Development Of Finger Millet Cookies and Evaluation of Their Nutritional and Sensory Qualities

The present study was undertaken to develop nutritious cookies using finger millet (ragi) and to evaluate their nutritional composition and sensory qualities. Finger millet is known for its high calcium, iron, dietary fibre, and antioxidant content, making it a valuable ingredient for improving the nutritional quality of commonly consumed snack foods. In this study, finger millet flour was incorporated into cookie formulations in different proportions to enhance their health benefits while maintaining acceptable taste and texture. The prepared cookies were analysed for their proximate nutritional composition, including protein, fat, fibre, carbohydrate, and mineral content. Sensory evaluation was carried out using a panel to assess attributes such as colour, appearance, taste, texture, flavour, and overall acceptability. The results indicated that the incorporation of finger millet significantly improved the nutritional profile of the cookies, particularly in terms of fibre and mineral content. Sensory scores showed that the optimised formulation was well accepted by the panel members, with desirable taste and texture comparable to conventional cookies.