Nutritional properties of cookies enriched with Terminalia catappa (Combretaceae) almond flour

This study aims to analyze the nutritional properties of almond flour enriched cookies from Terminalia catappa in order to promote these almonds in the treatment of protein-energy malnutrition. To this end, five (5) types of cookies were produced, including a control cookie composed of 100% wheat flour (BFB) and four composite cookies in which the wheat flour was substituted by the almond flour Terminalia catappa at respective rates of 10% (BFTC10), 20% (BFTC20), 30% (BFTC30) and 40% (BFTC40). The cookies were prepared at the "Bivoire Abobo Banco bakery" which has an authorization from the Ministry of Commerce of the Republic of Côte d'Ivoire. The nutritional properties of cookies were evaluated on the basis of their physicochemical composition, physical and organoleptic characteristics. Analysis of the physical-chemical composition of the cookies showed a significant increase (p< 0.05) in proteins (10.07 0.02 to 19.2 0.01%), lipids (14.3 0.1 to 27.4 0.2%), ash (0.66 0.02 to 1.66 0.8%) and fibres (1.12 0.01 to 1.56 0.01%). On the other hand, a significant decrease (p < 0.05) in the carbohydrate content (70.31 0.01 to 46.64 0.03%) and a significant increase (p< 0.05) in the energy value (450.2 0.01 to 510 0.01 kcal) of the cookies were observed. The physical parameters of the cookies (weight, diameter, thickness, spreading ratio) were influenced by the increase in the level of incorporation. Sensory analysis revealed that the overall acceptability of cookies was affected by the increased level of substitution. It seems that these composite cookies could help fight protein-energy malnutrition.