Use of finger millet in cookies and their sensory and nutritional evaluation

Abstract

An investigation was carried out to develop finger millet based nutritious cookies and their sensory and nutritional evaluation was carried out. Two types of cookies were prepared by replacing 30 and 50 % of refined flour with finger millet. Both types of cookies were found acceptable. Addition of finger millet flour increased the total mineral, fiber, calcium, iron, phosphorus, copper, and zinc content of cookies. Finger millet flour can be successfully substituted upto 50 % level for the development of nutritious cookies.