QUALITY EVALUATION OF GLUTEN FREE COOKIES PRODUCED FROM MILLET, BAMBARA NUT AND COCOYAM FLOUR BLEND
Abstract
This study evaluated the quality characteristics of gluten-free cookies produced from millet, Bambara nut, and cocoyam flour blends. The increasing demand for gluten-free foods due to celiac disease and gluten intolerance has encouraged the exploration of alternative flour sources for bakery products. Millet flour, Bambara nut flour, and cocoyam flour were blended in varying proportions and used in cookie production. The cookies were analyzed for proximate composition, physical properties, and sensory qualities. Results showed that incorporation of Bambara nut flour increased protein content, while cocoyam flour improved texture and moisture retention. Sensory evaluation revealed that the cookies were generally acceptable in terms of taste, aroma, color, texture, and overall acceptability. The study concluded that nutritious and acceptable gluten-free cookies can be successfully produced from millet, Bambara nut, and cocoyam flour blends, thereby providing alternative bakery products for individuals with gluten intolerance.
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