Adamu, Zegeye (Assoc.Prof.)Abiyot, Negu2020-12-052023-11-102020-12-052023-11-102017http://etd.aau.edu.et/handle/12345678/23857Cookies are one of the best-known quick snack products. Cookie production is currently limited to wheat and few cereal seeds in many countries. This study was conducted to investigate the possibility of producing cookies from blends of oat, fenugreek and wheat and to evaluate the supplementing effect of oat-fenugreek flour to wheat flour as well as baking temperature on the quality of cookies. Whole wheat, fenugreek and oat grains were, cleaned and milled into flour. The wheat, fenugreek and oat flours were blended using mixture de-optimal design to formulate composite flour with the ratio of 85%: 5%: 10%; 70%:10%:20% and 55%:15%:30%, respectively, whereas 150, 175 and 200°C temperatures were used for baking. The data generated were, statistically analyzed by one-way analysis of variance (ANOVA) using the SPSS software program (version 20). Grain quality, Functional properties and proximate analysis were carried out on the flour and cookies samples. The results indicated that the protein, fat, fiber, ash and energy values of the composite flours increased with the increase in blend proportion. The bulk density, WAC, OAC and foaming capacity were, observed to increase with an increase in oat and fenugreek proportion in the composite. The cookies made from supplemented flour resulted in significant increase in protein, fat, crude fiber and energy contents whereas carbohydrate content decreased significantly (P<0.05). The phytochemical contents; phytic acid and condensed tannin of oat and fenugreek flour supplemented cookies were partially increased significantly (P<0.05). The mineral content (Ca, Mg, Fe and Zn) of enriched cookies improved by the presence of oat and fenugreek. A significant (P<0.05) reduction in cookie diameter and spread ratio was observed with an increase in oat and fenugreek flour proportion while cookies’ weight and thickness increased. Cookies samples stored for one week had microbial loads less than the maximum count recommended in literature. Significant (P<0.05) difference in sensory quality of cookies with an increase in flour proportion was observed. The results of overall acceptability confirmed that replacing wheat flour with 5% fenugreek and 10% oat flour for cookie baking was acceptable. On the other hand, increase in baking temperature, significantly (p<0.05) decreased cookie proximate composition, energy value, phytate and tannin, microbial load, diameter, thickness and sensory attributes, whereas carbohydrate and crude fiber increased. Moreover, cookies baked at 175oc had the highest sensory scores for all sensory attributes as compared to those baked at 150oc and 200oc. In general, the study indicated that cookies from 85%:5%:10% (wheat, fenugreek and oat, respectively) and baked at 175oc were found to be the best formulation with desirable quality and higher sensory acceptability.en-USBaking temperatureComposite FlourCookiesFenugreekOatPhytochemicalsSensory EvaluationThesis