Value-addition to composite soft bread wheat cookies using avocado seed and finger millet flours: assessing the nutritional, techno-functional, and sensory properties

Abstract

The purpose of this study was to develop and evaluate the quality attributes of value-added, fiber-rich cookies processed with composite flours containing avocado seed (0–20%), finger millet (0–25%), and soft wheat flour (55–100%). The D-optimal mixture design generated ten formulations, including the control with 100% soft wheat flour. Additionally, levels of hydroxymethyl-furfural and starch digestibility were measured. The study demonstrated that, compared to cookies made with control flour, the formulated cookies had higher fiber, protein, fat, energy, antioxidant activities, vitamin C, and β-carotene content retention. Protein ranged from 11.72 to 19.81%, fiber 1.92 to 6.89%, energy 356.11 to 368.51 kcal/100 g, vitamin C 2.59 to 9.74 mg/100 g, β-carotene 57.17 to 396.03 µg/100 g, DPPH radical scavenging activity 40.55 to 88.69%, FRAP values 1.03 to 13.83 µM trolox/100 g, starch digestibility 48.24 to 67.05%, and HMF 8.51 to 22.27 mg/kg. The samples, particularly composite cookie flour B7 (10% avocado seed, 12.5% finger millet, 77.5% wheat), achieved a comparable organoleptic attribute scores to control wheat flour by consumers. This indicates that plant-based byproducts can be effectively utilized to produce desirable cookies rich in antioxidants, fiber, and β-carotene, supporting healthy lifestyles. Furthermore, production of cookies from a blend of avocado seed, finger millet and soft wheat bread flour presents an interesting opportunity to have functional, nutrient-rich products with high bioactive compounds, offering strong consumer appeal while contributing to reduced nutritional insecurity and promoting economic benefits.