Analysis of the Nutritional Quality of Cookies with Various Food Commodities in Management of Malnutrition

Abstract

Fulfillment of needs can be done by seeking to use diverse sources of food, which is called food diversification. The process of diversifying food involves using resources in form of local food processed into intermediate products such as flour from food commodities like red beans, taro, catfish and forte. The resulting flours from these crops can in conjunction with some other food additives can be subsequently made into cookies. This study is an experimental study with a completely randomized design (CRD). This study was carried out in stages and it involved determining the proximate composition and sensory quality of the food ingredients utilized in this study for the production of cookies. Five different formulations (A, B, C, D and E), for the production of cookies was explored in this study, the sensory characteristics of the cookies from each formulation as well as the nutrient content was also determined. The results of the proximate composition for formulation indicated that it contains 23.5% carbohydrate, 23.5%, protein 57.3%, fat 58.04%, and energy 33.07%, still below the AKG requirement while the mineral content of calcium, zinc and iron (fe) was > 100% of the 2019 AKG requirement