The impact of pearl millet flour substitution for wheat flour on nutritional profile and sensory attributes of cookies

Abstract

Malnutrition, particularly among children and women, is a critical issue. To address this challenge, the present study aimed to develop low-gluten cookies using a blend of pearl millet and wheat flour, focusing on improved nutritional and sensory attributes. Wheat flour was substituted with pearl millet flour at different levels of 20%, 40%, 60%, 80%, and 100% to develop cookies. The developed cookies were subjected to nutritional and sensory evaluations. The chemical analysis showed significant changes in moisture, ash, mineral content (Calcium, phosphorus, iron), fat, protein, carbohydrate, fiber, and calorific value with increasing pearl millet flour content. Sensory evaluations indicated a decline in overall acceptability as pearl millet flour levels rose beyond 60%, highlighting the impact of pearl millet flour on sensory attributes, including texture, flavor, and appearance. In conclusion, cookies developed by substituting wheat flour with 60% PMF exhibited comparable quality characteristics with the control sample. They may offer a promising solution to the malnutrition challenge while accommodating gluten sensitivity.