Preparation and proximate analysis of gluten free cookies by using different percentage of Moong Dal and wheat flour blends.

Abstract

Using combinations of moong dal and wheat flour, the current study's goal was to make gluten-free cookies and do a proximate analysis on them. Moong dal (Vigna radita L.) is a cereal grain variety that is grown for its seeds, which are rich in many health-promoting ingredients. This study looked at cookies that were fortified with 100% (S1), 50% (S2), and 0% (S3) wheat flour in addition to varying amounts of moong dal flour. The chemical characteristics of these cookies were also evaluated.

The percentages of protein, fat, carbohydrate, fiber, and ash content were found to vary across the samples, with the ranges being protein (3.10-8.47%), fat (19.5-22.88%), carbohydrate (58.52-72.1%), fiber (0.15-11.5%), and ash (1.77-2.41%). Specifically, compared to the other samples, the cookies in the S1 category (100% moong dal flour) showed higher percentages of protein, fiber, and ash content together with lower percentages of carbohydrate and fat content.