdered and blended with wheat and pearl millet flour. Result: The results revealed that wheat flour cookies fortified with 5% grape must powder were highly acceptable with considerable increase in nutritional attributes. It can be concluded that use of fruit peel powder as one of the ingredients in cookies can be an alternate way to check food security and also provide an effective way for using fruit residues.

Technological properties, shelf life and consumers' acceptance of high-fibre cookies prepared with juice processing by-products.

High dietary fibre cookies were manufactured from non-wheat (triticale, spelt and rye) flours with apple, beetroot and pumpkin pomace powders added as natural colourants. Cookies were characterized by nutritional composition, colour, texture and sensory profile and subjected to a 2-month shelf-life study. Additionally, an acceptability study was done to determine consumers' acceptance of cookies. Cookies prepared from rye flour and pumpkin pomace, as well as cookies prepared from spelt flour and beetroot pomace, can be labelled as 'high fibre' (dietary fibre content of 8.90% and 7.09%, respectively), while cookies prepared from triticale flour and apple pomace can be labelled as a 'source of fibre' (dietary fibre content of 4.50%). No obvious trend in the colour of cookies was observed after storage at room temperature and 40 °C, indicating the stability of natural colourants. Hardness decrease was observed in all samples after storage; however, the acceptability study showed that consumers prefer softer cookies. Sensory analysis showed that there were no signs of rancidity in samples after storage. Although triticale flour and apple pomace sample received the highest liking scores for appearance, odour and taste, all samples had liking ratings higher than 4 (indifferent) and can be further modified to satisfy consumers' demands.

Comparison and evaluation of L. reuteri and L. rhamnosus-fermented egg yolk on the physicochemical and flavor properties of cookies

The study aims to explore an effective approach to improve the sensory quality and consumer satisfaction of cookies in the food industry. L. reuteri and L. rhamnosus were chosen to ferment egg yolk and their effects on dough properties and physicochemical properties, flavor, texture, color, and sensory acceptability of cookies were studied. Results show that the utilization of fermented egg yolk significantly decreased baking loss and increased spread factor of cookies. GC–MS analysis indicates different Lactobacillus species enhanced cookie flavor through unique mechanisms. Texture analysis shows cookies prepared with L. rhamnosus-fermented egg yolk had significantly lower hardness (1807.12 g) than control cookies (2028.34 g). Sensory evaluation reveals the L. reuteri-fermented egg yolk significantly improved the overall acceptability of cookies by enhancing appearance, flavor, and mouthfeel scores. These findings have practical implications for food manufacturers seeking to enhance their product's quality and appeal, thereby gaining a competitive edge in the market.

Evaluación de galletas elaboradas a base de harina de frijol

The common bean (Phaseolus vulgaris L.) is a legume rich in protein, carbohydrates, vitamins, and minerals that can be used for food processing. The objective of this study was to evaluate the acceptance of cookies made from bean flour by consumers in Zacatecas, Mexico, for which four formulations of cookies with different combinations of bean flour were prepared. The information was obtained from a sample of 398 consumers over 18 years of age in Zacatecas, Mexico, and was analyzed by multidimensional scaling. In general, the quality attributes relevant to consumers were size, aroma, sweetness, texture, color, consistency, and flavor. Cookie number 873 obtained higher consumer acceptance and its ingredients were 90 % bean flour, 10 % whole wheat flour and walnut. Therefore, the results of this research showed that cookies made from bean flour could be a feasible alternative that allows providing more nutritious food to the Mexican population.

Comparison of Physicochemical Properties of Biscuits Supplemented With Soy, Kinema, and Buckwheat Flour

Consumer demand for bakery products prepared using composite flour, such as biscuits, is growing. The incorporation of buckwheat flour, soy flour, and kinema flour can be considered in composite flour-based biscuits since they have good nutraceutical properties and their gluten-free nature can help avoid celiac disease. The purpose of this research was to study the physicochemical and functional characteristics of buckwheat flour, soy flour, and kinema flour as well as their potential as functional foods. The biscuits were prepared with a mixture of buckwheat flour, kinema flour, and soy flour in 10%, 30%, and 50% concentrations with whole wheat flour to evaluate the quality and acceptability of the biscuit. The composite flour biscuits were examined for their proximate compositions. The DPPH radical scavenging assay was used to assess the antioxidant properties of the biscuit extract, while the Folin-Ciocalteu method and the Aluminum Chloride Colorimetric Assay were both used to assess the total phenolic and flavonoid contents, respectively. The overall acceptability of biscuits by sensory analysis was highest at a 50% level of Black kinema flour (BLKF). Sample M (BLKF 50 %) had 0.66, 21.06, 1.61, 11.88, and 3.23 % moisture, fat, crude fiber, protein, and ash, respectively. The highest total phenolic and total flavonoid contents were found in black kinema flour (748.22 mg GAE/g and 8.92 mg GAE/g, respectively), while the highest level of antioxidant activity was found in brown kinema flour (313.56 μg/ml). BRKF 50:50 had the highest antioxidant activity (440.43 μg/ml), while BLKF 50:50 had the highest total phenolic and flavonoid contents (692.67 mg GAE/g and 8.60 mg GAE/g, respectively). The qualitative evaluation of the phytochemical content and amino acid in various flour varieties as well as in composite biscuits gave positive results. Thus, the composite flour biscuits could serve as a low-cost functional food.

Agave bagasse cookies as a carbon source for lactic acid bacteria

AbstractCurrently, the Agave genus has a high economic importance because due to the products that can be obtained from these plants, with alcoholic beverage production being the most common use. The principal storage carbohydrates of agave are fructans. In this study, the utilization of Agave salmiana (green agave) and Agave atrovirens (ashy agave) bagasse cookies as a carbon source by lactic acid‐producing bacteria (LAB), as well as the acceptability of cookies by consumers was evaluated. The cookies were manufactured and digested in vitro, and fermentation by LAB was performed to evaluate pH changes, bacterial growth, and relative carbohydrate intake. The results showed that the bacteria assimilated the digested agave cookies as a carbon source, and there was no significant difference in the pH of both agave bagasse and the growth of Lacticaseibacillus casei. The highest bacterial growth of the L. lactis was observed at 12 h with green bagasse cookies. The results obtained in the present study demonstrate the potential of agave bagasse to be used as functional food ingredients.

Nutritional characteristics, microbial loads and consumer acceptability of cookies enriched with insect (Ruspolia differens) meal

Utilization of Ruspolia differens Serville as functional food ingredient is rapidly gaining popularity. This study evaluated the nutrient quality, microbial safety and consumers’ acceptability of cereal-based cookies fortified with various processed products of R. differens meals. Cookies fortified with blanched, boiled, and toasted R. differens meals had higher protein, fat and energy levels, respectively, than the control cookies. Enrichment of cookies with differentially processed R. differens meals had elevated levels of isoleucine and leucine. Omega-3 fatty acid, methyl (9Z,12Z,15Z)-octadecatrienoate, was detected only in cookies prepared from wheat-insect meals blends. Blanched and boiled R. differens meal significantly (p < 0.05) boosted iron (1.70-folds) and zinc (1.12–1.16-folds) contents of the cookies. The cookie products had reduced Enterobacteriaceae, S. aureus, yeast and mould with permissible exposure limits for human consumption. The overall acceptability of insect-enriched cookie product by male and female respondents ranged between 57 and 80%. The survey revealed that the flavour, colour, mouthfeels and texture of the cookie products were important motivation for consumers to accept grasshoppers as a food source. Further research on the flavour of cookie products enriched with grasshopper meal would be required to increase acceptability to market-driven consumer appealing food products.

Characteristics of gluten-free cookies from konjac, jack beans and dragon fruit (Hylocereus undatus)

The development of gluten-free cookies can be done using fiber-rich konjac flour. The addition of protein sources will reduce the GI of the ingredients so that the addition jack bean flour which is a local food is expected to increase its functional properties. To improve its appearance and functional properties, dragon fruit which is rich in anthocyanins is added as a functional component. The aim of the study was to determine the right formulation to produce gluten-free food from konjac tubers, jack bean and dragon fruit with good nutritional and sensory values and favored by panelists. The study used a factorial Completely Randomized Design with 2 factors. The first factor is the proportion of konjac flour: jack bean flour consists of 3 levels, namely 80:20, 70:30 and 60:40. The second factor was the proportion of dragon fruit consisting of 3 levels, namely 10, 20 and 30%. The variables studied at this stage are nutritional values including levels of total protein, fat, minerals, water, ash, yield, and carbohydrates as well as sensory properties including aroma, texture, taste, colour, aftertaste, flavour, and overall acceptability. The conclusion from this study is that the ratio of the use of konjac tuber flour and jack bean flour, as well as the proportion factor of the use of dragon fruit concentrate have an effect on moisture content, ash content, fat content, total protein content, carbohydrate content, and yield of the resulting cookies. In addition to the results of sensory analysis, the results showed a significant effect of the use of the ratio of flour and dragon fruit concentrate, on the attributes of color, aroma, taste, texture, flavour, aftertaste, and overall acceptance of cookies.

Quality attributes of date and wheat flour pineapple juice blended cookies as affected by different baking temperatures.

Studying the effects of temperature on cookies are necessary especially if the impact on quality attributes are to be deduced. More so, blending wheat flour, date flour, and pineapple juice could improve the nutrient quality required in modern-day cookies. This current study investigated the quality attributes of date and wheat flour pineapple juice blended cookies as affected by different baking temperatures. With pineapple juice serving as water substitute, the formulated date, and wheat flour blends adhered to the following ratios: 100:0, 90:10, 80:20, and 70:30. Baking cookies involved two different temperatures (160 °C and 180 °C) with constant time (30 min). Quality attributes determined proximate composition, micronutrients, physical and functional properties, and microbial and sensory qualities. Cookies proximate results showed moisture (6.89-7.40%), protein (8.73-10.22%), fat (14.37-15.99%), fiber (1.02-1.11%), ash (0.77-1.20%) and carbohydrate (64.85-67.71%). Various ranges appeared, from energy values (434.90-444.10 kcal), minerals (calcium = 33.18-62.45 mg/100 g; iron = 3.47-5.75 mg/100 g; potassium = 100.07-358.63 mg/100 g), vitamins (vitamin A =1.99-4.89 mg/100 g; vitamin C = 0.04-0.15 mg/100 g), physical (weight = 7.4-7.75 g; diameter = 3.50-4.01 cm; thickness = 0.99-1.20 cm; volume = 3.11-3.77 cm3; density = 2.06-2.41 g/cm3; spread ratio = 2.92-4.05 cm3), to functional (water absorption = 1.14-1.18 g/g; oil absorption capacity = 1.31-1.33 g/g; bulk density = 0.74-0.76 g/mL) properties. The microbial loads seemed somewhat acceptable as overall acceptability favoured sample WDFb (90% wheat, 10% date flour). The acceptability of cookies baked at 160 °C over those baked at 180 °C suggests the need for further studies to determine the energy requirements, and long-term environmental implications such (baking) temperatures would pose.

Shortbread Cookies Enriched with Micronized Oat Husk: Physicochemical and Sensory Properties

Oat (Avena sativa L.) by-products are valuable sources of many bioactive compounds and minerals. This paper aimed to study the possibility of using micronized oat husk (hull) as a partial replacement for wheat flour (at levels 5, 10, 15, and 20%) in shortbread production. The physicochemical and sensory properties of control and enriched cookies were studied. The incorporation of oat husk into shortbread increased the fiber and ash content, and decreased the available carbohydrates in the cookies. The color of the enriched shortbread significantly changed and the total color difference between the control and enriched cookies ranged from 4.76 to 11.00. Moreover, the total phenolics content and antioxidant activity linearly increased with the percentage of husk in the cookie recipe. Importantly, micronized oat husk at a level of 20% had little influence on the sensory acceptability of cookies. However, replacement of wheat flour higher than 10% resulted in a harder texture of cookies and lower scores for this attribute were obtained. To summarize, in this work we showed that micronized oat husk can be a valuable additive for cookie fortification.

Effect of Additional Shrimp Shell Flour on Characteristics and Acceptance of Cookies

The objective of the research was to study analyze the effect of adding shrimp shell flour to the manufacture of cookies on consumer acceptance. Research using this experimental method was conducted at the Food Technology Science Laboratory, Nutrition Department, Poltekkes Palembang and the Lampung State Polytechnic Laboratory from August to November 2021. The consumer acceptance test was carried out on 30 moderately trained panelists to assess cookies which included aspects of color, taste, aroma and texture. The results of consumer acceptance with the Friedman showed that there were no significant differences in aspects of aroma and texture, but there were significant differences in aspects of color and taste. After the acceptance test was carried out, the next step was to do a proximate analysis test on the most preferred formula, namely formula 2, and protein content (13.6%), fats content (18.6%), carbohydrates content (43.2%), water content (3.7%), and ash content (11.7%). The results of the proximate analysis test were compared with SNI 01-2973-1992, from the results of the analysis the product met the quality standard requirements, but the ash content exceeded the SNI standard.

Quality evaluation and acceptability of cookies produced from wheat (Triticum aestivum) flour substituted with avocado puree as fat substitute

PurposeThe purpose of this study is to evaluate the quality and sensory properties of cookies produced from wheat flour using avocado puree as fat substitute.Design/methodology/approachCookies were produced from wheat flour using avocado puree as fat substitute in ratio 0%, 25%, 50%, 75% and 100%, respectively. The formulation of margarine and avocado puree blends was done by using D-Optimal Mixture Design. In all, 20 samples were produced from each substitution level and analyses were done in triplicates to obtain mean values using standard methods. Means were separated by Duncan’s multiple range test, and significances were accepted at less than 5% confidence level (p < 0.05). Proximate and functional analyses were conducted on the flour samples, while cookie samples were subjected to proximate and sensory analyses.FindingsThe results of this study revealed that the values of loose bulk density, packed bulk density, oil absorption density, water absorption capacity, swelling power, solubility and dispersibility of the flours at p < 0.05 are 0.3–0.4 g/ml, 0.5–0.7 g/ml, 16.9%–94.0%, 39.7%–80.6%, 461.2%–618.2%, 6.0%–29.8% and 69.0%–82.8%, respectively. The moisture, protein, fat, total dietary fiber, total ash and carbohydrate contents of the cookies at p < 0.05 are 3.6%–16.7%, 6.5%–9.9%, 2.5%–19.2%, 1.7%–1.9%, 1.1%–3.0% and 65.0%–70.7%, respectively. The taste, color, crispiness, texture and overall acceptability of the cookies at p < 0.05 are 7.4–7.8, 6.9–7.5, 7.2–7.9, 7.3–7.7 and 7.4–8.3, respectively. The sensory scores showed that panelists preferred the taste, crispiness and texture of the cookies produced from wheat flour using avocado puree as fat substitute at varying proportion. The sensory characteristics of sample WF4 (100% avocado puree) were rated overall best in all the parameters tested followed by sample WF3 (75% avocado puree). Hence, this study established the possibility of producing cookies from wheat flour using avocado puree as fat substitute without a negative impact on the sensory characteristics and the consumers’ acceptability.Practical implicationsThe cookies produced from this study are not meant for vegetarians because eggs were added in the formulations and recipes but could be valuable to ovo-vegetarians that may take food with eggs without restriction. The major challenge of this study was that avocados are very expensive in much of the world, so this is only suitable and viable where there is an excess of the fruit.Originality/valueThis study examined the use of avocado puree as fat substitute in cookie production. Effects of avocado puree on proximate composition and functionality of cookies produced from wheat flour were also determined. This approach was novel, and it will encourage the use of avocado for value-added in industrial food production.

Effects of Jasmine Rice Flour, Glutinous Rice Flour, and Potato Flour on Gluten-Free Coffee Biscuit Quality

ABSTRACT This study investigated the effects of jasmine rice flour, glutinous rice flour, and potato flour on the physical, sensory properties and consumer acceptance of biscuits. The biscuits were made using varying ratios of jasmine rice flour: glutinous rice flour: potato flour. The mixture design was used for 10 treatments. Increasing the ratio of glutinous rice flour while keeping the ratio of jasmine rice flour constant increased the biscuit hardness, crispness, lightness (L*), appearance, aroma, flavor, and overall acceptance by >70%. However, it tended to decrease the biscuits’ redness (a*) and yellowness (b*). The higher acceptance score of appearance and color was found in the ratios of 66.7:16.7:16.7 and 50:50:0. The higher acceptance score of hardness and crispiness was found in the ratios of 16.7:66.7:16.7 and 50:50:0. The ratios of 16.7:6.7:16.7, 16.7:16.7:66.7, 50:50:0 and 33.3:33.3:33.3 received high overall acceptance scores.

Formulation of Sprouted Green Gram (Vigna radiata) Incorporated Cookie

Pulses hold an important place in our daily diet. Green grams were the most wholesome one among all the pulses that is rich in protein. Green gram sprouting in general is a good source of proteins and vitamins. Moreover, reduction of the oligosaccharides during germination process as α(1-6) linkages are indigestible by mammalian enzymes, helps in the reduction of flatus potential of the gram. This study investigated the formulation and acceptability of Cookies that are incorporated with Sprouted Green grams under two variations such as Sweet cookie and Masala cookie. Present study includes standardization of the cookies, organoleptic evaluation, nutrient and cost calculation of the formulated cookies. Among the variations, sweet cookie (variation 1) was found to be more acceptable comparatively. On the supplementation of sprouted green gram, protein content was increased. The cost of the formulated cookie was found to be Rs.5/- per cookie. Formulated cookies also had better micronutrient content. It can be concluded that Sprouted green gram incorporated Cookie can be prepared with good sensory, nutritional quality and it is also a cost-effective product as a means of nutrient enrichment. Hence, Sprouted Green grams could be utilized to progress the nutritional status of the people.