Journal of Advances in Food Science & Technology

Cookies are widely consumed ready-to-eat bakery products, the use of composite flours provides an opportunity to modify their nutritional and quality characteristics. Cookies were produced from wheat, sesame, and soybean composite flours formulated at wheat:sesame:soybean ratios of 100:0:0, 90:5:5, 85:10:5, and 80:10:10. The cookies were evaluated for proximate composition, vitamin and mineral contents, anti-nutritional factors, physical properties, and sensory attributes using the methods described in the study. Moisture, ash, fat, protein, fibre, and carbohydrate contents ranged from 7.17–9.32%, 0.78–3.45%, 17.83–22.06%, 8.63–17.74%, 2.67–4.05%, and 50.44–58.68%, respectively. Calcium, iron, and potassium contents ranged from 14.93–19.06 mg/L, 3.81–6.70 mg/L, and 367.00–614.90 mg/L, respectively. Tannin, phytate, and oxalate contents ranged from 140.63–234.38 mg/100 g, 115.20–187.20 mg/100 g, and 153.33–245.33 mg/100 g, respectively. Cookie thickness, diameter, and weight ranged from 6.29–7.35 cm, 10.10–11.26 cm, and 13.31–18.06 g, respectively. Sensory scores showed differences among the formulations, with the 85:10:5 wheat–sesame–soybean formulation having the highest overall acceptability score of 8.28. The findings indicate that incorporating sesame and soybean flours altered the nutritional, physical, and sensory characteristics of wheat-based cookies, with the effects varying according to the proportion of the composite flour ingredients.