Effect of Malting, Toasting and Gelatinization in the Quality Evaluation of Cookies Made from Millet, Pigeon Pea and OFSP Composite Flour

Abstract

Malnutrition, particularly protein–energy malnutrition and micronutrient deficiencies, remains a major public health challenge, partly due to the underutilization of nutritionally rich indigenous crops. This study evaluated the quality attributes of cookies produced from composite flours of millet, pigeon pea, and orange-fleshed sweet potato (OFSP), with emphasis on the effects of pre-processing methods (malting, toasting, and gelatinization) on functional, nutritional, and sensory properties. Eight cookie samples were produced using different combinations of these pre-processing techniques. Functional and physical properties, anti-nutritional factors, and β-carotene content of the flour blends were determined, while proximate composition was analyzed for both flours and cookies. Sensory evaluation was conducted to assess consumer acceptability. Results showed that pre-processing significantly influenced functional properties, with water absorption capacity ranging from 1.33–1.88 g/g and oil absorption capacity from 1.33–1.83 g/g. Malting and toasting improved the protein content of the flour blends. All cookie samples met the recommended 16% protein requirement, with values ranging from 17.50–18.75%. Sensory analysis indicated that all cookies were acceptable, with the NMNGNT sample being the most preferred. Overall, the nutrient-dense cookies demonstrate potential for functional food development, improved utilization of local crops, and enhanced nutritional quality.