DEVELOPMENT, SENSORY EVALUATION AND PROXIMATE ANALYSIS OF OATS AND CHICK PEA COOKIES, ENRICHED WITH MORINGA (OLEIFERA LAM) LEAF POWDER

Abstract

This study explores the development, sensory evaluation, and proximate analysis of cookies formulated with oats, chickpea flour, and Moringa oleifera leaf powder. The primary objective was to create a nutritious snack that leverages the health benefits of these ingredients. Oats and chickpea flour were selected for their high fiber and protein content, while Moringa leaf powder was incorporated for its rich profile of vitamins, minerals, and antioxidants. Various formulations were prepared, and sensory evaluation was conducted to assess attributes such as taste, texture, aroma, and overall acceptability. The results indicated that cookies enriched with Moringa leaf powder exhibited a unique flavor and acceptable texture, appealing to consumers seeking healthier alternatives. Proximate analysis revealed significant improvements in protein, fiber, and micronutrient content compared to traditional cookies. This study demonstrates the potential of using oats, chickpea flour, and Moringa oleifera in cookie production, contributing to the development of functional foods that promote health and well-being. Further research is recommended to optimize formulations and explore the long-term benefits of these cookies in dietary practices.