Nutritional and anti-nutritional evaluation of cookies prepared from okara, red teff and wheat flours
2018
Satheesh, N. | Hawa, A. | Kumela, D.
Okara is a nutritious byproduct of soy milk industry. The present study is carried out to effective utilization of okara in cookies preparations. Cookies are prepared with Okara, Red teff and Wheat flours. A 16-run constrained D-optimal mixture experiment was generated using DesignExpert® (Version 8.0, Stat-Ease) software. The three flours were mixed with other ingredients to prepare cookies. Prepared cookies are analysed for proximate, mineral and anti-nutritional compositions. Moisture content, Ash, crude protein, fiber, crude fat, carbohydrate, energy of cookies had ranged between 6.25-8.00%, 1.25-2.4%, 15-18.56%, 7-8.9%, 13-18.2%, 44.52- 57.45%, 406-416 K. Cal/100gms respectively. Iron, Zinc and calcium contents of cookies are ranged between 6.20-7.30 mg/100gms, 2.66-20.88 mg/100gms and 16.60-18.00 mg/100gms respectively. Anti-nutritional components (tannin and phytate) rise by the okara ratio increase in cookies composition. Red teff 33-38%, Wheat 18-20% and 45-47 Okara% are the optimum compositions for best nutritional quality cookies.
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