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Nutritional quality of roselle seed flour cookies

Author: 
Karma Bako Rimamcwe, Chavan, U. D., Dalvi, U. S. and Gaikwad, R. S.
Subject Area: 
Life Sciences
Abstract: 

The Roselle seeds were procured from the local market. The following pre-treatments where adopted for Roselle seeds, Un-sprouted Whole Roselle Seeds Flour (UWRSF); Un-sprouted Decorticated Roselle Seed flour (UDRSF); Sprouted Whole Roselle Seed Flour (SWRSF); Sprouted Decorticated Roselle Seed Flour (SDRSF). These treated Roselle seed flour then used for preparation of cookies. From the preliminary studies 15 % inclusion as the best treatment of Roselle seed flour for cookie production was finalized. The results for cookie nutritional values shows an improvement in proximate composition and reduction in total carbohydrate due to the enhancement in cookie protein value with a health benefit of reducing diabetes due to reduced spike in glucose when cookie is consumed. There was also an improvement in macro minerals magnesium, calcium, potassium and phosphorus critical for the sustenance of body functions and overall health. In addition, there was an improvement in amino and fatty acid profile of the cookie product suggesting it could serve as a health food.

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