Author(s):

Paul Virginia, Paul Ajit, Kushwaha Pratibha and Tungoe Ajano

Abstract: Ready-to-eat (RTE) foods are foods intended to be consumed as they are. These foods do not require additional cooking and are usually stored in refrigeration or at room temperature. So, the main aim of this study is to make cookies more nutritious by incorporating alternative ingredients like wheat flour, pearl millet flour, oats flour and coriander and fenugreek leaves powder. The present study was under taken with the following objectives – to develop ready to eat snacks with incorporation of coarse grains and millet, as well as to assess the sensory quality of the prepared value added snack, and to determine the nutrient content and cost of the prepared snack. The prepared product was cookies with incorporation level of wheat flour, pearl millet, oats and green leaf powder (coriander and fenugreek leaf). The leaf powder was dehydrated and chemical analysis were done by using AOAC 1990 standard procedure for vitamin, iron, total carotene. Sensory evaluation of prepared products was done by using 9 points Hedonic scale. On the basis of sensory evaluation by 9 points Hedonic Scale it was observed that 60 percent wheat flour,20 percent pearl millet, 15 percent oats and 5 percent green leaf powder (coriander and fenugreek leaf) (T₃) was most acceptable in almost all the parameters like colour, texture, taste, flavour and overall acceptability. Nutrient analysis indicates that highest carbohydrate was found in T₁ (28.086g), protein T₂ (3.805g), Calcium T₁ (14.81mg), fibre T₃ (0.617g), thiamine T₁ (0.068mg), riboflavin T₁ (0.028mg), niacin T₁ (0.671mg), energy T₁ (58.57kcal). Cost of the prepared products per 100g of raw ingredients for cookies was between Rs 26.62- 29.

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