The study aimed at evaluating the effect of orange pomace and carrot flour on nutritional profile of wheat cookies. Wheat, orange pomace and carrot flour samples were formulated into four samples at proportions of 100:0:0, 85:5:10, 80:10:10 and 75:15:10 respectively. Each combination represents sample code of W100P0C0, W85P5C10, W80P10C10 and W75P15C10 respectively. Standard methods were used in raw materials preparation and analyses. Proximate composition showed significant (p<0.05) decrease in protein (8.06-9.77 %) and carbohydrate (55.24-58.19 %) while the crude fat (18.19-19.99 %,), fibre (3.22-3.42 %) and ash (4.43-6.82 %) significantly (p<0.05) increased with orange pomace and carrot flour inclusion in wheat flour cookies. The result showed significant (p<0.05) increase in micronutrients (minerals and vitamins) with orange pomace and carrot flour inclusion in wheat cookies suggesting high micronutrient content of orange pomace and carrot flour. The amino acid content of the cookies samples significantly (p<0.05) decreased with inclusion of orange pomace and carrot flour in the blends. The total essential amino acid falls short of the recommended total essential amino acid of the food and Agriculture Organization showing a correlation with decrease in protein. The study established that inclusion of orange pomace and carrot flour in wheat flour significantly improved the micronutrients of wheat cookies.
Veronica et al. (2026) studied this question.