RESEARCH JOURNAL OF FOOD SCIENCE AND NUTRITION
Integrity Research Journals
ISSN: 2536-7080
Model: Open Access/Peer Reviewed
DOI: 10.31248/RJFSN
Start Year: 2016
Email: rjfsn@integrityresjournals.org
Nutritional composition and sensory evaluation of cookies supplemented with defatted coconut and tiger nut flour
https://doi.org/10.31248/RJFSN2026.225 | Article Number: 3410D41C2 | Vol.11 (2) - April 2026
Received Date: 24 January 2026 | Accepted Date: 20 February 2026 | Published Date: 30 April 2026
Authors: Olasunmbo A. Ajayi* and Anjolaoluwa M. Adekunle-Aremu
Keywords: composite flour, Cookies, defatted coconut, defatted tigernut.
Cookies are ready-to-eat snacks, popularly consumed between meals. However, cookies are high in calories but low in nutritional value. The overall objective of this research is to produce more nutritious cookies. Five cookie samples were produced, using a composite of defatted tigernut, defatted coconut and wheat flour blend. Namely, WFC= 100 % wheat cookies; CTWC= 5:5:90 coconut: tiger nut: wheat cookies; TWC= 20:80 tiger nut: wheat cookies; CWC= 20:80 coconut: wheat cookies; and CTC= 50:50 coconut: tiger nut cookies. The functional properties of the composite flour, physical, nutritional, and water activity properties of cookies were analysed using standard methods. Water, oil absorption capacity, bulk density, foaming capacity and swelling index of the composite flour ranged from (0.31 to 0.78 g/mL); (0.36 to 0.73 g/mL); (0.44 to 0.66 g/mL); (5.6 to 12.7 %); and (10.0 to 11.0 mL), respectively. Moisture, protein, fat, fibre and ash contents ranged from (5.70 to 8.10 %); (14.88 to 17.94 %); (10.90 to 14.13 %); (2.14 % to 2.58 %) and (1.60 to 2.66 %) respectively. Water activity ranged from 0.23 to 0.35, and sample CTC had the lowest value. Sensory scores indicated that panellists preferred samples WFC and CTWC, which were rated best overall in most of the parameters assessed. Shelf-life study showed that cookie samples stored for 3 months at refrigeration temperature (9±2℃) had all organoleptic properties intact. Conclusively, the nutritional content of ready-to-eat cookies is improved by the addition of defatted coconut and tiger nut flour.
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