Asian Journal of Biotechnology and Bioresource Technology https://journalajb2t.com/index.php/AJB2T <p><strong>Asian&nbsp;Journal of Biotechnology and Bioresource Technology (ISSN:&nbsp;2457-0125)</strong>&nbsp;aims to publish&nbsp;high quality papers (<a href="/index.php/AJB2T/general-guideline-for-authors">Click here for Types of paper</a>)&nbsp;in all areas of Biotechnology and Bioresource Technology. By not excluding papers based on novelty, this journal facilitates the research and wishes to publish papers as long as they are technically correct and scientifically motivated. The journal also encourages the submission of useful reports of negative results. This is a quality controlled, OPEN peer-reviewed, open-access INTERNATIONAL journal.</p> <p>This is an open-access journal which means that all content is freely available without charge to the user or his/her institution. Users are allowed to read, download, copy, distribute, print, search, or link to the full texts of the articles, or use them for any other lawful purpose, without asking prior permission from the publisher or the author. This is in accordance with the BOAI definition of open access.</p> SCIENCEDOMAIN international en-US Asian Journal of Biotechnology and Bioresource Technology 2457-0125 Evaluation of Cookies Produced from Malted Pigeon Pea (Cajanus cajan) https://journalajb2t.com/index.php/AJB2T/article/view/30132 <p><strong>Background:</strong> Research efforts in Tropical countries are geared towards identification of non-wheat sources that could be used as an alternative to wheat flours, thus affecting saving in foreign exchange by limiting wheat importation and at the same time proffer solution to severe malnutrition caused by gluten intolerance of wheat.</p> <p><strong>Aim/Objectives:</strong> To evaluate the nutrient, physical and organoleptic properties of cookies made from malted pigeon pea.</p> <p><strong>Methodology: </strong>The sample were coded A, B, C, for 100% wheat, 70% malted pigeon pea/30% carrot and 70% raw pigeon pea/30% carrot flour respectively were used to produce cookies. The cookies produced were evaluated for chemical, physical and organoleptic properties using standard methods.</p> <p><strong>Results: </strong>The protein content of the cookies were 10.26%, 26.10% and 21.01% for A, B and C respectively. The fat was 2.46%, 2.52% and 3.21% for A, B and C respectively. The fibre content were 1.27% A, 2.68% B and 1.31% C. The energy content was 404.60Kcal A, 390.15Kcal B and 391.82Kcal C. The mineral was 47.75-62.61mg/100g Calcium, 1.32-1.91mg/100g Iron, 1.43-20.01mg/100g Zinc and 153.78-170.17mg/100g phosphorus. The vitamin contents were 2.45-4.28 mg/100 g thiamin, 0.04-1.53 mg/100 g ascorbic acid, 400-1900RE and 0.27-3.02 mg/100 g folic acid. The result of the physical properties shows that the cookies were 3cm in thickness, 6cm in length, 4cm in diameter and the weight varies from 14-20g. The spread ratio was between 1.10-2.40 and spread factor were between 3.34-5.17cm. The organoleptic scores showed that the texture, aroma and overall acceptability of sample A was rated higher compared to sample B and C. The colour of sample C was most preferable to the panelist.</p> <p><strong>Conclusion: </strong>The study revealed that acceptable cookies of nutrient dense can be produced from pigeon pea-carrot composite to improve the nutritional status of the consumers.</p> A. I. Asouzu N. N. Umerah ##submission.copyrightStatement## 2022-08-03 2022-08-03 1 9 10.9734/ajb2t/2022/v8i430132