Development and Nutritional Assessment of proximate analysis of Ragi Flour Cookies as a Potential Dietary Intervention for non-communicable diseases

Abstract

This study aimed to develop cookies enriched with ragi flour and oats flour to create a functional food for preventing non-communicable diseases like cardiovascular disease, diabetes, and cancer. Three formulations were developed, varying the ratio of ragi flour or oats flour: T1 (80% ragi flour, 20% oats), T2 (70% ragi flour, 30% oats flour), and T3 (60% ragi flour, 40% oats flour). Proximate analysis, conducted in accordance with the Association of Official Analytical Chemists (AOAC) standards, revealed that T2 exhibited the highest protein content. These cookies were evaluated for physical properties (diameter, thickness, spread ratio, breaking force), nutritional content (moisture, ash, fiber, protein, fat, carbohydrates, flavonoids, phenolics), and sensory attributes (color, flavor, texture, overall appeal) using a 9-point hedonic scale. Results showed that increasing ragi flour enhanced the cookies' protein, carbohydrate, flavonoid, and phenolic content. While higher ragi concentrations (70%, 60%) improved nutritional value without compromising sensory acceptability, cookies with 80% ragi flour had a stronger flavor and thicker texture, reducing acceptability. The study concludes that ragi flour can enhance the nutritional quality of bakery products like cookies, making them suitable for individuals with non-communicable diseases, without negatively impacting their sensory appeal.