“Exploration of Black Wheat Incorporated Cookies for Its Nutritional, Phyto-Chemical and Sensory Analysis”

Malnutrition and micronutrient deficiencies are the major public health problem that leads to many health complications. This study aimed to develop a phytochemicals rich with optimum levels of protein and micronutrients with incorporation of black wheat flour rich in protein, phytochemicals and micronutrients such as iron and zinc,  a high-quality renown alternative to conventional wheat. Five recipes of the cookies with replacement of conventional wheat flour by black wheat flour were prepared. All recipes were assessed for satisfaction by 50 semi trained panel members using the 9 point rating Hedonic scale sensory evaluation method. The black wheat supplemented cookies recipe which obtained the most acceptable rating by panel members (30:70 proportion of Black wheat flour: Conventional wheat flour) was sent for analysis, together with the control recipe. The findings of this study indicated that in addition to overall acceptability score of selected sample cookies had high protein content (9.14%) and dietary fibre (5.14%) with increased levels of carbohydrates, ash and energy value due to black wheat flour incorporation . The selected sample cookies also scored higher for mineral content as iron(8.44mg/100g), zinc(2.21mg/100g),Magnesium(97.44 mg/100g), Selenium(48.4 mg/100g) and increased levels of all the essential amino acids analyzed.  In conclusion, the Black wheat supplemented cookies recipe with 30% Black wheat flour incorporation , was acceptable to panel members and having high concentrations of proximate, minerals, phytochemicals with the control recipe.