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International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2018, Volume : 6, Issue : 5
First page : (872) Last page : (876)
Article doi: :

Development and Quality Evaluation of Ragi Flour Incorporated Cookie Cake

Shaikh Sahil Muktar1*, Kenche Shivpriya Maroti2 and Waybhase Kumar Subhash3

1,3Research Scholar, K. K. Wagh College of Food Technology Nashik, Maharashtra, India
2Assistant Professor, Department of Food Science and Technology, Nashik, Maharashtra India
*Corresponding Author E-mail:
Received: 12.09.2018 | Revised: 19.10.2018 | Accepted: 27.10.2018



Ragi flour can be added to baked products to formulate Calcium and iron enriched cookie cake. The objective of research to prepared nutritionally incorporated cookie cake by ragi. Calcium deficiency leading to bone and teeth disorder, iron deficiency leading to overcome by introducing finger millet in our diet. So three different samples were taken for recipe standardization and the ratios are made with 25 %, 50 % and 75 % wheat flour replacement with ragi flour. It observed that the cookie cake prepared with 50 % ragi was highly acceptable by sensory analysis. Ragi flours fortified wheat flour significantly improved the chemical composition (fat, fiber and protein and carbhohydrate). On the basis of nutritional and sensory quality, cookie cake when fortified with 50 % ragi flour resulted in better quality and nutritious cookie cake (carbohydrate content 65.63%, protein content 14.89 %, fat content 13.45 %, and ash content 1.9 %).  By all means the sample 2 with 50% ragi flour incorporation was found suitable and sample 2 found best one.

Key words:  Ragi flour, Incorporated, Deficiency, Chemical and Sensory attribute.

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Cite this article: Shaikh S.M., Kenche S.M., Waybhase K.S., Development and Quality Evaluation of Ragi Flour Incorporated Cookie Cake., Int. J. Pure App. Biosci.6(5): 872-876 (2018). doi: