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International Food Research Journal 25(5): 2042-2050 (October 2018)
Journal homepage: http://www.ifrj.upm.edu.my
Hawa, A., *Satheesh, N. and Kumela, D.
Department of Postharvest Management, College of Agriculture and Veterinary Medicine, Post
Box Number 307, Jimma University, Jimma, Ethiopia
Nutritional and anti-nutritional evaluation of cookies prepared from okara,
red teff and wheat ours
Abstract
Okara is a nutritious byproduct of soy milk industry. The present study is carried out to effective
utilization of okara in cookies preparations. Cookies are prepared with Okara, Red teff and
Wheat ours. A 16-run constrained D-optimal mixture experiment was generated using Design-
Expert® (Version 8.0, Stat-Ease) software. The three ours were mixed with other ingredients
to prepare cookies. Prepared cookies are analysed for proximate, mineral and anti-nutritional
compositions. Moisture content, Ash, crude protein, ber, crude fat, carbohydrate, energy of
cookies had ranged between 6.25-8.00%, 1.25-2.4%, 15-18.56%, 7-8.9%, 13-18.2%, 44.52-
57.45%, 406-416 K. Cal/100gms respectively. Iron, Zinc and calcium contents of cookies are
ranged between 6.20-7.30 mg/100gms, 2.66-20.88 mg/100gms and 16.60-18.00 mg/100gms
respectively. Anti-nutritional components (tannin and phytate) rise by the okara ratio increase
in cookies composition. Red teff 33-38%, Wheat 18-20% and 45-47 Okara% are the optimum
compositions for best nutritional quality cookies.
Introduction
Cookies are popular ready-to-eat snack foods
and widely consumed by all age groups especially
by children around the world due to their simple
manufacturing process, long shelf life and potential
for containing high nutrient components (Aziah et
al., 2012). Cookies are made from different ours
that are characterized by a formula with high in sugar,
shortenings and relatively low in water. Commercially
available cookies are prepared from white our that
is nutritionally inferior to whole wheat our (Chavan
et al., 1993).
Okara is an insoluble major by-product of the soy
milk process, composed of 50% dietary ber, 25%
protein, 10% lipid, and other nutrients (Li et al., 2012).
In Ethiopia, cultivation of soybean and utilization of
the soy products are drastically increasing (Hailu
and Kelemu, 2014), for instance, Faffa foods Share
Company reported the business of more than 15
million birr (local currency) in 2011 by soy milk
powder and milk production. The huge quantities of
okara produced annually have a signicant disposal
problem because of its high putrefaction capacity (Li
et al., 2013). This leads to environmental problems
and wastage of the nutrients contained byproduct.
Researchers are reported that okara is a good raw
material to be used as a dietary supplement in
different products since its high nutrient content and
low production costs, (O’Toole, 1999; Sengupta et
al., 2012).
Teff (Eragrostis tef) is an ancient tropical cereal
has its center of origin and diversity in the northern
Ethiopian highlands from where it is believed to
have been domesticated (Tadesse, 1993). Teff is a
minor cereal crop worldwide, whereas in Ethiopia,
it is a major food grain, mainly used to make injera,
a traditional fermented Ethiopian pancake (Tadesse,
1993; Gebremariam et al., 2012). Red teff has a
higher iron and calcium content than other varieties
(Abebe et al., 2007). Inadequate iron intake is
common in low and middle income countries like
Ethiopia, particularly among infants and young
children (Gibson et al., 2010) and pregnant women
(Coban et al., 2003). Food fortication with iron
rich crops like red teff and nutritional supplements
may constitute effective strategies to prevent iron
deciency (Stoltzfus, 2011).
Wheat (Triticum aestivum L.) is the most
important staple food crop for more than one third
of the world’s population and one of the most
important cereals cultivated in Ethiopia for the
purpose of baked products because of its special
protein known as gluten. It contributes more calories
and proteins to the world diet than any other cereal
crops (Adams et al., 2002; Shewry, 2009). Gluten,
Keywords
Anti nutritional factors
Cookies
D-optimal mixture design
Okara
Proximate composition
Article history
Received: 4 April 2017
Received in revised form:
29 May 2017
Accepted: 7 June 2017
2043 Hawa et al./IFRJ 25(5): 2042-2050
the protein component of wheat is attributed to the
dough elasticity and strength, can be dened as the
rubbery mass that remains when wheat dough is
washed to remove starch granules and water soluble
constituents (Wieser, 2007; Kaushik et al., 2013).
Some wheat varieties (e.g. Triticum aestivum) are
suitable for bread making while others (e.g. Triticum
durum) are suitable for biscuits and cookies making
(Sapirstein et al., 2007).
Cookies prepared from the wheat our or white
our alone may have the nutritional inferiority so the
major objective of the present research is to enrich
the nutritional component by the utilization of locally
available cereal (red teff) ours and soybean (soy
milk) by-product (okara).
Materials and Methods
Sample collection
Soybean (Avgat) and both Red teff (H-
0199), Wheat (Digalu) were obtained from
Jimma Agricultural Research Center and Holeta
Agricultural Research Center, Ethiopia, respectively.
Eggs were collected from Jimma University College
of Agriculture and Veterinary Medicine College
poultry farm, milk powder, baking powder, table
salt; table sugar and shortening were collected from
local markets. The experiment was conducted in
laboratories of Post harvest Management (Jimma
University) and Ethiopian Public Health Institute,
Ethiopia.
Sample preparation
The red teff and wheat were cleaned manually
to remove contaminants and immature seeds and
inferior materials. They were ground into our in
mill and sieved through a 0.5 mm sieve and packed in
airtight polythene plastic bags for further processing
(AACC, 2000).
The left over residue (Okara) of the soy milk
processing was collected from our co-researcher
(working on soy milk with Avgat variety of soybean)
and dried in hot air oven at 600C temperature for 24 hrs
and ground into our using attrition mill and passed
through 0.5 mm sieve and packed in polyethylene
plastic bags for further usage (Wickramarathna and
Arampath, 2003).
Experimental design
A 16-run constrained D-optimal mixture
experiment was generated using Design-Expert®
(Version 8.0, Stat-Ease) software. The constraints
used were 20 to 40% for red teff, 10 to 20% for
wheat and 40 to 50% for okara and one considered
as control with 100% wheat our, the total runs in
this experiment was 17. The range of constrains were
determined based on different literatures (Chen et al.,
2003; Gernah, 2007; Aziah et al., 2012; Chinma and
Coleman et al., 2013; Nwanekezi, 2013; Hrušková
and Švec, 2015) and preliminary studies.
Preparation of cookies
Total of 17 Cookies samples were prepared
from the Composite our with minor modication
according to the method reported by Aziah et al.
(2012). For 1000 g composite our, Whole egg (60
g), powdered milk (20 g), baking powder (0.1 g), Salt
(1 g), sugar (200 g) and 250 ml of distilled water were
mixed in a bowl by a dough mixer until a stiff paste
was obtained and kept aside. In other mixer creaming
of shortening (60 g) was done until foaming occurred.
The previous blend was added to the creamy mass
of shortening and mixed for 10 minutes at medium
speed in a laboratory dough mixer. The dough was
allowed to rest for 30 minutes at room temperature
and rolled on a oured board using rolling pin to
thickness of 0.3 cm. The rolled dough was cut by pre-
mould cookies shape, arranged on a grease tray and
baked at 1200C for 15 minutes by convection oven
(temperature and time was determined in preliminary
work). Cookies were cooled to ambient temperature,
packed in low density polyethylene bags and kept in
airtight containers to subsequent laboratory analysis.
Data collection
Proximate, mineral and anti-nutritional
compositions of the cookies samples were determined.
Proximate analysis
Moisture content of the prepared cookies samples
were determined by hot air oven according to
AOAC method 925.10, (AOAC 2005). Ash content,
crude fat and crude ber were determined by dry
basis according to AOAC method 923.03, 920.39
and 962.09, respectively (AOAC 2005). Kjeldahl
method was used to determine total nitrogen and
was multiplied by the 6.25 to obtain total protein
in the sample (AOAC 2005, method 979.09). Total
carbohydrates (CHO%) was estimated by difference
method (Monro and Burlingame, 1996). Gross energy
was calculated according to the method developed by
Osborne and Voogt (1978).
Mineral analyses (Ca, Zn and Fe)
The mineral contents were determined by Atomic
Absorption Spectrophotometer (Perkin–Elmer,
Model 3100, USA, Auto sampler AA 6800, Japan) as
per the AOAC (2005) method 985.35. One gram of
Hawa et al./IFRJ 25(5): 2042-2050 2044
cookies sample was converted to ash; known weight
of ash was treated with 5 mL of 6 N HCl and dried
on the hot plate and 15 mL of 3 N HCl was added
and heated on the hot plate until the solution boiled.
The solution was cooled and ltered through what
men No 1 lter paper in to 50 mL graduated ask
then make up with de-ionized water and used to
determine Ca, Zn and Fe. The sample and standard
was atomized by reduced air-acetylene for Calcium
and oxidizing air-acetylene for Zinc and Iron as a
source of atomization energy (AACC, 2000). The
absorbencies of both the samples and standards were
measured at 248.4 nm, 213.9 nm and 422.7 for Iron,
Zinc, Calcium. The samples mineral concentrations
were determined from standard graph and expressed
as mg/100 g.
Phytate
Phytate content (mg/100 g) was determined by
method described by Vaintraub and Lapteva, (1988).
Cookies sample (0.0573 g) was extracted with 10
mL of 0.2 N HCl for 1 hr at an ambient temperature
then centrifuged at 3000 rotations per minute for 30
minutes. The clear supernatant was collected and 3
mL of supernatant solution was mixed with 2 mL
of Wade reagent (0.03% solution of FeCl+6H2O
containing 0.3% sulfosalicylic acid in water). The
absorbance was read at 500 nm measured using
UV-Vis spectrophotometer (CE1021, England).
The phytate concentration was calculated from the
difference between the absorbance of the sample and
blank. The amount of phytic acid was calculated
using phytic acid standard curve.
Condensed tannin
Condensed tannins were determined by Maxson
and Rooney, (1972). One gram of sample was extracted
with 10 mL of 1% HCl in methanol for 24 hours at
room temperature by mechanical shaking (Edmund
Buhler, USA) then centrifuged at 3000 rotations per
minute for 5 minutes. One mL of the supernatant
was mixed with 5 mL of vanillin HCl reagent (equal
volume of 8% concentrated HCl in methanol and 4%
vanillin in methanol) and allowed for 20 minutes at
room temperature. Finally, the absorbance was read
at 500 nm using UV-Vis Spectrophotometer. A stock
catechin solution was used as the standard and value
of tannin was expressed in mg of catechin in 100gram
of sample.
Data analysis
The response variables measured from the 17
formulations including control were analyzed using
Minitab®, Version 16, software. The statistical
analyses included verifying that the model does
not have signicant lack-of-t, and the normal
distribution and constant variance assumptions on
the error terms are valid. Independence assumption
was valid through the random order of the runs by
testing the signicance of each term, constructing
contour plots for each response variable to determine
the best formulation for each response and, nally,
determined the optimum point that optimizes all
response variables (Montgomery, 2013).
Results and Discussion
Analysis of variance (ANOVA), p-Values of all
the properties were presented in Table 1 with lack of
t values. The cookies proximate composition and
anti-nutritional and mineral vales were presented in
Table 2. The predicted regression models for all the
parameters (proximate, energy, mineral and Anti-
nutritional) were given in Table 3.
Moisture contents of cookies were within the
range of 6.25 to 8.00% (Table 2). The highest moisture
content was determined in the cookies prepared from
40% red teff, 10% wheat and 50% of okara; while the
lowest moisture content was observed in the cookies
made from 40% red teff, 20% wheat and 40% okara.
The moisture content of cookies was increased with
the increase in okara ours, this is attributed to the
fact that soy our can absorb and holds higher amount
of moisture in baking process (Park et al., 2015;
Cheng and Bhat, 2016). Moisture content of cookies
in present study are similar with Joel Ndife and
Fagbemi, (2014) who prepared cookies from 50%
soy our supplemented with wheat our. The present
result was not signicantly difference in both linear
and quadratic models, but, signicance difference
was observed in the blend of wheat with okara. The
experimental results of R2 values indicated that the
models were satisfactory and lack of t value showed
non-signicant (Table 1).
The ash content of the cookies showed signicance
difference in quadratic model. Highly signicant
difference (p<0.01) was observed between red teff
and okara and also signicantly different (p<0.05) in
red teff with wheat (Table1). The ash content of the
cookies sample varied between 1.25 to 2.4% (Table
2). The highest ash content was observed in cookies
made from 35% red teff, 15% wheat and 50% okara.
Whereas the lowest results were recorded for cookies
prepared from 40% red teff, 20% wheat and 40%
okara. The result of this study indicated that the ash
content of the blends was increased steadily with
increasing okara our. This might be due to the better
ash content of soybean than others. Legumes have
2045 Hawa et al./IFRJ 25(5): 2042-2050
been reported to be good sources of ash (Tasnima,
2015). Similar result was reported by Joel Ndife and
Fagbemi, (2014) for cookies prepared from 50% soy
our supplemented with wheat our.
Protein content of prepared cookies was ranged
from 15% to 18.56% (Table 2). The maximum
protein content was found in cookies prepared from
the blending of 30% red teff, 20% wheat and 50%
okara; lowest protein content was found in cookies
made from blending of 40% red teff, 20% wheat and
40% okara. These trends might be due to the high
amount of okara our in the product and high protein
content of soybean (Wickramarathna and Arampath,
2003). The results of the present study is supported by
the results of Tasnima, (2015) who reported protein
content of 17.8% in biscuits prepared from soybean
and wheat our and protein values of cookies prepared
in the present study have high comparability with
the Olaoye et al. (2006) study. Result of the blended
cookies in present study had highly signicant protein
contents than the control (cookies made with wheat).
Batool et al. (2015) stated that combination of cereals
with legumes provide better overall essential amino
acid balance, helping to overcome the world protein
malnutrition problems. Addition of legumes like
soybean have important where many people can
hardly afford high protein foods because of their high
cost and produced the desired effect of increasing the
protein content of the blends. It is a potential way to
increase the nutritional value of traditional cookies
prepared from wheat our.
The ber content of cookies samples prepared
from composite ours was varied between 7-8.9%
(Table 2). Cookies prepared from blends of 40%
red teff, 10% wheat and 50% okara was showed the
highest value, in contrast, blends of 40% red teff,
20% wheat and 40% okara were showed the lowest
ber content than other blended samples. Signicant
difference (p<0.05) was observed for both the
linear and quadratic models (Table 1). Signicance
difference was also observed for red teff with okara
and wheat with okara. The result of the present
study was in agreement with study reported by Joel
Ndife and Fagbemi, (2014) who reported 5.73% of
crude ber in cookies prepared from 50% soy our
supplemented with wheat our. The increased ber
content of cookies have several health benets, as it
will aid digestion often associated with products from
rened grain ours (Slavin, 2005; Brownlee, 2011;
Elleuch et al., 2011). Other studies have also showed
that combining okara with soft wheat our resulted
an increased dietary ber contents as compared to the
use of soft wheat our alone (Rinaldi et al., 2007).
Signicant difference (p<0.05) was observed in
the fat content of the cookies in quadratic models
(Table 1). The fat content of all cookies samples was
varied between 13-18.2% (Table 2). The results were
observed that signicantly difference between red
teff with okara and also signicantly difference in
wheat with okara. The highest value of fat content
was determined in cookies prepared from 30% red
teff, 20% wheat and 50% okara, whereas the lowest
value of fat content recorded in cookies prepared
from 40% red teff, 20% wheat and 40% okara. This
might be because of relatively higher amount of
fat found in okara. This result is in agreement with
results reported by Akubor and Ukmuru, (2003) who
reported the fat content of the biscuits prepared from
wheat and soybean increased from 14.6 to 24.0% with
increase in soy bean our. Similarly Iwe and Ngoddy,
(1998) also concluded that soy beans have been
reported to be a good source of oil. Furthermore, Rita
and Adiza, (2010) also authenticated that addition
of soybean our increases the fat content in fortied
cookies while the amount of carbohydrate is reduced.
Generally the soybean have been reported to contain
an appreciable quantity of minerals and fat (Onyeka
and Dibia, 2002; Plahar et al., 2003).
Table 1. Analysis of variance (ANOVA), p-values of proximate composition, energy and
mineral contents and anti-nutritional factors of cookies
Hawa et al./IFRJ 25(5): 2042-2050 2046
Carbohydrate content of cookies made from
red teff, wheat, and okara were highly signicant
difference in quadratic model. Signicance difference
was observed, highly signicant difference between
red teff with okara and wheat with okara respectively
(Table 1). Total carbohydrate content of cookies
samples ranged between 44.52 to 57.45% (Table
2). The highest carbohydrate content was observed
in cookies sample prepared from 40% red teff, 20%
and okara of 40% whereas least carbohydrate content
in cookies from wheat 30% red teff, 20% wheat,
and 50% okara. The results of this study showed
that okara is not a good source of carbohydrate
when compared to wheat and teff. The carbohydrate
contents decreased with the increase in the proportion
of okara in the composite our supplemented cookies,
the same was supported by Akpapunam et al. (1997).
The decreased carbohydrate content of the cookies
with addition of red teff and okara ours would be
useful to people who need low carbohydrate foods
leading to enhanced health for overweight and
obese persons. However, cookies which made from
control (100% wheat) had reported the highest
carbohydrates content; this is due to higher amount
of carbohydrate in wheat. Generally, the decreased
trend in carbohydrate could be due to the low content
of carbohydrate in the added okara compare to
wheat our. This is agreed with the nding of Iwe
and Ngoddy, (1998) who reported that soybean is
poor sources of carbohydrate. Although, cookies
carbohydrate value resulted in this study is still lower
than the regular value of wheat-based cookies thus,
it could be possible to develop low-carbohydrate
cookies using okara.
The gross energy of cookies samples were varied
from 406.06 to 416.20 kcal/100g (Table 2). The
higher gross energy value content was observed in
cookies sample prepared from a formulation of red
teff 30%, wheat 10% and Okara 50% while the lower
gross energy value was observed in cookies sample
prepared from a formulation of red teff 40%, wheat
17% and Okara 43%. The high energy content of
cookies sample prepared from a formula consisting
of high proportion of soy bean okara our. The result
was not signicant difference (p<0.05) was observed
in the gross energy content of mixed ours cookies
sample between among all interaction composite
our but, no signicance between both linear and
quadratic models (Table 1). Onabanjo et al. (2009)
reported that the high content of legumes and oil
crops our further increased the energy density of
the products developed from different formulations.
This result was in agreement with the other ndings
obtained by Aleem Zaker et al. (2012) who reported
that blending of soy our in biscuit preparation with
wheat showed increment of total energy up to 462.3
kcal/100g.
Mineral contents of cookies (Iron, Zinc and Calcium)
The iron content of cookies samples was varied
between 6.20 to 7.30 mg/100gm (Table 2). The
highest Fe content determined in cookies prepared
from 40% red teff, 10% wheat and 40% okara, while
the lowest result value of Fe was reported for cookies
from 34% red teff 20% wheat and 46% okara. This
might be due to an increase in proportion of red teff
Table 2. Proximate, mineral and anti-nutritional compositions of cookies prepared
with different composition of read teff, wheat and okara ours
2047 Hawa et al./IFRJ 25(5): 2042-2050
our and to some extent with the level of okara.
Similarly, Abebe et al. (2007) reported that Teff is
a good source of iron content. The compositions of
Fe showed no signicance different in both linear
and quadratic model and all possible interactions of
mixed samples of red teff, wheat and okara (Table
1). Similar results had been reported as soy fortied
chapattis contained higher iron, than whole wheat
our chapattis (Khetarpaul and Goyal, 2009; Khan
et al., 2012).
In the present study the zinc content of cookies
samples was varied from 2.66 to 2.88 mg/100 g
(Table 2). The highest Zn content was determined
in cookies made from 40% red teff, 10% wheat, and
50% okara, while the lowest value was identied in
cookies from 34% of red teff, 20% of wheat and 46%
of okara blended cookies. As the amount of red teff
and some extent of okara increase the Zinc content
also increased. oilseed ours contained appreciable
quantity of minerals which resulted in increase in
mineral contents of mixed ours (Khan et al., 2012).
The zinc contents of the blended cookies were
higher than values of control. Zinc content showed
signicant difference (p<0.01) in quadratic model
between the interaction of red teff with okara and
shown highly signicant difference in red teff with
wheat other interaction and but not signicantly in
linear model (Table 1). Hence, using red teff and
okara our in cookies formulation improve the Zn
content of the mixed our.
The Calcium content of cookies samples were
varied between 16.60 to 18.00 mg/100g (Table 2). The
highest result was obtained from 35% red teff, 15%
wheat, and 50% okara, while the lowest identied
in cookies from 34% red teff, 20% wheat and 46%
okara cookies. The calcium content of cookies was
increase with the increment of some red teff and
okara proportion in the mixed our cookies sample.
Calcium content was found signicantly (p<0.05) in
red teff with okara in quadratic model (Table 1). The
results also revealed that an increased Ca contents
were observed when there were high concentration of
okara and red teff our in the cookies. Higher mineral
content in the present study found in different cookies
may be attributed to higher concentration of Calcium
in the soybean okara and red teff (Mengesha, 1966; Li
et al., 2012). A similar result has also been reported
as soy fortied chapattis contained higher Ca than
whole wheat our chapattis reported (Khetarpaul and
Goyal, 2009; Khan et al., 2012).
Anti-nutritional contents
Tannin content of cookies ranged from 13.5 –
18.79 mg/100g (Table 2) and was not signicantly
affected by the proportion of the mixture components
(red teff, Wheat and okara) used for cookies
preparation in both linear and quadratic models (Table
1). The highest tannin content was determined in the
cookies of 30% red teff, 20% wheat, 50% of okara
and the lowest value was obtained from the mixture
of 40% red teff, 20% wheat and 40% of okara. This
indicates that high amount of tannin in the cookies
was increased by the amount of okara increased.
Samuel et al. (2012) reported that soybean contains
high amount of tannins. The ndings of the present
study denotes that tannin content of prepared food is
increased by the increasing the level of soy our (El-
Shemy et al., 2000). Tannins are known to present in
food legumes that decrease the protein quality of foods
and interfere with dietary iron absorption (Admassu,
2009; Tadelel, 2015). According to Adeparusi, (
2001), tannins affect protein digestibility and
adversely inuence the bioavailability, obtained
from plant sources lead sing to poor iron and
calcium absorption. The raise in tannin in cookies
is in line with okara proportion could have effect on
nutrients bioavailability and absorption so; tannin is
one of the factors to be considered during optimizing
the proportion of okara supplemented with wheat and
red teff. Although tannin has detrimental effect, it has
several benets in processed food and human health.
The antimicrobial property of tannic acid can be used
in food processing to increase the shelf-life of certain
foods (Chung et al., 1998).
Phytate content of the cookies was ranged from
85–115 mg/100g (Table 2). The high and low amount
of phytate was recorded in the cookies prepared
from the proportion of 40% red teff, 10% wheat
Table 3. Predicted regression models for different
parameters of cookies (where A= Red teff, B=Wheat,
C=okara)
Hawa et al./IFRJ 25(5): 2042-2050 2048
and 50% okara and 40% red teff, 17% wheat, 43%
okara respectively. This might be due to the high
amount of phytate content found in okara ( Li et
al., 2012) than wheat and red teff. Phytate content
was not signicantly inuenced by the proportion of
red teff, wheat and okara in both models. In present
study, Phytic aid content increased by the more
supplementation of soy okara. Phytate content is
high in legumes and decreases the bioavailability
of essential minerals and bioavailability of proteins
by forming insoluble phytate-mineral and phytate-
protein complexes (Admassu, 2009; Tadele, 2015).
Optimization based on proximate composition
The white area of Figure 1 indicates the optimum
point of formulation to develop composite cookies
with best chemical composition which can serve the
expected purpose. Thus the optimum point which
includes all the optimum points of fat%, ber%,
protein%, carbohydrate%, gross energy Kcal/100gm,
Iron mg/100gm, Calcium mg/100gm, and Zinc
mg/100gm was indicated in Figure 1. From the
numerical optimization determined that the cookies
prepared from teff 33-38%, Wheat 18-20% and 45-
47 Okara% would show best overall quality. From
the optimal value it can be seen that the amount
of Okara can be used from the lowest value to the
maximum without affecting the nutritional content
whereas the optimum nutritional content was found
at the maximum amount of okara. In optimization
process the superimposition of contour plot regions
of interest considered Protein > 15.4%, Fat > 14%,
Fiber > 7.4%, Carbohydrate >45.11%, Energy
(kcal/100gm), Iron > 6.2 mg/100g, Zinc >2.66
mg/100g, Calcium >16.6 mg/100g. This all optimum
result of chemical composition was preferable to1-
11 years old children’s according to the nutritional
guidelines.
Conclusion
Based on present study the moisture content,
Ash, crude protein, ber, crude fat, carbohydrate and
energy of cookies had ranged between 6.25-8.00%,
1.25-2.4%, 15-18.56%, 7-8.9%, 13-18.2%, 44. -52-
57.45% and 406-416 KCal/100gms respectively.
Furthermore Iron, Zinc and Calcium of cookies
are ranged between 6.20-7.30 mg/100gms, 2.66-
20.88 mg/100gms and 16.60-18.00 mg/100gms
respectively. The optimum nutrient quality of the
cookies prepared from wheat, red teff and okara was
found to be in the range of teff 33-38%, Wheat 18-
20% and 45-47 Okara%. In conclusion, incorporation
of Okara and the red teff in to cookies ours the
overall nutritional quality of product has improved
and successfully utilized the okara in the cookies
production. However, the anti-nutritional factors of
the okara can not ruled out and further research has
to initiate to decrease the anti-nutritional factors in
okara.
Acknowledgements
Authors are highly thankful to Jimma University
and Ethiopian Public Health Institute, Ethiopia
for providing the Laboratory facilities to conduct
experimental part. Also we are thankful to CASCAPE
project to partial nancial support to carry out
this research. Special appreciation goes to Jimma
Agricultural Research Center and Holeta Agricultural
Research Center, Ethiopia for their considerable help
in providing experimental materials.
Interest of conict:
No conict showed.
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