Nutritional Evaluation of Cookies Supplemented with Sweet Lupine Seeds and Proso Millet Seed Powders
Salem, M., Selem, S., Sorour, A., El bana, M. (2023). Nutritional Evaluation of Cookies Supplemented with Sweet Lupine Seeds and Proso Millet Seed Powders. EKB Journal Management System, 2(3), 59-68. doi: 10.21608/jsaes.2023.227940.1044
Mousa Abdo Salem; Samieh Bedir Selem; Ahmed Mohamed Sorour; Mohamed Ahmed El bana. "Nutritional Evaluation of Cookies Supplemented with Sweet Lupine Seeds and Proso Millet Seed Powders". EKB Journal Management System, 2, 3, 2023, 59-68. doi: 10.21608/jsaes.2023.227940.1044
Salem, M., Selem, S., Sorour, A., El bana, M. (2023). 'Nutritional Evaluation of Cookies Supplemented with Sweet Lupine Seeds and Proso Millet Seed Powders', EKB Journal Management System, 2(3), pp. 59-68. doi: 10.21608/jsaes.2023.227940.1044
Salem, M., Selem, S., Sorour, A., El bana, M. Nutritional Evaluation of Cookies Supplemented with Sweet Lupine Seeds and Proso Millet Seed Powders. EKB Journal Management System, 2023; 2(3): 59-68. doi: 10.21608/jsaes.2023.227940.1044

Nutritional Evaluation of Cookies Supplemented with Sweet Lupine Seeds and Proso Millet Seed Powders

Journal of Sustainable Agricultural and Environmental Sciences
Volume 2, Issue 3, July 2023, Page 59-68  XML PDF (450.39 K)
Document Type: Original research paper
DOI: 10.21608/jsaes.2023.227940.1044
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Authors
Mousa Abdo Salem1; Samieh Bedir Selem2; Ahmed Mohamed Sorour email 3; Mohamed Ahmed El bana4
1Dept.food sceince and techonlogy, Fac. Agric. Tanta Univ.
2Food Sci. and Tech. Dept., Fac. Agric. Tanta Univ.
3Food Technology Research Institute
4Crops Tech. Dept., Food Tech. Res. Inst., Agric. Res. Center, Giza, Egypt
Abstract
This study was conducted to evaluate the sweet lupine seed powder (SLSP) and Proso millet seed powder (PMSP), as replacements for wheat flour (extra 72%) at different levels (5.0, 10.0, 15.0, 20.0, and 25.0%), a mixture of 10% SLSP and 10% PMSP, and a mixture of 15% SLSP and 15% PMSP to prepare cookies rich in protein and minerals. The results revealed that SLSP and PMSP, are very rich in protein, Ash, and fiber compared with wheat flour (72%). Adding PMSP and SLSP at different levels to wheat flour (extra 72%) led to increased Moisture, crude protein, ash, and crude fiber contents in cookie products. In contrast, carbohydrates value decreased gradually with increasing MSP and SLSP substitution levels. Results also showed that Hunter color parameters (L*, a*, and b*) of cookies decreased in lightness as the mixing level of PMSP and SLSP. Results also showed that Hunter color parameters (L*, a*, and b*) of cookies decreased in lightness in cookies substituted with (5,10,15,20 and 25%) of PMSP, SLSP, and the mixing level of PMSP and SLSP. While the (a*) value demonstrated a significant increase (p < 0.05) in PMSP and SLSP. From the results of the sensory evaluation, it should be noted that the replacement of PMSP and SLSP until 25% is acceptable for the sensory evaluation of cookies, the new product of cookies containing PMSP and SLSP can meet the covered protein and mineral nutritional needs of schoolchildren in developing countries. 
Keywords
Proso millet; sweet lupine seed; cookies
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