NUTRIENTS COMPOSITION AND ANTINUTRITIONAL FACTORS OF COOKIES PRODUCED FROM COMPOSITE FLOUR OF WHOLE WHEAT GRAIN AND ROASTED ROSELLE SEED
Abstract
Cookies are exceptional energy sources due to their elevated fat and carbohydrate content but often lack nutritional value particularly protein, fiber and micronutrients. Roselle (Hibiscus sabdariffa L.) seed is a valuable food resources as it is an excellent source of fiber, protein and micronutrients. Therefore, this study evaluated the potential of developing a composite flour from roselle seeds and whole-wheat for functional cookies production, focusing on nutritional properties of roselle seeds and the effect of roasting in reducing the antinutritional properties in roselle seeds. The cookies samples were prepared by substituting whole wheat flour with roasted roselle seed flour at 0%, 7.5%, 15%, 22.5% and 30% levels and subsequently baked in the oven at 1600C for 20 minutes. Data obtained were analyzed using ANOVA (p
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