Chemical and Sensory Characteristics of Cookies from Nixtamalized Pearl Millet (Pennisetum glaucum) and Tiger Nut (Cyperus esculentus) Flour Blends

Pearl millet and Tigernut are underutilized sources of calories and protein respectively. Pearl millet utilization has been hampered by its contents of anti-nutritional factors, which can be reduced through nixtamalization. Therefore, the quality of cookies from Nixtamalized Pearl Millet Flour (NMF) and Tigernut Flour (TNF) blends was evaluated. NPMF and TNF were produced using the established procedures. Precisely, (5-25%) of TNF was blended with (75-95%) of NPMF using mixture, simplex lattice design (version 6.0.8), which was used for Cookies development. Proximate composition, phytochemical properties, mineral contents and sensory attributes of the cookies were determined using standard methods. Data were analyzed with SPSS. Supplementation of TNF for NMF significantly improved the Proximate composition, mineral contents, antioxidant properties (TAC, Phenol, Flavonoid,) and sensory characteristics of Cookies. However, contents of alkaloid, oxalate, tannin and phytate which are commonly referred to as antinutrients at higher doses fell within tolerable limits. All cookies’ samples were generally accepted by the panelist, with cookie made from 20% TNF possessing highest acceptability score (7.23) on nine-point hedonic scale. Acceptable and nutritious cookies were developed from TNF and NMF blends.