Vol. 11, Issue 9 (2022)

Author(s):
CHG Subrahmanyam, V Sudhavani, P Vinaya Kumar and DR Salomi Suneetha

Abstract:
Cassava cookies were prepared by blending cassava flour with different green leafy vegetables (fenugreek, Palak, moringa, sorrel and amaranthus) and wheat flour using sugar and jaggery as sweetening agents following completely randomized design with factorial concept in three replications. At 45 days of storage, among the treatment combinations (T), 100% wheat flour (T₇) recorded the highest mean values for carbohydrates (75%) and protein percentage (1.81%), 60% cassava powder + 30% wheat flour + 10% Menthi leaf powder (T₁) recorded the highest mean values for total sugars (24.48%) and microbial count (2.17 cfu/ml), 60% cassava powder + 30% wheat flour + 10% Amaranthus powder (T₅) recorded the highest mean value for fibre content (0.37%). Regarding sweeteners, more values for carbohydrates (72.96%) and microbial count (1.96 cfu/ml) were recorded in sugar (S₁), whereas for protein (1.67), fibre (0.32%) and total sugars (20.54%), more values were observed in jaggery (S₂). Regarding interactions between factors, highest mean value for protein content (2.87%) and fibre content (0.38%) was observed in 100% wheat flour + sugar (T₇S₁) and 60% cassava powder + 30% wheat flour + 10% Amaranthus powder + Jaggery (T₅S₂) respectively. Cookies were stored for a period of 45 days during which there was a significant decline in nutritional as well as functional attributes. The blended biscuits were found to be within safe limits even after the storage for 45 days.