Development and Quality Evaluation of Biscuit and Cookies Made from Wheat Flour Supplemented with Kocho Powder

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Addis Ababa University


Biscuit and cookies are ready-to-eat inexpensive food products that are consumed among all age groups. This thesis work was performed to develop and quality evaluation of biscuits and cookies made from wheat flour supplemented with kocho powder. The wheat flour and kocho powder were used to develop biscuits (80:20, 70:30, 60:40, and 50:50% of substitution ) and 100% wheat flour as a control.The data generated were statistically analyzed by ANOVA using SPSS. Proximate analysis were carried out on the flour,biscuits and cookies samples.And also water and oil absorption capacities were carried out on the flour and texture and color analysis were carrried out on the biscuits samples.The results of proximate composition, energy content and water activity shows that the wheat flour(control flour) contained 14.8% of moisture content, 0.45% 0f ash content, 10.237% of protein value, 1.5% of fat value, 0.5% of fiber, 72.52% of carbohydrate value, 344.5kcal/100g and 0.528% of water activity. The results indicated that the control flour showed higher level of moisture content, protein content, fat content, energy value and lower level of ash content, carbohydrate content, fiber content, water activity content while composite flours showed higher level of ash content, carbohydrate content, fiber content water activity content and lower level of moisture content, , protein content, fat content and energy value. Improvements were also noted in mineral contents such as magnesium, iron and calcium in biscuit produced from the composite flour of wheat supplemented with different levels of kocho powder. Physical (weight, thickness) and sensory (taste, colour, texture, appearance, flavor, overall acceptability) attributes of biscuits made from kocho powder and wheat flour were analyzed. The sensory acceptability was evaluated by a seven point’s hedonic scale. As the kocho powder addition decreased from 50 % to 20 %, the thickness, and the sensory attributes (taste, flavor, appreance,color,texture preference and overall acceptability) of the biscuits got increased. From the result, texture, taste, Colour, flavor,appearance and overall acceptability did not show any significant difference(P≥0.05) among different samples. As a result, the high nutritive and flavor rich biscuits and cookies generated in this study are to provide health benefits.



Kocho powder, wheat flour, Biscuits, cookies, quality evaluation, proximate composition