Proximate Composition And Sensory Evaluation Of Cookies Produced From Cooking Banana (Musa Spp), Soybean (Glycine Max) And Dates (Phoenix Dactylifera I):- Kurumeh, Lilian C

ABSTRACT x The high sugar and fat content ofmost commercial cookies contributes to health problems such as obesity and diabetes, creating the need for healthier alternatives. This study evaluated the proximate composition and sensory qualities of cookies produced from composite flours of cooking banana (Musa spp.), soybean (Glycine max), and dates (Phoenix dactylifera). Flours were prepared, blended in varying ratios, and used to bake cookies, which were analyzed for moisture, ash, protein, fat, fibre, carbohydrate, and energy content, while sensory evaluation was conducted using a 9-point hedonic scale. Results showed that moisture ranged from 6.08% (SCB3) to 7.17% (control), protein from 9.26% (control) to 14.36% (SCB1), fat from 12.52% (control) to 19.85% (SCB1), ash from 1.10% (control) to 2.19% (SCB3), crude fibre from 1.39% (SCB1) to 1.58% (SCB3), carbohydrate from 56.17% (SCB1) to 68.45% (control), and energy values from 423.52 kcal (control) to 460.77 kcal (SCB1). Sensory evaluation indicated that while the wheat flour control was most preferred, cookies with 70% cooking banana, 30% soybean, and 10% dates (SCB1) achieved the best balance of nutrition and acceptability. The study concludes that composite cookies enriched with cooking banana, soybean, and dates provide healthier, nutrient-dense, and acceptable alternatives to conventional cookies, with potential benefits for public health and food security.